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keto coconut cream fat bombs3
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Keto Coconut Cream Fat Bombs

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Calories: 140kcal

Ingredients

  • Full-fat coconut cream – The star of the show. Thick rich, and non-negotiable.
  • Cream cheese softened – Makes everything extra creamy and smooth.
  • Coconut oil – Helps the fat bombs firm up and adds more coconut goodness.
  • Powdered erythritol or monk fruit sweetener – Smooth sweetness without the grit.
  • Vanilla extract – Small amount big flavor energy.
  • Unsweetened shredded coconut optional – For texture and extra coconut vibes.
  • Pinch of salt – Trust me it balances the sweetness like a pro.

Instructions

  • Soften your ingredients.
  • Let the cream cheese sit at room temperature for about 20–30 minutes. This makes mixing way easier and prevents sad lumps.
  • Mix the creamy base.
  • Add the coconut cream, softened cream cheese, coconut oil, sweetener, vanilla, and salt to a bowl. Use a hand mixer or whisk like you mean it until everything looks smooth and fluffy.
  • Taste and adjust.
  • This is your moment. Want it sweeter? Add a little more sweetener. More coconut flavor? Sprinkle in shredded coconut. You’re in charge here.
  • Shape the fat bombs.
  • Spoon the mixture into silicone molds or mini muffin liners. Don’t have molds? Just scoop small rounds onto a parchment-lined tray.
  • Chill until firm.
  • Place them in the freezer for 30–45 minutes, or until solid. They’ll firm up fast, so try not to hover too aggressively.
  • Store and enjoy.
  • Pop them out of the molds and store in an airtight container in the freezer or fridge.