Keto Coconut Fat Bombs
Ingredients:
1 1/2 cup desiccated, shredded coconut or flaked coconut, unsweetened
1/4 cup extra virgin coconut oil
1/4 cup butter, grass-fed or more coconut oil
1/4 tsp cinnamon or vanilla bean powder
pinch salt
Optional: 20-25 drops Stevia extract or 2 tablespoons of powdered Erythritol to taste.
Directions:
Preheat the oven to 350 °F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.
Transfer into a blender and pulse until smooth. You will get a smooth and runny consistency.
Add the softened butter chopped into pieces and softened coconut oil (room temperature).
Add cinnamon or vanilla, stevia (if used), salt and mix well. Add sweetener if using.
Pour into mini muffin forms or an ice cube tray. You should be able to fill each one with about 1 1/2 tablespoons of the mixture to get 12 servings. Place in the fridge for at least 30 minutes and let it solidify. Keto Coconut Fat Bombs
When done, keep refrigerated. Coconut oil and butter get very soft at room temperature. Enjoy!
Servings: 12
Nutritional Information: Calories: 104, Fat: 9.6g, Carbohydrates: 2.6g, Fiber: 1.9g, Protein: 1.9g
