Coconut Fat Bombs

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.

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.

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