Keto Coconut Cream 3-Ingredient Fat Bombs
How to Make It
Step 1
Combine the coconut cream and sweetener together in a small bowl. Whisk well to incorporate and dissolve the sweetener.
Step 2
Divide the fat bombs into 8 silicone cupcake liners. Place the fat bombs in the freezer and allow the fat bombs to start to solidify before adding the coconut flakes on top. This will ensure the coconut flakes will sit on top of the fat bomb and not sink to the bottom.
Step 3
In a small, dry, non stick pan add the unsweetened coconut flakes. Place the pan on medium-low heat. Toss the coconut frequently until it is a light golden brown. At this point the fat bombs will solidify enough to top it with the toasted coconut flakes.
Step 4
Place them back into the freezer until frozen solid. Once frozen, remove from the silicone liners and place in an airtight container or freezer bag for up to one month.
Ingredients
- Coconut Cream (liquid From Grated Meat) – 13.6 fl oz
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Unsweeted Coconut Flakes by Bob’s Red Mill – ¼ cup