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Keto Bulletproof Fat Bombs

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Ingredients
  

  • 1 cup creamed coconut milk or mascarpone cheese or full-fat cream cheese
  • ¼ cup butter grass-fed or extra virgin coconut oil
  • 2 tbsp. MCT oil or Brain Octane Oil or more coconut oil
  • 2 tbsp. raw cocoa powder unsweetened
  • ¼ cup Erythritol or Swerve powdered, or another healthy low-card sweetener from the list
  • 10-15 drops liquid Stevia extract
  • ½ cup strong brewed coffee or caffeine-free chicory coffee

Instructions
 

  • Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder.
  • 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 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.
Tried this recipe?Let us know how it was!