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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 are keto-friendly, low-carb, nut-free, gluten-free, grain-free, egg-free, vegetarian, and can easily be made coconut-free, dairy-free, and vegan. They are a perfect bite-sized treat to enjoy when you want to satisfy your sweet tooth.


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:

Cream Cheese Substitution: I’ve tested substituting cream cheese with canned coconut milk at a 1:1 ratio and it worked great. Another option, if you consume nuts, is almond milk cream cheese, which is also a 1:1 substitution ratio.

Butter Substitution: Coconut oil can be subbed in for butter at a 1:1 ratio. Note that this substitution will change the resulting texture and the fat bombs will melt quicker.

How To Make This Recipe Dairy-Free and Vegan: Substitute refrigerated canned coconut milk for cream cheese and coconut oil for butter.

SunButter Substitution: If you can eat nuts, unsweetened creamy peanut butter or unsweetened creamy almond butter can be substituted for SunButter at a 1:1 ratio.

Where Can You 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.

Powdered Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. I would suggest powdering these in a food processor or blender so as to avoid the resulting fat bomb texture from being grainy, and 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 very small amount, taste test, and add more as desired. Liquid stevia will not work in this recipe.

Unsweetened Cocoa Powder Substitution: 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.

Coconut Flour Substitution And How To Make This Recipe Coconut-Free: Almond flour should be able to be substituted for coconut flour, but you will need to adjust the ratios. For the ½ cup of coconut flour the recipe calls for, you will likely need to use closer to 1 ½ cups 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 ground sunflower seed meal and follow the ratio suggestions listed for almond flour.

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 cream cheese fat bombs, chocolate fat bombs, chocolate truffle balls

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