Better Than Mounds Fat Bomber

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20


  • 1/2 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 cup shredded coconut make sure it’s unsweetened
  • 3 tablespoons xylitol
  • 3 ounces sugar free dark chocolate melted (good brands are Valor or Lily’s)


  • First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.
  • In a small saucepan, combine all ingredients together except the chocolate and heat over medium heat, turning it down if it’s too hot. You want everything melted and mixed well.
  • Now spoon the mixture into each muffin liner, then freeze for at least 20 to 30 minutes.
  • To melt the chocolate, use a double boiler or a stainless bowl over a boiling pot of water.
  • Once chocolate is melted, bring the frozen coconut mixture muffin pan out of the freezer and divide the chocolate up on top of each one.
  • Let sit for at least 30 minutes to harden. You CAN put it in the fridge, but the chocolate will sweat.
  • Can be stored in a sealed container in your pantry for a week.


Serving size is 2 Fat Bombers and the net carbs are 1 (for both).
Tried this recipe?Let us know how it was!