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Keto Brownie Bombs

These 4-ingredient chocolate keto brownie bombs are dangerously delicious!

Brownie Fat Bombs

4 Ingredients
No Bake
Vegan
Keto Friendly

And unlike the original Fat Bombs Recipe, you can make these without coconut oil!

Keto Chocolate Brownie Fat Bombs

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!

Chocolate Bomb Bites

You May Also Like: Keto Cheesecake – 5 Ingredients

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!

Secretly Low Carb Chocolate Brownie Fat Bombs Recipe

Also Try This Chocolate Keto Cake Recipe

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Keto Brownie Bombs

These easy chocolate keto brownie bombs are dangerously delicious!
5/5 (19)
Total Time 5 minutes

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
     
     

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Published on March 11, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

88 Comments

Leave a comment or reviewLeave a rating
  1. 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?

  2. 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.

  3. 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?

  4. 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

  5. Terrie Berdy says

    Do they required refrigerated after making the bombs or can be stored in a container on countertop?

  6. 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!!

  7. Emily says

    I print my recipes out. I would appreciate if the nutrition info could be included with the printable recipes. Thank you.

    • Jason Sanford says

      Hi, she has nutrition facts for all her recipes at the bottom of the recipe box under the ingredients/instructions 🙂

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