Oh my goodness, I’m so excited to share this recipe with you guys. Usually, my fat bomb recipes are mostly chocolate-based or something very creamy and rich—and that’s okay because fat bombs tend to be like that! So I was stoked to discover this recipe for a fat bomb which tastes on the lighter side but is no means low in fat.

Coconut Butter and Coconut Oil – A Match Made in Fat Bomb Heaven

Coconut is a cornerstone in low-carb and keto recipes because it’s unique in that coconut oil and coconut butter are not easily stored as fat. Unlike other fat sources, coconut’s fatty acids contain medium chain triglycerides which are easily metabolized by the body. This means it’s less likely to be stored as fat even if you eat it in excess—win!

Aside from its chemical composition, coconut is one of my favorite ingredients to work with because it’s so versatile. Depending on how much you use in each recipe, you can have something that tastes strongly of coconut, or not coconut-y at all. I love that! This recipe has a strong coconut flavor to it since the base is made up of both coconut butter and coconut oil. Don’t worry, it’s not overpowering or off-putting.