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Get It NowThese 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
Keto Fat Bombs (CHOCOLATE)
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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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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213 Comments
Norma
0I made these with some whole hazelnuts I had and they turned out wonderfully, albeit in a chunky version. I don’t have a food processor or blender that is strong enough to process the nuts I to butter, so I ground the nuts as fine as possible, added a bit more coconut oil, then mixed it up by hand. I roasted the nuts beforehand and that gave them a nice deep flavor.
I will definitely make these again.
Dee
0Can you tell me is there a substitute for MCT oil? I only use powdered form not sure if that would work.
Thanks
Wholesome Yum D
0Hi Dee, You can use coconut oil instead.
Ashley D
0Oh my goodness, these are AMAZING! Even better than store bought! I didn’t have cocoa powder, so I substituted with chocolate MCT keto powder. I also used pecans instead of macadamia nuts. Thank you for this recipe!!
Loraine Meadows
0I am making chocolate fat bombs, what is the measurement for liquid coconut oil
Wholesome Yum D
0Hi Loraine, You would want to use 2 tablespoons.
Annie
0Can use Pecans instead of macadamia nuts?
Wholesome Yum D
0Hi Annie, Yes, that would work.
Annie
0Is there a substitute for coconut oil? I simply do not like the taste of coconut. MCT oil is okay for me. I would love to make these but am hesitant as I really do not like coconut.
Wholesome Yum D
0Hi Annie, You can use refined coconut oil here (which has no coconut flavor), or try butter or ghee.
Anne
0Every recipe I read has almost the same ingredients, but when I ask how many calories, how many carbs they all differ. You don’t tell the size of the fat bomb to make. You don’t say what size. How many do you make per the ingredients? this would be so more helpful to us newbies at this.
Thank you.
Anne
Wholesome Yum D
0Hi Anne, This recipe makes 20 fat bombs. The serving size can be found above the ingredients.
Natalie
0Wow, these are incredible, gooey, & so good!! I like the name of them, too!
Kristyn
0I like healthy fats!! These are addicting!! Anything chocolate is a favorite of mine!
Becky
0Great
Amy L Huntley
0I love that I can get my chocolate fix without the guilt of the carbs. These are so rich and creamy. So simple to make with only 5 ingredients too!
Lisalia
0The yummiest two bite treat! That’s good for you. I used hazelnuts because that’s all I had on hand.. but yumm tasted like nutella! SO SO good.
Brenda L Waters
0Your recipe for the chicken broccoli alfredo casserole in your cookbook sounds delicious. I am wondering if I could use a crockpot just for the chicken and alfredo sauce recipe?
Wholesome Yum M
0Hi Brenda, I would not make the alfredo sauce in a crock pot, it could separate.
Christine
0Hi!
When I tap on the link for MCT oil, it goes to a powdered product. Is that ok to use in this recipe?
Thanks!
Wholesome Yum M
0Hi Christine, Either form of MCT oil will work. Powder or liquid will give you the same result. Enjoy!
Tracy Wolfarth
0I made these today and they are so good! I didn’t have macadamia nuts so I used almonds. Also, I just spread them into a Tupperware container and cut them like brownies. I will definitely make these again!
Traci
0So far just made them but haven’t frozen them yet. How many does this make?
Wholesome Yum M
0Hi Traci, This recipe makes 20 fat bombs. Hope this helps!
Kim
0Hi! The ingredients show cocoa powder, link goes to cacao powder – does it matter which is used and do the measurements change at all?
Wholesome Yum M
0Hi Kim, These two ingredients are interchangeable in this recipe. Same amounts as written in the recipe. Enjoy!
Joanna
0Hi I don’t have a food processor so how many grams or ounces of macadamia nut flour would I need instead of 2 cups of the nuts. Thank you
Wholesome Yum M
0Hi Joanna, You would need 250 grams of nut flour to equal the 2 cups of whole nuts.
Andrea
0Help! Mine are too liquidity. The melt into liquid in the fridge. I can freeze them but they are hard to bite through. Any ideas how to fix it? I am assuming I did something wrong
Wholesome Yum M
0Hi Andrea, Try adding more coconut oil to the mix. The coconut oil will become solid at colder temps, so it will help them to hold together in the fridge better.
Emily Peterson
0So, so, so yummy!! Thank you so much for sharing! I didn’t have macadamia nuts so subbed for almonds. Also added about 1/3 cup unsweetened coconut. Adjust for nutrition which is a few more calories but still low carb. Love! I find 1/3 cup swerve confectioners a little too sweet for my taste so may reduced slightly next time. Thanks again for another amazing recipe!!!
Melanie
0Hi there,
Can we substitute peanuts for macadamia nuts?
Thank you
Wholesome Yum M
0Hi Melanie, I have not personally tested this, but it should work.
Angela Anderson
0I made this with peanuts cause my husband is allergic to tree nuts. It was still really good even though I couldn’t use macadamias.
Instead of the mct oil I used the mct oil powder. Wasn’t as runny.
Julie
0So delish. This is now one of my favorite fat bomb recipes in my keto toolkit. Thank you for sharing!
Belinda
0These are the best fat bombs ever! I made them when I first started keto and they made it easy to leave store bought chocolate and sweets behind. They are still a constant staple on my food list nearly a year later.
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!
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.
Shelli
0I found them in your cookbook.
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.
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!
Julie
0I agree with you about the aftertaste. I think it’s the MCT, but I’m getting used to that taste.
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!