Having a fat bomb ready in your fridge or freezer is necessary for anyone following a ketogenic diet. Today I will be making not only an easy but also a delicious keto fat bomb. This Coconut fat bomb is a mouthwatering keto dessert. Also, it is vegan-friendly. I have added a hazelnut in the centre of each coconut fat bomb for more crunchiness and dipped it in chocolate then finally topped it with shredded coconut.
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Ingredients:
Almond flour
Shredded coconut
Vanilla extract
Eextra virgin coconut oil
Hazelnuts
Chocolate glaze:
Unsweetened cocoa powder
Powdered Erythritol
Vanilla extract
Butter
Topping:
Chocolate glaze
Shredded coconut
How To Make Keto Coconut Fat Bomb:
- Microwave the coconut oil for 20 seconds.
- In a bowl, add the almond flour to the shredded coconut and the melted coconut oil then mix.
- After that, add vanilla extract to melted coconut oil, mix all the ingredients until well combined.
- Scope a bit of the dough using an ice-cream scope then roll it in your hand and press in the middle then add a hazelnut, then roll the dough making a ball.
- Keep repeating until you finish all the dough.
- Refrigerate the keto coconut fat bombs for 30 minutes, while making the chocolate glaze.
How To Make The Chocolate Glaze:
Add powdered erythritol, unsweetened cocoa powder, melted butter, vanilla extract and water in a small bowl, then whisk everything well.
How To Serve The Keto Coconut Fat Bomb:
- Use a fork to hold the fat bomb and dib it in the chocolate glaze.
- Put it in a serving dish.
- Sprinkle the shredded coconut over the top.
Keto Coconut Fat Bomb With Hazelnut And Chocolate Glaze
Ingredients
- 1 cup Almond flour
- 1/2 cup Shredded coconut
- 1 tsp Vanilla extract
- Hazelnuts
- 1/2 cup Eextra virgin coconut oil
Chocolate glaze:
- 1/4 cup Unsweetened cocoa powder
- 1 cup Powdered Erythritol
- 1 tsp Vanilla extract
- 1 tbsp Butter
- 1 tbsp Water
Topping:
Instructions
- Microwave the coconut oil for 20 seconds.In a bowl, add the almond flour to the shredded coconut and the melted coconut oil then mix.
- Then add vanilla extract to melted coconut oil, mix all the ingredients until well combined.
- Scope a bit of the dough using an ice-cream scope then roll it in your hand and press in the middle then add a hazelnut, then roll the dough making a ball.Keep repeating until you finish all the dough.
- Refrigerate the keto coconut fat bombs for 30 minutes, while making the chocolate glaze.
Nutrition
