BOMBS/ KETO Friendly

Keto Coconut Chocolate Bombs

These amazing Keto Coconut Chocolate Bombs are only a second to the real thing…a la Mounds. If you were a fan, like I was, of the iconic Mounds bar, then you’ll love these! You’ll need only four ingredients: unsweetened shredded coconut, canned coconut cream, sugar-free chocolate and a sweetener of your choice. I use Lily’s Chocolate Chips but any sugar-free chocolate is fine.

ALL the credit for these amazing Keto -Coconut Chocolate Fat Bombs goes to @shredhappens.

The only thing I would do differently is not to pulse them so much in the food processor and they would have a more coconut texture and not so creamy… But they still taste amazing!

Servings – 12 bombs

Net Carbs – 3.5 each

Coconut Chocolate Bombs...a la Mounds!

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By leslie Serves: 12
Prep Time: 5-10 minutes Cooking Time: Freezer time = 35 minutes

It's very rare that I use a recipe word for word but this is so amazing and I don't want any of the credit! @shredhappens on Instagram blessed all of us with the ultimate Bomb. It is so close to a Mounds Bar it's ridiculous. Although, next time I'm putting crushed almonds in them...Almond Joy anyone?


  • 1 1/4 cups unsweetened coconut flakes
  • 1/3 cup coconut cream
  • 1/4 cup sweetener or 1/2-3/4 tsp Monkfruit Extract
  • 1 tsp Vanilla Extract
  • 4 oz sugar-free chocolate. I use Lily's Dark Chocolate Chips from Amazon.
  • 1 Tbl coconut oil to melt with chocolate to make it more liquid and easier to dip the bombs.





1. In a small food processor, pulse 1 1/4 cup unsweetened coconut flakes for about 25-40 seconds. Don’t overdo this, but get it super fine where it almost gets creamy.


2. To the pulsed coconut flakes, add 1/3 cup coconut cream (canned) and 1/5 - 1/4 cup sweetener. Then pulsed again until everything was well combined. You have the option of adding a pinch of salt and/or 1 tsp of vanilla extract.


3. Shape these how you want!


4. Put in the freezer for about 15-20 minutes to firm up.


5. While they are in the freezer, melt your chocolate on the stove top. You can use a saucepan and bring water to a simmer, then add the chocolate to a heatproof glass bowl to melt.


Here, you have the option of adding 1 tablespoon of coconut oil and melting along with the chocolate to make it more liquid.


6. When the chocolate is melted, take the filling out of the freezer and using a fork, dip them into the melted chocolate and cover in chocolate. Put on a tray to let the excess chocolate drip off and put in the fridge/freezer for another 5-10 minutes to firm up.


  • 151 Calories
  • 6.7g Carbohydrates
  • 2mg Cholesterol
  • 14.1g Fat
  • 3.2g Fiber
  • 1.2g Protein
  • 11.8g Saturated fat
  • 1.1g Sugar


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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