These Pineapple Coconut Fat Bombs are a cream cheese based truffle sweetened with sugar-free pineapple and coconut syrup and rolled in toasted coconut to finish. These are a tasty keto snack to enjoy to help boost your fats and keep you satisfied longer.
With just 1 net carb per pineapple coconut fat bomb, you can't go wrong when you need a snack but they are also great as part of a quick breakfast for that added boost of fat to your morning.
What You Should Know About Fat Bombs
Fat Bombs are loaded with fat rich ingredients. Some are made with coconut oil, almond butter, avocados, and in this instance cream cheese. They are a high fat low carb keto snack that can be savory or sweet and are usually bite sized.
Today's recipe is on the sweet side. Pineapple Coconut Fat Bombs remind me of my favorite Pina Colada drink. I used this sugar free coconut and pineapple syrup to sweeten them, and added some almond flour for fiber and substance. The, rolled them in toasted coconut for another little boost of fat and texture.
What You Need To Make This Pineapple Coconut Fat Bombs Recipe
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Cream Cheese, be sure you are using full fat cream cheese.
Sugar Free Pineapple Syrup and Coconut Syrup, This link is an affiliate link and if you use the coupon code GRUMPYSHONEYBUNCH10, you will receive 10% off your first order. This syrup is an all in one tropical flavored one that would work great in these fat bombs also.
Almond Flour, this is the brand I like to use. It works great and is cost effective.
Tablespoon Sized Cookie Scoop, for perfect ball shaped pineapple coconut fat bombs!
Tips and Recommendations
- Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
- Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
- Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands.
- Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
- Substitute toasted chopped pecans for the coconut flakes.
Other Fat Bomb Recipes You May Like
Chocolate Peanut Butter Fat Bomb
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Pineapple Coconut Fat Bombs Recipe
Ingredients
- 1 ½ tablespoon coconut syrup
- 1 ½ tablespoon pineapple syrup
- ¼ cup cream cheese softened
- ⅛ teaspoon salt
- ½ teaspoon lemon zest
- ½ cup almond flour
- ½ cup unsweetened coconut flakes toasted
Instructions
- In a medium sized mixing bowl, mix together the cream cheese, syrups, salt, lemon zest, and almond flour until combined. Refrigerate for 2 hours.
- Scoop the cream cheese mixture with a 1 tablespoon sized scoop. Roll the fat bomb in the toasted coconut. Store in refrigerator up to 2 weeks.
Video
Notes
Tips and Recommendations
- Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
- Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
- Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands.
- Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
- Substitute toasted chopped pecans for the coconut flakes.
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