Keto Coconut Fat Bombs


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for just about 5 minutes until light golden. Mix once or twice to prevent burning.

Step 2Transfer into a blender and pulse until smooth. You will get a smooth and runny consistency.

Step 3Add the softened butter chopped into pieces and softened coconut oil (room temperature).

Step 4Add cinnamon or vanilla, stevia (optional), salt and mix well. Instead of stevia, you can use about 2 tablespoons of powdered Erythritol.

Step 5Pour into mini muffin forms or an ice cube tray. You should be able to fill each one with about 1 1/2 tablespoons of the mixture to get 12 servings. Place in the fridge for at least 30 minutes and let it solidify.

Step 6When done, keep refrigerated for up to a week or freeze for up to 3 months. Coconut oil and butter get very soft at room temperature. Enjoy!