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Bulletproof Fat Bombs


Bulletproof Fat Bombs taste like a frozen creamy mocha smoothie. Add a splash of rum or rum extract and they resemble Tiramisu.

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Rate this recipe 4.7/5 (16 Votes)


  • 1 cup mascarpone cheese or full-fat cream cheese
  • 1/4 cup butter or extra virgin coconut oil
  • 2 tablespoons MCT oil or more coconut oil
  • 2 tablespoons raw cocoa powder, unsweetened
  • 1/4 cup Erythritol or Swerve, powdered, or other healthy low-carb sweetener
  • 10 to 15 drops liquid Stevia extract
  • 1/2 cup strong brewed coffee
  • 2 tablespoons dark rum, optional
  • 1 teaspoon rum extract, optional


Servings 12
Preparation time 15mins
Cooking time 75mins


Step 1

Place the softened mascarpone cheese, butter, oil and cocoa powder into a blender or small bowl.

Add powdered Erythritol and stevia into a blender and pulse until smooth.

Pour in the prepared coffee (room temperature) and pulse again until smooth. Pour into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30 to 60 minutes depending on your ice-cream maker.

If you don't have an ice-cream maker, pour the mixture directly into an ice tray. You'll have to use a larger ice tray to fit 2 tablespoons or make smaller fat bombs.

Spoon about 2 tablespoons of the ice-cream into ice tray (I used this Ball Shaped Lollypop Tray) which is great for making fat bomb shapes.

Place in the freezer for 2 to 3 hours or until firm.


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