Keto Chocolate Coconut Fat Bomb Squares Recipe

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Keto Chocolate Coconut Fat Bomb Squares Recipe

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.

Simple Way to Start the Ketogenic Diet

 

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

 

Keto Chocolate Coconut Fat Bomb Squares Recipe Instructions

  1. Melt the coconut oil and butter.
  2. In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
  3. Add 1 tsp of vanilla and mix it until it’s fully combined.
  4. Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
  5. Layer a piece of parchment paper in the bottom of a square pan.
  6. Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
  7. While the coconut is in the freezer, start melting your chocolate topping.
  8. Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
  9. Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
  10. Remove the parchment paper from the pan and place it on a flat surface.
  11. 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

Serves 30 (1 square)

Calories 119, Total C 1.2g, Fiber 0.7g, Net C 0.5g, Sugars 0.3g, Fat 12.8g, Protein 0.3g

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:

Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe Keto Chocolate Coconut Fat Bomb Squares Recipe

 

Don’t forget to pin it on Pinterest for later!

Keto Chocolate Coconut Fat Bomb Squares Recipe

Keto Chocolate Coconut Fat Bomb Squares Recipe

Keto Chocolate Coconut Fat Bomb Squares Recipe

4.69 from 38 votes
Prep Time 10 mins
Total Time 10 mins
Servings 30 squares
Calories 119

Ingredients
  

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

Serving: 1square | Calories: 119 | Carbohydrates: 1.2g | Protein: 0.3g | Fat: 12.8g | Fiber: 0.7g | Sugar: 0.3g | Net Carbs: 0.5g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

 

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45 Comments

  1. 5 stars
    Love how easy these are to make. I found a chocolate melt setting on my microwave so I had no problems with Lilys chips. I added crushed almonds between coconut layer and the chocolate. So good!! Hard not to over indulge.

  2. Wow. Never felt more like cheating than this recipe. Aside from chocolate chip cookie dough bombs, these are my favorite!

  3. 5 stars
    really good… melt chocolate chips at 50% power if that setting is available, I used hershey’s sugar free

  4. 5 stars
    I added some almonds to make “almond joy” squares… this recipe is a freezer must have! Delicious and easy, thank you.

    1. An added option is to melt a peanut butter layer with a bit of coconut oil to help it set up; which goes between the coconut and chocolate layers. I chill mine in ice cube trays and the size is just right for a pick me up when needed.

  5. Swerve leaves a bar taste for me and makes me sick. Can you use stevia? I have both liquid and granular.
    How much would you use as a substitute?

      1. put your granulated erythritol in a coffee grinder and it comes out powdered. looks exactly like confectioners sugar.

    1. Just made them, doing half a recipe, and it goes in an 8×8 pan easily. Like it seems like a full recipe! Also shook the last tbsp of coconut from the pkg and some chopped salted almonds over the top once the chocolate was added. Haven’t tasted them yet, but looking forward to it!

  6. 5 stars
    Thank you so much for sharing this recipe. These are delicious. I added almonds to the top of the coconut mixture. Very very good.

  7. 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.

  8. 5 stars
    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!

  9. 4 stars
    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?

    1. 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!!!

      1. Same. I never had luck melting chocolate. It almost looked burnt but what I did was add more coconut oil to.it and it liquified it. It is fixable. Dont throw it out

    2. 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.

      1. When melting chocolate in the microwave never go over 10 seconds except maybe 20 or 30 the first time. It will ruin in a heartbeat. If it does get a little over thick you can thin with a bit of coconut oil and mix. Patience is key.

    3. Lily’s chocolate chips melt great in the microwave if you put some coconut oil in with the chocolate chips while
      melting maybe a tablespoon or two and it’ll come out nice and creamy.

  10. 5 stars
    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.

  11. 5 stars
    “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?

  12. 5 stars
    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!

    1. 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.

  13. 5 stars
    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.

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