Whether you call these Almond Butter Fat Bombs or Chocolate Fudge Fat Bombs - they're the perfect Keto treat! Only requiring 5 simple ingredients and less than 10 minutes, they're the perfect snack, dessert, or afternoon pick-me-up to always keep on hand.
These Almond Butter Chocolate Fat Bombs are rich, fudgy, chocolatey, and slightly sweet and salty - they're SO YUMMY!
They only require 5 basic ingredients (7 if you add the optional vanilla and nuts) and less than 10 minutes of prep time. Making them the easiest and tastiest treat around!
They're easy to whip up and I try to always keep them on hand for a keto snack, dessert, or an afternoon pick-me-up.
And if you're looking for more keto fat bombs, I think you'll love these chocolate macadamia nut cups, edible cookie dough, and peanut butter energy balls!
Or if vegan is your thing, these Vegan Hot Chocolate Bombs from Texanerin look delicious too!
What are fat bombs and are they healthy?
Fat bombs are typically bite-sized snacks or desserts made with mostly healthy fats (such as coconut oil, nut butter, avocado, or grass-fed butter) with little to no sweetener.
They became a popular snack or dessert with the rise of the Keto Diet where people eat a high-fat, low-carb diet. Some of the benefits include:
- They keep you full for longer.
- Not all fats are bad, in fact, some are extremely healthy! These are tasty ways to fill up on healthy fats without excess sugar or carbs.
- Healthy fats can help with good cholesterol, vitamin and mineral absorption, brain function, blood sugar, blood pressure, and triglyceride levels.
- They aid in weight loss, especially when eaten in moderation and combined with a Keto diet.
A word of caution: one or two should do! Even though these are extremely healthy, they aren't a low-calorie food. However, they're very filling and not overly sweet, so after one or two you probably won't feel the need to keep reaching for more.
The sweetener
For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar!
I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Even then, it can sometimes lend a grainy texture.
Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit.
Because of this, I tend not to use this option or I use it in combination with another sweetener.
*Note- As a gift to my readers I’ve teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code “CRAVEABLE” at checkout.
Easy instructions
Step #1: In a medium-sized saucepan, melt ½ cup of coconut oil, ½ cup of unsweetened almond butter, and ¼ cup of cocoa powder.
Step #2: Remove from heat and stir in sweetener, coconut flour, and vanilla (if using).
Step #3: Line a mini-muffin tin with baking cups. If you want, place some chopped nuts in each muffin cup.
I like to use chopped pecans or macadamia nuts, but feel free to use any nuts you prefer or even omit them if nuts aren't your thing.
Step #4: Add 1 Tbsp. of the chocolate mixture to each cup.
Step #5: Place uncovered in the freezer for 30 minutes to firm up and enjoy!
Storage
Store covered in the fridge for 1 to 2 weeks or can be frozen in a freezer-safe baggie for 2 to 3 months.
Top tips
- If your almond butter is unsalted, add a pinch or two of sea salt, or make your own almond butter!
- For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar! I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Even then, it can sometimes be grainy. Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use stevia in combination with another sweetener.
- As a gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code “CRAVEABLE” at checkout.
If you’ve tried these Chocolate Almond Butter Fat Bombs or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Chocolate Almond Butter Fat Bombs
Ingredients
- ½ Cup Unsweetened Almond Butter - can substitute peanut butter if you prefer
- ½ Cup Coconut Oil
- ¼ Cup Cocoa Powder
- 2 tablespoon Coconut Flour
- Keto Sweetener - to taste, see the notes below. I usually use 3 to tablespoon of xylitol or allulose (allulose isn't quite as sweet), giving them a mild/medium sweetness. Adjust to your liking.
- ⅓ Cup Chopped Pecans Or Nuts Of Choice - optional
- 1 teaspoon Pure Vanilla
Instructions
- Line a mini-muffin tin with paper cups. Add the chopped nuts (if using), evenly dividing between each paper cup. Set aside.
- In a medium saucepan, add the coconut oil, almond butter, cocoa powder, and sweetener (if using stevia, do not add at this time). Place over medium heat and stir until melted and sweetener is dissolved. Then, remove from heat.
- Stir in the stevia (if using), coconut flour, and vanilla.
- Add 1 Tbsp. of the chocolate mixture to each paper cup. Then, place in the freezer until firm, around 30 minutes.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on our YouTube channel! Watch the full video here: Fat Bombs YouTube Video
- Be warned that these have an intense chocolate taste and are not overly sweet like traditional desserts.
- Store covered in the fridge for 1 to 2 weeks or can be frozen in a freezer-safe baggie for up to 6 months.
- If your almond butter is unsalted, add a pinch or two of sea salt.
- For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar! I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Even then, it can lend a grainy texture. Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use it in combination with another sweetener.
- As a gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% off! Simply use the code “CRAVEABLE” at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Linda says
Thank you so much for sharing this delicious recipe. It was my first DIY fat bombs. I needed dairy free, I didn't cook it at all, just blended in my mixer with a little fresh fine coconut flakes. I used liquid stevia and dark choc. so very delicious! Looking forward to many more of your recipes!
Cassidy Stauffer says
Oh YAY, I'm so happy you liked them!!! Blending them in a blender with fresh coconut sounds delicious😋
XO,
Cassidy