Keto Frosty Chocolate Fat Bombs

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    7 min

Keto Frosty Chocolate Fat Bombs

Sometimes at the end of a meal or the end of the day, you might come up short on fat macros. That is where fat bombs come in handy! You will love this dairy-free fat bomb made with coconut cream and coconut oil. The bombs are sweetened with stevia, which is a natural sweetener. They come together quickly because they can be mixed all together into a large measuring cup. They are individually portioned for easy macro counting and portion control. You will love this fat bomb recipe!

What does coconut oil do to the recipe?

The coconut oil in the fat bomb will help the fat bombs from freezing too hard. The oil helps keep the fat bomb softer.

What happens if refrigerate versus freezing the fat bombs?

If you refrigerate the fat bomb, it will have a softer texture and be easier to eat directly. Frozen fat bombs are delicious too! So use either method that you prefer. The frozen ones will keep up to 6 months and can be eaten as needed.

Serving suggestions

Please feel free to serve these after a Keto dinner recipe like Keto Italian Beef with Cabbage Noodles.

*14 fl oz is one standard can of coconut cream

  • Net Carbs

    2.3 g

  • Fiber

    1.3 g

  • Total Carbs

    3.6 g

  • Protein

    1.3 g

  • Fats

    11.1 g

110 cals

Keto Frosty Chocolate Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Coconut Cream (liquid From Grated Meat)

    Coconut Cream (liquid From Grated Meat)

    14 fl oz

  • Coconut Oil

    Coconut Oil

    1 ounce

  • Stevia In The Raw, Jar

    Stevia In The Raw, Jar

    4 tablespoon

  • Cocoa Powder

    Cocoa Powder

    2 tablespoon

Recipe Steps

steps 4

7 min

  • Step 1

    Combine the coconut cream, melted coconut oil, cocoa powder, and stevia in a large glass measuring cup.
    Step 1
  • Step 2

    Use a whisk to break up any lumps in the coconut cream.
    Step 2
  • Step 3

    Line a baking sheet with 16 cupcake liners or silicone cupcake liners. Pour the fat bomb mixture evenly into each liner. Firm the fat bombs in the fridge or freezer.
    Step 3
  • Step 4

    If you freeze them, they can be removed and placed into a Ziploc bag and easily stored in the freezer.
    Step 4

Comments 6

  • MirthfulMacadamia705733

    MirthfulMacadamia705733 2 years ago

    So delicious. I made 32 portions, more practical for me. A small portion straight to the mouth, I can't wait to taste again tomorrow😋

    • Ilbarw

      Ilbarw 2 years ago

      Where to buy coconut cream made from real meat

      • DayAtATimeKeto

        DayAtATimeKeto 2 years ago

        It's a food processor.

      • UnbelievableAvocado555528

        UnbelievableAvocado555528 2 years ago

        What's a cuisineart?

      • FantasticCauliflower811944

        FantasticCauliflower811944 2 years ago

        You can make coconut cream from shaved coconut. Put shaved coconut in a cuisinart until it turns into cream.

    • JTimpson

      JTimpson 3 years ago

      Really delicious!! I used half the amount of sweetener as I don’t love things overly sweet and thought they were great. They didn’t quite firm up all the way - I put them in the fridge overnight once made before putting them in the freezer (didn’t have room to put them in there while liquid), but I think if I had put them straight into the freezer I might have had better luck with them setting up before separating. Either way, I love them! I ate one with some real whipped heavy cream (no sweetener) and the combo was fantastic. Thanks for this one!