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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
Here I explain 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.
- 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 with amounts and temperatures, see the recipe card.
- 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.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Maya’s Recipe Notes
Use salted macadamia nuts. If yours are unsalted, add some sea salt to taste.
Serving size: 1 fat bomb
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Fat Bombs
244 Comments
doreen
0OMG! These are SO delicious…a little goes a LONG way! Macadamias have always been my favourite nut as well so a double win!!
Maya | Wholesome Yum
0I love Macadamia nuts too, Doreen! Thank you for stopping by!
Jules | CreatingBeautifully.com
0I wanted to try this recipe as soon as I saw it, but I didn’t have enough macadamia nuts on hand, so I subbed pecans and it was sooo good! Of course, the fat content is a little lower. But I just thought I’d mention it… and thank you for sharing the recipe here!
Maya | Wholesome Yum
0Thank you for sharing, Jules! They sound delicious with pecans, too.
Tina
0Can you use liquid sweetener like Stevia in this?
Maya | Wholesome Yum
0Hi Tina, Yes, you can. I don’t have an exact amount for you, but you can adjust to taste. Another reader said they made them with stevia.
Alissa Wilson
0The only thing I didn’t use is the MCT oil (just added more melted coconut oil) & they turned out AMAZING. My blender pureed just fine. Also I used Stevia as it was the only thing I had to sweeten. Just one fat bomb hits the sweet tooth and satisfies me. Felt like I was eating a decadent Reese cup or something. Thanks for the recipe.
Maya | Wholesome Yum
0Thank you, Alissa! I’m so glad you liked these.
Penny Olson
0Would it work to skip the cocoa powder & add more vanilla? If yes, how much vanilla would be good amount with which to start? Cocoa products are high in oxalates/oxalic acid, which is a component of the kidney stones I am prone to, so I should avoid them. Thanks much.
Maya | Wholesome Yum
0Hi Penny, You can add more vanilla, but you can’t simply omit the cocoa powder. It provides structure. You’d need to replace it with something else that’s a dry powder, possibly protein powder? Let me know if you try something else.
Penny
0Thank you. I will try it & let you know…. well, I’ll try my best to remember to let you know. TeeHee
Lisa
0Maybe try the PB powder with no added sugar?
Maya | Wholesome Yum
0That should work!
Abby
0What is the measurement to use MCT powder instead of oil?
Maya | Wholesome Yum
0Hi Abby, Sorry, I haven’t tested them with MCT oil powder. You can try it, but I can’t say for sure if they would be too dry. Please let me know how it goes if you make them that way!
Rick
0I tried this with a teaspoon of sugar free peanut butter instead of nuts and they taste just like recesses peanut butter cups! Mmmmm goood!
Maya | Wholesome Yum
0I am so happy you liked them, Rick! Have a great day!
Jane Jonas-Irvine
0I have no macadamia nuts. May I substitute almonds instead?
Maya | Wholesome Yum
0Hi Jane, Yes, that should work. Let me know how it goes!
Andrea
0How much coconut oil should I use if I’m using the liquid oil instead of its solid form?
Maya | Wholesome Yum
0Hi Andrea, You can try the same amount, but in general I don’t recommend the liquid coconut oil for this recipe because the fat bombs will melt too easily. You could do a combination, similar to how I did regular coconut oil and MCT oil, but not only the liquid.
Rebecca Bazabal
0These are awesome, I added peppermint essential oil which made them refreshing
Maya | Wholesome Yum
0Thank you for sharing, Rebecca!
Elisea
0Is there a way to make this recipe without using ANY nuts at all? Thanks!
Maya | Wholesome Yum
0Hi Elisea, You can try cream cheese instead of the nut butter, though of course they would taste different.
KSB
0Would measurement for cream cheese be the same as almond butter?
Shirley
0Has anybody tried making these with cream cheese instead of nut butter?
Maya | Wholesome Yum
0Yes, the same amount should work. Use unsalted nuts since the cream cheese is already salty.
Rayne Johnson
0First time making these fat bombs- any fat bombs- and they turned out so deliciously GOOD. We love them!! I used only coconut oil and added vanilla extract which was optional. They are really good. Thanks Maya!!
Maya | Wholesome Yum
0I am so happy you liked the fat bombs, Rayne!
Linda M Shaw
0I was wondering if you could use honey instead.
Maya | Wholesome Yum
0Hi Linda, Yes, you can, but they would not be keto or low carb then.
Cass McGeiger
0WalMart carries sugar-free honey. My husband loves it.
Cat
0I love these fat bombs. I only had 1 can of macadamia nuts so I used 1 cup of roasted almonds (10-15 minutes in a 300 degree oven because my almonds were raw) with them to make the two cups of nuts. OMG! They were amazing! The MCT oil definitely means you have to store them in the freezer or they get really soft, but that cold chocolate bite is the best thing I’ve tasted in a long time. Thanks so much for this recipe!
Maya | Wholesome Yum
0Thank you so much, Cat! They sound delicious with a combo of macadamia nuts and roasted almonds.
Andrea Harding
0I need to get the protein up in these. Could I add unflavored protein powder. Would I need to up the oil slightly?
Maya | Wholesome Yum
0Hi Andrea, Yes, absolutely! It depends how much you add. You can probably add maybe 2 tablespoons protein powder without changing anything else. If you want to add more, you’d likely need to alter other ratios a bit. You can add a little more oil, but then taste to see if you need more sweetener just in case.
Rick
0I have almonds on hand. Could I use those instead of the macadamia nuts?
Maya | Wholesome Yum
0Hi Rick, Yes, you can! The flavor/texture will be a little different but will still work.
Tina
0I made these yesterday with Bob’s Red Mill Hazelnut flour and added local raw honey for the sweetener. I also added some raw almond butter to help them stick together better. They are delicious!
Maya | Wholesome Yum
0Hi Tina! I am so happy you liked the fat bombs! Thanks for stopping by!
Luz
0Thank you for these recipes, I would definitely try it.
Maya | Wholesome Yum
0Thank you, Luz! Hope you like them.
Kellie W
0Can I use the 100% unsweetened cacao bars instead of powdered chocolate? If so, how much?
Maya | Wholesome Yum
0Hi Kellie, You probably can, but the end result would melt more easily. I haven’t tested it to say exactly how much, though.
Norhala
0Hi Maya – I’m a serious chocoholic, and have been waiting to make these! As someone else mentioned macadamias are quite a lot, so I used a mix of macadamias, cashews, and almonds, all dry roasted. I don’t have MCT oil yet, and I really did want the firmer version, so I used 100% coconut oil. The only other change was about 2 Tablespoons more erythritol. The results are SO good! I shared with hubby and he was impressed, too.
Thanks for another yummy recipe that helps me stay on track!
NJ Knopp
Sherri Ellis
0I am very new to this, but I have learned I cannot have monk fruit. In the recipe are you adding the 2 tbsp of erythritol on to the 1/3 cup of monk fruit? Which would make it a total of 1/3 cup and 2 tbsp of erythritol. I hope I am making sense to you. I would love for this to come out right the first time.
Maya | Wholesome Yum
0Hi Sherri, You can just replace the monk fruit with powdered erythritol instead. Feel free to taste it and adjust the sweetness to taste. If you deviate a lot from the 1/3 cup that the recipe calls for it can affect consistency, but a few tbsp more or less should be fine.
Maya | Wholesome Yum
0Hi Norhala! I am so happy you and your husband liked them!
Natalie Ellis
0So glad to know more about fat bombs. That’s really interesting! Cannot wait to try it soon 🙂
Maya | Wholesome Yum
0I hope you like them, Natalie!
Maya | Wholesome Yum
0Thank you, Natalie!
Stephanie Rudy
0These are good. I didn’t have enough macadamia nuts so I added some pecans and they turned out really good. The only thing that I did different is that I added a little bit of heavy cream to the mix. I did not use a muffin pan. I just used a little melon ball scooper and scooped them out into balls and put them on parchment paper. I froze them and then put them in a container, it worked great.
Maya | Wholesome Yum
0Thank you so much, Stephanie! That variation sounds delicious.
Kim Smyth
0I think what works best is the silicone mini muffin (and regular muffin size too, I have both) liners. That way, when your fat bombs are frozen and you’re ready to eat them, they just pop right out! Reusable, washable, less waste!
I can’t wait to try your fat bombs, I’ve never used macadamia nuts before… still, for a treat it’s worth it!
Maya | Wholesome Yum
0Thank you, Kim! Yes, you can use silicone liners if you’d like. Let me know how you like these!
Liza
0Is there a way to add peanut butter to this recipe, since its kind of like a Reese’s cup? Thanks a lot for all your recipes.
Maya | Wholesome Yum
0Hi Liza, Yes, you probably can! Let me know how it goes if you try. I also have these keto peanut butter cups you can try.
Joanne
0These look delicious! I would love to make them but I don’t have monk fruit sweetener. Is there another sweetener I could use?
Maya | Wholesome Yum
0Hi Joanne, Yes, you can also use powdered erythritol (like Swerve Confectioners, for example). I don’t recommend a granulated sweetener because it will be grainy.
Andria Olinger
0Hi and thanks for this recipe. I am allergic to macadamia nuts. Can I use cashews instead?
Maya | Wholesome Yum
0Hi Andria, Yes, you can, but the carb count will be higher. Cashews are the highest-carb nuts. You could try almonds, hazelnuts, or pecans as other lower carb alternatives.