Red, White and Blue Fat Bombs

These Red White and Blue Coconut Cups are a great way to celebrate the fourth of July! Even if it’s not the middle of summer these mixed berry coconut butter cups are a delicious keto fat bomb recipe.

The top layer is made with freeze-dried raspberries that give them a beautiful pink colour. If you want to make this layer red, try freeze-dried strawberries.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per fat bomb)

Total Carbs	9	grams
Fiber	5.4	grams
Net Carbs	3.5	grams
Protein	2.3	grams
Fat	21.5	grams
of which Saturated	18.7	grams
Energy	223	kcal
Magnesium	18	mg (5% RDA)
Potassium	156	mg (8% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)

Ingredients (makes 12 fat bombs) Red Layer:

• 1/2 cup coconut butter (125 g/ 4.4 oz)
• 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
• 1 tbsp melted virgin coconut oil (15 ml)
• 1/4 cup coconut milk (60 ml)
• 1 tsp sugar-free vanilla extract

White Layer:

• 1/2 cup coconut butter (125 g/ 4.4 oz)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)

Blue Layer:

• 1/2 cup coconut butter (125 g/ 4.4 oz)
• 1/2 cup freeze-dried blueberries (10 g/ 0.4 oz)
• 1 tbsp confectioners Swerve or Erythritol (10 g/ 0.4 oz)
• 1 tbsp melted virgin coconut oil (15 ml)
• 1/4 cup coconut milk (60 ml)
• 1 tsp spirulina powder

Note: You can make your own coconut butter. Instead of powdered sweeteners, you can use liquid stevia (to taste).

Instructions

1. Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
   
2. In a small bowl stir together the white layer ingredients.
   
3. Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
   
4. Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
   
5. Freeze for 1 hour. Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.

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