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Coconut and Cinnamon Keto Fat Bombs (low carb, Paleo, dairy free, gluten free, sugar free)

February 19, 2014 By Caitlin Weeks

Coconut and Cinnamon Keto Fat Bombs –
Coconut and Cinnamon Keto Fat Bomb

Coconut and Cinnamon Keto Fat Bombs

I made these Coconut and Cinnamon Keto Fat Bombs over the holidays for family. They are decadent bon bons that are great for taking to a party or as a late night snack. Coconut is easy to digest and preferentially burned as energy not stored as fat. This Coconut and Cinnamon Keto Fat Bomb recipe is perfect for a ketogenic and low carb plan. People who are more Paleo inclined may want to add honey instead of stevia if carbs are not a concern. You can whip up this easy recipe and have everyone ooohing and aahhing in no time.

Coconut and Cinnamon Keto Fat Bombs
4.67 from 6 votes
Print

Coconut and Cinnamon Keto Fat Bombs

These coconut and cinnamon keto fat bombs are easy, delicious and quick way to boost your fat intake when you are on a low carb ketogenic diet! 

Course Dessert, Snack, Treat
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Ketogenic, Low Carb, Nut Free, Paleo, Sugar Free
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 10 balls
Calories 341 kcal
Author Caitlin Weeks

Ingredients

  • 1 Cup Coconut Butter almond butter may also work, coconut oil will not work
  • 1 Cup Coconut Milk (full fat, canned) do not use low fat from a box!!!
  • 1 Teaspoon Vanilla Extract gluten free
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Stevia Powder Extract or to your taste
  • 1 Cup Coconut Shreds

Instructions

  1. Place a glass bowl over a sauce pan with a few inches of water in it to create a double boiler.

  2. Place all the ingredients except shredded coconut in a double boiler over medium heat.

  3. Mix the ingredients while waiting for them to melt.

  4. When all the ingredients are combined remove the bowl from the heat.

  5. Place the bowl in the fridge until it is hard enough to roll into balls, about 30 minutes.

  6. Roll the contents into one inch balls and roll them through the coconut shreds.

  7. Place the balls on a plate and refrigerate for one hour.

  8. Serve and enjoy.

  9. Keep refrigerated when not serving.

Recipe Notes

For Paleo Version: Use 2-3 Tablespoon raw honey if you don’t mind the carbs.

Net Carbs: 5.3 g

Nutrition facts based on 10 servings

Nutrition Facts
Coconut and Cinnamon Keto Fat Bombs
Amount Per Serving
Calories 341 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Carbohydrates 12.8g4%
Fiber 7.5g31%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.

More Paleo, Low Carb and Keto Fat Bomb Recipes on my blog:

Looking for for keto fat bombs recipes to boost your fat intake and help you stay on track?

Keto fat bombs are delicious, easy to make and a great way to boost your fat intake on low carb ketogenic diet. Find my other keto fat bombs recipes to help you stay on ketosis and hit your macros! I am sure these fat bomb recipes will become family favorites at your home!

Pumpkin Spice Keto Fat Bombs

Keto Chocolate Chip Fat Bombs

Keto Cocoa Butter Fat Bombs

Dark Chocolate Low Carb Ketogenic Fat Bombs

And these Low Carb Chocolate Coconut Fat Bombs

 

Please me know when you try my Coconut and Cinnamon Keto Fat Bombs or any of these recipes, how they turned out for you! And feel free to share your fat bomb recipe ideas in comments!

Be Sure to pin it:

Low Carb Keto Coconut Fat Bombs


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Related Posts

  • Low Carb Chocolate Coconut Fat Bombs (dairy free, sugar free, Paleo)Low Carb Chocolate Coconut Fat Bombs (dairy free, sugar free, Paleo)
  • Dark Chocolate Low Carb Ketogenic Fat BombsDark Chocolate Low Carb Ketogenic Fat Bombs
  • Keto Cocoa Butter Fat Bombs RecipeKeto Cocoa Butter Fat Bombs Recipe
  • Keto Pumpkin Chia Pudding RecipeKeto Pumpkin Chia Pudding Recipe

Filed Under: Desserts

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Comments

  1. John Meyer says

    February 19, 2014 at 1:05 pm

    Discount code is invalid as of Feb 19, 2014

    • Caitlin Weeks says

      February 22, 2014 at 4:31 pm

      I fixed it

  2. Layne says

    February 20, 2014 at 10:42 am

    Can you substitute Kerry Gold butter for the coconut butter? I have all the ingredients except that and want to make them NOW! 🙂 Thank you!

    • Caitlin Weeks says

      February 20, 2014 at 10:55 am

      no coconut butter is special. It give it a thickness. Try almond butter…

  3. Jacqui says

    February 23, 2014 at 5:58 pm

    I followed the recipe as written and I ended up with soup. The melted mixture did not harden in the fridge

    • rebecca says

      March 1, 2014 at 10:52 am

      I also made it today and it was soupy. Also the recipe I printed called for 1/2 c. of coconut oil as well but when I looked it up on this website that was listed in the recipe. I have it in frige now hoping it hardens because for me these ingredients are expensive and I would hate to waste them on this. 🙁

      • rebecca says

        March 1, 2014 at 10:53 am

        I meant to say it wasn’t listed in the recipe. sorry

      • Caitlin Weeks says

        March 2, 2014 at 6:00 pm

        Rebecca,
        I sometimes change my recipes based on reader feedback or after I try making them again. It is best to use it in real time from your tablet or smartphone. I cannot guarantee I won’t adjust recipes if I find a variation that is better. I hope it turned out for you and thanks for reading.

  4. Carole says

    February 24, 2014 at 11:56 am

    How much nutmeg? It says 1/t tsp. ???

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