When I was a kid, I loved sitting on my front doorsteps before dinner, especially because it meant my favorite treat – Neapolitan ice cream from the ice cream man! I could hear the truck coming from a mile away and would get so excited. I’d race my brother to the truck and was happiest when he had his little tiny frozen cups filled with the goodness that is chocolate, strawberry, and vanilla.
If you’re like me, you love all three flavors, and Neapolitan gives the best of all worlds – you don’t have to choose one! I made this fat bomb to recreate the childhood flavors that I missed, that I can now eat on keto. This can feel a bit time consuming to make compared to other fat bombs, but it’s so worth it. We’ve been popping these into our cooler whenever we go out as a quick and refreshing snack.
Yields 24 Neapolitan Fat Bombs
The Preparation
- 1/2 cup butter
- 1/2 cup coconut oil
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 2 tablespoons erythritol
- 25 drops liquid stevia
- 2 tablespoons unsweetened dark cocoa powder
- 1 teaspoon vanilla extract
- 24 grams strawberries
The Execution
1. In a bowl, combine butter, coconut oil, sour cream, cream cheese, erythritol, and liquid stevia.
2. Using an immersion blender, blend together the ingredients into a smooth mixture.
3. Divide the mixture into 3 different bowls. Add cocoa powder to one bowl, strawberries to another bowl, and vanilla to the last bowl.
4. Mix together all of the ingredients again using an immersion blender. Separate the chocolate mixture into a container with a spout.
5. Pour chocolate mixture into fat bomb mold. Place in freezer for 30 minutes, then repeat with the vanilla mixture.
6. Freeze vanilla mixture for 30 minutes, then repeat process with strawberry mixture. Freeze again for at least 1 hour.
7. Once they’re completely frozen, remove from the fat bomb molds and enjoy!
This makes a total of 24 servings of Neapolitan Fat Bombs. Each serving comes out to be 103 calories, 11g fats, 0.6g net carbs, and 0.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1/2 cup coconut oil | 972 | 108 | 0 | 0 | 0 | 0 |
| 1/2 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| 1/2 cup cream cheese | 397 | 39.4 | 4.8 | 0 | 4.8 | 7.1 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 25 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon unsweetened dark cocoa powder | 40 | 1 | 6 | 4 | 2 | 2 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 24 gram strawberries | 8 | 0.1 | 1.8 | 0.5 | 1.4 | 0.2 |
| Totals | 2475 | 262.8 | 18.5 | 4.5 | 14.1 | 13.1 |
| Per Serving (/24) | 103 | 11 | 0.8 | 0.2 | 0.6 | 0.5 |
Neapolitan Fat Bombs
Ingredients
- ½ cup butter
- ½ cup coconut oil
- ½ cup sour cream
- ½ cup cream cheese
- 2 tablespoon erythritol
- 25 drop liquid stevia
- 2 tablespoon unsweetened dark cocoa powder
- 1 teaspoon vanilla extract
- 24 gram strawberries
Instructions
- In a bowl, combine the butter, coconut oil, sour cream, cream cheese, erythritol, and liquid stevia.
- Using an immersion blender, combine the ingredients into a smooth mixture.
- Divide the mixture into 3 different bowls. Add the cocoa powder to one bowl, vanilla extract to another bowl, and strawberries to the last bowl.
- Use the immersion blender to combine the separate flavors until liquified. Add the chocolate mixture to a container with a pouring spout.
- Pour the chocolate mixture into the fat bomb molds and freeze for 30 minutes. Repeat with the vanilla mixture, pouring it over the chocolate and freezing for another 30 minutes.
- Repeat the process with the strawberry mixture, then freeze again for at least 1 hour.
- Once completely frozen, remove from the molds, and enjoy!
