📝 About This Recipe
Elevate your ketogenic lifestyle with these vibrant, velvety fat bombs that marry the earthy elegance of Japanese ceremonial matcha with the rich, buttery goodness of coconut and grass-fed fats. These bite-sized treats offer a clean energy boost and a sophisticated flavor profile that isn't overly sweet, making them the perfect antidote to afternoon cravings. Infused with a hint of pure vanilla and a touch of sea salt, they provide a luxurious mouthfeel that melts away effortlessly while keeping you firmly in ketosis.
🥗 Ingredients
The Creamy Base
- 1/2 cup Coconut Oil (extra virgin, measured in liquid state)
- 1/4 cup Grass-fed Unsalted Butter (softened to room temperature)
- 4 ounces Full-fat Cream Cheese (softened for easy blending)
- 1/4 cup Unsweetened Creamed Coconut (also known as coconut manna or coconut butter)
Flavor & Sweetener
- 2 tablespoons Ceremonial Grade Matcha Powder (sifted to remove clumps)
- 1/3 cup Powdered Erythritol or Monk Fruit (adjust to taste preference)
- 1 teaspoon Pure Vanilla Extract (high quality for best aroma)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness and earthiness)
Texture & Garnish
- 1/4 cup Unsweetened Shredded Coconut (finely shredded)
- 1 teaspoon Matcha Powder (extra for dusting the tops)
- 1 teaspoon Black Sesame Seeds (optional, for a visual contrast)
👨🍳 Instructions
-
1
Begin by sifting the 2 tablespoons of matcha powder through a fine-mesh sieve into a small bowl to ensure there are no stubborn lumps.
-
2
In a medium-sized heat-proof mixing bowl, combine the liquid coconut oil, softened grass-fed butter, and creamed coconut.
-
3
Using a handheld electric mixer on low speed, blend the fats together until the mixture is uniform and silky smooth.
-
4
Add the softened cream cheese to the bowl and continue to beat until fully incorporated and the mixture is light and airy.
-
5
Gradually tip in the powdered sweetener, vanilla extract, and sea salt, mixing until the crystals have completely dissolved.
-
6
Slowly fold in the sifted matcha powder using a silicone spatula. Stir gently until the mixture turns a consistent, vibrant forest green.
-
7
Stir in the 1/4 cup of shredded coconut to provide a subtle chew and added structural integrity.
-
8
Place the bowl in the refrigerator for about 10-15 minutes. This allows the fats to firm up slightly, making the mixture easier to handle.
-
9
Prepare a small baking sheet or plate by lining it with parchment paper to prevent sticking.
-
10
Using a small cookie scoop or a tablespoon, portion out the mixture into 18 equal mounds onto the parchment paper.
-
11
Gently roll each mound between your palms to create smooth, round spheres. If the mixture sticks to your hands, lightly coat your palms with a drop of coconut oil.
-
12
For a professional finish, lightly dust the tops of the fat bombs with the extra teaspoon of matcha powder and a few black sesame seeds.
-
13
Transfer the tray to the freezer for at least 45-60 minutes until the fat bombs are completely solid.
-
14
Once hardened, transfer the fat bombs into an airtight container. Store them in the refrigerator for a softer bite or the freezer for a fudge-like texture.
💡 Chef's Tips
Always use ceremonial grade matcha for a vibrant green color and a smooth, non-bitter flavor profile. If your sweetener isn't powdered, pulse it in a clean coffee grinder or blender for 30 seconds to avoid a gritty texture. For a dairy-free version, replace the butter with more coconut oil and the cream cheese with a thick cashew cream or vegan cream cheese. Avoid leaving these at room temperature for more than 20 minutes, as the coconut oil and butter will begin to soften rapidly. Use silicone candy molds instead of hand-rolling if you want perfectly uniform, decorative shapes without the mess.
🍽️ Serving Suggestions
Pair one fat bomb with a hot cup of Sencha green tea for a double dose of antioxidants. Serve alongside a handful of roasted macadamia nuts for a satisfying high-fat snack. Enjoy as a pre-workout energy bite for a sustained, jitter-free caffeine release. Crumble a chilled fat bomb over keto-friendly vanilla bean ice cream for an elegant dessert topping. Serve as a palate cleanser after a spicy low-carb Asian stir-fry.