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Is this a dream come true?
Keto almond coconut fat bombs that taste just like the famous Raffaelo treat?
Oh yes, yes it is.
My boyfriend and I have been snacking on these little coconut balls constantly since I first tried this recipe.
I know I say about all my recipes that they taste great (otherwise I wouldn’t put them up on the blog) but this treat is amazing.
Plus: they’re pretty easy to make.
If you’re on the ketogenic diet, these little homemade keto raffaello fat bombs are a great way to increase your fat intake while keeping your carbs low.
When you are trying to reach ketosis, it’s important to eat enough fat and I know from experience that this can be a difficult task, especially in the beginning.
Fat bombs are a great way to increase the amount of fat you ate that day and thus reach ketosis faster or stay in ketosis more easily.
One homemade keto raffaello fat bomb only has 1.1g net carbs while containing a decent amount of fiber (0.5g) and fat (13.1g).
OTHER KETO FAT BOMBS:
Healthy No Bake Pumpkin Pie Keto Fat Bombs Healthy No Bake Ferrero Rocher Keto Fat Bombs Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Easy 3-Ingredient Keto Tiramisu Mousse
KETO COCONUT ALMOND FAT BOMBS INGREDIENTS:
Coconut cream has a higher fat content and a thicker consistency than coconut milk.
You may be able to use coconut milk if you can’t find coconut cream but I can’t give any specific recommendations because I haven’t tried it myself.
If your almond butter has a thick consistency, you can skip the coconut fat.
(It helps to harden the coconut balls once they are chilled.)
It has no impact on your blood sugar at all and provides a very pleasant sweetness.
But: other keto-friendly sweeteners that don’t spike your blood sugar are fine as well!
You can use either macadamia nuts or almonds, but almonds may be the more frugal choice.
HOW TO MAKE KETO COCONUT ALMOND FAT BOMBS:
1. Mix the almond coconut cream:
In a small bowl, mix the almond butter and the coconut cream until you get a smooth mass.
Add the sweetener and vanilla extract (+ optional: coconut fat).
Place the almond coconut cream into the freezer for approx. 20 minutes.
2. Form the balls:
Get the almond coconut cream out of the freezer.
The consistency should be hard enough to take small parts of the cream and form balls.
(I used a tablespoon scoop to do this.)
If the almond coconut cream is too “runny”, place it back into the freezer for another 10-20 minutes or as the last choice add a keto-friendly thickener (like xanthan gum) to the almond coconut mix.
Press the almond or macadamia nut into the almond coconut cream ball and continue to form a ball.
Add a bit of shredded coconut to a plate or bowl and roll the almond coconut ball in the shredded coconut.
3. Chill & Serve:
Chill the balls in the fridge for approx. 1 hour.
(They taste better when they are cold!)
Enjoy them with a nice cup of tea or coffee!
Nutrition Info:
One homemade keto raffaello fat bomb has approx. 1.1g net carbs (1.6g total carbs and 0.5g dietary fiber), 13.1g fat, 2.2g protein, and 134 calories.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Keto Coconut Almond Fat Bombs that taste just like the famous Raffaello coconut treats? Yes, please! Easy to make, healthy, paleo, vegan and super low in carbs which makes them perfect for the keto diet!
Mix the almond butter and the coconut cream in a small bowl until you get a smooth mass.
Add the sweetener and the vanilla extract and mix again.
Chill the almond coconut cream in the freezer for approx. 20 minutes.
Scoop small parts from the stiff almond coconut cream and form balls using your hands or other tools (I used a tablespoon scoop).
Press the macadamia nut or almond into the almond coconut cream and continue forming the ball.
Add a bit of shredded coconut to a plate or bowl and roll the ball in the shredded coconut.
Place the finished balls into the fridge and chill them for another hour. (They taste best when they are cold!)
Enjoy with a nice cup of tea or coffee!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 coconut ball
Servings 6
- Amount Per Serving
- Calories 134
- % Daily Value *
- Total Fat 13.1g21%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.5g2%
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix the almond butter and the coconut cream in a small bowl until you get a smooth mass.
Add the sweetener and the vanilla extract and mix again.
Chill the almond coconut cream in the freezer for approx. 20 minutes.
Scoop small parts from the stiff almond coconut cream and form balls using your hands or other tools (I used a tablespoon scoop).
Press the macadamia nut or almond into the almond coconut cream and continue forming the ball.
Add a bit of shredded coconut to a plate or bowl and roll the ball in the shredded coconut.
Place the finished balls into the fridge and chill them for another hour. (They taste best when they are cold!)
Enjoy with a nice cup of tea or coffee!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Hello Uliana, thank you for sharing all of these lovely recipes. I’m currently doing the ketogenic diet and have found many of your posts a welcome change.
I was wondering though, how are the sugars in the coconut cream accounted for? 4 tbsp of coconut cream amounts to about 32 g of sugar. Split between the six balls that’s just over 5 g each.
Are they somehow offset in a way I’m not accounting for? I didn’t see even 1 g of sugar in the nutritional information you posted and it’s made me curious.
Thanks again, Jordan.
It says use coconut fat or coconut oil I. The ingredients but it doesn’t say to add them in the recipe I’m a bit confused.
Omg I didn’t really believe that these could substitute the real thing but they are so creamy and delicious. I love them! I got about 10 medium sized truffles out of this mix but I did go a cheeky step further and coat them thinly with 85% dark chocolate before rolling them in coconut 😋 Yum
Hi Thank you for sharing this recipe. I tried it today and it was pretty good and filling. However the consistency was runny and it was hard making balls. Also, your color looks like real Raffaello and mine looks like well almond butter. I used all the ingridients you have linked. I am curious what have you done different.
Hey Meg! 🙂
Thank you for your comment!
The consistency is quite tricky, that’s definitely something that makes the shaping process a bit more difficult and messy!
I tried several brands of almond butter for this recipe and those that were more on the “processed” side with added stabilizers (they were more like Peanut Butter) worked a bit better but the balls you see on the pictures were also made with “runny” almond butter (the “runny” almond butter is usually without any added additives).
Because I live in Germany I’m not always able to link to the exact same product I used.
For my posts, I usually research what products are available in the US, what ingredients they contain, their nutrition info and what ratings they get and try to link something that comes very close to what I used.
One way to make it easier to form the balls is by chilling the mass in the freezer for a bit longer than stated on the recipe card.
Another way to combat the runny consistency is by adding a bit of coconut oil or coconut fat.
Those solidify at cold temperatures and should help to make the balls easier to form.
Regarding the color, I also think it must be a variation of the almond butter?
Maybe some brands make almond butter with the skin of the almond still intact and that’s why their product is darker?
I’m not sure though, all the brand I tried were pretty light in color.
Hope that helps! Sorry for the trouble you had while making them, but I’m glad you liked the taste regardless! 🙂
Much love, Uliana!
I think this is because you didn’t say where to put the coconut oil in she missed it probably