These delicious keto low carb energy bites are sweetened with strawberries (of course!) and stevia. They make an awesome low carb, sugar-free dessert or snack, and they’re also gluten-free, dairy-free, vegetarian, and vegan!
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The most popular sugar-free dessert recipe on this site is my Strawberry Shortcake Energy Bites recipe. They’re delicious, easy to make, and completely free of added sugar. However, they contain dates, which significantly increases the carb count. For a low-carb and keto-friendly version, I swapped out the dates with stevia and the oatmeal with almond flour. To be honest, I actually think this recipe tastes a little better! I also had the idea to roll some of them with shredded coconut, and let’s be real… anything rolled in coconut tastes pretty darn good.
Ingredients You’ll Need for These Tasty Strawberry Shortcake Keto Fat Bombs
Other than strawberries and vanilla extract, these fat bombs require just a few inexpensive ingredients you can snag on Amazon:
Anthony’s Almond Flour
Viva Naturals Coconut Flour
Anthony’s Shredded Coconut
Dr. Bronner’s White Kernel Virgin Coconut Oil
NOW Better Organic Stevia Sweetener
Enjoy!
I hope you enjoy these low carb energy bites! They’re sweet and satisfying, but light enough that they don’t weigh you down. They’re a perfect as a standalone snack or as a sweet treat at the end of a savory meal. Best of all, they contain no added sugar.
I hope you enjoyed this keto fat bombs recipe! If you did, please give this post a share on social media by using the social sharing icons. Thanks so much!
Want More Low Carb / Keto Recipes?
If you liked this recipe, check out my popular roundups of 33 Fat Bombs, 17 delicious Keto Cookies, and 17 Keto Coffee recipes!
Keto / Low Carb Energy Bites Recipe
Strawberry Shortcake Keto Fat Bombs
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup shredded coconut
- 1/2 cup strawberries
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 1 tsp stevia
Instructions
- Add all ingredients to a food processor and process until well combined.
- Roll into 25 individual bites. If desired, roll in shredded coconut.
- Chill in the fridge for at least one hour for the best flavor.
Notes
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
Are these supposed to be cooked?
Hi Gloria – Nope, they’re served uncooked. 🙂
Do you put the extra short cakes in the fridge?
Yep! They can be chilled in the fridge for several days. (I think they taste better after a day in the fridge.)
Beside almond flour. What else could I use allergy to nuts
Hi Jan!
Can you tolerate coconut flour? If so, you could use that instead of almond flour. Coconut flour sucks up moisture, so you can add more coconut oil to compensate.
Looks Delicious! Could I use agave or maple syrup in place of the stevia?
Hi Marcy! You could, although agave and maple syrup will greatly increase the carb count (so they probably won’t be very keto-diet friendly).
Could I use Erythritol instead of stevia?
Hi Brianna, I think that should work! Let me know how it goes.
Just made them, and they are great! Yet, do you have all the nutritional content info? On Keto, we calculate fat, protein, carbs, and calories.
Actually, I just did the math for everyone. I made the receipt into ten pieces with the same amount of ingridients and here is the count: 26.8 calories, 0.725 (post dietary fiber) carbs , 2.3 fats and, 0.7 protein.
If one makes 25, then each has: 10.68 calories, 0.29 (post dietary fiber) carbs, 0.92 fats and, 0.28 proteins.
Brands may vary, but for this count, I used Sprouts organic reduced fat coconut shreds, Kirkland frozen strawberries, Arrow Mills organic coconut flour and, Kirkland almond flour.
Thank you, Augustine! I just upgraded the recipe with a nutrition label. My calculations are a bit different than yours but it may be due to the exact brands used.
Probably just me but I thought these were bad. Very floury taste and fat content isn’t high enough for a keto fat bomb. Add in more coconut oil. I’ve put them in the fridge now but there is no fear of over eating these.
Hi Sean! I’m so sorry to hear you didn’t like the recipe. I’ve made these several times since and I’ve realized I like the flavor better after they’ve been chilled in the fridge for at least an hour. Additionally, you’re correct that they’re lower in fat than traditional fat bombs (this was previously just a low-carb recipe). Eat one or two alongside a heavier fat source like my Vanilla Ice Cream Keto Coffee Smoothie and you’ll take in plenty of fat. 🙂
I agree. I found them very dry, dull and bitter tasting. I was so disappointed because they look so delicious.
Can they be shipped? I have a friend who wants me to make her some but do they have to be refrigerated?
Hi Annie,
Unfortunately, they can’t be shipped because they contain fresh strawberries. An alternative would be to use dried or freeze-dried strawberries that are free of refined sugar. However, you would have to really reduce the amount to keep the carbs low.
This was delicious!
In a comment you say you can use coconut flour instead of almond flour. But the recipe has both listed, is it supposed to be or just one?
Hi Israel! Sorry for the confusion. You should use both types of flour in the recipe. The comment was for someone who couldn’t use almond flour (so they would have to use all coconut flour).
Do I need too use the shredded coconut IN the recipe or just to roll it in??
Hi Sabrina! You will use it in the recipe, plus you can roll it in additional shredded coconut.
I don’t have a food processor can I use a blender?
Hi, “Amount per serving (25 bites)”… Um, I don’t think so darlin. Those Nutritional Non-Facts are incorrect.
Twenty five bites would be the total yield {or total batch}. A serving amount would be something like a 1 bite portion.
Hi Elle! Thank you for your feedback, and I apologize for the confusion. I listed 25 servings at the top of the recipe card, but the nutrition label was confusing. I have corrected the issue.
I’m not a fan of lots of coconut flavor. Could all almond flour be used in the place of coconut flour?
Hi Marge! If you want to use all almond flour, you will need to add another full cup of almond flour (so 1 3/4 cups total). Coconut flour is much more absorbent than almond flour, so you need to add more almond flour to compensate. I hope you enjoy the recipe!