Keto Matcha Green Tea Fat Bombs with Coconut Cream
"When you need a quick, vibrant pick‑me‑up that stays true to keto, these Matcha Green Tea Fat Bombs are the perfect solution. Infused with premium culinary‑grade matcha, each silky bite delivers a gentle caffeine lift and a burst of antioxidant power, while the rich coconut cream and MCT oil provide the creamy texture and sustained energy that keto lovers crave. The recipe is incredibly simple – no oven, no mess, just a quick blend and a chill, making it ideal for busy mornings or an afternoon snack. Because the carbs are kept under one gram per serving, you can enjoy the bright green goodness without worrying about spiking your blood sugar. Pair them with a cup of black coffee or a glass of sparkling water for a truly refreshing, low‑carb treat that fuels your day and satisfies sweet cravings. This snack is not only keto‑friendly but also a fun way to incorporate the health benefits of matcha into your routine, turning a simple fat bomb into a powerhouse of flavor and nutrition."
Ingredients
Instructions
Place the coconut cream, melted butter, and MCT oil in a medium mixing bowl.
Whisk together until the mixture is smooth and fully combined.
Add the matcha powder, erythritol, vanilla extract, and sea salt.
Whisk vigorously until the matcha is fully incorporated and the mixture turns a vibrant green hue.
Pour the mixture into silicone molds or a lined mini‑muffin tin, filling each cavity about three‑quarters full.
Smooth the tops with the back of a spoon or a small spatula.
Cover and refrigerate for at least 30 minutes, or until firm.
Pop the fat bombs out of the molds and store them in an airtight container in the fridge for up to 2 weeks.
Gather Ingredients
Step by Step
Place the coconut cream, melted butter, and MCT oil in a medium mixing bowl.
Whisk together until the mixture is smooth and fully combined.
Add the matcha powder, erythritol, vanilla extract, and sea salt.
Whisk vigorously until the matcha is fully incorporated and the mixture turns a vibrant green hue.
Pour the mixture into silicone molds or a lined mini‑muffin tin, filling each cavity about three‑quarters full.
Smooth the tops with the back of a spoon or a small spatula.
Cover and refrigerate for at least 30 minutes, or until firm.
Pop the fat bombs out of the molds and store them in an airtight container in the fridge for up to 2 weeks.