Making fat bombs is so simple! This keto fat bomb recipe combines chocolate with coconut oil, sweetener, spices and crunchy walnuts. Perfect for those moments when you need a quick-fix energy boost.
WHY should you make this Keto fat bomb recipe?
Fat bombs are the perfect keto friendly snack.
When I first heard about fat bombs, the idea of eating something by that name did not entice me at all. Why would anyone want to eat a bite of pure fat? Wouldn't eating fat MAKE you fat?
Quite the opposite. The aim of the keto diet is to get your body into a state of ketosis. This means it is using fat for fuel instead of carbohydrates. You can read more on the Keto diet here or here.
Research shows healthy fats such as olive oil, avocado or nuts are a great source of energy for your body. Eating fat AND sugar together is the lethal combination that WILL make you put on weight. Consuming fat alongside fibre and protein, on the other hand, is a quick way to reach and maintain a healthy weight.
These fat bombs are chocolatey, nutty, velvety-creamy and just on the right side of sweet. They contain good quality chocolate, coconut oil and walnuts.
The high fat content - cocoa butter and coconut oil - will provide much longer-lasting energy than a sugary candy bar could ever provide.
WHAT equipment do you need?Â
You can simply use what you have. Candy moulds work well or 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. You can see it in the image above. I'm pleased to get some good use out if it at the end 🙂
HOW do you make Keto fat bombs?Â
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. I have tested using cocoa powder instead of chocolate mixed with coconut oil, and was not convinced. Instead, go for a high quality dark chocolate brand. It'll be creamier, has a high cocoa butter content and does not contain vegetable fats.
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 tablespoon 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!
RECIPE VARIATIONS
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?Â
This 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 do you store fat bombs?Â
Unlike other keto 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.
Need more Keto snack inspiration? Try these cheesecake fat bombs, my chocolate peanut butter fudge or these cacao nut butter bombs! Â
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Chocolate Walnut Keto Fat Bombs
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
Instructions
- 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 tablespoon 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.
Video
Notes
Nutrition
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Carol
Wonderful. Keeps fat and carbs at right place
Maria
If I don't have Stevia, what would be an alternative?
Katrin Nürnberger
You can use any powdered sweetener instead.
Summara
If I used Lily's chocolate chips, how would it change the net carbs?
Katrin Nürnberger
Yes, net carbs will be slightly lower.
Karin Foglesong
Wonderful snack! So easy to change slightly for endless variations!
Geoffrey Levens
Cocoa butter aka cacao butter would make them a bit harder so they'd hold solid at warmer temps like during a summer hike in your daypack.
Doesn't using MCT oil, since liquid at room temp I would think would cause them to melt to smoosh in a barely warm room?
Katrin Nürnberger
Yes, cacao butter would make them solid at room temperature. I don't recommend using MCT oil.
Shar
Can you use powdered Swerve instead of the liquid stevia?
Katrin Nürnberger
Yes, that would work as well.
Fa
Thanks for providing this recipe. I completely agree w/ the poster about the taste of coconut oil. In the future I wil use the same recipe but I will add some nut butter too to balance things out and probably some chia seeds for a crunchier taste. But overall they tasted truffl-ish and they were so easy to make
Katrin Nürnberger
If you don't like coconut oil you can always replace with butter. Also, it's the unrefined coconut oil that has a stronger taste than the refined - something to consider if you don't like a strong coconut flavour.
Monika
I have just made them, for the very first time. A bit mixed emotions about the taste... I can strongly taste coconut oil, can I replace it with something else?
Katrin Nürnberger
You can always use butter instead. The taste of coconut oil will depend on the brand. Generally, refined coconut oils have less taste.
Monika
Thank you, I used vegan Bio Oil " Monte Nativo. Next time I will use almond or cocoa butter.
Sandra
I used MCT oil
Helen
Hi - do you have to use walnuts - I really really dislike them
Thanks
H
Katrin Nürnberger
Of course not, you can use any nuts you like