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Have you tried chocolate fat bombs with coconut oil before? Of all the different flavors to make them, these win – hands down. They are sweet and salty and chocolate-y… and so good. And, this keto fat bomb recipe comes together in just ten minutes of prep time, so you can squeeze them into your busy schedule. Yay!
I’m going through my second batch of these easy fat bombs this month, and my whole family loves them. So, I’m excited to share my keto fat bomb recipe with you. But first, what are fat bombs and why should you eat them?
What Are Fat Bombs?
What is a fat bomb? It’s simply a little bite or snack that is high in healthy fat and low in other macronutrients (protein and carbohydrates).
The general guideline for a fat bomb is at least 85 percent fat. They can be sweet or savory.
Low carb fat bombs are especially popular for a keto diet plan, but anyone can benefit from them.
Why Eat Fat Bombs?
Here are some of my favorite benefits of low carb fat bombs:
- Fat bombs are satisfying and keep you full longer. *
- Fat bombs promote ketosis if you are on a keto diet.
- Fat bombs often contain beneficial ingredients. In particular, fat bombs with coconut oil and/or MCT oil have many additional benefits:
- They contain lauric acid, which has antibacterial, antimicrobial and antiviral properties. *, *
- They increase metabolism. *
- They aid in weight loss. *, *
- They improve memory. *
- They stabilize blood sugar and improve insulin sensitivity. *, *
- They may improve cholesterol. *
- They can increase athletic performance. *
Of course, low carb fat bombs have the greatest benefit if you follow a keto lifestyle. But even if you don’t, they can help you get healthy fats and stay full longer.
Ingredients for Chocolate Fat Bombs with Coconut Oil
And now, friends, here is my favorite fat bomb recipe ever: chocolate fat bombs with coconut oil!
Here is all you need to make them:
- Macadamia nuts – they have the highest fat content and highest levels of healthy monounsaturated fat!
- Coconut oil
- MCT oil
- Cocoa powder
- Powdered sweetener of choice
Just five ingredients (plus the optional vanilla)!
And more good news? Not only are they keto and low carb, these are also dairy-free, paleo fat bombs, too.
I recommend using salted macadamia nuts, but if yours are unsalted, simply add some sea salt to taste. It really brings out the flavor!
One thing to note about the oil to use for these easy fat bombs. You can use only coconut oil if you want to. Just skip the MCT oil and replace it with the same amount of melted coconut oil. This will make firmer chocolate fat bombs.
Do not use only MCT oil, because your keto fat bomb recipe will be too runny and not firm up enough, even in the freezer. (Trust me, I’ve tried!)
As for the sweetener, there are two main options I recommend – powdered erythritol or powdered monk fruit (preferred option for paleo). Don’t use a granulated sweetener, because it will be grainy. A liquid one will make the fat bombs too runny, so stick with powdered.
How To Make Fat Bombs
So, are you ready to see how to make fat bombs? They’re super easy to make. And, this is a no bake fat bomb recipe.
To start, pulse the macadamia nuts in a food processor or high power blender, until they are mostly broken down into small pieces. A food processor should also work. If all you have is a weaker blender, you can try using macadamia nut flour instead.
Add your MCT oil, coconut oil (melt it first!), and vanilla extract if you’re including it. Process some more until you have nut butter. Don’t worry too much if you have some stray pieces left – they’ll be delicious, anyway!
The last ingredients to add are cocoa powder and sweetener. Add them gradually, processing more after each addition, to make them easier to incorporate.
Once your keto fat bomb recipe mixture is nice and smooth, pour or spoon it into parchment lined mini muffin cups. I fill mine about 1/3 the way full, but it’s up to you!
Freeze the fat bombs for at least half an hour, until they are solid.
How To Store This Keto Fat Bomb Recipe
You can store these low carb fat bombs either in the fridge or the freezer, but the freezer is best. They do melt fairly easily, because of the MCT oil. You can take them on the go if you want to, just pack them with an ice pack and they should be fine.
If you want to make these easy fat bombs with coconut oil only, you can. The advantage of this is that they won’t melt quite as easily. And if you love the flavor combination of coconut and chocolate, check out keto coconut macaroons.
Personally, I like the flavor and benefits of MCT oil in there. But either way, you can’t go wrong.
Chocolate, MCT’s and macadamia nuts? Best keto fat bombs ever. Are you ready to make some?
Tools To Make Chocolate Fat Bombs:
Click the links below to see the items used to make this recipe.
- Food Processor – This tool makes easy work of breaking down the macadamias for our keto fat bombs.
- Mini Muffin Pan – Great for all those two bite treats, this pan is perfect for fat bombs.
- Mini Parchment Liners – Baked and frozen goods just slide right out of the liner! No more mess or leaving half of your treat stuck to the muffin cup.
Keto Fat Bomb Recipe: Easy Chocolate Fat Bombs with Coconut Oil:
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Keto Fat Bomb Recipe: Easy Chocolate Fat Bombs with Coconut Oil
You only need FIVE INGREDIENTS and 10 minutes prep to make the most delicious keto fat bomb recipe ever. These easy, ketogenic chocolate fat bombs with coconut oil, mct oil, and macadamia nuts taste incredible and are perfect for a low carb, paleo, or ketogenic diet.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces. Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, about 1/3 of the way full.
Freeze for at least 30 minutes, until solid.
Made this recipe? Leave a rating! ★★★★★
Use salted macadamia nuts. If yours are unsalted, add some sea salt to taste.
Serving size: 1 fat bomb
Video Showing How To Make Fat Bombs:
Don't miss the VIDEO above - it's the easiest way to learn how to make Fat Bombs!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.