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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

  • 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


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!


Cocoa Powder Coating:


  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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