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These easy chocolate 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 a keto fat bomb recipe, this one is my favorite.
My go-to sweetener for making keto fat bombs is Besti Powdered Sweetener. It leaves a smooth texture, but more importantly, tastes just like sugar, and unlike erythritol, it has no cooling aftertaste and won’t crystallize when you store your fat bomb recipes.
Get Besti For This Recipe Here
What Is A Fat Bomb?
A fat bomb is a little bite or snack that is:
- High in healthy fats and low in other macros (protein and carbohydrates)
- At least 85 percent fat
- Sweet or savory
Low carb fat bombs are especially popular for a keto diet plan, but anyone can benefit from them.
Quick chocolate fat bomb recipe overview:
- What do chocolate fat bombs taste like? Chocolate fat bombs taste a lot like a chocolate truffle. They are sweet, smooth, and chocolaty, with a crunch from the nuts on top.
- Is it easy to make? Yes, these are super simple to make! Just blitz the ingredients in a food processor and freeze until solid.
- How much time will I need? You need just 10 minutes to prepare this keto fat bomb recipe, then 30 minutes to let it set in the freezer.
Ingredients For Chocolate Fat Bombs
This section will explain how to choose ingredients for the best fat bombs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Macadamia nuts – They have the highest fat content and highest levels of healthy monounsaturated fat out of all the keto nuts out there! Plus, they make your keto fat bombs ultra creamy, almost buttery, in a good way. I recommend using salted macadamia nuts, but if yours are unsalted, simply add some sea salt to taste. It really brings out the flavor!
TIP: You can use other nuts if you want. Other high fat nuts like almonds or pecans should also work.
- Coconut oil – Coconut oil has tons of benefits (and is responsible for most of the list of fat bomb benefits in the FAQs below!), plus it makes your fat bombs smooth and creamy. And of course, it’s responsible for a good dose of the healthy fats.
- MCT oil – MCT 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. This will make firmer chocolate fat bombs, so is a good option if you plan to take them on the go.
- Cocoa powder – Make sure it’s unsweetened.
- Besti Powdered Monk Fruit Allulose Blend – This is the best sweetener to keep your fat bombs smooth, not gritty, with no cooling effect or aftertaste. You can also use plain powdered allulose or powdered erythritol.
TIP: Don’t use granulated or liquid sweeteners. A granulated sweetener will be grainy, and a liquid one will make the fat bombs too runny.
- Vanilla extract – This is optional, but add it if you have it.
How To Make Fat Bombs
This section will show you 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.
- Process nuts. Pulse the macadamia nuts in a food processor or high power blender, until they are broken down into small pieces.
- Make nut butter. Add MCT oil, melted coconut oil, and vanilla. Puree until you get a runny nut butter consistency.
- Add chocolate and Besti. Add the cocoa powder and sweetener gradually, pureeing after each addition, until smooth.
- Freeze. Pour or spoon the batter into a mini muffin tin lined with parchment paper cups. Sprinkle with chopped macadamias on top, then place in the freezer until solid.
Frequently Asked Questions
If you’re wondering why you should eat fat bombs, how many to eat, or how they can fit in with fasting, I’ve got answers for you!
Why eat fat bombs?
Fat bombs with coconut oil or MCT oil have lots of benefits, including:
- Keeping you full longer [*]
- Promoting ketosis if you are on a keto diet
- They contain lauric acid, which has antibacterial, antimicrobial and antiviral properties. [*, *]
- Support metabolism and healthy weight [*, *, *]
- Improve memory and even athletic performance [*, *]
- Stabilize blood sugar and improve insulin sensitivity [*, *]
Of course, homemade 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.
How many fat bombs should you eat in a day?
How many fat bombs per day will depend on your individual macros, but generally 1 or 2 per day is a good limit. You don’t want to fill so many of your carbs and calories that you don’t have room for nutritious keto vegetables and proteins.
Do fat bombs break a fast?
Yes, since fat bombs contain calories, they do break a fast. You can learn more about intermittent fasting here.
Storage Instructions
You can store these keto 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.
Or, make the fat bombs with coconut oil only (replace the MCT oil with more coconut oil). They won’t melt as easily that way.
More Keto Fat Bomb Recipes
Many of my keto desserts are actually easy fat bombs in disguise! Try these:
- Peanut Butter Buckeyes – Cute, easy, and so satisfying.
- Cheesecake Bites – Keto mini cheesecakes make the perfect treat with plenty of fat.
- Keto Truffles – With lots of fun topping options included.
- Keto Energy Balls – Peanut butter, chocolate, and maple, what’s not to love?
Tools To Make Fat bombs
- 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, including this one.
- 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.
Easy Fat Bomb Recipe
Fat Bomb Recipe: Keto Chocolate Fat Bombs
Learn how to make fat bombs with just 5 ingredients and 1 net carb each! This keto chocolate fat bomb recipe tastes like a truffle.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
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.
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204 Comments
Melissa
0Hi there. I’ve used a cup of slivered almond, can I use 1 cup of almond meal?
Maya | Wholesome Yum
0Hi Melissa, Sorry, I’m not 100% sure what you’re asking. Are you looking to use almond flour instead of macadamia nuts? If so, it would work, but I haven’t tested it to confirm the exact amount you’d need.
Merrie
0These were so salty I had to throw away. I would advise NOT using salted nuts.
Maya | Wholesome Yum
0Hi Merrie, This recipe is definitely for those that like the combination of sea salt and chocolate. If you don’t, use unsalted nuts instead.
Sara
0Do you store these in freezer or refrigerator?
Maya | Wholesome Yum
0Hi Sara, You could do either, depending on how hard you want them to be.
Sue
0This is a staple at my house now. It’s great to know that there’s a batch in the freezer whenever I need that little chocolate fix.
I used coconut oil only and swerve instead of the monk fruit.
Recipes like this make it very easy to stick to LCHF way of eating.
Helen C Williams
0I used your recipe as a guide to make a better tasting fat bomb as I need to increase my fat intake, but don’t want to continue just taking a tbs of coconut or MCT oil. I made coconut fat bombs previously but they are not tasty – so I melted them and, following the lines of your recipe, I added – 1 1/2 cup peanut butter powder (no macadamia nuts), 2 tbs MCT oil, 2 tbs cacao oil, 1/3 cup of Swerve powdered sweetener, 1 tbs vanilla extract, 1/4 tsp coconut extract (since the original recipe’s base was coconut oil, milk, and flakes), a dash of pink salt. Mixed until all was well combined, then spooned the mixture into a muffin pan. It tastes much better than my original plain coconut fat bomb. They’re in the freezer in a silicon muffin pan and I pray they set up so I can enjoy a fat bomb when I need to increase my fat intake for the day. I will post the picture after they set up.
Dean A Trudeau
0I cannot find macadamia nuts. Will other nuts work?
Maya | Wholesome Yum
0Hi Dean, Yes, you can use other nuts. The flavor would be different, of course.
Cindy
0Love your recipes! I find macadamia nuts too much so I used walnuts. Delicious.
Ann
0Thank you so much, this is tasty and well balanced!! Could you please give the weigh of one serving size please? As your recipe is for 20 pieces, I suppose each is around 15 grams?? Is this correct ? That would be a great help as I am lost in calculating macros. Cheers
Maya | Wholesome Yum
0Hi Ann, I’m so glad you like them! The macros are listed on the nutrition label on the recipe card above. I don’t have the weights for a serving, but if you wanted to know, you could weigh the whole recipe and divide by the number of servings.
Liz
0Love!!! This is by far my favorite fat bomb recipe. It’s so easy and they taste amazing. I love your blog and have yet to make one of your other recipes my husband and I didn’t like. Thank you!
Annie
0Hey! Do you have the nutritional info for 100g? I’m using lifesum and it only lets you enter it per 100g. Thanks! xx
Maya | Wholesome Yum
0Hi Annie, Sorry, I don’t. You could enter all your ingredients into an online calculator, then weigh your entire batch and figure out what portion of that is 100g.
Adele Kreegier
0How many calories per serving?
Maya | Wholesome Yum
0Hi Adele, The nutrition info is on the recipe card above!
Teresa Martin
0Can you use another fat beside coconut? I can not use coconut as it elevates my small particle bad LDL’s too high. Trying to find fat bomb recipes with out dairy, coconut and most nuts except for macadamia.
Maya | Wholesome Yum
0Hi Teresa, It needs to be a fat that is solid at room temperature, so butter or ghee would also work. Many people who are dairy-free are okay with ghee because the milk proteins are removed.
Blondie
0Consider taking plant sterols supplements after eating high fat foods. Check with your MD to be safe, depending on your cholesterol levels and health conditions.
Mari
0When I made them with the dry salted nuts, the fat bombs came out too salty.
Maya | Wholesome Yum
0Hi Mari, It could be that your salted nuts were particularly salty, though I think a little saltiness isn’t a bad thing. You could try unsalted ones next time if you prefer.
Angela Cozzolino
0Hi,
I only have MCT powder. Can I use that or just stick with coconut oil?
Thanks!
Maya | Wholesome Yum
0Hi Angela, You could do a combination of MCT powder and coconut oil, but do more of the coconut oil since the MCT powder won’t provide the same consistency.
Caryn
0Omg!! I love these so much! I put them in the same category as my mother’s fudge!! So easy to make and so satisfying!! Thank you for creating this delicious Keto friendly treat!!
Maya | Wholesome Yum
0I am so happy you liked it, Caryn! Please come back soon!
Lynda Pedersen
0Hi I have a couple of questions….would walnuts work instead of macadamia nuts? I think they are similar in carb count? Also not a fan of coconut oil, can I use butter in place of both the coconut oil and the MCT oil?
I am fairly new to this and love your website 🙂
Maya | Wholesome Yum
0Hi Lynda, You probably can, but I haven’t tried it. You’d have a stronger walnut flavor. You can use butter instead of the coconut and MCT oil if you’d like. Let me know if you try it with the walnuts and how that goes!
Julie Hagler
0What is the portion size for the macros that are shown? When I use my app and enter Keto macadamia cocoa bomb I get drastically different numbers. Thank you!
Maya | Wholesome Yum
0Hi Julie, the serving size is one fat bomb. Thanks for stopping by!
Sarah Jordan
0I absolutely loved this recipe! Unfortunately I only had half a cup of macadamia nuts so I had to cut the recipe in half and use half a cup of unsweetened shredded coconut. It was really tasty and it quenched my chocolate thirst! Only problem was stopping myself from eating them all in one sitting! Lol! Will try again with the full amount of nuts next time. Thank you for this wonderful recipe!
Maya | Wholesome Yum
0I am so glad you liked them, Sarah!
Colleen
0Maya, I made these today (using my candy mold) and I put a half of a pecan in each square before spooning in the mixture. Filled the mold perfectly, 24 pieces. Oh my goodness!! They are wonderful! I wouldn’t change anything else in the recipe…(we just like nuts in our fat bombs)! 😀 Thanks again for a great recipe!
Maya | Wholesome Yum
0Thank you so much, Colleen! Love the idea of putting nuts inside.
Ursula
0What can be used as a substitute for the coconut oil? I have a particular aversion to coconut oil but would love to try these fat bombs if there is a suitable product for similar results.
Maya | Wholesome Yum
0Hi Ursula, You can try butter or ghee instead.
Ceia
0Wow these were delish! I’m so happy I found your recipe 🙂 How many of these can you eat in 1 day?
Thank you!
Maya | Wholesome Yum
0I usually don’t eat more than two in a day, Ceia. Thanks for stopping by!
Gojippo
0I just made these recently and I LOVED them! I ate all of them in a matter of days, which is way too much but that’s how good they are.
I used 6 scoops of Now Foods better stevia for half the dosage, and it turned just right.
Maya | Wholesome Yum
0I am so happy you liked them, Gojippo! Have a nice day!
Colleen
0Omg!! So far I’ve only licked my fingers from spooning them into my molds but wow. I feel like they are too delicious and I probably shouldn’t be eating them. I did reduce the monkfruit to 1/4 cup. Thank you! I so wanted a treat.
Maya | Wholesome Yum
0I am so happy to hear that, Colleen! Thanks for stopping by!
Sheryl
0If I were to use store bought almond butter, would I still use 2 cups?
Maya | Wholesome Yum
0Hi Sheryl, Yes! I used store bought. Just check the label to make sure there is no sugar in the ingredients.
Sheryl
0Thanks I just made them. I used dry roasted almonds and put them in my Vitamix blender. Omg the batter came out so creamy. I could have eaten entire thing lol. How many fat bombs should you get out of the recipe. I got 21. Thanks for this recipe. It’s fantastic.
Maya | Wholesome Yum
0Yay, I’m glad that worked well! I got 20, so almost the same amount.
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?
Maya | Wholesome Yum
0Yes, the same amount should work. Use unsalted nuts since the cream cheese is already salty.
Shirley
0Has anybody tried making these with cream cheese instead of nut butter?
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
Maya | Wholesome Yum
0Hi Norhala! I am so happy you and your husband liked them!
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.
Natalie Ellis
0So glad to know more about fat bombs. That’s really interesting! Cannot wait to try it soon 🙂
Maya | Wholesome Yum
0Thank you, Natalie!
Maya | Wholesome Yum
0I hope you like them, 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.