Recipe Notes:

How To Make This Recipe Coconut-Free: Coconuts are not tree nuts. If you are allergic to tree nuts but are unsure if you are also allergic to coconut, talk to your doctor as I am not a medical professional. I just follow the recommendations of my allergist and what the AAAAI says. If you do have a coconut allergy or are unsure if you have one, follow the ingredient substitution instructions listed above for coconut oil and coconut flour to make this recipe coconut-free.

Where You Can Find Silicone Molds: I personally used this silicone mold with round cavities (these came in a set of 2) and this silicone mold with rectangular cavities (I purchased 2 of these), both of which I bought from Amazon.

Net Carbs: There are 0.9 grams of net carbs per serving. 1 fat bomb is equivalent to 1 serving. Net carbs are calculated by taking the total carb content, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week. Depending on the temperature of your refrigerator, the fat bombs may get too soft. If that happens, I would suggest storing them in your freezer based on the recommendations listed below.

Freezer Storage: Store fat bombs in the freezer in an airtight container for up to 3 months. I would suggest laying them in layers and separating the layers with sheets of parchment paper to avoid them all sticking together. When you’re ready to eat them, pull out the amount you want and let them sit at room temperature for a few minutes to slightly thaw before eating.