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Red, White and Blue Fat Bombs

★★★★★★★★★★
4.6 stars, average of 62 ratings

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These Red White and Blue Coconut Cups are a great way to celebrate the fourth of July! Even if it’s not the middle of summer these mixed berry coconut butter cups are a delicious keto fat bomb recipe.

The top layer is made with freeze-dried raspberries that give them a beautiful pink colour. If you want to make this layer red, try freeze-dried strawberries.

Hands-on Overall

Serving size fat bomb

Allergy information for Red, White and Blue Fat Bombs

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Nutritional values (per fat bomb)

Net carbs3.5 grams
Protein2.3 grams
Fat21.5 grams
Calories223 kcal
Calories from carbs 7%, protein 4%, fat 89%
Total carbs9 gramsFiber5.4 gramsSugars3.1 gramsSaturated fat18.7 gramsSodium12 mg(1% RDA)Magnesium18 mg(4% RDA)Potassium156 mg(8% EMR)

Ingredients (makes 12 fat bombs)

Red Layer:
White Layer:
Blue Layer:

Note: You can make your own coconut butter. Instead of powdered sweeteners, you can use liquid stevia (to taste).

Instructions

  1. Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out of a high-speed blender.
    Red, White and Blue Fat Bombs
  2. In a small bowl stir together the white layer ingredients.
  3. Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
    Red, White and Blue Fat Bombs
  4. Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
    Red, White and Blue Fat Bombs
  5. Freeze for 1 hour. Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days. Red, White and Blue Fat Bombs

Red, White & Blue Fat Bombs
Step by Step

★★★★★★★★★★
4.6 stars, average of 62 ratings
Red, White & Blue Fat Bombs
These patriotic coconut cups are the perfect treat for the fourth of July celebrations. This tasty keto-friendly treat is high in healthy fats and low in carbs.
Hands on10m
Overall1h 10m
Servings12
Calories223 kcal
Pin it

Ingredients

Instructions

  1. Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out of a high-speed blender.
  2. In a small bowl stir together the white layer ingredients.
  3. Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
  4. Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
  5. Freeze for 1 hour. Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.

Nutrition (per fat bomb)

Calories223kcal
Net Carbs3.5g
Carbohydrates9g
Protein2.3g
Fat21.5g
Saturated Fat18.7g
Fiber5.4g
Sugar3.1g
Sodium12mg
Magnesium18mg
Potassium156mg

Detailed nutritional breakdown (per fat bomb)

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

How often should I eat a fat bomb?

Hi Jill, there isn't a general rule because that depends on your goal and daily energy expenditure/intake. I wouldn't eat more than one at a time 😊