Strawberry Coconut Fat Bombs

These strawberry coconut fat bombs are so easy to make, they use simple ingredients and flavors to create a delicious and creamy dessert-style keto snack. 
Course Snack
Cuisine American
Keyword Keto Fat Bombs
Prep Time 10 minutes
Cooling time 2 hours
Total Time 2 hours 10 minutes
Servings 20
Calories 132kcal
Author Christel Oerum


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


Make the coconut base:

  • Add all of the coconut base ingredients into a high-speed blender and blend until completely smooth and combined. 
  • Pour into muffin papers, a muffin pan or even ice cube molds and fill your chosen mold a little more than halfway with the coconut mixture. In the muffin pan, I used 3 tablespoons of coconut mixture. 
  • Chill in the freezer for 20 minutes while you make the strawberry topping. 

Strawberry topping:

  • Add all of the strawberry topping ingredients into a high-speed blender and blend until all the ingredients are smooth. 
  • Spoon a layer over the chilled cheesecake base (I used 1 tablespoon of strawberry topping per fat bomb). Chill for at least 2 hours or overnight and serve. 


Calories: 132kcal | Carbohydrates: 0.9g | Protein: 0.4g | Fat: 14.5g | Saturated Fat: 12.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5.2mg | Potassium: 1.3mg | Fiber: 0g | Sugar: 0.4g | Vitamin A: 0IU | Vitamin C: 0.5mg | Calcium: 0mg | Iron: 0.1mg | Net carbs: 0.9g