Strawberry Coconut Fat Bombs – (Keto & Low Carb)

Sweet strawberries and shredded coconut make one tasty Keto Fat Bomb that's perfect for satisfying your sweet tooth cravings! This recipe makes some of my most cherished low carb snacks of all time. They are sweet, creamy, decadent and delightful.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating candy, clean eating dessert or snack, healthy candy, healthy strawberry candy recipe, strawberry coconut fat bomb keto low carb, strawberry coconut keto candy

Servings 20

Ingredients

1 13.5 oz can coconut cream, full fat (solid part only) *see note below
1 cup strawberries, fresh or frozen
1/2 cup desiccated coconut
1/2 cup mascarpone cheese
1/4 cup coconut oil, melted
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Instructions

Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
Add the hardened coconut cream, strawberries, coconut, mascarpone, coconut oil, honey and vanilla extract to a food processor and blend until well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your fat bombs.
Using a mini cookie scoop, scoop out the mix into silicone molds, mini muffin cups or ice cube trays.
Note: This recipe makes 20 fat bombs, so the serving size will depend on what kind of mold you use.
If you use a 12-muffin tray and only fill up 10 of the muffin cups, then each fat bomb will be 2 servings. If you use a candy mold or an ice cube tray with 20 compartments, then each fat bomb will only be 1 serving.
Top with 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.

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