Keto Recipes

Chocolate Dipped Keto Coconut Fat Bombs

By Bree

Chocolate Dipped Keto Coconut Fat Bombs

The perfect combination of dark chocolate and coconut. If you love candy bars like Almond Joy’s, you’ll absolutely die for these keto coconut fat bombs.

Chocolate Dipped Keto Coconut Fat Bombs

More treats you’ll love if you’re a fan of coconut are this low carb coconut ice cream and this no-bake coconut cream pie.

No-Bake Coconut Cream Pie

No-Bake Coconut Cream Pie

VIEW RECIPE Net Carbs: 2.9g

How to Make Chocolate Dipped Keto Coconut Fat Bombs

These coconut fat bombs get most of their delicious coconut flavoring from the use of two different sources of coconut — finely shredded unsweetened coconut and coconut oil. Both of these ingredients provide a nice amount of saturated fats in the form of medium chain triglyceride (MCT) fatty acids.

Chocolate Dipped Keto Coconut Fat Bombs

Chocolate Dipped Keto Coconut Fat Bombs

MCT fats are known to offer quite a few great benefits compared to other types of saturated fats, so much so that even just shredded coconut flakes have been shown to lower the bad kind of LDL cholesterol in individuals with moderately raised serum cholesterol levels. (1)

Related: Cream Cheese Keto Fat Bombs

Cream Cheese Keto Fat Bombs

Cream Cheese Keto Fat Bombs

VIEW RECIPE Net Carbs: 4g

You’ll be taking these two ingredients and adding them into a food processor along with some butter, vanilla extract, a pinch of salt, and either Stevia or some other low carb granulated sweetener. Process everything until it’s well combined and then roll them into balls before throwing them in the freezer for about 30 minutes.

Chocolate Dipped Keto Coconut Fat Bombs

While your coconut fat bombs are in the freezer, you can go ahead and make the homemade chocolate glaze by melting together some more coconut oil together with the dark chocolate. This is my favorite way to make a glaze for fat bomb recipes because it’s so simple to prepare and it adds two excellent sources of healthy fats to the fat bombs.

Raspberry Cheesecake Fat Bombs

Raspberry Cheesecake Fat Bombs

VIEW RECIPE Net Carbs: 3.7g

And especially for this particular recipe, it adds even more of a delightful coconut taste to the recipe. It meshes well the the slightly bitter taste of the dark chocolate, which also offers some solid benefits as it’s a rich source of antioxidants.

Chocolate Dipped Keto Coconut Fat Bombs

One study actually found that regular consumption of small amounts of dark chocolate was able to lower inflammation. (2) Considering that chronic inflammation is at the root of many types of disease, this chocolate glaze is an amazingly tasty way to help lower your disease risk.

After taking the coconut fat bombs out of the freezer, use two forks to dip each of them into the chocolate glaze and then freeze them again until the chocolate sets. I love making this recipe because these fat bombs are incredibly yummy and they’re such a convenient snacking option to enjoy when you’re feeling hungry and looking for something that’s high in fat.

I strongly recommend this recipe for anyone out there who’s already a big fan of coconuts — it could very well become your new favorite keto snack!

P.S. If you’re looking for more incredible fat bomb recipes, make sure to try these peanut butter cup fat bombs: https://ketopots.com/keto-peanut-butter-fat-bombs

Peanut Butter Cream Cheese Fat Bombs

Peanut Butter Cream Cheese Fat Bombs

VIEW RECIPE Net Carbs: 2.4g


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Chocolate Dipped Keto Coconut Fat Bombs

Chocolate Dipped Keto Coconut Fat Bombs

  • Author: Bree
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 14 1x
  • Category: Dessert, Snack
  • Cuisine: American
Scale

Ingredients

For the balls:
1 ½ cup finely shredded unsweetened coconut
¼ cup coconut oil
¼ cup butter
2 tsp vanilla extract
2 tbsp granulated Stevia or other low carb granulated sweetener
pinch of salt

For the chocolate glaze:
4 oz sugar-free dark chocolate
1 ½ tsp coconut oil

Instructions

  1. To make the balls, place the shredded coconut, coconut oil, butter, vanilla extract and sweetener in a food processor and process until combined.
  2. Roll the coconut mixture into balls and freeze for 30 minutes.
  3. To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
  4. Let it cool slightly.
  5. Remove the balls from the freezer.
  6. Use two forks to dip each ball into the chocolate.
  7. Shake a little to let the excess chocolate drip.
  8. Pop the balls back into the freezer until the chocolate sets.
  9. Keep refrigerated in an airtight container until serving.

Nutrition

  • Serving Size: 1
  • Calories: 120
  • Carbohydrates: 3.6 g
  • Fat: 11.9 g
  • Sugar: 2.3 g
  • Protein: .5 g
  • Fiber: .4 g

Keywords: fat bombs

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  1. I made these today! Can’t wait to try one, but it’s my after dinner treat. I used a half tablespoon to scoop out the filling and got 24. Thanks.

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