I make these when I want dessert to feel like an actual treat instead of a compromise. The mixture comes together in one bowl with cream cheese, butter, and SunButter, chills until it is firm enough to roll, and then gets rolled in sweetened cocoa powder, which is what turns them into real truffles. One batch makes 24, at 1.4 grams of net carbs each.
A chocolate truffle is a small thing that feels like a lot, and that is what I was after here. These are dense and taste strongly of cocoa, and they hold their shape straight out of the refrigerator.
Hands-on time is about 30 minutes. The rest is two hours of chilling in the refrigerator, one hour before I roll them and one more after.
I keep a batch in the refrigerator for after dinner, and they hold up fine in a container if they need to travel.
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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
- Keeps in the refrigerator for a week and in the freezer for three months
Ingredients for chocolate fat bombs
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.
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.
Looking for more fat bomb recipes? Check out a few of my favorites!
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Chocolate Truffle Fat Bombs
Ingredients
- 6 oz cream cheese, softened
- ¾ cup melted unsalted butter (6 oz)
- ¼ cup + 2 tbsp No-Sugar-Added SunButter (96g)
- ½ cup + 2 tbsp powdered monk fruit sweetener (120g)
- ½ cup unsweetened cocoa powder (40g)
- ½ cup coconut flour (56g)
- ¼ tsp pure vanilla extract
- ⅛ tsp salt
Cocoa Powder Coating:
- 2 tbsp unsweetened cocoa powder (10g)
- 1 tsp powdered monk fruit sweetener (4g)
Instructions
- 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.
- 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.
- 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.
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