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
Tried this recipe? Give it a star rating below!
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Recipe
Chocolate Walnut Keto Fat Bombs
Video
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.
Katrin
Wonderful! When the kids approve you know you've pulled it off!
Tim
Is there something wrong with the conversion in this recipe? I see 1/4C is listed as having more grams (55g) than 1/3C (50g).
Katrin
Hi Tim, I measure all my ingredients with a scale and cups when I cook or bake for the blog. Cups measure in volume and not in weight, and some products are lighter/less dense than others. For example, the 1/3 cup of walnuts would include all the bits of air in between the pieces, while the coconut oil would fill the entire space of the cup. I'm sure you can imagine that 1 cup of chopped salad leaves would probably weigh less than 1/4 cup of butter!
Michelle
Can I use a fat free powdered cocoa?
Katrin
No, you could not replace it 1:1 with the chocolate because you'd be missing all the cacao butter in the chocolate to make it taste creamy and good. You could use more coconut oil to make up for it, but again, your end product would taste different. If you decided to got for a mix of cocoa powder and coconut oil to replace the amount of chocolate stated, make sure you use a good quality coconut oil. Also, your end result would be less firm than if you used chocolate.
Josie
Question - does it matter that the dark chocolate bars that I have been able to find have sugar in them? Think Lindt or Ghirardelli. Thanks!
Katrin
Hi Josie, my go-to chocolate is the Lindt 90%. It contains 14g carbs and 7g of sugar per 100g, so if you have 1 square of the 10 squares in the bar, that's not a lot of sugar - good enough for me. I'm not sure where you are based, but here in the UK you can find Lindt in every supermarket and it's a high quality chocolate at a good price. It really depends how sugar free you want and need to be. You can always get 100% chocolate online and just add stevia or powdered erythritol. I hope this helps 🙂
Josie
Thanks Katrin! I have made this recipe now maybe (5) times, and my family loves it!
Katrin
Awesome!!!! This makes me very happy 🙂
Patty
I used 100 grams Ghiridelli 100% Cocao Bar, added 1 tsp. Vanilla, & 1/4 cup Swerve powder (instead of Stevia).
OMG!! DELISH!!
Andressa
OMG! Since I started keto I’ve been always fighting this feeling that my sweet tooth could lead me to failure. I’ve been holding on pretty good, but during those pms weeks... this recipe is literally heaven lol
Thank you sooo much for sharing!
Kathy
Can I use a different sweetener? I don't have liquid, can I use powdered? How much?
Katrin
of course you can use powdered sweetener. I'd try 2 teaspoons and taste to see how you like it.
gjeanieg
These are my new favorite fat bomb! So easy, too! I LOVE them! Thank you!
Marijane
Hi, Katrin,
I was wondering if I could use cocoa butter in place of the coconut oil? I have a bag of it I need to use. Also, what would the portion of cocoa butter be if using?
Katrin
Of course you could use cocoa butter - I'd use the same amount in grams as the coconut oil. This would make your fat bombs 100% firm at room temperature as well.
Katrin
Haha, that's exactly what I thought, too!
Nanabella
Great recipe! I prefer refined coconut oil so everything doesn't always taste like coconut every time I use coconut oil...❤️
Katrin
How interesting! Thank you for sharing 🙂
Tracey
These look amazing and I'm keen to make them. Can I just confirm you melt the chocolate and coconut oil together st the same time....thanks
Katrin
I did it separately in the microwave. But I honestly think it does not make any difference. If you do it in a microwave, do it at a medium heat and stir halfway through. The safest way is to melt chocolate in a water bath to prevent it from curdling. Gentle heat is the key 🙂