Description
Keto Coconut Mochi Fat Bombs are a tasty treat!
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cream cheese, softened
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a large mixing bowl, combine the shredded coconut, almond flour, coconut flour, erythritol, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, mix the softened cream cheese, melted coconut oil, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir until fully combined. The mixture should be thick and slightly sticky.
- Line a small baking dish or tray with parchment paper. Using your hands, form the mixture into small balls or press it into the lined dish to create a flat layer.
- If using a flat layer, cut into squares or rectangles once set.
- Place the formed fat bombs in the refrigerator for at least 1 hour to firm up.
- Once chilled, remove from the refrigerator and enjoy! Store any leftovers in an airtight container in the fridge for up to a week.
Notes
- For added flavor, consider rolling the fat bombs in additional shredded coconut or crushed nuts before chilling.
- You can also substitute the erythritol with stevia or monk fruit sweetener for different sweetness levels.
- For a chocolate twist, mix in unsweetened cocoa powder or dip the finished fat bombs in melted dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 1 hour (chilling time)
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg