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.
Question: WHY should you make this Keto fat bomb recipe?
Answer: Because fat bombs are the perfect keto friendly snack.
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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.
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.
Why This Recipe Works
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.
Equipment
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 of it at the end 🙂
Instructions
It's so simple to make fat bombs. Here are the basic steps:
- 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.
The Best Chocolate To Use
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 tablespoons of powdered sweetener 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!
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.
Portion Size
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.
Storage
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.
More Fat Bomb Recipes
- Keto Cheesecake Fat Bombs2 Hours 10 Minutes
- Cocoa Fat Bombs25 Minutes
- Keto Peanut Butter Fudge45 Minutes
- The Best Keto Fudge1 Hours 25 Minutes
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Recipe
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.
Ingredients
- 3.5 oz dark chocolate 100g, minimum 85% cocoa solids (I used 90%)
- ¼ cup coconut oil 55g
- ⅓ cup walnut pieces 50g
- 1 teaspoon cinnamon
- 8 drops caramel stevia
Instructions
- Melt chocolate and coconut oil. You can do this in a water bath, a coated pot on the stove (gentle heat!) or in the microwave (4x 30 second bursts).
- 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 the walnuts in a pan on the stovetop over low heat until browned (optional).
- Add the crushed walnuts, cinnamon and stevia to the melted chocolate mixture.
- Pour into silicone moulds or ice cube tray and freeze for around 5 minutes until the tops are just set.
- Remove the fat bombs from freezer and press the larger walnut pieces on top.
- Return to the freezer for another 20 minutes until the fat bombs have set.
Patricia
Can I use Organic Cacao Paste (Liquor, Mass) Drops and cacao butter, to make fat bombs by just melting them together,with sweetener this is all new to me, I want to make them for my daughter ( ketodieter) and grandson, diabetic,
Katrin Nürnberger
When you mix cacao butter and cacao paste plus sweetener (ideally allulose), you get chocolate. To soften it to a point where you can refrigerate or freeze without it going rock hard, you must add more fat. This could be butter or coconut oil.
susan
You can also melt the oil, add the chocolate