Keto Chocolate Fat Bombs
Rich, melt-in-your-mouth chocolate fat bombs at just 1.4g net carbs each. With coconut oil, cocoa, and almond butter, these no-bake treats curb sweet cravings and fuel ketosis. Ready in 15 minutes plus chilling—a perfect grab-and-go keto snack.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These no-bake keto chocolate fat bombs are a fudgy, satisfying way to hit your fat macros and shut down sugar cravings in one bite. With just 1.4g net carbs each, they're a make-ahead snack you can stash in the fridge or freezer all week.
Ingredients
- 1/2 cup virgin coconut oil, softened
- 1/2 cup unsalted butter, softened
- 1/3 cup unsweetened natural almond butter
- 1/2 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol (or powdered monk fruit blend)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsweetened shredded coconut (optional, for topping)
Instructions
- 1
If your coconut oil or butter is firm, let it sit at room temperature until soft and spreadable, or microwave in 10-second bursts just until pliable—do not fully melt to liquid or the fat bombs will separate.
- 2
In a medium bowl, beat together the softened coconut oil, butter, and almond butter until smooth and creamy.
- 3
Sift in the cocoa powder and powdered erythritol, then add the heavy cream, vanilla, and sea salt. Whisk or beat until fully combined into a glossy, uniform batter with no lumps.
- 4
Spoon the mixture evenly into a 12-cup silicone mini muffin mold or candy mold (about 1 heaping tablespoon each). Sprinkle the tops with shredded coconut if using.
- 5
Freeze for at least 30 minutes, or refrigerate for about 1 hour, until firm and set.
- 6
Pop the fat bombs out of the mold and store chilled. Let them sit 2-3 minutes before eating for the best fudgy texture.
Tips & notes
- Use POWDERED (confectioners-style) erythritol or monk fruit, not granular—granular sweetener stays gritty and won't dissolve into the fat.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. They soften quickly at room temperature, so keep them cold.
- Swap almond butter for sunflower seed butter to make these nut-free, or stir in 1/4 teaspoon instant espresso powder for a mocha version.
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Frequently asked questions
- How many carbs are in keto chocolate fat bombs?
- Each fat bomb has just 1.4g net carbs (3.4g total carbs minus 2g fiber), along with 168 calories, 2.6g protein, and 17.2g fat. This recipe makes 12 fat bombs, so a single serving is one fat bomb.
- Why did my fat bombs turn out greasy or separated?
- This usually happens when the coconut oil or butter is fully melted to liquid before mixing. Keep the fats just softened and spreadable, beat well to emulsify with the heavy cream, then chill promptly so everything sets together smoothly.
- Can I make these dairy-free?
- Yes. Replace the butter with extra coconut oil and swap the heavy cream for full-fat coconut cream. The texture stays rich and fudgy, though the flavor leans more coconut-forward.
