Keto Chocolate Coconut Fat Bomb
Do you miss dessert sometimes? When you are working on reversing a disease like prediabetes, it can be tough when you have a craving for something sweet. These Chocolate Coconut Fat Bombs will help get through it. Easy to make, and you can just store them in the freezer or fridge. And I promise you: one is enough.
Chocolate Coconut Fat Bombs
3/4 cup Coconut Oil
1/3 cup Cacao Powder
2 tbsps Monk Fruit Sweetener
1/8 tsp Sea Salt
Melt the coconut oil in a pot over low heat. Add the cacao powder and sweetener. Stir very well to combine or mix in a blender.
Ladle the mix into a mini square silicone mold and sprinkle sea salt on top. Place in the freezer to set for about 30 minutes. Remove from the mold and enjoy!
No Monk Fruit Sweetener - Sweeten with stevia, honey or coconut sugar instead.
No Coconut Oil - Use coconut butter instead.
No Silicone Mold - Use parchment-lined mini muffin molds.
Serving Size - One serving is equal to one fat bomb, or approximately 35 grams (1.2 ounces).
Storage - Refrigerate in an air-tight container for up to 7 days. Freeze for up to 3 months.
If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.