16 May, 2021
Coconut Chocolate Keto Fat Bomb
** http://www.handcraftedbyradar.com for more recipes **
I finally had a day with no cheese! There has got to be more to low carb and keto than cheese. Like chocolate.
I don’t need fat bombs – but I really, really like chocolate and when I want some, I am going to have some. If there’s nothing ready, I’ll make cookies, don’t think I won’t. And they won’t be keto or low carb, they’ll be cookies.
I was actually looking for a peanut butter & chocolate fat bomb to keep in the freezer and then I spotted coconut & chocolate. My brain said “like the chocolate bar”, and I said, “why, yes, I believe that is so” and together we said “make this”. And it was so.
I saw that a bunch of the recipes online did include butter – I just wasn’t feeling the butter in this. I just want coconut and chocolate, basically. These will live in the freezer, they will be tiny and they will be for the sole purpose of ensuring I don’t make even a single cookie. No butter.
Ingredients: (I actually cut this recipe down to a quarter of the size – I didn’t have enough coconut) 15 minutes to make
- 4 cups of fine cut unsweetened coconut
- 1-1/2 cups coconut oil (the half cup could be butter if you like)
- 1 cup chocolate chips (keto/low carb friendly)
- 2 TB powdered sweetener
- 1 tsp vanilla
Melt the coconut oil and mix it in with the coconut. Add in the vanilla and the sweetener. Mix really well and put into a pan lined with parchment paper – or greased with a little butter. I did my quarter of a recipe in a 5×5 container and got 25 tiny pieces. 🙂 I would do the full recipe in a 9×9 pan at the smallest.
Put in the fridge or freezer to cool completely.
Melt the chocolate chips over a double boiler or in the microwave. If in the microwave, heat for 30 seconds, stir, then heat for 10 to 15 second intervals thereafter, stirring between each one, until the chips are all softened. If you heat too much, the chocolate will break and it won’t be pretty and shiny any more. Stir enough and they will all melt together nice and smooth. If you melt them in a double boiler (or a bowl over hot water in a pan), keep the heat really low and stir frequently. Once the chips are softened enough to start to spread in the bowl, take them off the heat and stir until completely melted – the residual heat will do the trick.
Scoop onto your cooled coconut mixture and spread out. Cool again and cut into squares – small squares, depending how you feel about chocolate.
Stash in the freezer in a container or baggie and have one or two when needed.
30 servings for full recipe
168 calories each square 6g carbs 14g fat 6g protein 1g fibre