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.
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.
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.
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.
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.
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:
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!
Strawberry Coconut Fat Bombs
- 1 1/2 cups coconut cream
- 1/2 cup coconut oil (melted)
- 1/2 teaspoon stevia liquid
- 1 tablespoon lime juice
- 2 oz. fresh strawberries (chopped)
- 1/2 cup coconut oil (melted)
- 5 – 8 drops liquid Stevia
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.
- 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.
Coconut part didn’t harden well? 🙁
What can I use besides the liquid sweetener? I’ve got powder sweetener how much would I use?
Christel Oerum says
It could work but you have to make sure that the powder dissolves in the mixture before you freeze it. Liquid Stevia is 1:1 with Stevia extract, and 1/2 tsp equals 1/2 cup of sugar. Look at the sweetener you have and use that information to calculate how much to use
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.
It looks yummy. Got to try this. I want to surprise my mom as she loves strawberries.