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    Home » Low Carb Keto Recipes

    Pineapple Coconut Fat Bombs Recipe

    Published: Jan 31, 2021 Last updated: Mar 30, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious cream cheese based fat bomb with sweetened sugar free pineapple and coconut syrup and rolled in toasted coconut
    Jump to Recipe
    A plate with pineapple coconut fat bombs.

    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.

    A plate full of pineapple coconut fat bombs.

    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.

    A bottle each of the pineapple and coconut sugar free syrups used in the recipe

    What You Need To Make This Pineapple Coconut Fat Bombs Recipe

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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.

    Unsweetened Coconut

    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.
    pineapple coconut fat bombs on a serving plate.

    Other Fat Bomb Recipes You May Like

    Keto Buckeyes

    Chocolate Peanut Butter Fat Bomb

    Matcha Cheesecake Fat Bombs

    Strawberry Fluff Salad

    Keto Cheesecake Parfait

    *If you made this Pineapple Coconut Fat Bombs Recipe, please give it a star rating*

    Pineapple Coconut Fat Bomb in front of a plate full of fat bombs.
    A plate with pineapple coconut fat bombs.

    Pineapple Coconut Fat Bombs Recipe

    Shelby Law Ruttan
    A delicious cream cheese based fat bomb with sweetened sugar free pineapple and coconut syrup and rolled in toasted coconut
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Refrigeration Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Keto Snacks
    Cuisine American
    Servings 10
    Calories 79 kcal

    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.
      all of the fat bomb ingredients in a mixing bowl
    • 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.

    Nutrition

    Serving: 10gCalories: 79kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 6mgSodium: 49mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 1mgCalcium: 19mgIron: 1mg
    Keyword Coconut fat bombs, Fat Bombs Recipe
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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