Bulletproof Fat Bombs
Martina Slajerova- Ready in 4h
- 0.4 g net carbs
- 77 kcal
- Serves 20
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These Bulletproof Fat Bombs taste like frozen creamy mocha smoothie. A creamy low-carb dessert for all coffee lovers!
Add a splash of rum or rum extract and they resemble Tiramisu. In fact, I created this recipe while I was working on a keto-friendly Tiramisu for my KetoDiet Cookbook! It includes some of the best 150 low-carb, paleo / primal recipes created exclusively for the cookbook!
How Many Fat Bombs per Serving?
These ice bombs are delicious but remember, just like all fat bombs, these are not meal replacements — you should eat them in moderation, no more than 1-2 pieces at a time.
How To Make Frozen Fat Bombs
To make the smooth coffee cream mixture, I'm using my stand mixer with a blender attachment but you can combine everything with a hand whisk. You can also add 1-2 teaspoons instant coffee powder instead of 1/2 cup of coffee. The mixture will be thicker and creamier.
I then pour the mixture in my ice cream maker. Any ice cream maker — with or without a built-in freezer will work. If you don't have an ice-cream maker, pour the mixture directly into an ice tray or small muffin pan. You should be able to fit about 2 tablespoons per fat bomb or make smaller fat bombs.
To make the round shapes, I used a cake pop silicon tray which is great for making fat bombs. I used the same one in my Strawberry Cheesecake Fat Bombs.
I hope you enjoy — let me know in the comments if you have any tips for add ons!
Step-by-step
Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract.
Add powdered Erythritol and stevia into a blender and pulse until smooth.
Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
Spoon about 2 tablespoons of the ice-cream into ice tray.
Place in the freezer for 2-3 hours or until firm. Enjoy! Store in the freezer for up to 3 months.
Recipe
Bulletproof Fat Bombs
★★★★☆4.3These Bulletproof Fat Bombs taste like frozen creamy mocha smoothie. A creamy low-carb dessert for all coffee ...
- Hands on
- 15m
- Overall
- 4h
- Servings
- 20
- 0.4 g
- Net carbs
- 0.8 g
- Protein
- 8.1 g
- Fat
- 77
- kcal
Ingredients makes 20 fat bombs
Instructions
Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract.
Add powdered Erythritol and stevia into a blender and pulse until smooth.
Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
Spoon about 2 tablespoons of the ice-cream into ice tray.
Place in the freezer for 2-3 hours or until firm. Enjoy! Store in the freezer for up to 3 months.
Nutrition per serving, 1 fat bomb
Carbs 2%Protein 4%Fat 94% of calories
- Net carbs
- 0.4 g
- Total carbs
- 2.5 g
- Fiber
- 0.2 g
- Sugars
- 0.3 g
- Protein
- 0.8 g
- Fat
- 8.1 g
- Saturated fat
- 5.9 g
- Calories
- 77 kcal
- Sodium
- 4 mg · 0.16% RDA
- Magnesium
- 3 mg · 0.73% RDA
- Potassium
- 12 mg · 0.59% EMR
Nutrition by ingredient
| Per 1 fat bomb | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Mascarpone cheese | 0.2 g | 0.7 g | 4.4 g | 44 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.3 g | 20 |
| MCT oil | 0 g | 0 g | 1.3 g | 11 |
| Cocoa powder, raw (cacao) | 0.1 g | 0.1 g | 0.1 g | 1 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Coffee (prepared), liquid | 0 g | 0 g | 0 g | 0 |
| Total | 0.4 g | 0.8 g | 8.1 g | 77 |
Serving size 1 fat bomb
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (90)
Recipe needs a bit of editing, but I hope I did it right. It's really hard to try and read directions that are scattered in with photos but aren't listed together.
Hi Pamela, most of my readers find the step-by-step photos useful but if you prefer text only, you can always safe it as a PDF. This will only safe the text without the step by step images.
Apparently, it’s Chrome. I cut and pasted the url into Safari and the optimized version came up. Thanks!
Thank you Jehna, that helps, we'll look into it!
Are you aware that the print button prints the entire post, not just the recipe? That’s an incredible waste of paper! Please fix this. Thanks!
Hi Jehna, the purple button on our website only prints an optimised version of this recipe (not the whole post, just essential info including ingredients, recipe steps, nutrition facts and time to prepare + a small image of the photo in the corner) - maybe it was on another blog blog?
I’m on my iPad Air 2, so I don’t know if that has anything to do with it, but I am using the purple button and the entire post comes up in my printer preview. I took a screenshot, but I don’t know how to attach it. It’s from the top of the page, all the way to the bottom with all the steps, including pictures and ads.
This is a really great fat bomb, creamy, filling, smooth. Mmm.
Something that I tried was to make a "concentrate" of sorts. I added all the ingredients except the butter and extra coconut oil to a jar (used coconut milk) and shook it until combined. Then, i would pour some almond milk into a coffee cup, add some butter, add some mix from the jar, and then warm in the microwave. It makes a really good hot mocha latte 😊
I generally have trouble getting enough fat in my diet, and I love coffee, so I thought "fat bomb coffee? Yes please".
That sounds so good, it must be super creamy too!
This looks amazing!
One question...what do you mean by "creamed" coconut milk? I know what coconut cream is, but you linked to coconut milk on Amazon, so I know it can't be that.
I definitely want to try these with the rum extract, to make the faux tiramisu. Thanks.
That should be the same. Coconut cream (store bought) may be a little more runny as it may contain some of the liquid). Creamed coconut milk is only the solid part in the coconut milk can after leaving the can in the fridge overnight. I hope this helps!
I read through all the comments on the bulletproof fat bombs and didnt see this anywhere. Could these be used in making my bpc every morning. This way instead of measuring my ingredients put every day I could just drop one of these in straight from the freezer? I already use coffee ice cubes to cool off my coffee so I can drink it so it would be 2 birds with 1 bomb.
That's an interesting idea! I think these could be great for iced bulletproof coffee if you blend it with cold coffee! 😊
I am allergic to chocolate so I can’t put the cocoa powder in, Will the consistency be ok without it? Or is there something else you suggest substituting?
You could try carob powder or leave it out. It may be a bit thinner but you could always freeze it in small popsicle molds instead 😊
This made exactly 20 servings of ONE tablespoon for me, which was just fine. The only ingredient I had to downsize was my cream cheese; I did 227g instead of 250g. And I just mixed the ingredients with a plain ol' spoon. It still turned out velvety smooth (so they just didn't have that "whipped" factor). I think they are sooo good, but my sister finds they are too strong of coffee flavour (I used 2 tsp espresso powder + a bit of water). Also, I didn't have any liquid Stevia, so I just did without it. Delicious!! It's like the coffee icing off the best coffee cake I ever ate without the extra sweetness. I look forward to trying it with marscapone next time. 😊
Thank you Tammy! ❤️
At what point do you add the rum for the tiramisu flavor?
Hi Amber, just updated to clarify (please see step 1) 😊
Since I don't have an ice cream maker or a conventional blender, what can I use to blend? I have a Ninja processor and a KitchenAid full size processor.
Ninja will work just fine! If you don't have an ice cream maker, you can use regular ice cube tray (and skip the churning).
I don’t know what I did wrong but mine turned out SO salty!!! I’ll attempt them one more time. Otherwise they would be delish!
Hi Shelly, could it be the butter? Maybe it wasn't unsalted?
Can you make this without using the ice cream maker? I don't have one.. but these look amazing!!
You definitely can! But it will be better to use mini popsicle molds instead of the ones I used.
If all I have is the powdered swerve how much of that should I use instead of adding the 10 or 15 Stevia drops. Otherwise how much altogether should I use in this recipe if all I have is the powdered swerve thank you so much
Hi Valorie, this depends on your palate. I'd start with just the 1/4 cup Erythritol or Swerve and add 1-3 more tablespoons if needed. Also, I use Erythritol which not as sweet as Swerve, so 1/4 cup Swerve may be enough.
You could also use a splash of sugar free coffee syrup. I just made some using sugar free Carmel and it is awesome from the taste I had. I used cupcake papers because I don't have a working ice cream maker at the moment.
I used one pk which was 2 tsp, if you want it sweeter than use 2pk
what using tea instead of coffee... coffee my stomach just can't stand coffee.
Yes, you can use tea instead... Ideally black but it depends on your palate - some people use herbal tea to make BPC 😊
I tried these and they turned out great. They must be kept in the freezer since they will melt in the fridge. I first used ice trays to make them, but those pieces were too big. I let them melt down enough to put into smaller molds and now they're the perfect bite size pieces. Taste great and melts in your mouth!
Awesome, I'm glad you liked them! 😊
How important is it to add ANY of the "sweeteners"? So many recipes use stevia or other suitable sweetener... I don't like sweets ..I drink black coffee, eat 90% chocolate.. Can I just leave it out?
Thank you!
Of course! I actually prefer this recipe without sweeteners because I never put them in my coffee 😊
I see where stevia has been left out, but is it possible to only use 1/4 C unfiltered organic honey or maple syrup and add no other sweeteners. I only use those and sometimes coconut sugar due to autoimmune issues.
Hi Jennifer, absolutely - if you can tolerate more carbs, you can use these paleo-friendly options!
These look delicious - I've been looking for a low carb snack to take to work! 😊
I'm not sure these are suitable for work - they will melt on the way there 😊 You can try any of these that don't require freezing: ketodietapp.com/Blog
I am wondering if you can recommend something other than liquid Stevia. I am allergic to Stevia.
Hi Melanie, you can skip the stevia or add more Erythritol instead (to taste).
me too - i am so glad to know im not the only one i am severely allergic
Hi Martina! I love this idea & so want to make these turn out right.... but something seems very wrong. I have all ingredients mixed together ready to go in the ice cream maker & all I have is a big blob of brown cottage cheese. Yours looked like a liguid. I reread the recipe several times & I did use the marscapone cheese. HELP! What have I done wrong? The flavor tastes great but the consistency seems way off. Thanks so much.
I'm sorry about that Jessica, it looks like it has curdled. I'm not sure but it must be the temperature of the ingredients. Does it curdle before or after adding the coffee? And sorry about the late reply!