These dairy-free and nut-free fat bombs are absolutely delicious with their sweet and slightly tart flavor, and silky smooth with the velvety coconut cream. These, along with the Lemon Cheesecake Fat Bombs, are a favorite for my oldest son and me. My other two kids favor the Nutbutter Cup versions, but really they’re all delicious!
For best results, make sure your coconut oil is very soft, or even melted, to keep it from separating from the coconut cream as the fat bombs chill. For the coconut cream I have had the best results using Thai Kitchen brand. It does contain guar gum, but it’s something that I haven’t noticed a difference with our health when we consume it occasionally. Also, if you chill your coconut milk overnight, it’s easier to scrape off the top cream layer. By chilling it, you also help make two distinct layers, which means you’ll get less coconut water in your fat bombs and they will hold their shapes better.
GAPS and SCD
Technically guar gum is not allowed on the Gut and Psychology Syndrome (GAPS) or Specific Carbohydrate Diets.
If you need guar gum-free coconut milk, Natural Value brand doesn’t contain it, but does contain the nice thick cream. I haven’t been able to get Aroy-D’s brand of coconut cream, which also doesn’t contain guar gum, to give me the nice solid layer of cream that I need for these fat bombs to solidify. Aroy-D does work really well, and is delicious, in soups, smoothies, or many other recipes.
While we’re on the subject, technically stevia is not allowed on GAPS or SCD either, but in some people it is well tolerated. I was actually talking to another GAPS mom about this recently – my GAPS Intro E-book is designed to push people into ketosis, at least temporarily. I found that my daughter really benefitted from a ketogenic version of GAPS, and I encourage everyone to at least try Intro without honey. I explain more in this video about low carb and GAPS.
Now, onto this yummy keto-friendly treat!
- 6 ounces coconut cream approx ¾ cup or 165 g (this is the approximate amount found in a 13.6 oz can of coconut milk)
- 4 ounces coconut oil approx ½ cup or 110 grams
- zest and juice from 1 lime (I LOVEthis citrus zester!)
- 1 packet stevia or 1 tablespoon raw honey
- dash vanilla
- pinch of sea salt
- Chill the cans of coconut milk overnight in the fridge, or even the freezer, so that it is easier to scoop off the top of the cream.
- Melt the coconut oil until warm and completely liquid.
- Combine the coconut cream, coconut oil, lime zest, lime juice, 1 packet of stevia or 1 tablespoon of honey, vanilla, and sea salt in a food processor or with a hand or stand mixer.
- Once well combined, chill for 1 hour, or until it is cookie dough consistency. If you over-chill it, simply leave it on the counter until it is the correct consistency. Some of the lime juice will be at the bottom of the bowl, this is okay and it won't be used in the fat bombs.
- Use a cookie scoop, or with a tablespoon, scoop fat bombs directly into storage container (in a single layer) or onto parchment paper. Chill or freeze until set, and enjoy!
Store covered in the freezer and allow to sit out for a few minutes before enjoying for best results. Fat bombs will keep for at least 1 month, probably longer, in the freezer when in an air-tight container.
Some lime juice will not be absorbed, and will be at the bottom of the bowl after chilling. This is to be expected and does not change the recipe.
Cookie scoop linked holds approx 1 tablespoon, which will make approx 20 fat bombs from this recipe.
It sounds weird, but if you leave out the stevia or honey, these fat bombs are delicious in salted beef stock! Coconut makes the broth really rich and creamy, like a creamy soup, and the lime gives just a little acidity to brighten it. Learn how broth boosts your health when you're eating low carb/keto here.
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This looks so good! I love that its vegan!
Thanks Vanessa! Coconut is so awesome for vegan treats, isn’t it? :)
Please don’t be offended and no need to post this BUT I am hoping you can help me. I don’t like this (possibly any oil only base) recipe at all. I made this and kept trying to like it. I just can’t. AND IT’S NOT YOUR RECIPIE … I don’t think I am a oil based fat bomb kinda gal. I am hoping I can do something with it … turn it into something else and it doesn’t necessary have to be keto either. Any ideas??? It seems like a great a foundations for something. I’d hate to toss it out…. help! Just email me at your convenience, I can toss this in the freezer until inspiration hits me.
Hi Marnie, no worries, I’m happy to publish this :) As I said above, my two kids prefer peanutbutter fat bombs- it’s all individual! You can add it to stock (I mentioned this in the notes section) and make a creamy soup.
If you have someone who’s not keto in your family you can do what I do, I put all my ‘fat bomb flops’ into the kids fruit smoothies, I just melt them first and blend them with frozen bananas, other frozen fruit, and either yogurt of coconut milk.