These chocolate walnut Keto fat bombs are a simple, delicious way to satisfy your sweet craving. A yummy keto low carb snack that is perfect for a quick-fix energy boost.
This recipe is inspired by a reader who emailed me this week, sharing his health story and asking if I had a favourite fat bomb or fudge recipe using chocolate and walnuts.
Of course I do!
You guys, your feedback and your opinions make all the difference. Tell me what you want to see on this blog. Let’s do this sugar free low carb thing together!
WHY should you make these chocolate walnut Keto fat bombs?
Because they are chocolatey, nutty, velvety-creamy and just on the right side of sweet.
Aaaaand…. they are perfect when you need a little pick-me-up! These fat bombs contain good quality chocolate, coconut oil and walnuts. The fats – cocoa butter and coconut oil – will provide much longer-lasting energy than a sugary candy bar could ever provide. Fat bombs are a popular snack if you’re following a Keto or low carb diet – read more on the Keto diet here.
WHAT equipment do you need?
Simply use what you have. You can make the recipe in candy moulds or in ice cube trays. If you don’t have either, pour the liquid into a parchment-lined tray like you would a fudge. You then cut it into pieces once set.
One of the moulds I used is actually a tray that contained Toffifee – a popular German candy that my kids were given by friends for Christmas and sadly devoured. I’m pleased to get some good use out if it at the end 🙂
HOW do you make chocolate Keto fat bombs?
It’s so simple!
- Melt chocolate and coconut oil in a water bath/microwave/on the stove.
- Add crushed walnuts, cinnamon and stevia to the mix
- Pour into a mould
- Freeze for 5 minutes until the top is just set
- Press larger walnut pieces on the top
- Return to the freezer or fridge until firm.
Recipe TOP TIP:
Use the best ingredients you can afford. I have tried cheap coconut oil before, which may be fine for frying, but will never be as tasty or indeed healthy as extra virgin coconut oil. Same with the chocolate – go for a high quality dark chocolate brand. It’ll be creamier, has a high cocoa butter content and does not contain vegetable fats.
Let’s talk chocolate. I used a brand called Lindt with 90% cocoa solids, but I have come across unsweetened (100% cocoa solids) chocolate as well, here in the UK there is a brand called Montezuma, for example. You can get it on Amazon or at Sainsbury’s.
If you use unsweetened chocolate, I recommend sweeten with 2 tbsp of powdered erythritol and see if you also need an additional 4-8 drops of stevia. Personally I don’t like using too much stevia in my recipes because I don’t like the metallic taste shining through. That’s why I’d mix the 2 sweeteners.
If you can get hold of sugar free chocolate such as Lily’s in the USA, you could use it in this recipe too. In this case you probably do not need additional sweetener at all. But as always – taste and decide!
You can easily adapt these Keto fat bombs. If you wanted, you could add a couple of spoonfuls of walnut butter to the mix. If you have a soft spot for orange chocolate, try adding a tablespoon of orange zest. You can swap out the walnuts for hazelnuts or even sunflower seeds or pumpkin seeds, or add a pinch of sea salt. Next time I’ll toast the walnut pieces before I add them.
WHAT is a good portion size?
Depends on how big a treat you need :). My mix made 30 fat bombs, which weighed between 5 and 8 grams because I used 2 different-sized moulds. If your fat bombs are a similar size to mine, I’d say 2 is a good portion. The nutrition in the panel below is calculated for one fat bomb weighing an average of 6.6g.
HOW should you store Keto fat bombs?
Unlike other fat bomb recipes, these little beauties stay firm at room temperature. Even so, I recommend to store them in the fridge – if you hold them in your hand for too long you’ve go some finger-licking to do! Alternatively, you can also store them in the freezer.
Chocolate Walnut Keto Fat Bombs
- 100 g 3.5 ounces dark chocolate, min. 85% cocoa solids (I used 90%)
- 55 g 1/4 cup coconut oil
- 50 g 1/3 cup small walnut pieces
- 1 tsp cinnamon
- 8 drops stevia
- Melt chocolate and coconut oil. You can do this in a water bath like the pros do it, in a coated pot on the stove (gentle heat! ) or in the microwave (4x 30 second bursts). If you can get hold of sugar free chocolate such as Lily's in the USA, go for it. I used 90% Lindt, but I have come across unsweetened (100% cocoa solids) chocolate as well, here in the UK there is a brand called Montezuma, for example. If you use unsweetened chocolate, sweeten with 2 tbsp of powdered erythritol
- Crush your walnuts - I used a food processor - until you have small pieces. Keep a few larger ones to decorate the fat bombs. Dry-roast over a low heat until browned (optional).
- Add the crushed walnuts, cinnamon and stevia to the melted chocolate/coconut oil mix.
- Pour into silicone moulds or ice cube tray and freeze for ca 5 minutes until the tops are just set.
- Remove from freezer and press the larger walnut pieces on top.
- Place in the fridge for another 20 minutes or so until the fat bombs have set.
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