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5
from 1 vote
Pineapple Coconut Fat Bombs Recipe
A delicious cream cheese based fat bomb with sweetened sugar free pineapple and coconut syrup and rolled in toasted coconut
Course
Keto Snacks
Cuisine
American
Keyword
Coconut fat bombs, Fat Bombs Recipe
Prep Time
10
minutes
minutes
Refrigeration Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
10
Calories
79
kcal
Author
Shelby Law Ruttan
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.
Nutrition
Serving:
10
g
|
Calories:
79
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
6
mg
|
Sodium:
49
mg
|
Potassium:
31
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
76
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg