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Real Balanced

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Home Recipes Chocolate Truffle Fat Bombs

Chocolate Truffle Fat Bombs

Net Carbs:1.4g
8 Comments This post contains affiliate links.
Jump to Recipe·★★★★★5 from 2 reviews
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These Chocolate Truffle Fat Bombs feature ingredients like SunButter, cream cheese, and cocoa powder and are combined to make delectable little fat bomb treats. They’re rich, decadent, and satisfying as a dessert or on-the-go snack with only 1.4 grams of net carbs per serving!

Chocolate Truffle Fat Bombs with one fat bomb bitten in half atop a marble countertop. In the background, you can also see a striped cloth table napkin.

What could be more perfect than a bite-sized chocolate truffle? A bite-sized chocolate truffle that’s low in carbs, of course! These chocolate truffle fat bombs are the ideal keto-friendly treat.

They’re made with just a few ingredients and yield a large batch.

Fat bombs are perfect for satisfying your sweet tooth without all the sugar and make a great on-the-go snack or after-dinner dessert. I like to keep a batch in the fridge for when I need a little something sweet; they always hit the spot.

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Why you’ll love this keto chocolate fat bomb recipe

  • Sweet and satisfying with just 1.4 grams of net carbs per serving
  • No-bake recipe
  • This recipe doesn’t require any complicated equipment
  • Great on-the-go snack
  • Low-carb, keto-friendly, and egg-free

Ingredients for chocolate fat bombs

Overhead shot of labeled ingredients for the Chocolate Truffle Fat Bombs recipe in small bowls atop a marble countertop.

How to make chocolate cream cheese fat bombs

  • Fat Bombs: In a mixing bowl, using an electric mixer, mix the cream cheese until whipped. Then, add in melted butter and SunButter and mix again, starting at the lowest speed before increasing the mixer to the highest mixer speed until thoroughly incorporated.
  • Mix in powdered monk fruit sweetener, cocoa powder, coconut flour, vanilla extract, and salt.
  • Cover the mixing bowl with a lid, aluminum foil, or plastic wrap and transfer the bowl to the refrigerator to chill for 1 hour.
  • Remove the mixing bowl from the refrigerator and form the mixture into balls or scoop and flatten into silicone mold cavities.
  • Transfer the fat bombs to the refrigerator to chill for 1 additional hour.
  • Cocoa Powder Coating: After the fat bombs have chilled, in a shallow dish, whisk together cocoa powder and powdered monk fruit sweetener before individually rolling the fat bombs in the cocoa powder mixture.
Collage process shots of the Chocolate Truffle Fat Bombs recipe. · Upper left photo: ​​Overhead shot of whipped cream cheese, melted butter, and Sunbutter in a stainless steel mixing bowl. The bowl rests over a striped cloth table napkin atop a marble countertop. · Upper right photo:​​ Overhead shot of cream cheese, butter, SunButter, powdered monk fruit sweetener, cocoa powder, coconut flour, vanilla extract, and salt mixed until whipped and thoroughly incorporated using an electric mixer in a stainless steel mixing bowl. The whisks of the electric mixer hover over the mixing bowl. The bowl rests over a striped cloth table napkin atop a marble countertop. · Lower left photo: Chocolate Truffle Fat Bombs mixture with CBD isolate powder in a stainless steel mixing bowl covered with aluminum foil. The bowl was chilled in the refrigerator for an hour and currently rests over a striped cloth table napkin atop a marble countertop. · Lower right photo: One chilled chocolate truffle fat bomb on a shallow dish coated with cocoa powder and powdered monk fruit sweetener mixture, along with three chilled chocolate truffle fat bombs atop a marble countertop. In the background, you can also see a striped cloth table napkin.
Chocolate Truffle Fat Bombs with one fat bomb bitten in half atop a marble countertop. In the background, you can also see a striped cloth table napkin.

Net carbs per serving for these chocolate truffle fat bombs

Per serving, chocolate truffle fat bombs contain 1.4 grams of net carbs. The recipe, as written, yields 24 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The complete 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.

Ingredient substitutions for chocolate truffle fat bombs

  • Cream Cheese: I’ve tested substituting cream cheese with canned coconut milk at a 1:1 ratio in this recipe, and it worked great. Another option, if you consume nuts, is almond milk cream cheese, which is also a 1:1 substitution ratio.
  • Butter: Coconut oil can be subbed for butter at a 1:1 ratio. Note that this substitution will change the resulting texture, and the fat bombs will melt quicker.
  • No-Sugar-Added 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.
  • Powdered Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, Swerve, or erythritol can be used at a 1:1 substitution ratio. I would suggest powdering these in a food processor or blender to avoid the resulting fat bomb texture from being grainy, especially for the cocoa powder coating mixture. Though this isn’t essential, I would recommend it. Powdered stevia should work, but I cannot recommend how much to use as each brand is very different; if you go this route, start with a minimal amount, taste test, and add more as desired. Liquid stevia will not work in this recipe.
  • 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 increase.
  • Coconut Flour: Almond flour should be able to be substituted for coconut flour, but you will need to adjust the ratios. The recipe calls for ½ cup of coconut flour; you will need to use more than 1 ½ cup of almond flour. I cannot test this substitution for you because of my allergies, but I think this should work. For a coconut-free and nut-free option, try using ground sunflower seed meal and follow the ratio suggestions listed for almond flour.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Chocolate truffle fat bomb FAQs

How big should the chocolate truffle fat bombs be?

To yield 24 fat bombs, each fat bomb should weigh between 26g-28g.

Can I use a silicone mold instead of rolling these truffles into balls?

Yes! You can use a silicone mold to shape your truffles if you prefer. Simply press the mixture into the mold, then refrigerate until firm.

Is this chocolate truffle fat bomb recipe gluten-free?

Yes, if prepared as the recipe is written, this recipe is gluten-free.

Do I have to roll chocolate fat bombs in the cocoa powder coating?

No. You don’t have to roll them in cocoa powder, but I think it makes them look and taste like little chocolate truffles. The nutritional info will differ if you omit this step.

How do I store chocolate truffle fat bombs?

Store fat bombs in the refrigerator in an airtight container for up to 1 week. To freeze, 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 thaw slightly before eating.

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Overhead shot of chocolate Truffle Fat Bombs with one fat bomb bitten in half atop a marble countertop. In the background, you can also see a striped cloth table napkin.

Chocolate Truffle Fat Bombs

★★★★★

5 from 2 reviews
  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 24 fat bombs 1x
  • Category: Dessert
  • Method: Chill
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These Chocolate Truffle Fat Bombs feature ingredients like SunButter, cream cheese, and cocoa powder and are combined to make delectable little fat bomb treats. They’re rich, decadent, and satisfying as a dessert or on-the-go snack with only 1.4 grams of net carbs per serving!

Ingredients

Cocoa Powder Coating:

Instructions

  1. Fat Bombs: In a mixing bowl, using an electric mixer, mix cream cheese until whipped. Add melted butter and SunButter and mix again, starting at lowest speed before increasing mixer to highest mixer speed until thoroughly incorporated. Mix in powdered monk fruit sweetener, cocoa powder, coconut flour, vanilla extract, and salt. Cover mixing bowl with a lid, aluminum foil, or plastic wrap and transfer bowl to the refrigerator to chill for 1 hour.
  2. Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to the refrigerator to chill for 1 additional hour.
  3. Cocoa Powder Coating: After fat bombs have chilled, in a shallow dish, whisk together cocoa powder and powdered monk fruit sweetener. Individually roll fat bombs in cocoa powder mixture.

Recipe Notes:

Where You Can Purchase Monk Fruit Sweetener: I purchase mine from Lakanto’s website and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Using A Silicone Mold Instead Of Rolling Fat Bombs Into Balls: This will work just fine. Silicone molds are sold on Amazon and at many kitchen supply stores. The one I most commonly use is this silicone mold with round cavities.

Weight Of Each Fat Bomb: To yield 24 fat bombs, each fat bomb should weigh between 26g-28g.

Net Carbs: Per serving, there are 1.4 grams of net carbs. One serving is equivalent to 1 fat bomb and the recipe, as written, yields 24 fat bombs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week.

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.

Keywords: chocolate truffle fat bombs, chocolate truffle fat bomb recipe, chocolate cream cheese fat bombs, keto chocolate fat bombs, chocolate truffle balls

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8 Comments

  1. Kitty says

    These are perfect for dessert! I love how the sweetness is just right. Thank you for the recipe!

    ★★★★★

    Reply

  2. Laura says

    Haven’t made this yet, but I want to! I’m lactose-intolerant however…what would be a good alternative to the cream cheese?

    Reply

  3. Lisa W says

    These are wonderful! The only problem I have is the crunchiness from the sugar. Can I use a confectioners type of sweetener like Swerve makes?

    Reply

    • Sara Nelson says

      Yep! Or, you can simply pulse granulated sweetener in a high-speed blender or food processor to powder it.

      Reply