Chocolate Walnut Keto Fat Bombs

a silver bowl with chocolate walnut fat bombs

Katrin Nürnberger from sugarfreelondoner.com

Chocolate walnut Keto fat bombs are a delicious way to satisfy your sweet craving. This keto snack is perfect for a quick-fix energy boost.

Course Snack

Cuisine British

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 46kcal

Author Katrin Nürnberger

Ingredients

100 g 3.5 ounces dark chocolate, min. 85% cocoa solids (I used 90%)
55 g ¼ cup coconut oil
50 g ⅓ cup small walnut pieces
1 tsp cinnamon
8 drops stevia

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 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.

Video

Notes

My mix made 30 Keto fat bombs, which weighed between 5 and 8 grams because I used 2 different-sized moulds. The nutrition is calculated for an average fat bomb weighing 6.6g.

If you do not have moulds, you could also line a small tray with baking paper and pour the fat bomb mix in it. After it's firmed up you can either cut or break it into small pieces.

Chocolate walnut fat bombs are best kept in the fridge. They stay firm at room temperature, but do melt in your hand when you pick them up.

I used caramel-flavoured stevia. I imagine a vanilla-flavoured one would be good in this recipe, too.

Nutrition