Category, , , , , , , DifficultyBeginner

Satisfy your sweet cravings on the ketogenic diet with these 1.3g net carbs chocolate-covered coconut keto fat bombs! With easy paleo & vegan adaptations!

Chocolate-Covered Coconut Keto Fat Bombs (Easy Keto Snacks Or Keto Dessert)
Yields6 Servings
Prep Time15 minsTotal Time30 mins
Coconut Filling:
 3 tbsp (18g) shredded coconut
 1 ½ tbsp (20ml) coconut cream
 1 ½ tbsp (10g) finely ground coconut flour
 2 tbsp (28g) granulated erythritol
 1 ½ tbsp (20ml) melted coconut oil
Coating:
 1 oz (30g) sugar-free chocolate or chocolate with at least 85% cacoa content (approx.) (melt more for easier covering and reuse the remaining chocolate)
 shredded coconut for decoration
1

Mix the ingredients for the coconut filling.

2

Form small balls using your hands.
You can use a cookie or measuring scoop to get equally sized balls from the mass.

3

Let cool in the freezer while you melt the sugar-free chocolate using a double boiler.

4

Place the balls in the chocolate and roll them around until they are fully covered.

5

Place the balls on parchment paper or a silicone mat, sprinkle a bit of shredded coconut over them and let them cool down until the chocolate has completely hardened.
(Place in fridge if your room temperature isn't cold enough.)

6

Enjoy!

Store in your fridge covered with plastic wrap for up to 4-5 days.

*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!

Nutrition Facts

Serving Size 1 fat bomb (approx. 0.5 oz/ 14g)

Servings 6


Amount Per Serving
Calories 94
% Daily Value *
Total Fat 8.9g14%
Total Carbohydrate 2.6g1%
Dietary Fiber 1.3g6%
Protein 1.1g3%

* 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

Coconut Filling:
 3 tbsp (18g) shredded coconut
 1 ½ tbsp (20ml) coconut cream
 1 ½ tbsp (10g) finely ground coconut flour
 2 tbsp (28g) granulated erythritol
 1 ½ tbsp (20ml) melted coconut oil
Coating:
 1 oz (30g) sugar-free chocolate or chocolate with at least 85% cacoa content (approx.) (melt more for easier covering and reuse the remaining chocolate)
 shredded coconut for decoration

Directions

1

Mix the ingredients for the coconut filling.

2

Form small balls using your hands.
You can use a cookie or measuring scoop to get equally sized balls from the mass.

3

Let cool in the freezer while you melt the sugar-free chocolate using a double boiler.

4

Place the balls in the chocolate and roll them around until they are fully covered.

5

Place the balls on parchment paper or a silicone mat, sprinkle a bit of shredded coconut over them and let them cool down until the chocolate has completely hardened.
(Place in fridge if your room temperature isn't cold enough.)

6

Enjoy!

Store in your fridge covered with plastic wrap for up to 4-5 days.

*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!

Chocolate-Covered Coconut Keto Fat Bombs (Paleo & Vegan)