Keto Coconut Fat Bombs

Keto Coconut Fat Bombs

Ingredients

• 1 1/2 cup shredded coconut ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))
• 1/4 cup extra virgin coconut oil ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))
• 1/4 cup butter ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))
• 1/4 tsp cinnamon ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))
• 1 pinch salt ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))
• 25 drop stevia extract ((desiccated, or flaked coconut, unsweetened, 112g / 4 oz))

Instructions

1. Preheat the oven to 175 °C/ 350 °F.
2. Spread the shredded (or flaked) coconut on a baking sheet.
3. Place in the oven and toast for 5-8 minutes until light golden.
4. Mix once or twice to prevent burning.
5. Transfer into a blender and pulse until smooth.
6. You will get a smooth and runny consistency.
7. Add the softened butter chopped into pieces and softened coconut oil (room temperature).
8. Add cinnamon or vanilla, stevia (if used), salt and mix well.
9. Instead of stevia, you can use ~ 2 tablespoons of powdered Erythritol.
10. Pour into mini muffin forms or an ice cube tray.
11. Place in the fridge for at least 30 minutes and let it solidify.
12. When done, keep refrigerated.
13. Coconut oil and butter get very soft at room temperature.
14. Enjoy!