Light, fresh, and with just the right amount of tartness, this Keto coconut berry fat bombs recipe is perfect for summer.
What’s a Fat Bomb?
If you’re following a ketogenic diet to lose weight, it seems like the last thing you’d want to do is eat a fat bomb.
But paradoxically it might be just the ticket to accelerating your results on Keto.
For years we’ve heard a lot of nonsense about how eating fat makes you fat. On the contrary, eating fat helps you to be more satisfied with your meals, and eating the right kinds of fat can be good for you.
Fat bombs are typically small. You’re not going to be eating fat bombs the size of softballs, and you wouldn’t want to.
Adding fat to your diet can help you overcome cravings for sugar, grains, and processed junk and add much-needed energy to your day.
But again, a little goes a long way, and you should limit yourself to one small bomb per serving.
On Coconut Cream
This recipe contains coconut cream, and the easiest thing to do is to buy a can of it. That way you can just scoop out what you need and proceed with the rest of the recipe.
The trouble is, you can’t always find said can of coconut cream.
If you’re one to order online, you can go that route. If you’re more of a traditional shopper, try looking in the health food section or the Asian food section of the store.
Failing that, you may need to get creative. If you refrigerate a can of coconut milk, what usually happens is that some of it will harden at the top.
You can use this hardened bit as coconut cream, but sometimes you get a can that’s just not going to perform.
That’s why I find it preferable to have a can of coconut cream on hand just in case.
More Fat Bomb Recipes
If you’re going to be on Keto for the long haul, you may as well make the most of it. There are plenty of enjoyable foods like these coconut berry fat bombs that make you feel like you’re not dieting at all.
And the good news is, there are tons of Keto fat bomb recipes you can try. This post has more than 40 of my favorite fat bombs.
Take a look, try some out, and let me know which ones you love!
Fresh raspberries make this grab-and-go snack perfect for summer.
- Place 7 paper or silicone muffin liners in a muffin pan.
- Gently melt the coconut oil and coconut cream in the microwave or on the stovetop. Place the coconut mixture into a food processor or blender with the fresh raspberries and combine until smooth.
- Place approximately 2 Tablespoons (30 ml) of the mixture into each muffin liner and place the tray into the refrigerator to allow to set. (To speed this up, you could also place them in the freezer.)
- Dust with a little confectioner’s Erythritol, if desired. Store leftover fat bombs in the refrigerator.
If you choose to freeze them, they will hold their shape better, taking on the attractive detail of the muffin liner, but this is entirely optional. Just be sure to remove them from the muffin liner while still frozen, then allow to defrost in the refrigerator for a few hours before enjoying.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 fat bomb
- Calories: 138
- Sugar: 2 g
- Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 0 g