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Pouring chocolate syrup on a coconut fat bombs

Coconut Fat Bombs

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Servings :16 Squares
Prep Time20 mins
Cook Time30 mins





  • Prepare an 8x8 baking dish with parchment paper.
  • Add coconut cream and erythritol to a small saucepan and bring to a boil. Allow the sauce to reduce/thicken until it's reached a caramel-like consistency and coats the back of a spoon (about 8-10 minutes).
  • Remove from heat and stir in almond butter and vanilla.
  • Stir in the shredded coconut.
  • Pour into prepared baking dish.
  • Freeze until firm (about 20 minutes).
  • Melt the low carb chocolate in a large bowl -- I do this using a double boiler, but you can also do this in the microwave.
  • Cut the fat bombs into 16 pieces, and place them on a rimmed cookie sheet.
  • Pour melted chocolate over each slice.
  • Place the fat bombs back in to fridge for about 30 minutes, or until the chocolate sets. Enjoy!

Lindsey's Tips

Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
Nutritional information is based on 1 fat bomb, if you make 16 using this recipe. It was calculated using Lily's Chocolate and has 1 g of sugar alcohol per serving. There are 4g net carbs per serving:


Calories: 235kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Sodium: 8mg | Potassium: 167mg | Fiber: 8g | Sugar: 2g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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