Keto Neapolitan Fat Bombs

Ingredients:

• Base:
  • 1/2 cup coconut oil (or MCT oil)
  • 1/2 cup unsweetened almond butter (or any nut/seed butter of your choice)
  • 1/4 cup powdered erythritol (or other keto-friendly sweetener to taste)
  • 1 teaspoon vanilla extract
• Strawberry Layer:
  • 1/4 cup fresh or frozen strawberries (thawed if frozen)
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered erythritol
  • 1/4 teaspoon vanilla extract
• Chocolate Layer:
  • 2 tablespoons cocoa powder (unsweetened)
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered erythritol
  • 1/4 teaspoon vanilla extract
• Vanilla Layer:
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered erythritol
  • 1/4 teaspoon vanilla extract

Instructions:

1. Prepare the Base:
   • In a medium bowl, mix together the coconut oil, almond butter, powdered erythritol, and vanilla extract until well combined.
2. Prepare the Strawberry Layer:
   • Blend the strawberries until smooth. In a small bowl, mix the strawberry puree with 1 tablespoon of coconut oil, 1 tablespoon of powdered erythritol, and 1/4 teaspoon of vanilla extract until well combined.
3. Prepare the Chocolate Layer:
   • In a small bowl, combine the cocoa powder, coconut oil, powdered erythritol, and vanilla extract. Stir until smooth and well blended.
4. Prepare the Vanilla Layer:
   • In a small bowl, mix the shredded coconut with 1 tablespoon of coconut oil, 1 tablespoon of powdered erythritol, and 1/4 teaspoon of vanilla extract until the mixture is evenly distributed.
5. Assemble the Fat Bombs:
   • Line a mini muffin tin or silicone mold with paper liners.
   • Spoon a small amount of the base mixture into each cup.
   • Add a layer of the strawberry mixture on top.
   • Follow with a layer of the vanilla mixture.
   • Top with a layer of the chocolate mixture.
   • Use a toothpick or skewer to swirl the layers together slightly for a marbled effect, if desired.
6. Freeze:
   • Place the mold in the freezer and let it chill for at least 1 hour or until the fat bombs are firm.
7. Serve:
   • Once frozen, pop the fat bombs out of the mold and store them in an airtight container in the freezer. They’ll stay fresh for up to 2 weeks.

Enjoy your keto Neapolitan fat bombs as a sweet, satisfying treat that fits perfectly into your low-carb lifestyle!