Low Carb Keto Chocolate Coconut Fat Bombs (Paleo, Vegan) made with 2 ingredients and ready in 5 minutes! Sugar free chocolate and smooth coconut butter are combined to make a healthy dessert or snack. Paleo, Vegan.
Low Carb Chocolate Coconut Fat Bombs
The chocolate and coconut combination is a favorite amongst those following a ketogenic or low carb diet. Personally, I don’t follow either of these diets, but I DO love the combination.
Whenever I recipe test with more low carb and ketogenic desserts, coconut butter is always a popular ingredient. Coming a close second is chocolate, which many find amusing.
It’s no surprise that they do, as people often associate chocolate being full of sugar and carbs. Therefore, you can easily buy or make your own ketogenic chocolate, and it’s super simple to do so.
I often get asked if chocolate is allowed on a keto diet, so I’m going to share my favorite store-bought options and TWO hacks to make your own keto chocolate.
Not only is it keto-friendly, it is also paleo friendly and vegan-friendly too!
How to make keto chocolate
Making keto chocolate is super simple, and much cheaper than you think!
If you use liquid stevia, you can add several drops to a keto approved baking chocolate (this 100% bakers chocolate is keto-approved and contains zero sugar).
These baking chocolate chips are sweetened with stevia and are 100% sugar-free, low carb and keto friendly. Unlike other products which use stevia, you won’t be left with a bitter aftertaste.
How to make coconut butter
Buying coconut butter is extremely expensive, but you can easily make your own using just one ingredient- shredded coconut!
Please note that coconut butter is NOT the same as coconut oil. Coconut oil is the oil which has been extracted from the coconut meat. It can be refined or unrefined. In contrast, Coconut butter, which this recipe uses, is the coconut flesh ground to a smooth, creamy spread.
To make homemade coconut butter, simply add 2-4 cups of shredded unsweetened coconut to a high-speed blender or food processor. Blend/pulse until a thick and creamy texture remains (depending on which brand of blender/food processor you use, this can take up to 20 minutes). Ensure you scrape down the sides regularly.
Leftover coconut butter can be stored in an airtight container, for up to 5 months.
To make these Low Carb Keto Chocolate Coconut Fat Bombs you only need 2 ingredients-
- Keto chocolate
- Coconut butter
It’s a simple 2-step process to make these fat bombs but just needs a little care to ensure it comes out correctly.
If you don’t use the store-bought keto chocolate chips, you’ll just need to add some sweetness to your 100% bakers chocolate. However, Please do not omit this, otherwise, your chocolate base will be extremely bitter.
For the perfect coconut butter layer, you need to ensure your coconut butter is smooth and creamy. If it isn’t, you won’t be able to layer it over the chocolate, and/or it will form clumps.
To combat this, either warm it up on VERY low power in the microwave (continually check up on it, as it can curdle) or over a double boiler. Once super creamy and smooth, spread an even layer over the chocolate.
Alternatively, if you use a store bought coconut butter, let the jar sit in some hot water, as this helps make the butter creamy and durable.
Want more low carb chocolate coconut recipes?
- 4 Ingredient Chocolate Coconut Crack Bars
- Chocolate Coconut No Bake Cookies
- 3 Ingredient Chocolate Coconut Keto Cups
- Keto Chocolate Coconut No Bake Energy Balls
- Homemade Paleo Vegan Bounty Bars
Low Carb Keto Chocolate Coconut Fat Bombs (Paleo, Vegan)PIN THIS RECIPE
- 2 cups chocolate of choice * See notes
- 1-2 cups coconut butter I used homemade
- Line an 8 x 8-inch loaf pan or bigger (don't go more than 12 x 12) with parchment paper and set aside.
- Melt your chocolate of choice. Pour into the lined loaf pan and refrigerate until firm.
- Ensure your coconut butter is smooth, creamy and spreadable. Pour the coconut butter over the cooled chocolate and spread evenly to ensure the entire loaf pan is covered.
- Refrigerate until firm. Once firm, lightly wet a very sharp knife and cut into 20 pieces. Be sure to cut in a swift motion, otherwise, the chocolate and coconut butter will separate.
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