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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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© 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.
Keto Fat Bombs
244 Comments
Stan
0I just tried this recipe. I used walnuts, since they are the lowest carb nuts. Used all coconut oil. Used the Walmart stevia, which I know is stevia with erithytol and probably a few other things. Anyway, it was very easy to make. Tastes pretty good. I like that it is so easy. Nice job!
Dian
0Macadamias are ridiculously expensive. Walnuts make them so much more affordable!
Stephanie
0I wanted to watch the video on making the Chocolate Keto Fat bombs but couldn’t find where to tap.
Wholesome Yum M
0Hi Stephanie, The video is in the recipe card under the title and above the actual recipe. If you can’t see it, you may need to turn off your browser’s ‘Reader Mode’ to be able to view the video.
Kelly
0Hi, do you eat these straight from the freezer or do you have to defrost them before eating?
Wholesome Yum D
0Hi Kelly, You can eat them right out of the freezer or allow them to thaw and eat that way.
Sarah Felce
0You wont beat the taste of these any where! and so easy to make its a no brainer JUST DO IT!!!
Please can you make it easier to see how many we are to make from each batch and the amount of carbs per treat.
Thank you for putting the smile back in my day XX
Sarah
Wholesome Yum M
0Hi Sarah, I’m so glad you loved this recipe! Nutrition, servings, and recipe yield are all in the recipe card. If you can’t see the recipe card, you may need to turn off your browser’s ‘Reader Mode.’ This recipe makes 20 fat bombs. The serving size is 1 fat bomb. Nat carb is 1 gram.
K Cave
0What would be the difference in net carbs if I added 2T natural peanut butter & substituted butter instead of MCT oil?
Wholesome Yum M
0Hi K Cave, You can enter your changes into an online recipe calculator for accurate nutrition facts with your changes.
Shelli
0I am looking for your avocado fat bomb. Put it in to search for the recipe and it doesn’t come up. I know I saw you had one but now I can’t find it. I thought you had a breakfast one too maybe? Love everyone of your meals so far. They are just outstanding thank you.
Maya | Wholesome Yum
0Hi Shelli, I have avocado fat bombs in my cookbook. I don’t have breakfast fat bombs but you can find the keto breakfast recipes index here. I’m so glad you like my recipes you’ve made!
Mary Hartzell
0I was looking through the cookbook and noticed a lot of things took avocados, or avocado oil, or avocado oil mayo, like the chicken quesadillas had avocado mayo, taco stuffed avocados and BLTA stuffed tomato. what can be used for a substitute for avocado? Are there different oils, or what do you substitute for the taco stuffed avocados.. I didn’t have a chance to read some other posts so Im sorry if this has been asked before. Thank you!
Shelli
0I found them in your cookbook.
Julie
0Are you allergic to avocados? If not, why would you want to substitute? Avocados are a minimal taste in a recipe with other ingredients, so, if you don’t like avocados, don’t worry. You can’t taste them with chocolate or other powerful flavors.
Pamela
0I made them exactly as stated, no substitutions. The gritty texture was something I could handle, but not preferable. But the aftertaste is horrendous. My poor husband initially enjoyed one, but after finishing it asked me what’s that aftertaste? I wish I could describe it but it’s unpleasant. Where did I go wrong with it? Everybody else here seems to love them. I wish I did.
Julie
0I agree with you about the aftertaste. I think it’s the MCT, but I’m getting used to that taste.
Maya | Wholesome Yum
0Hi Pamela, What sweetener did you use? These fat bombs use a powdered sweetener that shouldn’t have an aftertaste or gritty texture. If you used a granulated sweetener, or a sweetener with an aftertaste, then that would cause both problems you described.
Pam
0I bought Macadamia nuts from Trader Joes and used them in this recipe. I think the macadamia nuts weren’t so fresh. They taste awful. I don’t think it is the swerve I used or the MCT oil because I have used it before. I think its the oil from the nuts that went bad. Maybe that is what happened to you? I’m going to try it with almonds and adjust the nutrition.
Wholesome Yum M
0Hi Pam, Macadamias don’t taste good at all once they’ve gone stale, I’m sorry you had to experience that! I hope you had a better experience the second time around!
Desiree
0I added sugar free coconut to half of the batch and chopped pecans to the other half. Both were incredible!
Barbara
0Hi Maya, Can I use Swerve confectioners in place of the powdered monk fruit sweetener? Thank you, Barbara
Wholesome Yum M
0Hi Barbara, Yes, that will do just fine!
Bri
0What about using Macadamia Nut Butter instead of whole Macadamias?
Wholesome Yum M
0Hi Bri, Yes that should work just fine!
Mary
0Can I use stevia powder and powdered MCT oil?
Wholesome Yum A
0I think you could do that, Mary. Keep in mind you’ll need a lot less stevia, and the powdered MCT oil might change the texture.
Kateri
0Hi! I love these recipes, they are the only reason I have been able to stay on the keto diet! For this one, do I have to use the monk fruit powdered sweetener or can I use any powdered sweetener?
Wholesome Yum L
0Hi Kateri! Thanks for the kind words. You can also use powdered erythritol for this recipe.
Patricia Santhuff
0I seem to be allergic to eythritol. Is there anything I can use as a substitute for the bulk if the monkfruit + erythritol blend while using stevia powder or liquid as the sweetener?
Wholesome Yum
0Hi Patricia, there are other powdered sweeteners you could use (like xylitol or allulose), but they will be different measurements. Use my sweetener conversion calculator for guidance.
Kim
0Hi what nut flour is close to macadamia nut flour? I can’t get it where I live.
Thanks
Wholesome Yum M
0Hi Kim, This recipe uses whole macadamia nuts. They are pureed with a food processor or high powered blender. If you can’t get macadamias, then almonds will work fine.
Kirsty Tiernan
0Hi Maya is there a substitute for coconut oil? Tried to make a fat bomb earlier and the smell is awful and the taste even worse, (not one of yours) love coconut anything but the oil is gross!!
Wholesome Yum
0Hi Kirsty, you can use refined coconut oil here (which has no coconut flavor), or try butter or ghee.
Chikita
0Hello. I am not a chocolate lover. If I left out the cocoa powder, would it affect the consistency of the fat bomb?
Wholesome Yum
0Hi Chikita, it will probably keep the same consistency, but the flavor will be quite different.
Helena
0Dear Maya,
I would like to make the fat bombs, but is there anything I can replace the nuts with as I’m allergic to nuts?
Love to hear from you.
Blessings
Helena
Maya | Wholesome Yum
0Hi Helena, You can use seeds instead, such as pumpkin or sunflower.
Helena
0Awesome thank you.
Drew
0I looked at your recipe. Where are the measurements?!
Wholesome Yum
0Hi Drew, are you looking at the recipe card or the video? The measurements are located on the card.
Shauna
0I’m wanting to use almond flour instead of the macadamia…I’m assuming the flavor will be a little different, but shouldn’t be too much right?
Wholesome Yum
0Hi Shauna, the flavor should be fine with that replacement. Try it with about 2.5 cups of almond flour if you aren’t measuring with whole nuts.
Shanika
0Can you replace the macadamia with any other nut? Say walnuts, pecans, or almonds?
Wholesome Yum
0Any of those should work, Shanika. Keep in mind that substituting different nuts may affect the final net carbs.
Barbara
0These sound amazing. Can’t wait to try them. Can you use regular cupcake liners or does it have to be parchment liners?
Maya | Wholesome Yum
0Hi Barbara, You can us regular, but parchment ones come off more easily.
Nancie
0Couldn’t afford macadamia nuts or the MCT oil so I used just the coconut oil and subbed pecan pieces.
Had to adjust the nutrional but it wasn’t that different.
My new favorite snack!
Thank you so much.
Yvette
0These were amazing! I substituted pecans because I didn’t have macadamia nuts. I roasted the pecans and covered them with siratcha salt garlic salt & sea salt. This made for a bit of a bite in the fat bombs which made them different but delicious! I will definitely keep these on hand! Going to make my next batch with macadamia nuts. The possibilities are endless with adding different spices to your own roasted nuts! Thank you for this recipe!
Mayleni Carrillo
0These fat bombs are awesome!!! The problem was that I couldn’t stop eating them when They were ready . I didn’t have mct oil so I substituted it with coconut oil as you mentioned in your blog. I also added 1 tsp of mct coffee creamer, sugar free. Delicious thank you for sharing! Your blog is amazing!
Gaby
0I don’t have a blender, is there another way to make these?
Maya | Wholesome Yum
0Hi Gaby, You could use a food processor instead.
Sb
0These were amazing!! Made half bc didn’t trust myself with all 20 haha..Didn’t use mct oil (all coconut) with monk fruit sweetener and pink Himalayan sea salt as I only had raw nuts. Perfect snack to satisfy sweet tooth and get the fat count up!
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.
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.
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.
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.