Strawberry Coconut Keto Fat Bombs

Name: Strawberry Coconut Keto Fat Bombs
Prep time: 5 min
Yield: 20 serving
Ingredients: ½ cup coconut cream (see notes below); ¼ cup Organic Coconut Oil; ½ cup mascarpone cheese; 3 tablespoons Swerve confectioners; ¼ cup unsweetened shredded coconut; ⅓ cup fresh strawberries, hulled and sliced; 1 teaspoon pure vanilla extract; ½ teaspoon pure coconut extract

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Prep Time
5 mins
Freezing
30 mins
Servings
20
Calories
130 kcal
Course
Dessert
Cuisine
American

Strawberry Coconut Keto Fat Bombs

Iris Warren

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Sweet strawberries and shredded coconut make one tasty Keto Fat Bomb that will also satisfy your cravings for sweets!

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Ingredients

Servings

½ cup coconut cream (see notes below)
¼ cup Organic Coconut Oil
½ cup mascarpone cheese
3 tablespoons Swerve confectioners or powdered erythritol
¼ cup unsweetened shredded coconut finely shredded in a mini chopper
⅓ cup fresh strawberries, hulled and sliced
1 teaspoon pure vanilla extract
½ teaspoon pure coconut extract

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Instructions

Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies. The cream at the top is what you want, should be thick and creamy. Once the cream has separated, measure out ½ cup and discard the water.
Add add the strawberries, mascarpone, coconut oil and coconut cream to the food processor and blend until well combined. Add in the Swerve, coconut and vanilla extracts and continue mixing. Using a mini cookie scoop, scoop out the mix into silicone molds, mini muffin cups or ice cube trays.
Top with the shredded coconut and press down gently, so it will stick. Freeze for 30-45 minutes or until set. Store leftovers in the fridge, but are best kept in the freezer.