These sweet and tropical Piña Colada Keto Fat Bombs will transport you straight to a sunny beach! With 5g fat per fat bomb, they’re an easy (and delicious!) way to boost your daily fat intake.
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This fat bomb recipe says “HELLO, SUMMER. Happy to see you!” 🙂 Because nothing says summer quite like the flavors of a piña colada, right?
The good news is these Piña Colada Keto Fat Bombs will also transport you straight to the beach in your mind… even if it’s the dead of winter. So no matter if it’s June or January, you’ll love eating this tasty fat bomb recipe!
Even better, they’re ridiculously easy to make and require only four ingredients. I should warn you though… once you make these, you’re probably going to think about them every day. They’re THAT good. My guy Jonathan (who has been living the keto lifestyle for a few years and helps me run this site) has been asking me about them daily since they ran out. Actually, it’s been more like three times a day.
Thankfully I’m going to make another batch as soon as I press the “publish” button on this post. I think you should make a batch of your own ASAP!
Ingredients Used in Piña Colada Keto Fat Bombs
This stuff is seriously amazing and a must-have for the keto diet!
I used macaroon coconut in these because it comes finely ground. If you don’t want to purchase this kind, you can put regular unsweetened coconut flakes in a food processor or coffee grinder to get a finely ground texture.
I’ve been using the Capella brand of flavoring drops for years and LOVE many of the flavors, including the piña colada flavor. When mixed with coconut manna, it’s pure heaven!
I love this 2-pack of mini fat bomb molds! They’re shaped like mini Reese’s Cups and, thanks to the silicone material, whatever you put in them pops out easily.
How to Make Piña Colada Keto Fat Bombs
Note: Feel free to double or even triple this recipe!
First, you’ll need to soften your coconut manna, especially if the manna and oil have separated. There are two methods to do this. One is hot water + optional microwave, and the second method is microwave only. I used to be super paranoid about melting it fully in the microwave after a burnt coconut manna disaster (sob), but I’ve loosened up a bit lately because I know the microwave is easier/faster.
Method #1: Place your jar of coconut manna in a bowl of hot water for at least 20 minutes to soften the contents. After 20 minutes, open the jar and carefully mix to combine the manna and oil. Remove what you need and place it in a bowl. If it’s not fully smooth, you can quickly microwave it (10 seconds) to smooth it out before mixing in the rest of the ingredients.
Method #2: Microwave the jar (lid OFF) in 10-second bursts, stirring between each burst. You want to get to a drippy consistency. I usually get there within 30 seconds.
Add the remainder of the ingredients and stir to combine. Then, add it to your fat bomb molds! Mine fit into one of my mini molds with 15 slots, which you can buy here. They’re really popular in the keto community and for good reason!
Pop them into your freezer for 30 minutes and out come your tropical Piña Colada Keto Fat Bombs. Yum! Note: As long as it’s not too hot, these fat bombs won’t melt, making them a perfect grab-and-go snack.[convertkit]
Why Coconut Manna / Coconut Butter is a Keto Dieter’s BFF
Much like tahini (check out 5 Delicious Tahini Recipes for the Keto Diet here!), I feel like coconut manna/butter is one of those often overlooked foods that are PERFECT for the keto diet. Here is why it’s awesome:
- Only 1g net carbs per tablespoon.
- It’s naturally very sweet thanks to being made from the meat of the coconut.
- It’s the perfect fat bomb base because it can be melted to fit into a mold, but it won’t melt easily in your fingers once it has hardened.
- When melted, it reminds me a lot of frosting… need I say more?
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Piña Colada Keto Fat Bombs
- 8 tbsp coconut manna melted
- 4 tbsp unsweetened macaroon coconut or unsweetened coconut flakes (see notes)
- 1/8 tsp stevia
- 8 drops Capella Piña Colada flavoring drops
- Melt coconut manna. (See recipe notes for two methods.)
- Add 8 tbsp melted coconut manna to a bowl, then add remainder of ingredients and stir to combine.
- Pour into fat bomb molds. The molds I used made 15 fat bombs (if your molds make more or less, see the notes section to calculate your fat bomb nutrition facts).
- Chill in the freezer for 30 minutes.
- Calories: 933
- Fat: 85g
- Protein: 9.3g
- Carbs: 29.3g
- Fiber: 18.7g
- Net carbs: 10.6g (the nutrition label registers as 0g net carbs due to rounding)
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.