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.
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
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:
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
Nutrition facts are provided as a courtesy.
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.
I add some almond extract to the coconut filling. really yummy.
These are seriously amazing!! My husband and I love them! Thank you for sharing such great recipes!
Wow. Never felt more like cheating than this recipe. Aside from chocolate chip cookie dough bombs, these are my favorite!
My favorite so far….loved these…
really good… melt chocolate chips at 50% power if that setting is available, I used hershey’s sugar free
Oh my gosh – i LOVE these!!!
I added some almonds to make “almond joy” squares… this recipe is a freezer must have! Delicious and easy, thank you.
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.
How many squares does the recipe make?
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?
I used erythritol mine came out great and it was granular, all I had.
put your granulated erythritol in a coffee grinder and it comes out powdered. looks exactly like confectioners sugar.
I use stevia and a little monk fruit powder. It works.
Love these and so easy to make.
Delicious, satisfying, and so easy to make!
Hi can you use olive oil in place of coconut oil…? thank you
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!
My obsessive personality wants to know what size you cut the squares. Thanks
Thank you so much for sharing this recipe. These are delicious. I added almonds to the top of the coconut mixture. Very very good.
Love them. Best fat bomb ever.
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.
These were amazingly delicious! A keeper forsure!
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!
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?
The chocolate topping is just the melted chocolate chips.
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!!!
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
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.
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.
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.
These are amazing! I put a drop of peppermint extract in the chocolate. So good!!!
Can you say YUM??!! Very good. Definitely taste like an almond joy bar. Thank you!
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.
“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?
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!
Oops found it!
These are super delicious and very easy to make. thank you for this wonderful recipe
I only have granular swerve on hand, do you think this could still work with that as a last resort?
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.
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.
Oh, I did it with 1 tsp of mint. Thank you for that hint.
Would it be possible to substitute coconut butter for regular butter?
Yes! I’ve done that before too.
The coconut bombs are THE bomb!! Thank you!!!!!