These are The Best Chocolate Keto Fat Bombs I have tried! They are NO BAKE so they are easy to make, decadent, rich, and super creamy! This recipe is made with sugar-free peanut butter, walnuts, cream cheese, and coconut! They will become your go-to keto snack or dessert being just 1g net carbs per square, and they taste just like chocolate fudge!
What are fat bombs and what do they do on the keto diet?
Typically, a fat bomb is a way to up healthy fat intake without adding lots of protein or carbs on the keto diet. The idea is for a majority of the bomb to be high in fat, at least 85%.
Many people ask, “Are fat bombs healthy”? My answer is, if you use HEALTHY fats and cut the processed sugar, then YES, they are good for you! Does this mean you can have as many as you want? Not exactly. Portion size is still important. Fat bombs are like energy bites. They can provide you an extra boost of energy if you need OR they can satisfy your sweet tooth without loading up on carbs. Too much fat can be counterproductive. Another reason people eat fat bombs is to help keep you full after a meal by increasing your fat intake.
These fat bombs are also gluten-free!
Read more about what fat bombs are and why you should be eating them.
How to make keto chocolate fat bombs, aka “keto fudge.”
If you find yourself wanting a sweet but sugar-free chocolate snack or keto dessert recipe without a ton of carbohydrates, this recipe is for you! They are foolproof and so delicious you will want to make these in batches! They remind me of ketogenic fudge, which I LOVE!
A lot of keto fat bomb recipes use muffin tins or liners, which can be tedious and time-consuming. That’s why I know you’ll love this “dump and freeze” recipe. Just toss everything into a saucepan, heat until it boils, and then pour into a casserole dish and freeze it. You can cut them into squares any size you like and voila!
Steps for making your fat bombs:
Step 1: Add your coconut oil, natural peanut butter, unsweetened cocoa powder, Lakanto Monkfruit sweetener, heavy whipping cream, vanilla extract, unsweetened coconut, and cream cheese to a small saucepan.
Step 2: Add chopped walnuts and stir over medium-high heat.
Step 3: Bring mixture to a boil while slowly stirring. As you boil, all of the ingredients will combine perfectly!
Step 4: Remove from heat and pour into a 9 x 9″ greased baking or casserole dish. Place in the freezer for 20 minutes then transfer to the fridge to finish setting. Once fully set, cut into 36 squares and enjoy!
What kind of peanut butter should you use in these fat bombs?
You have to be careful with peanut butter when on a ketogenic diet. Many brands like to advertise “natural,” but they still have added sugar! You should read the ingredient label to make sure it does not have sugar. True natural peanut butter will just list, “roasted peanuts” on the label. Some will add “palm oil,” which helps with the consistency, but that’s all it should read. I like Smucker’s Natural Crunchy peanut butter for this recipe since it contains ZERO added sugars! You could use creamy if you prefer, but I love the added crunch this variety provides!
Do you have a nut allergy?
If you are allergic to peanuts or walnuts, you can still make these fat bombs! Just substitute your peanut butter with SunButter, a popular sunflower butter brand. If you are allergic to walnuts, you can swap them out with sunflower seeds or pumpkin seeds, so you still get that nice crunch.
Other low carb sweetener options
To sweeten these low carb chocolate fat bombs, I use one of my favorite low carb sweeteners, Lakanto Monkfruit. If you do not have this sweetener on hand, you can use another low carb sweetener such as besti Monk Fruit Allulose Blend Crystalized or Swerve Granular using the same measurement.
Here is a low carb sweetener conversion chart that you may find useful!
How many net carbs are there per fat bomb?
If you are carb counting, this low carb ‘fudge’ is VERY low carb at just 1g of net carbs per square! I find that eating 1-2 is enough to satisfy my sweet tooth while still allowing me to stick to my macros.
How to store your fat bombs
Because of the dairy in this recipe, your fat bombs will not stay fresh at room temperature for more than 2-3 days, and they will soften. Instead, I recommend storing them in a sealed container in the fridge. They should last around 5-7 days this way. If you want to freeze them, place them, pre-cut, in a freezer-safe container or freezer bag for up to 3-4 months.
Fat bomb variations:
This recipe is versatile so don’t be afraid to swap out certain ingredients you do not like. With that said, to maintain the fudgy consistency and creaminess, I don’t recommend replacing the cream, coconut oil, or cocoa powder.
- Add 1/2 cup unsweetened coconut flakes or chunks
- Swap out the walnuts for macadamia nuts, pecans, or almonds
- Use nut butter like almond butter or sun butter instead of peanut butter
- Other extracts like almond or orange can be used instead of vanilla
- Swerve granulated can be used in place of Lakanto Monkfruit Classic
More low carb/keto chocolate recipes:
- Keto Chocolate Cheesecake Muffins
- Chocolate Keto Macadamia Nut Bites
- Keto Coconut Haystacks
- Easy Keto Chocolate Almond Bark
- Low Carb Chocolate Bar Recipe
Fudgey Chocolate fat bomb recipe:
The BEST Chocolate Keto Fat Bombs (with Walnuts & Peanut Butter)
- 3/4 cup coconut oil (in the solid-state, not liquid)
- 1 cup natural peanut butter (I use Smucker's Natural crunchy)
- 3 tbsp unsweetened cocoa powder
- 3 tbsp Lakanto Monkfruit Classic (or Swerve Granulated)
- 1 tbsp heavy whipping cream
- 1 oz cream cheese
- 1/2 cup chopped walnuts
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened coconut flakes or chunks (optional)
- Add all ingredients to a small saucepan set over medium-high heat.
- Stir continuously until the mixture comes to a boil.
- Remove from heat and pour into a 9 x 9" greased freezer-safe casserole dish. Smooth with flat spoon or spatula.
- Place the entire casserole dish in the freezer for about 20 minutes, then move to the fridge to finish setting up.
- Once it has fully set, cut into 36 pieces. This would be a 6 x 6" grid.
- Store your squares in a sealed container in the fridge. They should last around 5-7 days this way. If you want to freeze them, place them, pre-cut, in a freezer-safe container or freezer bag for up to 3-4 months.
More fat bomb flavors:
If you love this recipe for chocolate fat bombs, check out these other varieties.
Don’t miss out!
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.