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

• 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

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 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

 

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Prep time

10 mins

Total time

10 mins

 

Author: Jennifer

Serves: 25 to 30 squares

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

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.

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