Fudge Fat Bombs

Dairy-free chocolate fat bomb recipe

Enjoying a fat bomb (or two) is a great way to enjoy a treat when following a low-carb diet lifestyle. They are high in fat and low in carbs, so they provide a boost of energy without a sugar crash.

These keto-friendly fudge fat bombs are made with just 6 ingredients and can be prepped and cooked in only 20 minutes. They store well in the freezer, making them a great choice for meal prepping to ensure you have some keto-friendly snacks at hand for the coming week when a craving hits!

Fudge fat bomb FAQs

Here are answers to the most commonly asked question about this fudge fat bombs recipe:

Are there any ingredient substitution options?

• Powdered Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, erythritol, or Swerve can be subbed in here at a 1:1 ratio. If you use any of these granulated sweeteners, I would suggest pulsing the sweetener in a food processor to powder it, although this isn’t essential. You can use powdered stevia or liquid stevia, but I cannot advise of the exact amount as all brands have very different potency. I personally have made these with pure stevia, which is VERY sweet in very small amounts. I would suggest starting with only 1/4 tsp if you’re using pure stevia, taste testing, and adding more based on your taste preferences.
• SunButter: If you can eat nuts, unsweetened creamy peanut butter or unsweetened creamy almond butter can be substituted for SunButter at a 1:1 ratio.
• Coconut Oil: If you eat dairy, butter can be used in place of coconut oil at a 1:1 ratio.
• Coconut Flour: Almond flour should be able to be substituted for coconut flour, but you will need to adjust the ratios. For the ⅓ cup of coconut flour the recipe calls for, you will likely need to use closer to 1 cup of almond flour. I cannot test this substitution for you because of my allergies, but I think this should work. For a nut-free option, try ground sunflower seed meal and follow the ratio suggestions listed for almond flour.
• Unsweetened Cocoa Powder: Carob powder can be used as a 1:1 ratio substitute for cocoa powder. If you make this switch, note that the flavor of carob powder is not identical to that of chocolate and the carb content will change.

What silicone mold should I use? Where can I buy a silicone mold?

I personally used this silicone mold with round cavities (these came in a set of 2) and this silicone mold with rectangular cavities (I purchased 2 of these), both of which I bought from Amazon.

How many net carbs per serving in these fudge fat bombs?

Per serving, these fat bombs contain 0.9 grams of net carbs. The recipe, as written, yields 30 servings, depending on sizing. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

• Keto and Low-Carb: Each fat bomb serving contains only 0.9 grams of net carbs, making it a great choice for those who follow a low-carb or ketogenic diet.
• Nut-Free: There are no nuts or nut products in this fudge fat bombs recipe, making it perfect for those with nut allergies and intolerances.
• Coconut-Free: The originally written recipe is not coconut-free, but you can make it coconut-free by following the ingredient substitution suggestions listed above and within the recipe card.
• Gluten-Free and Grain-Free: This recipe is both gluten- and grain-free.
• Dairy-Free: these fudge fat bombs are dairy-free.
• Egg-Free: Eggs are not used to make this recipe.
• Refined Sugar-Free: This recipe doesn’t use refined sugar, but is, instead, sweetened with Lakanto Monk Fruit Sweetener.
• Vegetarian and Vegan: There are no animal products in this recipe making them both vegetarian and vegan.

How should these fat bombs be stored after preparing?

• Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week. Depending on the temperature of your refrigerator, the fat bombs may get too soft. If that happens, I would suggest storing them in your freezer based on the recommendations listed below.
• Freezer Storage: Store fat bombs in the freezer in an airtight container for up to 3 months. I would suggest laying them in layers and separating the layers with sheets of parchment paper to avoid them all sticking together. When you’re ready to eat them, pull out the amount you want and let them sit at room temperature for a few minutes to slightly thaw before eating.

How to make this Fudge Fat Bombs recipe

To a small saucepan over medium heat, add SunButter and coconut oil. Allow ingredients to soften and melt, stirring regularly to combine.  Once melted, add remaining ingredients and stir until well-combined before removing pan from heat.

Allow mixture to cool slightly before taste testing to determine if additional sweetener is needed. Add 1-2 additional tbsps monk fruit sweetener as desired, depending on your taste preferences.

Place silicone mold atop a cutting board or baking sheet (one that will fit in your freezer and be able to sit flat). Pour chocolate mixture into measuring cup (or any glassware that allows you to easily pour) before pouring mixture into silicone mold cavities and then transferring silicone mold with cutting board/baking sheet beneath it to the freezer to chill until solidified, about 1-2 hours.

Remove fat bombs from silicone mold cavities.

Optionally, you can sprinkle flakey sea salt atop fat bombs for added depth of flavor.

More fat bomb recipes

• No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
• French Toast Fat Bombs
• Marshmallow Fluff Fat Bombs
• Chocolate Bar Fat Bombs
• Powdered Donut Hole Fat Bombs

And, if you want even more fat bomb recipes, take a look inside and place your order for “Fat Bomb Favorites,” a digital cookbook including 50 keto-friendly and low-carb fat bomb recipes!