Our Low Carb Pina Colada Fat Bombs will take you back to those wonderful summer flavors. Without the need for sugar and alcohol.
Our Raspberry Cream Fat Bombs have been so popular, adding another delicious, and dairy-free, version was at the top of the list.
Also any excuse to use another cute silicon mold from our collection.
Pina Colada Fat Bombs
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Ingredients
- 2 teaspoons pineapple essence
- 3 teaspoons Erythritol
- 2 tablespoons gelatin
- 1/2 cup boiling water
- 1/2 cup Coconut Cream
- 1 teaspoon rum extract
- 2 scoops MCT Powder [Optional]
Instructions
- Dissolve the gelatin and erythritol in the boiling water in a heatproof jug and add the pineapple essence.
- Allow to cool for 5 minutes.
- Add the coconut cream and rum extract and continue stirring for 2 minutes.
- Pour into silicon molds and set for at least 1 hour, depending on the size of your mold.
- Gently remove from the mold and enjoy. Store in the fridge.
- [Optional] If you want to get a real kick out of your fat bombs recipe try adding a scoop or two of MCT Powder but be sure to mix it well in the hot water first (that may require a stick blender)
Notes
Nutrition
Is Pineapple Keto Friendly?
Pineapple is not keto-friendly it contains too much sugar. However, we use a natural pineapple essence for flavor which is perfectly fine in the amounts for this recipe.
These fat bombs have the perfect fat ratio for the keto diet.
The silicon mold that we used made 16 pina colada fat bombs. The serving size is one fat bomb.
If you’re up for some more fat bombs check out our Keto Snacks List
Store these delicious treats in the fridge in an airtight container for up to 3 weeks.
Ingredients for Pina Colada Fat Bombs
- 2 teaspoons of Pineapple Essence
- 3 teaspoons of Erythritol
- 2 tablespoons of Gelatin
- ½ cup of Boiling Water
- ½ cup of Coconut Cream
- 1 teaspoon of Rum Essence
How To Make Pina Colada Fat Bombs
- Dissolve the gelatin and erythritol in the boiling water in a heatproof jug and add the pineapple essence.
- Allow to cool for 5 minutes.
- Add the coconut cream and rum extract and continue stirring for 2 minutes.
- Pour into silicon molds and set for at least 1 hour, depending on the size of your mold.
- Gently remove from the mold and enjoy. Store in the fridge.
- If you want to get a real kick out of your fat bombs recipe try adding a scoop or two of MCT Powder but be sure to mix it well in the hot water first (that may require a stick blender)
If you like our keto Pina Colada Fat Bombs try our other Fat Bombs Recipes you’ll love them!
To make a larger batch of this Low Carb Keto Pina Colada Fat Bombs recipe simply adjust the serving amounts in the card above.
What is the average size of each bomb?
Hi Dianna,
About 3 tablespoons.
Can you use real rum? Dark rum etc?
Hi Richard,
Alcohol can cause gelatine not to set properly. You can try it, but I’m really not sure that it will turn out.
OMG I love you for this recipe…thank you!!! It’s SO hard controlling my sweet tooth and I feel very deprived often (10 yrs doing low carb thanks to PCOS and insulin resistance, 10 yrs no Xmas cookies or b’day cake). This recipe combines my love of pineapple, coconut, and in a healthy satisfying fat.
Hi Susie,
Thank you for your kind words! And congrats on 10 years being low carb!
Gerri
Is essence the same thing as extract??
Hi Krystal,
They’re not the same but they work the same way and you can use either interchangeably.
Gerri
Just starting on a Ketogenic eating plan and having a sweet tooth and craving chocolate, these are wonderful recipes to satisfy thst craving.
I will be trying all these recipes, thank you foe submitting them.
Regards Ali
Hello Ali,
Thanks for dropping by, but don’t try them all at once ;).
Matt