When I first started keto, evenings were the hardest. Everyone else in my house would grab chips or cookies, and I’d feel those cravings creeping in. I didn’t want to undo the progress I’d made — 73 pounds lost in the past year — but I also wanted something that felt like a real treat.
That’s when I discovered fat bombs. These coconut fat bombs quickly became my go-to solution. Creamy, satisfying, and only 1g net carbs, they gave me the same comfort as dessert without kicking me off track.
In This Post
Why You’ll Love These Coconut Fat Bombs
Each coconut fat bomb is about 119 calories with 12g fat, 1g protein, and only 1g net carbs. They fit perfectly into keto macros while still feeling indulgent. As a result, they’ve become my favourite “safety net” snack — I always keep a batch in the freezer so cravings don’t derail my progress.
In addition, snacks like these pair well with intermittent fasting. You can read more about how they fit into fasting strategies in my post on Keto and Fasting.
Ingredients & Substitutions
A handful of simple ingredients is all you need — plus a few swaps if you want to make them dairy-free or change up the flavour.
Cream cheese – Full-fat cream cheese makes the fat bombs rich and creamy. For dairy-free, use a plant-based cream cheese instead.
Butter – Unsalted butter balances the sweetness. Coconut oil is a great alternative for a dairy-free version.
Unsweetened shredded coconut – Adds that classic coconut flavour and texture. For more crunch, toast it lightly; for a smoother bite, pulse it in a food processor.
Powdered sweetener – I use Swerve Confectioners because it blends smoothly, but powdered monk fruit sweetener works just as well.
Vanilla extract – A splash of vanilla adds warmth and rounds out the sweetness. You can use pure vanilla extract for the best flavour, or swap in almond extract for a twist.
Optional chocolate coating – Melt Lily’s Semi-Sweet Style Chocolate Chips with a little coconut oil, then dip the fat bombs before rolling in toasted coconut. As a result, they’ll look like fancy truffles without any extra effort.
Tip: Roll in toasted coconut before chilling for a crunchier, more flavourful coating.
How To Make Coconut Fat Bombs
Mix the Base
Beat softened cream cheese and butter together until smooth.
Tip: Use a hand mixer for extra fluffiness. If you don’t have one yet, a hand mixer makes prep much quicker.
Sweeten the Mixture
Add powdered sweetener, vanilla extract, and a pinch of salt. Stir until everything is fully blended.
Add the Coconut
Fold in shredded coconut until evenly distributed.
Tip: Toasted coconut adds a nuttier flavour and crunch. A small skillet works perfectly for toasting just a handful.
Shape the Fat Bombs
Scoop about 1 tablespoon of mixture per fat bomb and roll into balls.
Tip: A small cookie scoop keeps them uniform in size.
Optional Coating
For a truffle-like finish, roll each ball in toasted coconut or dip halfway in melted chocolate made with Lily’s chocolate chips and coconut oil.
Chill to Set
Place on a parchment-lined baking sheet and freeze for 30–60 minutes, until firm.
Serve & Store
Enjoy straight away, or transfer to an airtight container. Keep them in the fridge for up to 2 weeks or in the freezer for longer storage.
Make Ahead & Storage
These fat bombs are perfect for meal prep because they hold up so well in both the fridge and freezer.
Recipe Tips
- Toast the coconut – Toasting brings out a nutty flavour. Stir constantly in a dry skillet for 2–3 minutes until golden.
- Dairy-free swaps – Replace butter with coconut oil and cream cheese with a plant-based alternative. Consequently, the texture will be slightly softer, but still creamy and satisfying.
- Even scooping – A small cookie scoop helps portion the mixture evenly so all your fat bombs chill at the same rate.
- Chocolate coating – For a truffle-like finish, melt chocolate chips with a teaspoon of coconut oil. Dip halfway and chill on parchment for a professional look.
Recipe Card
Coconut Fat Bombs
Description
These coconut fat bombs are the perfect keto snack when cravings strike. With a rich blend of cream cheese, butter, and shredded coconut, they’re creamy, slightly sweet, and melt in your mouth. Keep a batch in the freezer for an easy grab-and-go treat.
What You'll Need
How to Make Coconut Fat Bombs
How to Make Coconut Fat Bombs
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In a mixing bowl, beat together the softened cream cheese and butter until smooth.
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Add the powdered sweetener, vanilla extract, and a pinch of salt. Mix until well combined.
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Stir in the shredded coconut.
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Scoop the mixture into bite-sized portions (about 1 tablespoon each) and roll into balls.
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If desired, roll the balls in toasted shredded coconut for a coated finish.
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Place on a parchment-lined tray and freeze for 30–60 minutes until firm.
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Store in an airtight container in the freezer or fridge until ready to enjoy.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 119kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 32mg11%
- Sodium 70mg3%
- Total Carbohydrate 2g1%
- Protein 1g2%
- Net Carbs 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These fat bombs are best enjoyed straight from the fridge or freezer, but you can also portion the mixture into silicone moulds for a neater shape. As a result, they’ll look more like mini truffles and less like hand-rolled bites — perfect if you’re serving them for guests.
