Bulletproof Fat Bombs

These Bulletproof Fat Bombs taste like frozen creamy mocha smoothie. A creamy low-carb dessert for all coffee lovers!

Add a splash of rum or rum extract and they resemble Tiramisu. In fact, I created this recipe while I was working on a keto-friendly Tiramisu for my KetoDiet Cookbook! It includes some of the best 150 low-carb, paleo / primal recipes created exclusively for the cookbook!

These sugar-free treats are ideal for the fat fast and healthy low-carb snacking. Just remember, all fat bombs are treats, not meal replacements — you should eat them in moderation, no more than 1-2 pieces at a time.

How To Make Frozen Fat Bombs

To make the smooth coffee cream mixture, I'm using my Kenwood mixer with a blender attachment.

You can use any ice cream maker. I use Cuisinart) with a built-in freezer but there are less expensive alternatives you can use.

If you don't have an ice-cream maker, pour the mixture directly into an ice tray or small muffin tin. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs. You can also use 1-2 teaspoons instant coffee powder instead of 1/2 cup of coffee. The mixture will be thicker and you won't need an ice-cream maker.

To make the round shapes, I used this Ball Shaped Lollypop Tray) which is great for making fat bombs. I used the same one in my Strawberry Cheesecake Fat Bombs.

Hands-on Overall

Nutritional values (per serving, 1 fat bomb)

Net carbs0.4 grams
Protein0.8 grams
Fat8.1 grams
Calories77 kcal

Calories from carbs 2%, protein 4%, fat 94%

Total carbs0.6 gramsFiber0.2 gramsSugars0.3 gramsSaturated fat5.9 gramsSodium4 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium12 mg(1% EMR)

Ingredients (makes 20 fat bombs)


  1. Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract
  2. Add powdered Erythritol and stevia into a blender and pulse until smooth.
  3. Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
  4. Spoon about 2 tablespoons of the ice-cream into ice tray.
  5. Place in the freezer for 2-3 hours or until firm.
  6. Enjoy! Store in the freezer for up to 3 months.

Ingredient nutritional breakdown (per serving, 1 fat bomb)

Net carbsProteinFatCalories
Mascarpone cheese
0.2 g0.7 g4.4 g44 kcal
Butter, unsalted, grass-fed
0 g0 g2.3 g20 kcal
MCT oil
0 g0 g1.3 g11 kcal
Cocoa powder, raw (cacao)
0.1 g0.1 g0.1 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Coffee (prepared), liquid
0 g0 g0 g0 kcal
Total per serving, 1 fat bomb
0.4 g0.8 g8.1 g77 kcal
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Martina Slajerova
Creator of KetoDietApp.com

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.