Whether you call these Keto Chocolate Fat Bombs, Chocolate Fudge Fat Bombs, or Keto 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 Chocolate Fat Bombs are rich, fudgy, chocolate-y 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 perfect to keep on hand for a keto snack, dessert, or an afternoon pick-me-up.
You may be wondering, though, exactly what a fat bomb is and if they’re healthy. So let’s talk about it!
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. Fat bombs 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 of fat bombs include:
- They keep you full for longer.
- Not all fats are bad, in fact, some are extremely healthy! Fat bombs are a tasty way to fill up on healthy fats without excess sugar or carbs.
- The healthy fats used in fat bombs 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 low calorie. 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 😁
Looking for more fat bomb recipes? I also love these Peanut Butter Cup Fat Bombs and No-Bake Chocolate Covered Cookie Dough Fat Bombs!
Super Easy Chocolate Fat Bomb Instructions
In a medium saucepan, add 1/2 Cup of coconut oil, 1/2 Cup of unsweetened almond butter, and 1/4 Cup of cocoa powder. Place over medium heat and stir until melted.
Then, remove from heat and stir in sweetener, coconut flour, and vanilla (if using).
For the sweetener, I like to use 4-5 drops of liquid vanilla stevia. If you prefer them just a bit sweeter like my kids, add an additional Tbsp. of a Keto Powdered Sweetener such as Powdered Swerve or Powdered Lakanto. I don’t recommend using granulated sweetener because this will make the fat bombs grainy.
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 thang.
Then, add 1 Tbsp. of the chocolate mixture to each cup.
Place uncovered in the freezer for 30 minutes to firm up and enjoy!
Expert Tips
- Store covered in the fridge for 1 to 2 weeks or can be frozen in a freezer-safe baggie for 2 to 3 months.
- If your almond butter is unsalted, add a pinch or two of sea salt.
- Do not use granulated sugar because it will make the fat bombs grainy.
- Our perfect sweetness is 4-5 drops of liquid vanilla stevia with 1 Tbsp. of either Powdered Swerve or Powdered Lakanto – giving them medium sweetness. Adjust the sweetener to your liking.
Looking for more recipes? Check out these Chocolate Covered Macadamia Cup Fat Bombs, Keto Turtles, and No-Bake Brownie Bites!
If you’ve tried these Keto Chocolate Fat Bombs or any other recipe on the blog please let me know in the comments below!
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Keto Chocolate Fat Bombs
Ingredients
- 1/2 Cup Unsweetened Almond Butter
- 1/2 Cup Coconut Oil
- 1/4 Cup Cocoa Powder
- 2 Tbsp Coconut Flour
- Liquid Vanilla Stevia or Powdered Swerve to taste. I usually do 5 drops of stevia with 1 Tbsp Powdered Swerve giving them a medium sweetness. Adjust to your liking.
- 1/3 Cup Chopped Pecans Or Nuts Of Choice optional
- 1/2 tsp Pure Vanilla optional
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, and cocoa powder. Place over medium heat and stir until melted. Then, remove from heat.
- Stir in the sweetener, coconut flour, and vanilla (if using).
- Add 1 Tbsp. of the chocolate mixture to each paper cup. Then, place in the freezer until firm, around 30 minutes.
Notes
- Store covered in the fridge for 1 to 2 weeks or can be frozen in a freezer-safe baggie for 2 to 3 months.
- If your almond butter is unsalted, add a pinch or two of sea salt.
- Do not use granulated sugar because it will make the fat bombs grainy.
- Our perfect sweetness is 4-5 drops of liquid vanilla stevia with 1 Tbsp. of either Powdered Swerve or Powdered Lakanto - giving them medium sweetness. Adjust the sweetener to your liking.
Nutritional information is approximate and may vary.
Did you make this recipe? Let me know!