Late-afternoon sugar cravings or post-workout hunger often hit when you least expect them. Enter these mocha-coconut protein fat bombs — little bites of creamy, chocolatey energy that hit the spot. As you stir them together, the aroma of coffee and cocoa swirls up, promising a cozy, indulgent treat. Once chilled, each bite delivers a satisfying snap of dark chocolate followed by a soft, nutty coconut middle and a subtle protein-rich chew. They feel indulgent — like a dessert — yet supply that extra protein and healthy fat your body loves, making them a perfect anytime pick-me-up for keto-friendly or fitness-conscious diets.
Recipe Info
- Prep Time: 10 minutes
- Chill / Set Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12 fat bombs (approx 1 inch each)
- Cuisine: American / Keto-Friendly
- Course: Snack / Dessert
Ingredients
Main Ingredients
- ½ cup unsweetened shredded coconut (about 40 g)
- ¼ cup coconut oil, melted (about 60 ml)
- ¼ cup natural almond butter, smooth (about 60 g)
- 2 tablespoons unsweetened cocoa powder, plus extra for dusting
- 1 tablespoon instant coffee granules (decaf works too)
- 2 scoops (about 50 g total) vanilla (or chocolate) whey or plant-based protein powder
- 2–3 tablespoons powdered erythritol or monk-fruit sweetener (adjust to taste)
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
Optional Finish / Texture Enhancers
- 1 tablespoon chopped toasted almonds or walnuts (for crunch)
- 1 teaspoon unsweetened shredded coconut (for topping)
Instructions
- Line a small baking sheet or tray with parchment paper. Have a small bowl ready for dusting cocoa.
- In a medium bowl, whisk together melted coconut oil and almond butter until smooth and well combined. The mixture should flow like thick cream.
- Add cocoa powder, instant coffee granules, protein powder, sweetener, vanilla extract, and a pinch of sea salt. Stir thoroughly until the mixture is smooth, glossy, and slightly thickened. Aromas of cocoa and coffee should rise.
- Fold in the shredded coconut (and toasted nuts, if using) until evenly distributed. The texture should be slightly sticky but moldable.
- Using a small cookie scoop or tablespoon, portion out twelve roughly equal balls on the parchment-lined tray. Flatten each ball slightly with your fingers so they form a compact bite (about 1 inch thick).
- Optional: dust the tops lightly with extra cocoa powder or sprinkle a pinch of shredded coconut for a decorative, rustic finish.
- Place the tray in the freezer for 20–30 minutes to allow the bombs to firm up and set.
- Once set, transfer the bombs to an airtight container or a zip-lock bag. Store in the fridge (for a softer texture) or freezer (for a chewy, firm bite).
Tips & Variations
- For dairy-free / vegan version: Use a plant-based protein powder (pea, soy, or hemp) and coconut-based “cream” instead of almond butter.
- For extra crunch and texture, stir in chopped pecans or macadamia nuts before chilling.
- For a mint-chocolate twist, add ¼ tsp peppermint extract to the mix — great after-dinner treat.
- To reduce fat if preferred, replace half the coconut oil with Greek yogurt — bombs will be softer.
- Use espresso powder instead of instant coffee for a deeper, richer mocha flavor.
Nutrition (per fat bomb — assuming 12 total)
- Calories: ~120 kcal
- Protein: ~7–8 g
- Carbohydrates: ~4 g (net carbs ~2 g depending on sweetener)
- Fat: ~9 g
- Fiber: ~2 g
- Sugar: ~1 g (mostly from coconut)
- Sodium: ~45 mg
Ingredients
Method
- Line a small baking sheet or tray with parchment paper. Have a small bowl ready for dusting cocoa.
- In a medium bowl, whisk together melted coconut oil and almond butter until smooth and well combined. The mixture should flow like thick cream.
- Add cocoa powder, instant coffee granules, protein powder, sweetener, vanilla extract, and a pinch of sea salt. Stir thoroughly until the mixture is smooth, glossy, and slightly thickened. Aromas of cocoa and coffee should rise.
- Fold in the shredded coconut (and toasted nuts, if using) until evenly distributed. The texture should be slightly sticky but moldable.
- Using a small cookie scoop or tablespoon, portion out twelve roughly equal balls on the parchment-lined tray. Flatten each ball slightly with your fingers so they form a compact bite (about 1 inch thick).
- Optional: dust the tops lightly with extra cocoa powder or sprinkle a pinch of shredded coconut for a decorative, rustic finish.
- Place the tray in the freezer for 20–30 minutes to allow the bombs to firm up and set.
- Once set, transfer the bombs to an airtight container or a zip-lock bag. Store in the fridge (for a softer texture) or freezer (for a chewy, firm bite).
Notes
- Protein: ~7–8 g
- Carbohydrates: ~4 g (net carbs ~2 g depending on sweetener)
- Fat: ~9 g
- Fiber: ~2 g
- Sugar: ~1 g (mostly from coconut)
- Sodium: ~45 mg
FAQs
Can I make these ahead and store them?
Yes — once set, store in an airtight container in the fridge for up to 7 days or freezer for up to 1 month. If frozen, let soften for a few minutes before eating.
Are these suitable for keto or low-carb diets?
Yes. With low net carbs and high fat plus decent protein, they’re ideal for keto-friendly snacking or as a post-workout treat.
Can I skip the protein powder and still call them fat bombs?
You can, but leaving out protein powder will reduce the protein content. The texture may also be slightly softer.
My fat bombs are crumbly and don’t stick — what went wrong?
Likely the mixture was too dry or you used too little coconut oil / almond butter. Add a little more oil or nut butter, mix again, then refrigerate to set.
