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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
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)
Instructions
- Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out of a high-speed blender.
- In a small bowl stir together the white layer ingredients.
- Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
- Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
- 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 & Blue Fat Bombs
Ingredients (makes 12 fat bombs)
Red Layer:
- 1/2 cup coconut butter (125 g/ 4.4 oz)
- 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
- 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp melted virgin coconut oil (15 ml)
- 1/4 cup coconut milk (60 ml)
- 1 tsp sugar-free vanilla extract
White Layer:
- 1/2 cup coconut butter (125 g/ 4.4 oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
Blue Layer:
- 1/2 cup coconut butter (125 g/ 4.4 oz)
- 1/2 cup freeze-dried blueberries (10 g/ 0.4 oz)
- 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp melted virgin coconut oil (15 ml)
- 1/4 cup coconut milk (60 ml)
- 1 tsp spirulina powder
Instructions
- Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out of a high-speed blender.
- In a small bowl stir together the white layer ingredients.
- Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
- Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
- 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)
| Total per fat bomb |
| 3.5 g | 2.3 g | 21.5 g | 223 kcal |
| Coconut butter, organic, unsweetened |
| 0.6 g | 0.6 g | 5.7 g | 59 kcal |
| Raspberries, freeze-dried |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.1 g | 0.1 g | 1 g | 9 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Coconut butter, organic, unsweetened |
| 0.6 g | 0.6 g | 5.7 g | 59 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut butter, organic, unsweetened |
| 0.6 g | 0.6 g | 5.7 g | 59 kcal |
| Blueberries, freeze-dried |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.1 g | 0.1 g | 1 g | 9 kcal |
| Spirulina powder, organic |
| 0 g | 0.1 g | 0 g | 0 kcal |
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