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5 from 7 votes
Keto Matcha Coconut Fat Balls
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Chockfull of healthy fats, antioxidants, and collagen protein, these Matcha Coconut Fat Balls are Ketogenic dairy-free, gluten-free and Paleo, making them the perfect energy-giving snack, breakfast and even dessert!  

Course: Breakfast
Cuisine: Japanese
Keyword: fat balls, keto fat bombs, matcha balls, matcha coconut balls, matcha fat bombs
Servings: 16 fat balls
Calories: 242 kcal
Author: Kate Kordsmeier
  1. In a high-powered blender, add all ingredients. Blend until smooth.
  2. Refrigerate mixture for at least 1 hour, or until firm.
  3. Using a small ice cream scoop, form the cold mixture into 32 little balls, roughly the size of a ping pong ball.
  4. Roll the balls quickly between the palms of your hands to smooth them into round spheres, then drop each ball into the coconut/hemp seed mixture and roll them until completely coated. Serve and enjoy!
Recipe Notes

To store, transfer your finished fat bombs to an airtight container and keep refrigerated for up to 2 weeks. You can also store them in the freezer for up to 1 month. Though these fat bombs can be eaten straight away, I like to let them sit at room temperature for 10 minutes before eating them to let them soften just a bit.