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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
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Keto Brownie Bombs

These easy chocolate keto brownie bombs are dangerously delicious!
5/5 (26)
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
     
     

Notes

Also Try This Chocolate Keto Cake Recipe.
 

Have you made this recipe?

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5/5 (26)

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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 
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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

89 Comments

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  1. 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 ?

  2. 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 🙂

  3. 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

  4. 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

  5. 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.

  6. 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. ❤️

    • 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.

  7. 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.

  8. 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!!!

  9. 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!

  10. 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

  11. Teri says

    These were way too bitter for my taste even though I added 2 additional tablespoons of sweetener. I will definitely reduce the cocoa next time. I used peanut butter.

    • 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).

  12. 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

    • 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

  13. 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. ?

  14. 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!

  15. 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!

  16. 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! ❤️

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