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Coconut Vanilla Keto Fat Bombs

 It's no secret we're big fans of coconut in the Synchro kitchen. Because we know how much you love treats, especially if they're keto, today we're bringing these amazing coconut keto fat bombs straight to your kitchen. You'll be surprised at how easy these are to make (the hardest part is waiting for the mixture to cool in the fridge, I promise!). 

Coconut Vanilla Keto Fat Bombs

Yield: 10-12 balls // Prep Time: 2.5 hours

INGREDIENTS

1/2 cup shredded coconut

1/2 cup coconut milk

1/2 cup coconut butter

1/2 tsp vanilla extract

pinch of pink himalayan salt

1/2 cup almond butter, refrigerated

1/2 cup ketomanna, room temperature

Optional: Monk fruit powder for sweetness

 

INSTRUCTIONS

Place the coconut butter and coconut milk in a saucepan over low heat. Stir until melted and combined. 

Add the shredded coconut, vanilla extract, and pink salt. Mix thoroughly.

Place the mixture in the fridge to cool for ~1 hour.

Once the mixture is cooled, place a sheet of parchment paper on your counter and scoop the mixture onto the parchment paper. Knead a bit to make one large ball. 

On the side, roll your refrigerated almond butter into small (~1cm) balls. 

To form the fat bombs, make a small patty with the coconut mixture, place an almond butter ball in the middle, and fold the patty around the almond butter ball. Add a bit more of the coconut mixture to the top to cover the almond butter, and roll into a ball.

Place the balls in the fridge to cool for ~1 hour. 

Place the room temperature ketomanna in a bowl. It should be the consistency of a liquidy fudge / pancake batter. 

Dip the balls in ketomanna and place them onto parchment paper. Once hardened, store in a container in the fridge. 

Enjoy!

 

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

 

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