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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
Brian
2I honestly can’t see myself making any other fat bomb at this time. These are very good and easy I’ve probably made them 6 times now. Thank you for the recipe!!!
Carolyn Jeffers
0My husband said “this is the best dessert you’ve ever made”! I’m a chocoholic but minimizing sugar, and tired of paying $12 a box for my favorite keto chocolates. I made basically as is, except I had less than 2 cups of the macadamia nuts, and didn’t use the MCT oil. This was surprisingly easy to make, and didn’t spike my blood sugar very high. I have the feeling I’ll be making these again and again. Check out my pics on IG – soaring_seajay 🙂
Helene Bahnman
2These are really good. I used pecans instead of macadamia nuts, as that is what I had on hand. Macadamia nuts are hard to find in our stores here in Canada.
Dianne
0Melt in your mouth goodness! I made these today using walnuts, all coconut oil, monk fruit allulose blend and a triple blend cocoa powder. Topped them off with crushed pistachios. So dreamy good!
Wholesome Yum D
0I’m so glad you enjoyed them, Dianne! Your twists with walnuts, coconut oil, and pistachios sound absolutely dreamy. Thanks for sharing how you made them your own!
Sandra
0Can Truvia be substituted for the sweetener in these fat bombs?
Maya | Wholesome Yum
0Hi Sandra, No, I don’t recommend it because it will turn out gritty.
joanbecker34
0Hi, I luv luv luv your recipes. I recently made your cauliflower ‘potato’ salad and loved it!! I wonder if I can switch the macadamia nuts to hazelnuts? Thanks, Joan
Maya | Wholesome Yum
0Hi Joan, Yes, that should work. Please let me know how they turn out!
Claudia LaFreniere
0I don’t have powdered sweeteners, just granulated or liquid monkfruit. If I substitute with liquid what is is the conversion?
Maya | Wholesome Yum
0Hi Claudia, Sorry, I don’t recommend liquid sweetener in this recipe because the fat bombs won’t set. If the granulated monk fruit you have is Besti brand with allulose, it should still dissolve, it just might take longer to do so. Most other brands won’t dissolve so you’ll need to get a powdered sweetener if you have something else, otherwise the result will be gritty.
Jacquie
0Looks yummy. Can’t wait to try it.
Maya | Wholesome Yum
0Hope you love these, Jacquie!
Liz O'Brien
0I do not have a mini muffin tin so I made dropped dollops on a sheet of parchment paper and they turned out fine.
Maya | Wholesome Yum
0Glad to hear that worked for you, Liz! Hope you liked them.
Liz
0Really love these fat bombs! They are a fun and yummy snack and I love that they are kept in the freezer; otherwise they would be constant temptation!
Maya | Wholesome Yum
0I’m so glad you love them, Liz! Enjoy 🙂
Florence Waldbauer
0Can I use cashew nuts for the truffles
Maya | Wholesome Yum
0Hi Florence, You can, but they are higher in carbs.
Janice Merriman
0These are the very best, though I haven’t tried too many other recipes. I have made this with macadamia nuts and with pecans. I must confess that I like the pecan ones much better. I swapped equal amounts of pecans with the macadamia nuts and followed the rest of the recipe as written. I have used MCT oil and have also doubled the coconut oil. I observed that when using the MCT oil that the MCT had a tendency to leave my little mini paper cups a little saturated whereas the coconut oil did not. My preference is the coconut oil, but I certainly wouldn’t turn a batch down if there was MCT oil in it. They are wonderful and so easy to make!!!
Susan
0Greetings. What is a substitute for “Dutch-Processed Cocoa Powder”? I’m following Dr. Gundry’s Plant Paradox Lifestyle and “Dutch-processed Cocoa Powder” is not on the “Yes” list. Thank you!
Maya | Wholesome Yum
0Hi Susan, You could use cacao powder instead of the cocoa powder. I’m not familiar with that lifestyle, so am not sure if it’s on the list.
Susan
0Cacao Powder 72% or greater is highly encouraged. The Dr. Gundry Lifestyle diet is low in lectins. Been on it for years. Love it! Thank you!
Pamela Lundy
0can I use a different nut?
Wholesome Yum D
0Hi Pamela, Yes, you could use try almonds or pecans.
Sha
0This is a delicious dessert or treat! One of the most requested every time we have get together. Incredibly delicious and delightful!
Rebecca Hubbell
0These are such a sweet treat when on keto! Easy to make too!
Sharron H
0Delicious! I used Macadamia nuts and sliced almonds and they were delicious. The perfect afternoon snack.
Mary Ann Milsted
0Can I use any other nuts in this recipe? We just got a great deal on hazel nuts and I was wondering if those would work?
Wholesome Yum D
0Hi Mary Ann, Yes, you can use other nuts.
Madje
0Followed directions pretty much as written except used pecans since that was the nut I had. I don’t use MCT oil so doubled the coconut oil as directed. I used a little less sweetener and cocoa power since I am trying to reduce my taste for sweets. LOVE these! They take the edge off any chocolate or sweet craving I have without being too sweet. Very easy to make and you don’t have to wait too long to enjoy them. And even your nomination friends will enjoy them.
kayla
0The first batch of these I made with macadamia nuts. I don’t know if I just have bad luck, but I can’t seem to get a bag of macadamia nuts that doesn’t begin to taste rancid as soon as I open the bag. So that batch wasn’t great (we still ate them though!). I just made a second batch. I had a bag of raw pecans in my freezer, so I toasted them and added 1/2 tsp salt to the recipe. I tasted some of the “dough” before I put the muffin tin in the freezer – it’s darkly chocolate, fudgy, barely sweet. So delicious! I think this batch will be a keeper.
Erin M
0I purchase mine from Costco and they always stay fresh for a couple weeks after opening (we eat enough that the bag doesn’t last long) but you can try storing your nuts in the fridge as it may help keep them fresh for longer.
Robin
0Mine turned out super gritty. I used a monk fruit sweetener with erythritol. Would that have been the problem? Otherwise they tasted good.
Maya | Wholesome Yum
0Hi Robin, Yes, the sweetener you used is the reason they were gritty.
Debbie
0Amazing! Made exactly as written. I’m going to have to control myself!!
Rhoda
0These are delicious! They are so satisfying. Now I won’t be reaching for sugary treats!
CL
0Can I make this without any sweetners?
Wholesome Yum D
0Hi, I have never tried that and I am not sure the recipe would turn out if the sweetener was omitted.
Vel
0How much almond flour did you use? Thx in advance
Wholesome Yum D
0Hi Vel, There is no almond flour in this recipe.
Amy
0Super easy and delicious. I used almond flour because I have an abundance of it. Will definitely try with other nuts!
Rick
0I was invited to dinner for Mexican food, was thinking of making these with chili and cinnamon added. Any thoughts?
Wholesome Yum D
0Hi Rick, I have never tried that, but if you do, please let me know the results.
Carrie
0Just made these using solely coconut oil and used pecans. Finally, a way to reach my fat macros and get my chocolate fix! Next time I will make a double batch to fill up both my molds. I have been eyeing up some of the Palehacks keto fat bombs but they don’t look as quick to make and seem to have more carbs. Actually, most of her recipes have extra carbs, they are doable on keto but take up quite a bit of carb macros. I find I rely on your website more than the app, I just haven’t gotten the full benefit of the app for some reason I find it hard to follow a meal plan and do the prep. I am trying to dabble in the app though. I have also tried the sensa app which I really like but don’t know how to track things like the low-carb oatmeal for my macros. I would like to know my macros in grams or ounces for protein anyway as I can measure my portions, I would like to apply it to my fat as well. Sometimes I am in a big calorie deficit because I run out of carbs and don’t really know what to eat to get to my target goal. Plus getting enough fat is challenging that is why I am so thrilled with these bombs.
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.