Keto Chocolate Coconut Fat Bomb Squares Recipe
If you love Mounds or Almond Joy candy bars, you will love this Keto Chocolate Coconut Fat Bomb Squares Recipe! This is the recipe for the Mounds bar but you could easily add a roasted almond and make it an Almond Joy too.
I always keep fat bombs in my freezer to help me on my Ketogenic Diet journey. These little fat bomb squares are delightful when you want to indulge in a treat without the guilt. I always make sure to each my protein limit and definitely stay under my carb limits but I use these fat bombs to help curb hunger on days I need them.
If you are interested in starting the Keto way of eating, read this! Simple way to Start the Ketogenic Diet
It’s a really good place to start and it’s loaded with tools to get you started. One thing you need to know is that you really don’t need a magic pill or powder, you just need to eat different food choices. It’s really that easy.
I also made this recipe really simple by using Lily’s chocolate chips that I had in my pantry. You can buy Lily’s at your local Natural Grocers or WholeFoods stores. I can sometimes catch a sale because they are pricey. You can purchase Lily’s Chocolate Chips on Amazon in a pinch too.
If you prefer to make your own chocolate topping, you can melt 3 bars of Baker’s unsweetened chocolate (about 3 ounces), 1 tbs of coconut oil and about 2 droppers full of liquid stevia too. It’s fairly easy! Double or triple this recipe as needed.
Keto Chocolate Coconut Fat Bomb Squares Recipe Ingredients
- 4 cups coconut flakes, unsweetened
- 1 cup coconut oil
- 1 cup Lily’s chocolate chips, melted
- 1 stick of butter (1/2 cup)
- 2 tbs Swerve sweetener, powdered
- 1 tsp vanilla
Keto Chocolate Coconut Fat Bomb Squares Recipe Instructions
- Melt the coconut oil and butter.
- In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
- Add 1 tsp of vanilla and mix it until it’s fully combined.
- Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
- Layer a piece of parchment paper in the bottom of a square pan.
- Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
- While the coconut is in the freezer, start melting your chocolate topping.
- Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
- Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
- Remove the parchment paper from the pan and place it on a flat surface.
- Use a sharp knife to cut the squares.
Enjoy!
UPDATE! I just had a member of the Low Carb Inspirations group give us a really good idea! She said to add a few drops of peppermint extract to these if you love that flavor! GREAT IDEA!
Keto Chocolate Coconut Fat Bomb Squares Nutrition Label
I keep these stored in my freezer in a freezer zip lock baggie or container. I will eat them straight from the freezer or remove a few and place them on the counter to melt a bit too. Either way, they are delicious! I don’t leave them out on the counter for very long because they do tend to melt and fall apart.
Here are a few photos we took of this process:
Don’t forget to pin it on Pinterest for later!
Keto Chocolate Coconut Fat Bomb Squares Recipe
Ingredients
- 4 cups coconut flakes
- 1 cup coconut oil
- 1 cup Lily's chocolate chips melted
- 1 stick of butter 1/2 cup
- 2 tbs Swerve sweetener powdered
- 1 tsp vanilla
Instructions
- Melt the coconut oil and butter.
- In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
- Add 1 tsp of vanilla and mix it until it's fully combined.
- Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
- Layer a piece of parchment paper in the bottom of a square pan.
- Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
- While the coconut is in the freezer, start melting your chocolate topping.
- Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
- Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
- Remove the parchment paper from the pan and place it on a flat surface.
- Use a sharp knife to cut the squares.
Nutrition
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Patti says
My obsessive personality wants to know what size you cut the squares. Thanks
Kariline Pleasant says
Thank you so much for sharing this recipe. These are delicious. I added almonds to the top of the coconut mixture. Very very good.
Becky says
Love them. Best fat bomb ever.
Laura says
Love these! I added liquid stevia and a layer of crushed almonds in between the coconut and the chocolate. So yummy! Thanks for the recipe.
Kim says
These were amazingly delicious! A keeper forsure!
Debbie says
Thank you for the fat bomb recipe. They are delicious. I keep them in the freezer, too. If I didn’t I’d probably eat them all. I added 1/2 cup of chopped walnuts. Very good! Easy to make as well. This recipe is definitely a keeper!
A-M says
I feel like I am missing something obvious in this recipe! You mention the “chocolate topping” – is that *just* the chocolate chips? I have never used Lily’s before so I don’t know what is “normal” for Lily’s but I could not get it to melt to a smooth liquid. It’s super grainy and looks nothing like your pics nor was I able to spread it easily (or, at all, really). Advice? Did I miss something that was supposed to be added to the chocolate chips to make it more viscous?
Megan says
The chocolate topping is just the melted chocolate chips.
Star Jordan says
I had the same issue with the Lily’s chocolate chips. Wasted half a bag trying to melt them in the microwave. An expensive mistake. I only put them in for under 30 seconds. The recipe does NOT mention how to melt them and that is frustrating!!!
Jessica says
Perhaps you overheated and the chocolate seized up. Try putting in microwave for one minute, stir, then back in for 30 seconds with one final stir. If they aren’t smooth maybe add another 30 seconds but the first 30 should be enough.
Kat says
These are amazing! I put a drop of peppermint extract in the chocolate. So good!!!
Paula says
Can you say YUM??!! Very good. Definitely taste like an almond joy bar. Thank you!
RENEE says
This is the first fat bomb recipe I actually enjoy. (maybe a little too much) Thanks for posting. My husband, who can’t stand stevia, tried a square and thought I was cheating or going off of keto.
Stacy Peterson says
“If you prefer to make your own chocolate topping, you can melt 3 bars of Baker’s unsweetened chocolate (about 3 ounces) …” So that’s a total of nine ounces? Am I reading it right?
Jennifer Young says
Thank you for this.. I’m new to Keto and actually have all the items needed for this. I can’t wait to make them tonight!
Lee says
Oops found it!
Michelle says
These are super delicious and very easy to make. thank you for this wonderful recipe
Cate says
I only have granular swerve on hand, do you think this could still work with that as a last resort?
Jennifer says
Yes! It also works! Did you know you can put the granular swerve in a food processor for a bit and turn it into powder? It works nicely but it’s not necessary.
James Beadle says
HOLY YUMMY! I can’t thank you enough. Been trying multiple fat bombs and finding the one that was easy and yummy. This was it! Thank you!! It’s been a HUGE hit with the family.
James Beadle says
Oh, I did it with 1 tsp of mint. Thank you for that hint.
Mary H says
Would it be possible to substitute coconut butter for regular butter?
Jennifer says
Yes! I’ve done that before too.
Betty says
The coconut bombs are THE bomb!! Thank you!!!!!