toasted coconut oil fat bombs

Toasted Coconut Vanilla Fat Bombs

Toasted Coconut Vanilla Fat Bombs. Slightly sweet and insanely easy to make, these vanilla toasted coconut fat bombs are the perfect portable fat bomb! They're made in minutes and you can speed up the hardening time by popping them in the fridge or freezer. 

Course Snack
Cuisine American
Keyword fat bomb, high fat, keto, low carb, snack
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 12 fat bombs
Calories 134 kcal
Author Faith


  • 3 ounces cacao butter melted
  • 3 tablespoons coconut oil melted
  • 3/4 cup unsweetened flaked coconut
  • 3/4 cup unsweetened flaked coconut toasted
  • 3 1g packets stevia/erythrtiol blend
  • 2 teaspoons pure vanilla extract
  • 1 pinch salt


  1. Stir together all ingredients in a medium bowl until well combined.
  2. Spoon the mixture into 12 fat bomb molds.
  3. Refrigerate until chilled, about 10 minutes in the freezer or 30 minutes in the fridge.
  4. Store in an airtight container in the fridge for up to 2 weeks.

Recipe Video

Recipe Notes

Unlike most fat bombs, because this recipe uses cacao butter as the base, these will soften but not fully melt at room temperature.