Sweet Coconut Raspberry Fat Bombs
Once I had mastered my Savory Fat Bombs (YouTube recipe can be found here), and found them to be so very good, I decided to try to figure out how to accomplish the same success with sweet ingredients.
If you are anything like me, sometimes you just need a sweet hit, but being on a low carb/keto you are limited to the snacks you can eat as almost everything out there contains tons of sugar, usually at unnecessarily high levels. It’s truly remarkable how much sugar companies get away with putting into there products.
Anyhow, I digress. I wanted to try and create a fruity fatbomb with very low sugar levels and as few carbs as possible, however, just adding fresh fruit to a fat bomb would not only end up as a gooey mess, but also wouldn’t last to long. Using dried fruit is a little better, however many dried fruit use additional ingredients which would likely add either extra carbs, sugar or both. This lead me to looking at freeze dried fruit, raspberry to be exact. The reason I chose raspberry was two fold. Firstly raspberry is among the lowest carb carrying berries you can get your hands on and secondly, freeze dried raspberries offer an intense flavor so you don’t need to use to much to get a lot of flavor.
As for the sugar, there are several options, I looked at using Swerve, however ended up using NKD Erythritol (found here) instead for no reason other than that’s what I had in the cupboard at the time (it also half the price).
Ingredients
| Desiccated Coconut | 120g (plus 120g for dusting) |
| Unsalted Butter | 60g |
| Mascarpone Cheese | 100g |
| Freeze Dried Raspberries | 10-20g |
| Erythritol | 30g |
Method
- Ensure all the ingredients are at room temperature as this will help when mixing them.
- Add the Mascarpone Cheese and Unsalted Butter into a mixing bowl and either with a fork or blender combine the two. I find a fork less messy as the recipe is not very complicated so it seems silly to get the mixer out.
- Once the Mascarpone Cheese and butter are combined add in the Desiccated Coconut. This will begin to thicken the mix which will make it easier to handle when it comes to rolling them out.
- With a large metal spoon, fold in the freeze dried raspberry. Its important not to do this with a mixer if you are using one as it will break up the raspberry and will blend it into the mixture instead of spreading it evenly through the mixture.
- Once mixed, using a tablespoon measure, measure out a single helping and roll it into a ball with you hands. Be gentle as you don’t want to overwork the mixture as it contains butter and will melt.
- Coat the ball with the extra coconut until well covered.
- Set aside and repeat until there is no mix left. The mixture should make 8-10 helping.
To store, pop them in an airtight Tupperware box, trying not to stack them. If you do need to stack them then put a sheet of greaseproof paper between each layer, this will prevent them sticking. Store in the fridge for up to a week, I tend to eat one or two a day so they don’t really last me much more than a week anyway.
So there you go, this is super easy and the method can be applied to anything you like, both sweet and savory.
As always, let me know what you think. Please leave a comment and a like if you enjoyed this post and hit the follow button to keep up to date on my latest recipes.
Enjoy
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