Home / Recipes / Breakfast / Keto Sunflower Butter Coconut Fat Bombs
Keto Sunflower Butter Coconut Fat Bombs
How to Make It
Step
Recipe Steps steps 3 1 h 10 min
Step 1
Add room temperature coconut oil and sunflower butter to a bowl, and stir together to combine. Add liquid stevia (add more drops at your discretion) and vanilla extract to the mixture. Sift coconut flour into the mixing bowl before stirring the mixture vigorously to combine.
Step 2
Fold flaked or shredded coconut and sugar-free chocolate chips into the mixture*. Fill either silicone molds or mini-cupcake liners with about 1 tablespoon of the mixture per fat bomb. Place your molds or liners on a tray to place in your freezer. *Please note approximately 120 chocolate chips = 1 ounce. Measure by weight.
Step 3
Freeze the fat bombs for at least 1 hour. Release them from the molds for storage. Keep the fat bombs in your freezer because they’ll still be soft enough to bite into and enjoy.
Ingredients
- Coconut oil – 1.5 tbsp
- Sunflower butter, unsalted – 0.5 cup
- Liquid stevia – 5 Drop
- Vanilla extract – 0.25 tsp
- Coconut flour – 4 tbsp
- Coconut, dried, shredded or flaked, unsweetened – 3 tbsp, shredded
- Dark Chocolate Chips (Keto-friendly) – 120 chips
