Free Printable: Low Carb & Keto Food List
Get It NowThese easy keto fat bombs remind me so much of truffles! They are rich and chocolaty, a little sweet and a little salty, with a crunch from chopped nuts. Of all the different flavors that you could make for a keto fat bomb recipe, this one is my favorite. They make the perfect keto snack or low carb dessert!
Why You’ll Love These Keto Fat Bombs
- Sweet and salty chocolate flavor
- Smooth and creamy with crunchy nuts
- Just 6 ingredients (plus optional vanilla)
- No baking required
- Only 1g net carbs per serving
- Keto friendly and gluten-free
- Versatile and customizable
What Is A Fat Bomb?
A fat bomb is a small, high-fat, and low carb bite or snack that’s high in healthy fats and low in other macros (at least 85 percent fat). They can be either sweet or savory. Fat bombs are particularly popular with people following a keto diet, but anyone can enjoy them.
My go-to sweetener for making keto fat bombs is powdered Besti. It leaves a smooth texture, but more importantly, tastes just like sugar. Unlike erythritol, which is found in most sweeteners (even ones labeled monk fruit or stevia), this one has no cooling aftertaste and won’t crystallize when you store your fat bomb recipes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto-friendly chocolate fat bombs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Macadamia Nuts – These are the creamiest keto nut and offer rich monounsaturated fats. If unsalted, add sea salt for flavor, or try almonds or pecans for similar (but less creamy) results.
- Coconut Oil – Adds creaminess and healthy fats. You can also substitute grass-fed butter. Melt befoer adding to the keto fat bomb mixture.
- MCT Oil – This oil is great for keto for the same reasons as bulletproof coffee, but you can also swap this for more coconut oil if you like. Coconut oil will make firmer bites, so is a good option if you plan to take them on the go.
- Vanilla Extract – This is optional, but add it if you have it for the best flavor.
- Besti Powdered Monk Fruit Allulose Blend – This is the best sweetener to keep your snacks smooth, not gritty, with no cooling effect or aftertaste. For other sugar substitutes, you can also use plain powdered allulose or powdered erythritol, but don’t use granulated or liquid sweeteners. A granulated sweetener will be grainy, and a liquid one will make them too runny. Use this sweetener conversion chart if you need other options.
- Cocoa Powder – Make sure it’s unsweetened.
How To Make Keto Fat Bombs
This section shows how to make fat bombs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Pulse the nuts. Pulse the macadamia nuts in a food processor or high-power blender, starting and stopping, until mostly broken down into small pieces.
- Add the MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms.
- Add the dry ingredients. Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
- Assemble. Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top. Sprinkle crushed macadamia nuts over the cups.
- Freeze. Place the keto fat bombs in the freezer, until solid.
Storage Instructions
- Store: Once set, you can keep your fat bombs in an airtight container in the fridge. Don’t leave them at room temperature.
- Freeze: To freeze keto fat bomb recipes, place the tray in the freezer until solid, then transfer them to a zip lock bag or freezer-safe container. This is the best way to store them for long-term freshness.
More Fat Bomb Recipes
Want a different flavor? Fat bombs are so versatile that you can transform them into whatever flavor you like. Many of my keto desserts are actually easy fat bombs in disguise:
- Cheesecake – Make my cheesecake fat bombs with raspberries or strawberries.
- Peanut Butter – Try my peanut butter protein balls (you can also make them with almond butter), or just swap the cocoa powder in this fat bomb recipe with peanut butter powder.
- Chocolate Peanut Butter – Simply make my chocolate peanut butter fat bomb recipe.
- Avocado – Want a savory snack? Make my guacamole bacon version found in The Easy Keto Cookbook!
- White Chocolate – For a white chocolate flavor, try my vanilla macadamia fat bombs from The Easy Keto Carboholics Cookbook.
- Lemon – Omit the cocoa powder, and replace the coconut oil with 4 ounces of cream cheese. Add 1 tablespoon of fresh lemon zest and sweetener to taste.
- Cookie Dough – Craving cookies? Satisfy your sweet tooth with keto cookie dough bites!
- Maple – Make my keto energy balls infused with maple flavor.
Tools To Make Keto Fat Bombs
- Food Processor – Essential for getting a smooth texture in your fat bomb recipes. You could also use a high-powered blender.
- Mini Muffin Pan – This muffin pan makes the perfect sized bites, so you don’t have to adjust your serving size.
- Parchment Paper Liners – Baked and frozen foods just slide right out of the liner! No more mess or leaving half of your treat stuck to the muffin cup.
Keto Fat Bombs (Chocolate!)
Make keto fat bombs with just 6 ingredients and 1 net carb each! This easy chocolate fat bomb recipe tastes like a decadent truffle.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
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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.
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Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
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Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
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Sprinkle crushed macadamia nuts on top of fat bombs.
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Freeze for at least 30 minutes, until solid.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Use salted macadamia nuts. If yours are unsalted, add some sea salt to taste.
Serving size: 1 fat bomb
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
223 Comments
Brian
1I honestly can’t see myself making any other fat bomb at this time. These are very good and easy I’ve probably made them 6 times now. Thank you for the recipe!!!
Helene Bahnman
1These are really good. I used pecans instead of macadamia nuts, as that is what I had on hand. Macadamia nuts are hard to find in our stores here in Canada.
Pamela Lundy
0can I use a different nut?
Wholesome Yum D
0Hi Pamela, Yes, you could use try almonds or pecans.
Sha
0This is a delicious dessert or treat! One of the most requested every time we have get together. Incredibly delicious and delightful!
Rebecca Hubbell
0These are such a sweet treat when on keto! Easy to make too!
Sharron H
0Delicious! I used Macadamia nuts and sliced almonds and they were delicious. The perfect afternoon snack.
Mary Ann Milsted
0Can I use any other nuts in this recipe? We just got a great deal on hazel nuts and I was wondering if those would work?
Wholesome Yum D
0Hi Mary Ann, Yes, you can use other nuts.
Madje
0Followed directions pretty much as written except used pecans since that was the nut I had. I don’t use MCT oil so doubled the coconut oil as directed. I used a little less sweetener and cocoa power since I am trying to reduce my taste for sweets. LOVE these! They take the edge off any chocolate or sweet craving I have without being too sweet. Very easy to make and you don’t have to wait too long to enjoy them. And even your nomination friends will enjoy them.
kayla
0The first batch of these I made with macadamia nuts. I don’t know if I just have bad luck, but I can’t seem to get a bag of macadamia nuts that doesn’t begin to taste rancid as soon as I open the bag. So that batch wasn’t great (we still ate them though!). I just made a second batch. I had a bag of raw pecans in my freezer, so I toasted them and added 1/2 tsp salt to the recipe. I tasted some of the “dough” before I put the muffin tin in the freezer – it’s darkly chocolate, fudgy, barely sweet. So delicious! I think this batch will be a keeper.
Erin M
0I purchase mine from Costco and they always stay fresh for a couple weeks after opening (we eat enough that the bag doesn’t last long) but you can try storing your nuts in the fridge as it may help keep them fresh for longer.
Robin
0Mine turned out super gritty. I used a monk fruit sweetener with erythritol. Would that have been the problem? Otherwise they tasted good.
Maya | Wholesome Yum
0Hi Robin, Yes, the sweetener you used is the reason they were gritty.
Debbie
0Amazing! Made exactly as written. I’m going to have to control myself!!
Rhoda
0These are delicious! They are so satisfying. Now I won’t be reaching for sugary treats!
CL
0Can I make this without any sweetners?
Wholesome Yum D
0Hi, I have never tried that and I am not sure the recipe would turn out if the sweetener was omitted.
Vel
0How much almond flour did you use? Thx in advance
Wholesome Yum D
0Hi Vel, There is no almond flour in this recipe.
Amy
0Super easy and delicious. I used almond flour because I have an abundance of it. Will definitely try with other nuts!
Rick
0I was invited to dinner for Mexican food, was thinking of making these with chili and cinnamon added. Any thoughts?
Wholesome Yum D
0Hi Rick, I have never tried that, but if you do, please let me know the results.
Carrie
0Just made these using solely coconut oil and used pecans. Finally, a way to reach my fat macros and get my chocolate fix! Next time I will make a double batch to fill up both my molds. I have been eyeing up some of the Palehacks keto fat bombs but they don’t look as quick to make and seem to have more carbs. Actually, most of her recipes have extra carbs, they are doable on keto but take up quite a bit of carb macros. I find I rely on your website more than the app, I just haven’t gotten the full benefit of the app for some reason I find it hard to follow a meal plan and do the prep. I am trying to dabble in the app though. I have also tried the sensa app which I really like but don’t know how to track things like the low-carb oatmeal for my macros. I would like to know my macros in grams or ounces for protein anyway as I can measure my portions, I would like to apply it to my fat as well. Sometimes I am in a big calorie deficit because I run out of carbs and don’t really know what to eat to get to my target goal. Plus getting enough fat is challenging that is why I am so thrilled with these bombs.