These 4-ingredient chocolate keto brownie bombs are dangerously delicious!
4 Ingredients
No Bake
Vegan
Keto Friendly
And unlike the original Fat Bombs Recipe, you can make these without coconut oil!
This is on of my personal favorite recipes.
**For more of my favorite recipes, see Here’s What I Eat In A Day.
I’ve been eating them nonstop for the past few months, and the only reason it’s taken me so long to share is that I don’t usually bother to measure the ingredients.
I’ll just throw everything together (I sometimes like to add chia seeds as well) and break off pieces of dough whenever I pass through the kitchen. It’s hard to stay away!
The best part about the recipe is that you can customize it to suit your own personal tastes.
For example, I’m a fan of extremely dark and bitter chocolate, so I don’t add much sweetener.
But I let my mom try my version once, and she said to “Please Katie, never put that on the blog!”
So there’s that.
Other customization ideas include stirring in a handful of mini chocolate chips, chopped peanuts, chia or hemp seeds, or shredded coconut at the very end, adding melted chocolate or coconut oil before blending to give them a truffle-like richness, or you could even dip them in chocolate or coconut butter if you’re feeling really fancy!
You May Also Like: Keto Cheesecake – 5 Ingredients
Keto Brownie Bombs
Ingredients
- 1 cup nut butter of choice, or allergy friendly
- 2/3 cup cocoa powder
- 4-5 tbsp sweetener of choice, or as desired
- 1/4 tsp salt
- optional mini chocolate chips
- optional 2 tbsp coconut oil
Instructions
- Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you've added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven’t tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!View Nutrition Facts
Notes
Have you made this recipe?
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Or these Coconut Flour Cookies
Whitney says
They look bea-utiful!
Jess says
Yum! Good job, Katie! =)
Shayana says
Mine did not photograph so well as these. They taste pretty good especially as a pre or post workout snack. I blended with a hand blender and it worked well. You could also please raisins and dates in. Thanks for the recipe inspiration ?
KimCJ says
Raisins and dates have far too much sugar and defeat the purpose of fat bombs.
L says
Some people don’t do keto but still enjoy such treats. The main purpose of these treats is to taste good, and they do so, even more with dates 🙂
Justen says
Wtf is a hand blender
Kim says
You put your fingers in the dough and move them around vigorously.
Skiser says
Hahahaha!!,
Stylo says
bwahahahaha!
Carol says
I snorted laughing
Shira says
My sister once did exactly that, when a recipe said “mix by hand”.
Kari says
Hand blender is also known as an egg beater… electric with beater attachments, etc… you have to hold it with your hand, rather than a standing ‘kitchen aid’ mixer
Jen says
No, it’s not. It’s a totally different thing. It’s also called an immersion blender or stick blender.
Kiara says
Look up immersion blender
Viva says
Yes that would be yummy but then it would not be keto. Hummm
Kathryn says
These could not have come at a better time! I just made some chocolate cheesecake flavored fat bombs, but I’m not very impressed with them. Now I have extra incentive to finish ’em, so I can make these! Thank you, Katie 🙂
Jason Sanford says
Chocolate cheesecake fat bombs sound incredible!
Kathryn says
You would think so! Katie needs to make those next!! 😉
Susan says
JASON, Can you post your chocolate
cheesecake fat bombs pleeese
Jason Sanford says
https://chocolatecoveredkatie.com/2019/06/17/cream-cheese-bombs-low-carb/
cristinapizarro says
Thanks Pooja- I’m loving it so far!!!
Sue Lynch says
Hi can you let me know what fat/carb content is using erithirol and almond butter please and thank you!
Jason Sanford says
Hi I think it would be pretty similar to what’s posted, just with a few less carbs because almond butter has fewer than peanut butter. For more precise numbers based on specific ingredients: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Liz says
Why not look it up yourself… Other people are not your minions!
Cecilia says
I also love very bitter very dark chocolate and now I want to know how you make them for yourself Katie!
Karis Mills says
Dito! I’m assuming you just don’t add much sugar. Is there anything else?
Karis Mills says
Uh, that was supposed to be Ditto!
Chocolate Covered Katie says
Sorry, just saw this! I don’t worry about exact precision with the measurements as long as they’re close, but it’s usually somewhere around 300g crunchy peanut butter, 80g raw cacao powder, 1 tbsp pure maple syrup, a little over 1/4 tsp salt, and a few shakes from the bag of chia seeds.
Cecilia says
Oh hey! You did respond! Thanks so much! I can’t wait to try it your bitter/rich way! 😀
Lisa says
Could you add rum to this and it would make rum truffles? Or could you do a rum truffle recipe please for the festive season ?
CCK Media Team says
You could definitely add rum to these! We are not sure how you’d add actual rum so would probably go with rum extract to get the flavor, but if you try it either way be sure to report back!
Mary says
These are so simple even I can make them. What a great snack.
Lacey Snader says
Hi Katie,
Could you please tell me which nut butter and sweetener you used?
Jason Sanford says
Hi, you can use any nut butter or even sunbutter to make them nut free. For sweetener, both liquid and granulated sweeteners work.
Jason
Mary Mansfield says
here, here!
TeenChef says
These were delicious!
Akanshu Jamwal says
I loved your recipe. Thank you very much for this.
Jazzmin says
I didn’t love this recipe. I typically like your recipes but this one just wasn’t that tasty. I would not recommend making it
Akanshu Jamwal says
Hi dude I,m from India i really like cookery at weekend i strive new dishes reception however during this web site there i heap of dishes and that i scan this instruction i really like it thanks for sharing find it irresistible
Disappointed says
Too many recipes appealing to the keto masses lately. There’s enough of this on the Internet now, and I know it’s popular so of course you want to jump on that bandwagon, but it’s sad that your recipes have changed in favor of that unhealthy trend. I look to other blogs now for healthy, plant-based treats. I come back every now and then but latest recipe is “keto brownie bomb”. No thanks…
Jason Sanford says
The recipes are the same (same types of ingredients, etc) as they’ve always been, just the marketing is different to appeal to a broader audience. But Katie’s recipes have always been made up of the same types of ingredients, and she hasn’t changed away from her healthy or vegan values even though it would be lucrative to do so (chicken in particular is a huge keto trend on Pinterest). The only thing that has changed is some of the recipe titles or descriptions, not the actual recipes themselves.
Shannon says
Did you you know that you can be Vegan and ketogenic? It’s very healthy and it helps kids with austism, seizures, inflammation, ect.
Diane says
What really helps with autism or ADHD is completely avoiding any foods or flours with folic acid…. helped me and my grandkids tremendously… one no longer needs meds and my social life improved drastically after eliminating it from my diet and eating folate rich foods instead.
Gwen says
Folate is folic acid.
Mysa says
Why be rude
ron says
Get a life. This simple little recipe is keto friendly, tasty, and easy to make. What’s your problem?
Natalia says
I knew I absolutely had to make these fat bombs as soon as I sae them. Really delicious! I added just about 2 tbsp of maple syrup and I was enough for me! The deep dark flavour of the cocoa powder goes really well with the peanut butter. It was a success here in my house and I will definitely be making batches to have a snack throughout the week.
Thanks for sharing, Katie!
Shannon says
If you can’t say anything noice, about Miss Katie; or anyone for that matter than please keep it to yourself.
Disappointed says
I’m sure I’m not the only one who’s noticed all the “keto” titled recipes lately, nor am I the only one to comment about it. It’s an observation, which I’m perfectly justified in pointing out, just in case Katie wants to hear what members of her audience want. So no, I won’t keep it to myself, and you have no right tell people what to say and not say.
Jennie says
Awww. I guess there’s gotta be a sour grape in every bunch. It’s too bad not everything is tailored to you, right? There’s tons of blogs out there making recipes for all different kinds of eating. Plenty of us appreciate this. You could just scroll by. Or you could actually be helpful with your comments and suggest non-keto ways to make them and maybe that might become a thing she does too. But you didn’t. You just complained.
Rachel says
I agree Jennie. As the old saying goes, if you can’t say something nice then don’t say anything at all. I love this site and All the recipes, they are soooo yummy and healthy so Thank you Katie. I also love that your so upbeat. ❤️
Vicki says
Well you felt you had the right to tell Katie what type recipes to post.
Wanda says
Wow Katie a very yummy and super tasty Keto recipe. Keep the Keto recipes coming, you’re a genius
Kari says
Oils I use “Nutella” for the nut butter? How much would I decrease the cocoa?
Monique Giron says
I’m not an expert on any of this but I’m thinking that Nutella has a good amount of sugar?
Omi says
There are companies that now make sugar free hazelnut butter with chocolate. Check on line to purchase or make your own. There are recipes if you search.
Kathryn says
I made these, and they’re the bomb! 😀 lol… That bombed, I know.
Anyway, I used a mixture of freshly ground peanut and almond butters. My food processor seemed to be having a little trouble at first. It wouldn’t blend, everything just balled up and stuck to one side. I added a tablespoon of coconut oil, and that helped a little, but not enough. I added one more tablespoon and then it suddenly blended up nice and smooth 🙂 I had to add a lot more sweetener, but that’s just my current taste preference.
I made them on Sunday, and they’re helping me get through the week. There’s cake in the office right now, but I am perfectly happy with my brownie bomb.
Jenny says
Just wanted to let you know that I personally appreciate the keto recipes. I’m vegan and aso avoid all sugars (that includes maple syrup, coconut sugar, dates, ets.) As you can imagine this lets out pretty much any dessert recipe… UNLESS IT IS VEGAN AND KETO!!! Then I get very excited because I know I can eat it. I don’t follow a ketogenic diet and woudn’t eat these desserts all the time, but it’s nice to have the option every once in a while if I want a treat. So thanks for posting!!!
Chelsea says
Delicious recipe, thanks Katie! My family isn’t following a vegan or keto diet, but we are starting to cut out sugar for the health benefits and I have been a fan of your recipes for a long time because they’re delicious and accessible, especially these few ingredient recipes. Love you! Looking forward to trying more of your keto recipes!
Chocolate Covered Katie says
Thank you so much for making them 🙂
Pat Krause says
Why do your recipes need 2 pages to print? Page 1 is generally empty except for the first 2 ingredients. Waste of paper.
Jason Sanford says
Unfortunately we are just not tech-savvy enough to fix it :(. I wish we were.
Katie is working with a designer on a redesign, but those things take months in the planning stages.
Jason (media relations)
Judy says
RE: recipe printing on 2 pages: I just copy & paste the recipe into a WORD document & then edit to make it all fit on 1 page. Or you can copy & paste into email & edit before printing.
Nice website Katie. Appreciate your hard work to bring us these recipes.
Sandra M. says
Judy, that is exactly what I do – it’s easy to format the way I want and then print!
Can’t wait to try some of these keto recipes, Katie! Hurrah!
Teetop says
Most printers will let you preview, just select the pages you need. Sometimes you can just click, sometimes you need to actually specify which pages to print. So instead of pages:all, I change it to pages: 2, for example
o says
I select which pages to print. Should be in an option in your print dialogue box that pops up.
Teri says
I used peanut butter.
Lynn says
One didn’t firm up I used mct oil and followed the recipe exactly. Anybody?
Jason Sanford says
Hi did you chill them? They will firm up when chilled. Just stick them in the freezer! Also what is mct oil?
Tracie says
Love this recipe and will be making it this week! Mct (medium-chain triglycerides) oil is from coconuts but is designed not to solidify at room temperature. Not sure if it goes solid even when frozen, would be an interesting experiment (except it’s a bit expensive).
Hannah Westmoreland says
How do you store these fat bombs? Fridge or freezer? Do you know about how long they’d last in the fridge ? Thank you.
Jason Sanford says
Either is fine! I store mine in the freezer usually but they’ll last a few weeks in the fridge. Coconut oil and cocoa and sweetener are not quickly perishable ingredients.
Jason
Nicole says
Can you freeze these for later? I’m going on a road trip
Jason Sanford says
Yes!
Lesley says
Hi. Could you convert the recipe to gms please. Not sure how much cocoa powder to put in.
Jason Sanford says
Hi! One tablespoon of cocoa powder weighs about 5g. For most ingredients, it should always say on the box/package. If it doesn’t, leave a comment and I will usually know most ingredients 🙂
Jason
Chelsea says
Finally got around to making these (well, it, I never shaped into balls, just a big lump of satisfying goodness in my fridge), and it is my lifesaver right now!! I just used two tbsp of maple syrup so it’s more like super dark chocolate, and it’s perfect to have a satisfying snack whenever hunger hits and I can keep nausea at bay! (Pregnancy nausea) Thanks girl, it’s so frustrating constantly trying to figure out what to eat to keep from feeling like crap. This is perfect for me. ?
Jami H says
I love these! Made them according to the recipe the first time and they were perfect. Second time added coconut oil and to runny, will not stay in the balls. But very tasty!
S23 says
My mixture turned out a bit too soft to turn into keto balls (because of the coconut butter perhaps), so I’ve experimented and I’m creating a mega keto bomb which I covered with almond slivers. Hope to cut it into small pieces after some refrigeration. I used crunchy peanut butter, 1 spoon of coconut butter and 3-4 spoons of Stevia powder! Such clever recipes – thank you, Katie!
Celeste✩ says
Hello Katie!
This is a great recipe!
I used a blender to make these. I skipped the coconut oil and chocolate at first so the mixture I had was quite dry, this made it difficult as it stuck to the edge and wouldn’t touch the blades. I added two tablespoons of coconut oil and extra sweetener ? which made the mixture a little less dry but it still balled up. I don’t recommend using a blender to mix it, I found it easier to mix it by hand. I later added chopped up top deck chocolate and rolled the balls in desiccated coconut. They’re delicious and were even before I added extra sweetener! Thanks for the great recipe! ❤️
Wendy says
I used almond butter but mine turned out pretty runny. I have them in the fridge now to see if the “dough” will harden enough to make a ball. Is there anything else I can do?
Jason Sanford says
Hmm what other ingredients did you use? And how did they end up after chilling?
Stevie says
I sweetened with Splenda and because it did not melt into the Nut butter and cocoa, I nuked it to dissolve the Splenda. It did not work well so I put it in molds. Great taste. The granules taste like chunky peanut butter, which gave it texture. I will definitely use this recipe again.
Tara says
What type of sweetener did you add for yours?
Manorita Attard says
Hi, is that 2 to 3 cups cocoa or table spoons ?
Jason Sanford says
Neither – It’s two-thirds of a cup 😉
2/3cup
Terrie Berdy says
I’m completely in heaven now that I made this Keto Brownie Bomb. I thank you for sharing this recipe!
I used Swerve Granulated sugar in this one and it came out deliciously to my surprise as I thought I
may taste some kind of after taste due to Swerve but not so!! I have a question….is it required to
refrigerate those bombs after making balls or can leave them in container on countertop?
Jodi Dittman says
Just curious what your method was for dipping into chocolate?
Terrie Berdy says
Forgot to ask you this….did you add some kind of melted chocolate to cover the balls per
your picture posted?
Jason Sanford says
I think she did this: “adding melted chocolate or coconut oil before blending to give them a truffle-like richness”
It was mentioned as an option in the post commentary, but above the actual recipe. 🙂
Jason
Terrie Berdy says
Do they required refrigerated after making the bombs or can be stored in a container on countertop?
Jason Sanford says
Counter is fine 🙂
Isabella says
I am obsessed with this recipe! I made them with Trader Joe’s crunchy almond butter, coconut oil, tRuvia sweetener, rolled them in a few chocolate chips and voila!! They turned out so much better than i could have imagined. The food processor chopped up the almonds so finely that each bite is crispy, very similar to a Ferrero rocher!! I highly reccomend these!!
Emily says
I print my recipes out. I would appreciate if the nutrition info could be included with the printable recipes. Thank you.
Jeanette Kennison says
What is the nutritional breakdown for these brownie bombs?
Jason Sanford says
Hi, she has nutrition facts for all her recipes at the bottom of the recipe box under the ingredients/instructions 🙂
Gopal dhoke says
This is very good opportunity this post is best thanks for sharing.
Crystal says
These are amazing!
Megan says
Wow these actually really do taste like brownie batter! I used almond butter and swerve. This is really a lifesaver on my first week of keto and I’m not minding the hit of caffeine from the cocoa either! Thanks, Katie!
Jenniffer LaCroix says
Hi, this is the second time I’ve made these, and I think they taste great. This time however, I made your keto bombs at the same time so I always have something on hand. It doesn’t say how long they last in the fridge or if I have to put them in the freezer. Just wondering what you think. I’ve had them in the fridge for probably a week now. They haven’t lost taste. Just wondering. Thanks, and thanks for sharing. I’m glad I can still eat junk food and chocolate on low carb diet.
Joan says
What type of mini Choc Chips? Sugar free? Thanks you
Tabitha says
I’m not Katie, but I like Lily’s. https://lilys.com/products/dark-chocolate-baking-chips
Rachel says
Works wonderfully for my sweet tooth!
Amy says
So good, I made mine with almond butter and added in some almond extract. It’s like chocolate marzipan, but healthier! Love it!
Jennifer says
I used organic peanut butter, coconut oil, and splenda. The flavor is good, but it’s very runny (currently chilling) and it’s so thick in my mouth I can barely swallow it. Is this normal??
Jackie says
The recipe calls for blending chocolate chops but the picture shows melted chocolate. I think you missed some instructions.
Haley says
So this tasted great! My only problem was the mouth-feel. It constantly got stuck on the roof of my mouth. I mean, I’m still gonna eat it lol but next time I will add the coconut oil or maybe try butter.
Diana says
These Keto Brownie Bombs are AMAZING! So easy to make and sinfully delicious. I have made this recipe at least a half dozen times and usually have them on-hand for a quick ‘snack’. I use Lakanto Monk-Fruit sweetener. I also like them better when I use mini chocolate chips (from Enjoy Life) or I chop up Hu chocolate chunks and add them in. I use a mini scoop, put them on a parchment-lined cookie sheet, and freeze them for an hour or two. I’ve never been able to squeeze out 30, but I come pretty close.
Linda Lopez says
i would love to try these keto diet but everything calls for Coconut oil and Coconut and I don’t agree together. Just have never been able to tolerate it and now in my 70’s I can’t imagine what it would do to me now. I keep asking for substitutes but never get any answers. Do you know what I can substitute for this coconut oil? And a lot of the items call for things I’ve never seen in a store.
Thank you
CCK Media Team says
Hi Linda, the coconut oil is not required for these. It’s just optional so you can leave it out 🙂
Cheryl says
Sorry, I don’t see serving size anywhere, how many bombs does this make please?
Tastes amazing, really enjoying it! Worried I’m going to overindulge, sooo good! Thanks for an amazing recipes, love them all!
Gina says
These tastes like truffles!!
I added dark chocolate chips and a pat of butter. I didn’t have coconut oil. I probably used half a tbls of sweetner, I like dark chocolate too. Yummy!!! Thank you for sharing!
Deb says
I had about a half a jar of almond butter I needed to use. Put it into the food processor to make smooth. I added about 1/2 cup of dark Hersey cocoa and 1/2 tsp salt. Then Some unsweetened Anthony’s coconut and some pecans. Pulsed to combine. It seemed dry so I added 2 tsp vanilla and a bit of maple extract. I made into quarter sized balls and rolled in more coconut. They. Are. Delish!!!! I wish I’d put a few more pecans in. Next time.
Thanks for the GREAT idea. And they do taste like brownies! Go figure.
CCK Media Team says
Thank you so much for making them 🙂
Deb says
Oops forgot to say I used about 1/2 cup of Swerve powdered sugar.
Angelica says
Very excited to try this, but if I wanted to add the following, how much would I add
– melted chocolate (in the end for the truffle like taste)
– chia seeds
CCK Media Team says
Hi! You can just throw in a handful of chia seeds, no need to measure. Try 1/4 cup to 1/2 cup of chocolate chips or chopped chocolate.
Jane says
For me the keto brownie bombs were a bomb. I tried them as the recipe suggested including adding some chocolate chips but didn’t like them at all. I tried adding coconut, oats, and nuts and finished by rolling them lightly in coconut sugar. I still didn’t like them. It tasted like a blob of peanut butter. I’m not sure what would make them taste better. I considered adding some almond flour but don’t know if that would have helped. I’ll probably look for a different recipe altogether.
Kathy says
I just got done making these keto brownie bombs. The flavor is okay but I opted not to add the coconut oil because my peanut butter was quite oily and I’m trying to avoid as much oil as possible. For my sweetener I added 5 dates, again because I don’t want any kind of sugar added, but they were so dry they just crumbled all over the counter. So I added about 2 tbsp maple syrup, and still they would not hold together, so don’t know if they really need the coconut oil to hold them together. And for 30 balls, they were tiny. As much as how delicious these look in the picture, I won’t be making them again. Going to find another form of ball that sticks together without added oils.
CCK Media Team says
Hi Kathy! No extra oil is needed for them – just blend the peanut butter mixture longer and it will magically get more oily on its own 🙂
Kathy says
Did I miss seeing the macros on these?
CCK Media Team says
Hi! Full nutrition facts are linked at the bottom of the recipe box under the ingredients/instructions 🙂
Robert says
These are delicious!
Jenny says
First time making them today. I used sunflower butter in mine and 2 tbs coconut oil. Froze them. Omg so good. Will be a new staple in my freezer!!
CCK Media Team says
Thank you so much for trying them 🙂
Sophie says
Hi! When you made this and took a pic, what variation did you do? Sorry for bothering, but I usually like really visually pleasing recipes and these look very pretty. Thanks!
Brande says
These are by far my favorite fat bombs. And taste just like brown batter. I used pecan butter and mine, and it was amazing! Thank you for the recipe.