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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.
Add Your Notes Your Notes
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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
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!
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!