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!
These look amazing. Thank you 🙂
Hi. I’m in the process of making these. They totally smell awesome. My “batter” hasn’t been pourable though. Did you melt all the ingredients? I’m sure it’s not a huge deal, just was wondering for the future billion times I make these.
pretty good
Hi there! I’m about to make these and wonder after you remove from the mold, do you keep them in the freezer or fridge?
I prefer to keep the in the freezer as they’ll soften up quite a bit in the fridge. You can keep them in both, but I definitely recommend the freezer to keep the structure.
I appreciate your quick response! Thank you
Can you replace the Erythritol with anything or just leave it out?
You could use a few drops of stevia to replace the erythritol in this specific recipe, since it’s liquids being frozen. Though in baked recipes, you have to find a granulated sweetener to use.
Thanks so much for your prompt reply! How many extra drops than what the recipe calls for, would you say?
Hi, I was wondering if you meant to leave the Erythritol out of the nutrition calculation. The product you linked has 4 g per tsp. For 2 Tbsp as called in the recipe that would be 24 g unaccounted for unless there’s a reason we can ignore it. These look delish and I can’t wait to try them but wanted to make sure I can calculate them correctly. TIA for your help!
Hey there. No, erythritol isn’t actually absorbed/processed by the human body. There’s more information on it and other sweeteners here: //www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
Hey there. No, erythritol isn’t actually absorbed/processed by the human body. There’s more information on it and other sweeteners here: http://www.ruled.me/keto-di…
Thanks for the link, Craig! I’m off to learn more. I’ve only started on your website since there is soooo much to see (which is a great thing). Thanks for doing this!
I was wondering….how often do you suggest eating fat bombs? are they a once in a while thing? Or can you eat them as often as your macros need the fat boost? Thanks!
I’d recommend eating them with meals, and not just as snacks whenever. Try to aim to make your meals fatty and well-rounded – it will help tremendously in the long run.
That makes sense. I’ve been keeping on average a 75-15-5 macro break down for the past 18 days, feeling great and have lost nearly 12# effortlessly. Now I’m scanning through every one of your recipes for my next great meal!
Keep it up! 😀
Hi im really enjoying your recipes, this is my first post. Mine came out way to solid and didnt mold into the squares very well, would you mind posting the recipe list in ounces/TBSP instead of cups? (all of my butter/cream cheese stuff has TBSP markers)
Much thanks!
Roman
Can anyone tell me how you get this to a liquid state to be able to “pour”?
I worked with all ingredients at room temperature; they should be pourable 🙂
Hi there, with all the bombs can you use just stevia or do I need to add Erythritol as well?
No, you can use just the stevia if you prefer.
These look wonderful!! Thanks for all your hard work and sharing your recipes with us! Do you know if these would turn out just as good if I only used Liquid Sucralose? And if so, what sweetness are you shooting for? one cup? half cup?, etc…. Thanks!!!
You definitely could. I didn’t use too much erythritol in these so you could essentially use sucralose to replace the two (stevia and erythritol). Just add drops and taste, I’d say around 7-12 drops per each layer, depending on what you prefer.
I wanted to make these today, but I forgot to grab strawberries and vanilla. I made them into single layer bombs by substituting almond extract and blueberries. So delicious!!!
That sounds great – glad you liked them!
What could I use instead of an immersion blender?
A regular blender or food processor.
OMG, can I just eat that and be good to go?!? Kidding aside (no really can I hahaha), these are crazy good!!!
Hahah!
I do not have the mold. If I made this in an 8×8 pan, would I just chill it for longer?
Yes!
Tips for others (since these are my favs)
1) you can warm the ingredients slightly and/or use melted coconut oil to help with pour-ability
2) If you DON’T have pourable material, it’s just messier to mold. BUT, you don’t really need to freeze between layers so may be nice when you’re rushed for time!
3) If you’re used to keto, the extra liquid stevia may be optional for you. I didn’t have it, left it out, and honestly it’s just fine!!
4) Mix it up! Even this timeless flavour combination may get tiresome. I’ve basically turned this recipe into my “base” without the last flavour ingredients and I change it around all the time!
Thanks for the tips!
How long would these last in the fridge?
I wouldn’t leave them longer than a week personally.
Can I sub Truvia for the Stevia and erythritol? If so, How much?
As long as it’s the Truvia blend that’s erythritol and stevia, it should be fine. There are some Truvia blends with cane sugar in, so make sure to watch out for that. You’d just use the same amount of truvia as you would erythritol.
Thank you! And, yes, my husband bought the sugar blend. I refused to break the seal.
They’re really hard to tell apart. I had made my mom a cake for her birthday many years ago and accidentally bought that version, too. It knocked us all out of ketosis and I was really upset at the packaging. It wasn’t very clear that it contained sugar.
I hope you’re able to try these and enjoy them!
These look amazing, Craig.
Thank you so much Buttoni – it’s been a long time since I’ve heard your name! I hope you get the chance to give these a try 🙂
Mine also were not liquidy, I wonder if it’s brand differences or not, I heated mine on simmer and then used the immersion blender. It was a thick consistency. I put mine into a Ziploc bag and piped it into the molds but it took a lot of convincing to level out, I swirled with toothpicks and then a knife and whapped it on the counter several times lol
Is there an alternative to coconut oil you would recommend using? (Some of us are allergic to coconut, unfortunately.)
Hey Autumn,
Any oil/fat that is solid a room temperature should work. For this recipe, I think cocoa butter or sustainably-sourced palm oil would work best as a substitute for coconut oil. Just make sure to use the same amount as we call for in the recipe.
Made this today for my son who has lost a lot of weight due to a recent brain injury and his ADHD meds. We did not have cream cheese, so I used cottage cheese instead. It came out really good!
Great idea! Sounds tasty.
Cottage cheese is also a great substitution for anyone looking to add a bit of protein to their fat bombs.