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Fat Bombs (Keto, Vegan, No Bake)

Quick and easy homemade chocolate fat bombs – with just 3 ingredients and NO baking required!

Chocolate Keto Fat Bombs

What Are Fat Bombs?

Low carb, keto and vegan friendly no-bake treats, fat bombs are typically made with ingredients such as nut butters or coconut oil, cocoa powder, cream cheese or avocado, and little to no sugar.

You might have recently been seeing fat bombs trending ALL over facebook and social media, and so many of you have commented or emailed me to ask if I have any fat bomb recipes here on the blog.

It turns out that I’ve actually been a fan of the concept since long before it became popular.

One of my favorite snacks a few years ago was to simply freeze balls of coconut butter – I called them coconut melties, which I still think sounds like a much more appealing name than fat bomb. Oh well.

And one of my current favorite snacks is to mix peanut butter with chia seeds and cocoa powder then roll it into balls.

Or just eat the dough… depends on how lazy I feel!

Also Try This Popular Keto Cake Recipe.

Fat bombs are the perfect snack for anyone who tends to like desserts that are extremely rich but not super sweet.

Since they’re so low in sugar, fat bombs are great for eating any time of the day, either on their own or as part of a meal – breakfast, afternoon, post-workout, or as a nighttime healthy snack instead of chips or ice cream.

Keto Bombs

Are Fat Bombs Healthy?

I know people have very different views on how much fat to eat in a day, so while my own diet is pretty high in fat—as shown in the post I wrote on What I Eat In A Day—it will of course depend on your own personal views and dietary needs.

These treats are not only high in heart-healthy fat, they’re also completely free of refined carbohydrates and sugar, and the fat helps you to feel full and satisfied with just a small amount, so it’s not like cookies or candy where you could eat a ton and yet somehow still be just as hungry as before you started.

As with anything, moderation is key for these, but they’re so filling that it’s much easier to feel satisfied even after just a small amount.

If you’d prefer a lower-fat chocolate treat, I recommend these Low Fat Raw Chocolate Fudge Balls.

Fat Bomb Ingredients

Fat Bombs, Keto Bombs, Or Fat Fudge?

They’re actually just three different names for the same thing. You definitely don’t need to be on a low carb or ketogenic diet to enjoy them, and I’m not endorsing or advocating for any particular diet in this post.

Although my own diet isn’t low carb and you won’t see me giving up my Vegan Chocolate Chip Cookies any time soon, I am still crazy about these high fat treats as well!

(Note: If you are on a low carb diet and find yourself craving chocolate chip cookies, be sure to try these Keto Cookies.)

One of the best parts about the recipe is that it’s so easily customizable to make different fat bomb flavors.

Try using different sweeteners, add a few drops of pure vanilla or pure peppermint extract, change up the nut butter or sub coconut butter for either the nut butter or oil.

fudge recipe

Fat Bomb Flavors – The Recipes

The above link includes recipes for different flavors such as Peanut Butter, Pistachio, Strawberry, Gingerbread, Banana, and Coconut Fat Bombs.

One of my favorites is peanut butter fat bombs because they taste like a Reese’s peanut butter cup, but if you want something lower in carbs, they are great with macadamia nut butter as well.

Chocolate Fat Bombs

These Chocolate Fat Bombs Can Be:

Vegan

Paleo

Low Carb

No Bake

Soy Free

Gluten Free

Sugar Free

*If you need the keto fat bombs to be nut free, simply use this recipe for Sugar Free Chocolate Chips instead of the recipe below, and freeze in either an ice cube tray or a small container, then cut up into squares. Store leftovers in the freezer, because coconut oil melts at room temperature.

Secretly Low Carb Chocolate Keto Fat Bomb Recipe
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Fat Bombs (Keto, Vegan, No Bake)

Quick and easy homemade chocolate fat bombs, with just 3 ingredients.
4.96/5 (83)
Total Time 5 minutes
Yield 1 recipe (depends on shape)

Ingredients

  • 1/2 cup nut butter of choice or coconut butter
  • 1/4 cup cocoa or cacao powder
  • 1/4 cup melted coconut oil
  • stevia to taste, or 1 tbsp liquid sweetener of choice
  • optional, I like to add 1/8 tsp salt

Instructions

  • Stir all ingredients together until smooth. If too dry (depending on nut butter used), add additional coconut oil if needed. Pour into a small container, ice cube trays, candy molds, or this silicone mini cupcake tin. Freeze to set. Because coconut oil softens when warm, it’s best to store these in the freezer.
    View Nutrition Facts

Notes

For coconut-free, try these Keto Chocolate Brownie Bombs.
 

Have you made this recipe?

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4.96/5 (83)

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Published on July 23, 2018

Meet Katie

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183 Comments

Leave a comment or reviewLeave a rating
  1. Anne says

    Easy, fast, delicious. Highly recommend placing a little bit of find French salt on top of these and they are just to die for

  2. hannah smithson says

    All of y’all are literally so sad. Your lives must be so incredibly boring to take time out of your day to have an entire debate on a recipe thread. Who gives a shit what someone on the internet, who you don’t know has to say. WHY DO Y’ALL CONTINUE TO ARGUE AND FIGHT WITH PEOPLE OVER THEIR OPINIONS AND BELIEFS. No matter what you say to someone online their belief’s are going to be the same whether you argue with them or not. Move along enjoy your life and stop picking fights with people that make your lives even more sad. I came to the comments to read reviews on this recipe and I can’t even find one in all this needless bullshit. Literally, this is coming from a 22 year old who seems to have more knowledge and insight than any of y’all. This world has gone to absolute crap. Find your happiness and stop worrying about what others have to think and say.

  3. Sam says

    For a more intense chocolate flavour, I’m tempted to try making these with cocoa butter instead of the coconut oil. It does have a higher melt point (34°C vs 24°C) but as I’m substituting one unrefined fat for another I’m hoping that the end result will be fairly similar.

    Has anyone tried this?

  4. Jeannine says

    These are awesome! My son is always asking for one as a dessert. These are my husband and I’s go to after dinner for a treat. I freeze them in an ice cube tray or in a muffin pan lined with cupcake papers.
    I like the vanilla cream Stevia and a Tbls of powdered Swerve for sweetener.

  5. Susie says

    What an assortment of comments over a simple dessert option. When you are trying to loose 100 lbs or getting your A1C under a 7, I’m pretty sure that Fat Bombs (in moderation of course) are a much better option then the tons of sugar filled, hydrogenated oils, and so called “diet” artifical sweeteners people have been eating for years. Thank God I don’t have diabetes, but I am committed to loosing weight and when I want something sweet and delicious, a Keto Fat Bomb is my first choice. They are easy to make, easy to keep in the freezer, and taste wonderful. I use honey as my sweetener and they turn out great. I never thought I would see the day when discussing how to make a ‘healthier” dessert option would sound like a political debate. Just make some Fat Bombs and enjoy life.

  6. Mike says

    If your food is being made in a lab by human hands then it’s NOT good for you, END OF STORY!

    These fat bombs are a nice snack for those of us who need some sanity in our lives!

  7. Roberta Reznik says

    Love them. My husband who, at first, resisted a keto lifestyle also loves these. He says they taste just like reeses. I used 2 tablespoons of Splenda powder sweetener in it. Actually it was the Stop & Shop knock-off.

  8. Robynne says

    I made the chocolate ones today, using organic coconut butter and organic maple syrup. The “batter” tasted good before I put it into the mini muffin pan, but it’s not glossy and super-smooth like your photos. It’s got a little texture to it. What did I do wrong? I thought I followed the instructions, but maybe my melting/mixing was the issue? Maybe I should have used coconut oil instead of the coconut butter? I softened everything together in the microwave on low power.

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