Keto & Low Carb Friendly Fat Fast Coconut Chocolate Fat Bombs

There are a million keto, low carb, and fat bomb chocolate recipes. For every recipe I found I was missing one ingredient or didn’t have enough of another. Some paleo/primal version used honey or something else that wasn’t in my pantry or allowed in my belly.

I just decided to try something on my own (I do that a lot) after reading so many cookbooks and recipes.

This is my version of a chocolate cup and it fits within the keto, fat fast, Atkins, low carb plan. Or, yummy just to eat on NO plan!

Although – I recommend hiding them from yourself, and husbands!

fat bombs cocoFirst I melted 1/2 cup of coconut oil in a pan. Then I added a stick of unsalted butter (I believe a stick is 8tbsp, but don’t quote me on that). This will certainly up your calories. After making these you could certainly use none or half a stick. The choice is yours. Be sure to track your recipe macro on a website like My Fitness Pal. (It’s free! Join me!)

Once that was melted I added 3/4c Splenda. It was all I had. Which sucked because I learned the hard way that using that much Splenda (not the 50/50 sugar kind) still adds carbs. Boo. Hiss. I need to invest in some liquid stevia everyone raves about. You can also change the amount of Splenda to suit your tastes.

Next I added 2tsp Vanilla, although I am not sure this was necessary with the Splenda.

3 tbsp. cocoa powder.

Set aside 3/4 cup unsweetened coconut flakes.

Once everything was melted I used muffin tins. I put about a tbsp. in each tin. It made 16. Then I sprinkled a pinch of coconut flakes on the top of each one. Cooled in fridge. Stored in freezer.

They end up being 2 net carbs each.

My  husband isn’t much of a sweet eater. But he gobbled these up in a nanosecond. They were amazing.

I am going to experiment with the recipe a bit.

5.0 from 1 reviews
Keto & Low Carb Friendly Fat Fast Coconut Chocolate Fat Bombs
Author: 
Serves: 16
 
Ingredients
  • ½ cup coconut oil
  • 1 stick unsalted butter
  • ¾ c stevia powder
  • 2 tsp vanilla
  • 3 tbs cocoa powder
  • ¾ cup unsweetened coconut flakes
Instructions
  1. Melt the coconut oil in a pan.
  2. Add the stick of butter.
  3. Once the two are melted and mixed, add the stevia powder.
  4. Then add the vanilla and the cocoa powder. Mix well.
  5. Using a non stick muffin tin add about 1 tbsp of the mixture to each tin.
  6. Sprinkle with a pinch of coconut flakes.
  7. Put in refrigerator and allow to harden.
  8. Once hard they should just pop out when you turn the pan upside down.
  9. Repeat the process with remaining mixture.
  10. Store in the fridge, they do melt quickly.

 

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Comments

  1. Jennifer Leighton says

    Those look AMAZING! I can’t wait to try these! Do you think the Stevia amount would be the same as the Splenda amount? I think I am going to bite the bullet and try the Stevia because I have heard nothing but great stuff.

    • says

      From what I understand a tiny drop equals quite a bit of powder stuff. I think a read in another recipe a reader used 1-2 drops which compared to like a cup of splenda. I think it ends up being a personal preference but that is why its expensive and you get very little. Little goes a long way!

  2. Debbie says

    Thanks for this recipe! Made them this afternoon and they were delicious! I used six packets of truvia (it’s all I had), but they turned out great! I changed up the serving size to 12 and they ended up being 2 carbs and 238 calories each.

    • says

      Debbie, I am so glad they worked out well for you! They are on my list of recipe to make again – this time with some better pics I hope! I wanted to see how they would turn out with some Stevia.

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