Keto Chocolate Coconut Fat Bomb Squares Recipe
Try this Keto Chocolate Coconut Fat Bomb Squares Recipe, or contribute your own.
Try this Keto Chocolate Coconut Fat Bomb Squares Recipe, or contribute your own.
- Carbohydrate 8.343976 g
- Cholesterol 9.761 mg
- Fat 22.6744948 g
- Fiber 1.91999994812012 g
- Protein 0.6786908 g
- Saturated Fat 19.076124 g
- Serving Size 1 1 to 30 square (58g)
- Sodium 3.84252 mg
- Sugar 6.42397605187988 g
- Trans Fat 2.50584168 g
- Calories 239 calories
Step-by-step
- Melt the coconut oil and butter.
- In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
- Add 1 tsp of vanilla and mix it until it's fully combined.
- Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
- Layer a piece of parchment paper in the bottom of a square pan.
- Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 minutes so it will set.
- While the coconut is in the freezer, start melting your chocolate topping.
- Remove the coconut mixture from the freezer and pour the melted chocolate on top of the coconut spreading it evenly.
- Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
- Remove the parchment paper from the pan and place it on a flat surface.
- Use a sharp knife to cut the squares.
Freezing the coconut base for precisely five minutes prevents the warm melted chocolate from sinking into the crumbly coconut flakes, ensuring distinct, clean layers. Working with high-fat ketogenic confections often presents structural challenges because coconut oil and butter melt at relatively low temperatures, turning what should be a firm square into a greasy puddle at room temperature. Achieving structural integrity requires exploiting the high saturated fat content of coconut oil and butter, which rapidly solidifies when chilled and provides a rigid matrix that holds the flakes together without traditional flour binders. Powdered sweeteners dissolve much more evenly into cold fats than granulated alternatives, preventing gritty pockets in the final bite.
Substitutions demand careful attention to fat ratios if modifications are necessary. Swapping coconut oil for standard vegetable oil will yield a softer product because solid fats are chemically required to maintain the desired texture at refrigeration temperatures. Storing these squares in an airtight container in the refrigerator for up to two weeks preserves their snap, while keeping them out of ambient pantry heat.
