These creamy, chocolatey keto fat bomb mousse cakes are decadent and have an awesome coconut twist. If you like coconut rough chocolate then you are sure to like these. They are guaranteed to satisfy any chocolate craving and one of the nicest ways I have found to increase my fat intake at 93% fat and about 2.5 net carbs per serving.
I make these in my mini muffin tins using silicone cups but you don’t necessarily need the silicone wrappers. It just makes them easier to remove.
I use a no-sugar, stevia sweetened, dark chocolate to make these. I have used different sorts of stevia sweetened chocolate to make these so just use whatever you can find at your local store. The only real difference I have found is that some chocolate brands melt faster than others. Keep this in mind and just keep mixing at 20 second intervals until melted. If your chocolate is not sweet enough then you can add some more liquid stevia.
The base is made from nuts, butter, and cinnamon. I use pecans and silvered almonds as I like the taste, but you could use walnuts too if you have them handy. Pecans have slightly more fiber in them. I personally like the cinnamon but not everyone does so it isn’t necessary if you don’t like it.
I make a batch of these and keep them in the freezer for when I have chocolate cravings or need to boost my fat intake for the day. They are easy to store and make into little tarts, and they are a great way to control portion size. I often will grab one for dessert when I feel like having something sweet. They are quick to defrost and in fact I quite like eating them while they are still a bit firmer from the freezer. Makes each bite go further. If you are after a really creamy texture though, let them defrost and they are decadent. They can also be stored and eaten straight from the fridge.
When crushing the nuts for the base ensure they are crushed into quite small pieces or you might have trouble getting the base to stay together. I use a small food processor but you could crush them with a rolling pin. Just make sure they are well crushed.
These don’t take too long to make and you get 12 servings from one batch so they last a while. I always have some in my freezer and the sweets never get me.
If you have a sweet tooth you should try these! The addition of coconut flavor to these I love and each one is relatively low in calories for a treat.
Yields 12 servings of Chocolate Coconut Fat Bombs
The Preparation
- 20 g pecans
- 20 g slivered almonds
- 1/8 teaspoon cinnamon
- 2 tablespoons butter
- ¼ cup coconut cream
- ½ cup heavy whipping cream
- 100 g sugar-free dark chocolate bits, stevia sweetened
- 1 tablespoon lemon zest
- 1 teaspoon shredded coconut, unsweetened, for dusting
The Execution
1. Take the pecans and slivered almonds and pulse in a processor until you have a fine crumb texture with a few small pieces through it.
2. Melt half the butter in the microwave for about 20-30 seconds and mix together in a bowl with the nuts, melted butter, and cinnamon.
3. The crust should come together when pressed. Divide this mix into twelve portions and press firmly into the base of your mini muffin tin. Find something solid to press down on the crusts. If you have a shot glass at home it should be about the perfect size. Otherwise, the back of a spoon will do.
4. Place the tray in the freezer for the base to set.
5. Combine the cream and coconut cream together in a bowl. You want to make sure your coconut cream is thick and mixed well so you don’t just get the liquid. Beat with an electric beater for about 5 minutes until the cream is as whipped as it will get. It will be a bit runnier than normal whipped cream because of the coconut cream.
6. Take the other half of your butter and the chocolate bits and microwave in intervals of 20 seconds until melted. It should take between 40 seconds and two minutes total. Even if the chocolate doesn’t look melted, stir it and the residual heat will finish melting the chocolate. You don’t want the chocolate to burn or go into the cream while boiling hot.
7. Mix together the whipped cream and the melted chocolate. The chocolate will sink to the bottom so give it a good stir. It will look like a silky chocolate mousse. I find it easier to work with if I place the cream in the freezer for a while. This allows the cream to thicken before filling the muffin tins, but this step isn’t necessary.
8. Bring your chilled mix out of the freezer and fill the twelve muffin tins.
9. Zest over the top with lemon and sprinkle the coconut on.
10. Place in the freezer to set for at least an hour or two before removing the fat bombs from the tray. You can now store in the fridge or freezer and enjoy!
This makes a total of 12 servings of Coconut Chocolate Fat Bombs. Each serving comes out to be 115.66 Calories, 11.02g Fats, 2.5g Net Carbs, and 1.48g Protein.
| Coconut Chocolate Fat Bombs | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 20 grams pecans | 138 | 14.39 | 2.77 | 1.9 | 0.87 | 1.83 |
| 20 grams slivered almonds | 116 | 10.03 | 4.33 | 2.5 | 1.83 | 4.25 |
| 1/8 teaspoon cinnamon | 1 | 0 | 0.26 | 0.2 | 0.06 | 0.01 |
| 2 tablespoons butter | 204 | 23.04 | 0.02 | 0 | 0.02 | 0.24 |
| ¼ cup coconut cream | 120 | 12.75 | 1.5 | 0 | 1.5 | 0.75 |
| ½ cup heavy whipping cream | 405 | 42.94 | 3.26 | 0 | 3.26 | 3.38 |
| 100 grams sugar-free dark chocolate | 392.86 | 28.57 | 57.14 | 35.71 | 21.43 | 7.14 |
| 1 tablespoon lemon zest | 3 | 0.02 | 0.96 | 0.6 | 0.36 | 0.09 |
| 1 teaspoon coconut for dusting | 8 | 0.48 | 0.88 | 0.2 | 0.68 | 0.05 |
| Totals | 1387.86 | 132.22 | 71.12 | 41.11 | 30.01 | 17.74 |
| Per Serving(/12) | 115.66 | 11.02 | 5.93 | 3.43 | 2.5 | 1.48 |
Coconut Chocolate Fat Bombs
Ingredients
- 20 grams pecan nuts
- 20 grams slivered almonds
- ⅛ teaspoon cinnamon
- 2 tablespoons butter
- ¼ cup coconut cream
- ½ cup heavy whipping cream
- 100 grams sugar-free dark chocolate bits stevia sweetened
- 1 tablespoon lemon zest
- 1 teaspoon coconut for dusting
Instructions
- Take the pecans and slivered almonds and pulse in a processor until you have a fine crumb texture with a few small pieces through it.
- Melt half the butter in the microwave for about 20-30 seconds and mix together in a bowl with the nuts, melted butter, and cinnamon.
- The crust should come together when pressed. Divide this mix into twelve portions and press firmly into the base of your mini muffin tin. Find something solid to press down on the crusts. If you have a shot glass at home it should be about the perfect size. Otherwise, the back of a spoon will do.
- Place the tray in the freezer for the base to set.
- Combine the cream and coconut cream together in a bowl. You want to make sure your coconut cream is thick and mixed well so you don’t just get the liquid. Beat with an electric beater for about 5 minutes until the cream is as whipped as it will get. It will be a bit runnier than normal whipped cream because of the coconut cream.
- Take the other half of your butter and the chocolate bits and microwave in intervals of 20 seconds until melted. It should take between 40 seconds and two minutes total. Even if the chocolate doesn’t look melted, stir it and the residual heat will finish melting the chocolate. You don’t want the chocolate to burn or go into the cream while boiling hot.
- Mix together the whipped cream and the melted chocolate. The chocolate will sink to the bottom so give it a good stir. It will look like a silky chocolate mousse. I find it easier to work with if I place the cream in the freezer for a while. This allows the cream to thicken before filling the muffin tins, but this step isn’t necessary.
- Bring your chilled mix out of the freezer and fill the twelve muffin tins.
- Zest over the top with lemon and sprinkle the coconut on.
- Place in the freezer to set for at least an hour or two before removing the fat bombs from the tray.
- You can now store in the fridge or freezer and enjoy!
