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Home » Recipes » Strawberry Coconut Fat Bombs

Christel OerumBy Christel Oerum on April 21, 2019, Updated April 30, 2020
Recipes

This post may contain affiliate links. Please read my disclosure.

Strawberry Coconut Fat Bombs

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Strawberry coconut fat bombs
Strawberry coconut fat bombs
Strawberry Coconut Fat Bombs

These Strawberry Coconut Fat Bombs are so easy to make and taste like strawberry cheesecake! They use simple ingredients for a creamy snack or dessert that’s absolutely delicious.

Strawberry Cheesecake Fat Bombs on a wooden board as seen from above

Fat bombs are the perfect easy keto snack. They are delicious powerhouses that are full of healthy fats like coconut oil to keep you feeling full and energetic for the rest of the day.

These strawberry coconut fat bombs are modeled after a dessert that is universally loved: the strawberry cheesecake!

The base is made from coconut cream and oil to perfectly imitate the rich creaminess of cheesecake. The topping gives it just the right hint of fruit to make it a satisfying, super delicious bite!

Best of all, these fat bombs are so easy to make. All you need is a blender and a tray for them to set in. I recommend whipping up a batch on Sunday so you have them ready to go for the week ahead!

How to make strawberry coconut fat bombs

This recipe uses simple ingredients and comes together in just a few easy steps!

Step 1: Add all of the coconut base ingredients to a high-speed blender and blend until completely smooth and combined. 

Step 2: Pour into a muffin tray, ice cube tray, or candy mold, evenly distributing the mixture. Make sure to leave room for the topping.

Step 3: Place in the freezer for at least 20 minutes to set.

Chilled and set cheesecake bases in a muffin tray

Step 4: While the coconut base is chilling, add all of the strawberry topping ingredients to a high-speed blender and blend until smooth. 

Step 5: Once the base has set for at least 20 minutes, distribute the strawberry mixture evenly over each one.

Fat bombs with the strawberry topping in a muffin tray
Step 6: Chill the fat bombs for at least 2 hours in the refrigerator.

That’s it! These creamy little bites of heaven are ready to enjoy!

Variations for your fat bombs

I love strawberry cheesecake, so I opted to use strawberries in this recipe. However, any berry would make a great topping for these fat bombs! So if you have another kind on hand, feel free to substitute for the strawberries.

Just be sure to use the same amount, about 2 oz. Berries are relatively low in carbs and sugar, but you still want to be careful not to use too much.

Want even more coconut flavor? Once you add your berry topping to the fat bombs, sprinkle a little shredded coconut on top before placing in the refrigerator.

Its fun to play around with the flavors in fat bombs, so feel free to get creative and make these your own!

Do you have to be keto to eat fat bombs?

Fat bombs are popular for people following a low carb, high fat ketogenic diet. They are a great way to add in more healthy fats, plus they’re usually very tasty.

However, you don’t have to be keto to enjoy these strawberry cheesecake bombs!

They make a delicious dessert or snack for anyone. Coconut oil is a very healthy fat, and these fat bombs are a great way to incorporate it into your daily routine. They’re also much better than reaching for a slice of real cheesecake when your sweet tooth strikes!

Just be sure to enjoy in moderation and not eat too much fat in your other meals.

Stack of four fat bombs with strawberries in the background

Fat bomb serving size

This recipe makes 20 fat bombs, so the serving size will depend on what kind of mold you use.

If you use a 12-muffin tray and only fill up 10 of the muffin cups, then each fat bomb will be 2 servings. 

If you have a candy mold or an ice cube tray with 20 compartments, then each fat bomb will only be 1 serving.

Storage

Coconut oil melts very easily at room temperature, so you definitely want to keep these fat bombs in the refrigerator or freezer until you’re ready to enjoy.

These can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for several months.

Other delicious fat bomb recipes 

Looking for a few more tasty ways to incorporate more fats into your daily routine? Here are some of my favorite fat bomb recipes that I know you’ll love:

  • Peanut Butter Fat Bombs
  • Pimento Cream Cheese Fat Bombs
  • Chocolate Keto Fat Bombs

You can also checkout this roundup I created of 10 delicious keto fat bomb recipes for even more keto snack inspiration!

When you’ve tried this recipe, please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Recipe Card

Strawberry Coconut Fat Bombs

These Strawberry Coconut Fat Bombs are so easy to make and taste like strawberry cheesecake! They use simple ingredients for a creamy snack or dessert that's absolutely delicious.
Prep Time:10 minutes
Cooling time:2 hours
Total Time:2 hours 10 minutes
Author:Christel Oerum
Servings:20
4.53 from 19 votes
Review Print

Ingredients

Coconut base:

  • 1 1/2 cups coconut cream
  • 1/2 cup coconut oil (melted)
  • 1/2 tsp. stevia liquid
  • 1 tbsp. lime juice

Strawberry topping:

  • 2 oz. fresh strawberries (chopped)
  • 1/2 cup coconut oil (melted)
  • 5 – 8 drops liquid Stevia
US Customary – Metric

Instructions

Make the coconut base:

  • Add all of the coconut base ingredients to a high-speed blender and blend until completely smooth and combined.
  • Pour into a muffin tray, ice cube tray, or candy mold, evenly distributing the mixture. Make sure to leave room for the topping.
  • Place in the freezer for at least 20 minutes to set.

Strawberry topping:

  • While the coconut base is chilling, add all of the strawberry topping ingredients to a high-speed blender and blend until smooth.
  • Once the base has set for at least 20 minutes, distribute the strawberry mixture evenly over each one.
  • Chill the fat bombs for at least 2 hours in the refrigerator.

Recipe Notes

This recipe is for 20 fat bombs. The size of each fat bomb will depend on what mold you use.
Any kind of berry can be used for the topping, just be sure to measure out 2 oz to manage the carbs and sugar.
Coconut oil melts at room temperature, so be sure to store fat bombs in the refrigerator or freezer until you’re ready to enjoy.
These can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for several months.

Nutrition Info Per Serving

Nutrition Facts
Strawberry Coconut Fat Bombs
Amount Per Serving
Calories 132 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 12.7g64%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0.8g
Cholesterol 0mg0%
Sodium 5.2mg0%
Potassium 1.3mg0%
Carbohydrates 0.9g0%
Fiber 0g0%
Sugar 0.4g0%
Protein 0.4g1%
Vitamin A 0IU0%
Vitamin C 0.5mg1%
Calcium 0mg0%
Iron 0.1mg1%
Net carbs 0.9g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: American
Keyword: Keto Fat Bombs
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Categories: Recipes Tags: Dairy Free, Gluten Free, Keto, Desserts & Snacks

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

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Reader Interactions

Comments

  1. AvatarRae says

    November 14, 2020 at 1:53 am

    I dont know if its just me but i found these way to coconut oily, maybe i used the wrong coconut cream. mine was a hard coconut cream. Even though i used a little less than the recipe, it still turned out to taste way too coconutty. Although i generally love coconut flavor. These were just oily and not the flavor that is specified in your recipe as cheesecake.

    Reply
  2. Avatarray says

    May 4, 2019 at 10:43 am

    It looks yummy. Got to try this. I want to surprise my mom as she loves strawberries.

    Reply

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