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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!)
By
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
[ See step photos ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
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.