If you've ever wondered how to make the best keto fat bombs, you've come to the right place!
Lets Talk Taste
This chocolate and peanut butter fat bomb recipe is about as close to fudge as fat bombs get. Every bite of these are absolutely filled with rich, chocolatey, melt-in-your mouth deliciousness, and ONLY for 2 grams of net carbs per piece.
Lets Talk Texture
The texture of these fat bombs is totally on point too. A lot of fat bomb recipes use granulated stevia or erythritol to sweeten the recipe up, and that's a terrible idea because it gives them a "grainy" texture - almost like eating sand. Yeah, it's not enjoyable.
Keto Fat Bomb Pro-Tip
Instead, I highly recommend going with a confectioners sugar substitute. I think Swerve's is the best, and it's also keto-friendly since it's pure erythritol. However, using any confectioners sugar substitute will solve the "chocolate sand" texture problem most keto fat bomb recipes have.
Things I Used For This Chocolate Keto Fat Bomb Recipe
- A food scale to be as accurate as possible measuring out all of my ingredients
- A large measuring cup - like this one - to help you pour your chocolate fat bomb batter into your molds
- Speaking of molds, ice cube trays - like these - work great as fat bomb molds
- You'll also need some coconut oil to help your fat bombs set
- Any nut butter will work, but I love peanut butter, so I opted for a no sugar added one like this
- Unsweetened cocoa powder to give these fat bombs their chocolate flavor
- Swerve confectioners sugar, to not only make sure the texture is on point, but the sweetness too
The Best Keto Fat Bombs Recipe
The BEST Chocolate and Peanut Butter Fat Bombs Recipe you'll ever try! Perfect for the ketogenic diet - and all low carb diets - each one of these fat bombs ONLY HAS 2 grams of net CARBS. Plus, these are so easy to make, they have minimal ingredients, and they're dairy free too - no cream cheese needed with these!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 16 Fat Bombs
- Category: Dessert
- Cuisine: American
Ingredients
- ½ Cup melted coconut oil
- ½ Cup unsweetened cocoa powder
- ½ Cup slightly melted smooth peanut butter
- ½ Cup powdered erythritol
Instructions
- Add all the ingredients to a glass measuring cup (or large pourable jar)
- Mix until ingredients have dissolved into one another, and a thick chocolatey batter has formed
- Pour the batter into ice cube trays (I used a 16 slotted one)
- Freeze for around an hour
- I like to store mine in the freezer because they will melt at room temp
Notes
*NOTE: The macros do not include the "carbs" from the erythritol. Erythritol doesn't have calories, thus I did not include the "carbs" in the macro nutrient information.
Nutrition
- Serving Size: 1 Fat Bomb
- Calories: 100
- Fat: 9
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
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Tried these fat bombs last night, and they were SUCH A HIT!! Thanks for the great recipe - Ann
Hey Joe, although new to keto, I've been cooking 45 years. I made these and thought something was missing. I added a stick of butter and they were more like fudge. There's a website called butter is not a carb. I'm in that camp.
Great idea Jan! I'm partially lactose intolerant, so I skip the dairy if I can. I'm glad you were able to put your spin on these though :D
Tried ‘em!!! LOVED EM
I made them last night and they were so bomb!!! Love them!