Having a keto fat bombs ready in your fridge or freezer is necessary for anyone following a ketogenic diet. These Keto Coconut Fat Bombs are made with coconut, coconut oil, almond flour and cocoa powder.
Today we 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.
Keto Coconut Fat Bombs 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 Chocolate Dipped Keto Coconut Fat Bombs
- 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 Chocolate Dipped Keto Coconut Fat Bombs
- 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.
More Keto Snacks
- Low Carb Cinnamon Sticks – Keto Snack Recipe
- No-Bake and Easy Made Keto Low Carb Granola Bars
- Healthy Low Carb Lemon Shortbread Cookies
- Mozzarella Cheese Muffins – Low Carb Snacks
- Keto Peanut Butter Cheesecake – Easy Made Keto Dessert
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Chocolate Dipped Keto Coconut Fat Bombs
Equipment
Ingredients
- 1 cup Almond flour
- ½ cup Shredded coconut
- 1 teaspoon Vanilla extract
- Hazelnuts
- ½ cup Eextra virgin coconut oil
Chocolate glaze:
- ¼ cup Unsweetened cocoa powder
- 1 cup Powdered Erythritol
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter
- 1 tablespoon 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.
Notes
How To Serve Chocolate Dipped Keto Coconut Fat Bombs
- 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.
Nutrition
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