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Blueberry Fat Bombs (Keto, Dairy-Free & Paleo)

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Blueberry Fat Bombs

Blueberry fat bombs are a delicious, keto-friendly way to increase your fat on a keto diet. These blueberry fat bombs consist of a chocolate coating filled with a dairy free blueberry cream.

This blueberry version is incredibly easy to make and perfect for a quick snack on the go.

Since starting the keto diet, I’ve been looking for new, inventive ways to add more dairy free healthy fats into my diet. Fat bombs are a great way to do that.

And let me tell you, blueberry fat bombs make me feel like I’m eating a tasty treat.

I first started making these dairy free fat bombs after I swapped homes for a weekend.

I was asked by family members to swap places for the weekend, so they could have a fun Toronto weekend getaway. I agreed. 

Romantic notions of the movie, The Holiday, were running through my head. 

The inside of a blueberry fat bomb.

I’m sitting here in an empty house and there is no Jude Law knocking on my door. In fact, I have Criminal Minds playing in the background and I’m cuddling with a cat. 

That’s as romantic as it gets.

Before I left my home, I worked on another recipe using my current obsession ingredient: blueberries! 

I made blueberry pancakes, blueberry crepes, blueberry chocolate, and now chocolate filled with blueberry flavored cream. 

So yummy……I ate them all……..within two days.

Here is a little something to sweeten all of our love lives…

The inside of a blueberry fat bomb.

Keto Blueberry Fat Bombs

Here are the Ingredients you need to make these easy blueberry fat bombs.

How to Make Blueberry Keto Fat Bombs

Mix the chocolate ingredients together. Pour about two-thirds into a chocolate mold.  *If you don’t have a chocolate mold use a Tupperware container.

Blend the blueberry cream together using a fork, hand blender, etc. Drop a little bit of the cream into each chocolate mold.

Pour the remainder of the chocolate over the chocolate-filled goodies. Freeze.

Devour when the chocolate is frozen. About 15 minutes.

Blueberry fat bombs in a chocolate mold, on a kitchen counter.

Can I use Cream Cheese instead of Coconut Cream?

Yes, you can use cream cheese instead of coconut cream to make these blueberry keto bombs. I prefer eating dairy free so I used coconut cream.

What is Coconut Cream?

Coconut cream is the cream that rises to the top when you refrigerate a can of coconut milk. You need to use a full fat coconut milk to get this.

Don’t use the cartons of coconut milk. I suggest using the brands A-Roy D or Native Forest. To make my life easier, I always keep a can of coconut milk in the fridge for when I need coconut cream.

That way I don’t need to wait a few hours for the coconut cream to separate.

Can I use any Fruit instead of Blueberries?

Yes, you can use any fruit to make these dairy free keto fat bombs. Raspberries or strawberries would be great keto options. Make sure you still add some lemon juice to bring out the flavor of the fruit.

More Dairy Free Fat Bombs to try:

Keto Blueberry Coconut Fat Bombs

Blueberry Fat Bombs

Blueberry Fat Bombs

Blueberry fat bombs are a delicious, keto-friendly way to increase your fat on a keto diet. These blueberry fat bombs consist of a chocolate coating filled with a dairy free blueberry cream.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • Chocolate:
  • ¼ cup of melted extra virgin coconut oil
  • 2 tbsp of unsweetened cocoa
  • 2 tbsp of sweetener of your choice (erythritol, monk fruit, etc.)
  • Blueberry Cream:
  • 2 tbsp of blueberries (if frozen, let them thaw a little)
  • 2 tbsp of coconut cream (refrigerate your coconut milk, and use the cream that rises to the top)
  • 1 tbsp of sweetener of your choice (erythritol, monk fruit, etc.)
  • Dash of lemon juice (optional but it adds a nice kick)

Instructions

  1. Mix the chocolate ingredients together.
  2. Pour about two-thirds into a chocolate mold.  *If you don’t have a chocolate mold use a Tupperware container.
  3. Blend the blueberry cream together using a fork, hand blender, etc.
  4. Drop a little bit of the cream into each chocolate mold.
  5. Pour the remainder of the chocolate over the chocolate-filled goodies.
  6. Freeze.
  7. Devour when the chocolate is frozen. About 15 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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7 Comments

  1. Hi Carol, these chocolates look absolutely divine! Usually I don't go for chocolates with fillings but these look incredible.

    p.s. I love The Holiday!!

  2. Hi, any chance I can use heavy cream in place of the coconut cream? Thanks for sharing this recipe!

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