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Fudge Fat Bombs

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Chocolatey and sweet fat bombs. These Fudge Fat Bombs taste just like a piece of fudge, but without the refined sugar!

These fat bombs are simple to prepare, contain minimal carbs, and are a perfect keto-friendly and vegan-compliant option to satiate you between meals and satisfy your sweet tooth!

Chocolate Fudge Fat Bombs

There are few things better than biting into a piece of chocolate fudge! The one simple way to make fudge better? Make it low-carb and into keto Fudge Fat Bombs!

If you’ve been wondering how to make low-carb fudge or looking for low-carb fudge recipes, you’ve come to the right place!

What Are Keto Fat Bombs?

Fat bombs have become a staple snack in our house. We tend to eat a higher fat and lower carb diet due in part to the satiating effect of fat, but mostly due to the fact that fat just plain tastes REALLY GOOD.

Fat bombs are high-fat bites of goodness that are perfect for your low-carb, ketogenic diet! Whether you just need a small snack to keep you satiated between meals or if you have a craving for sweets, fat bombs are going to be your new best friend!

In our house, we always have these Fudge Fat Bombs on-hand because I love to enjoy one as an after-dinner treat!

Looking for more easy keto fat bomb recipes?

Take a look at all Real Balanced fat bomb recipes!

BE SURE TO ALSO DOWNLOAD MY FREE FAT BOMBS RECIPE EBOOK!

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You can sweeten these Fudge Fat Bombs with either pure stevia or, my personal favorite, Lakanto Monk Fruit Sweetener!

Fat Bombs Sweetened with Stevia

Stevia is a sweetener that is derived from the leaves of the plant species Stevia rebaudiana. It contains 0 calories, 0 grams of carbohydrates, and rates at a 0 on the glycemic index, making it a safe option for diabetics.

NOTE: For this recipe, the stevia I used is VERY POTENT. A little bit goes a very long way. So, if you choose to use stevia but use a different brand, you will likely need to add more.

Fat Bombs Sweetened with Monk Fruit Sweetener

In this recipe, like in a majority of my keto dessert recipes and fat bomb recipes, I prefer to use monk fruit sweetener. Like that of stevia, monk fruit sweetener contains 0 calories, 0 grams of net carbohydrates, and rates at a 0 on the glycemic index, making it another safe option for ketogenic dieters and diabetics.

I personally include Lakanto Monk Fruit Sweetener in my diet every day as I prefer its flavor and texture over stevia. I have been following a ketogenic diet for quite some time and monk fruit sweetener has allowed me to enjoy desserts, fat bombs, and baked goods while continually remaining in ketosis.

If you are looking for a sweetener that tastes like sugar and is low-carb, keto, vegan, and paleo-compliant, I highly recommend trying Lakanto Monk Fruit Sweetener!  You can use code “REALBALANCED” for 20% off your total order!

And, if you need more keto-friendly monk fruit-sweetened dessert recipes, check out this list of over 40 recipes!

Looking for more information on monk fruit sweetener? I wrote a post answering all of your most frequently asked questions… check it out here!

Lakanto Taste Test Bundle

I am also excited to share that I have partnered with Lakanto to share a Taste Test Bundle with you all! If you’ve been waiting to try monk fruit sweetener, now is the time to order! This deal includes classic monk fruit sweetener, golden monk fruit sweetener, a recipe e-Book, and Lakanto’s Taste Test Guarantee!

Read more about and place your order for the Taste Test Bundle here!

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Keto Diet Dessert Recipe

This recipe for easy Fudge Fat Bombs is sure to become a staple in your house! I highly suggest making them often, especially if you are someone who follows a ketogenic diet! This recipe for chocolate fat bombs is also great if you follow a paleo diet or a vegan diet and are trying to reduce your carbohydrate intake!

  • Keto and Low-Carb: One fat bomb contains only 1.4 grams net carbs per serving!
  • Paleo: This recipe is free from grains, gluten, soy, and dairy and are therefore paleo-compliant.
  • Nut-Free Substitution Available: This recipe contains a nut-free substitution replacing almond butter with SunButter, a seed butter made from sunflower seeds.
  • Grain-Free and Gluten-Free: Coconut flour is used in this recipe, which is both grain-free and gluten-free, making these fat bombs safe for those who are allergic or intolerant to grains and/or gluten.
  • Dairy-Free: Coconut oil is used in this recipe in place of butter. These fat bombs are both dairy-free and lactose-free.
  • Vegetarian and Vegan: These Fudge Fat Bombs are both vegetarian and vegan as they do not contain any animal products.
  • Refined-Sugar-Free: These fat bombs can be sweetened with stevia or monk fruit sweetener.

Net Carbs

One fat bomb is only 1.4 grams net carbs per serving! You can enjoy one (…or two) and remain in ketosis!

Diets This Recipe Is Compliant With

This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, and refined-sugar-free.

OTHER FAT BOMB RECIPES YOU SHOULD TRY

Lemon Bar Fat Bombs
Blueberry Bliss Fat Bombs
Key Lime Pie Fat Bombs
Strawberries & Cream Fat Bombs
PBJ Fat Bombs
Pumpkin Spice Fat Bombs
Berries & Cream Fat Bombs
Dark Chocolate Peppermint Patty Fat Bombs
Chocolate Chip Cookie Dough Fat Bombs
Cinnamon Roll Fat Bombs
No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
French Toast Fat Bombs
Sea Salt Dark Chocolate Almond Cluster Fat Bombs
Chocolate Bar Fat Bombs
Powdered Donut Hole Fat Bombs

You can find all Real Balanced keto dessert recipes here!

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More Keto-Friendly Dessert Recipes

Find more Real Balanced dessert recipes here!

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Fudge Fat Bombs

★★★★★ 4.5 from 8 reviews
  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: Approximately 30 fat bombs, depending on size
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
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Description

These Fudge Fat Bombs are the ultimate ketogenic dessert! This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, refined-sugar-free, and contains only 1.4 grams of net carbs per serving!

Ingredients

Optional Materials

Silicone mold

Instructions

  1. Over medium heat in a small pot, melt and combine almond butter and coconut oil. To the same pot, add dried ingredients and stir until well-combined.
  2. Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary depending on your preferences.
  3. Pour mixture into bowl and transfer to freezer to solidify, approximately 60-90 minutes, depending on the temperature of your freezer OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2-3 hours).
  4. Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes. Enjoy!

Notes

If you use stevia and use a brand that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way! If you do use a different brand, I recommend taste testing the mixture while it is still in liquid form and adding more sweetener if necessary.

Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!

Keywords: fudge, fat bombs, fudge fat bombs, keto chocolate, keto dessert, low-carb chocolate, low-carb dessert, vegan keto, nut-free keto, paleo keto

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Comments

  1. I made this recipe specifically because it was listed as minimal net carbs per serving. Just put them into the freezer and did the math… 145.33 calories per bomb, 2.7 protein, 13.8 fat, and a massive 4.47 net carbs per bomb!! I can’t eat these, that’s almost a quarter of my daily allowance, update your opening caption, as there’s noooo way yours can be so low in net carbs, your recipe is misleading and providing false information.

    ★

    Reply

    • Hi there! Thanks for your feedback! The nutrition information listed here is accurate and every ingredient is linked to the exact product/ingredient I used. If you use different ingredients than those identified in the recipe, the macros will obviously be different. For this recipe with the ingredients I used and clearly linked to, it will yield 3.4g total carbs and 2g fiber, which results in 1.4g net carbs. The other macros are listed clearly in the nutrition label below the recipe instructions for your reference. I also provide a disclaimer that indicates that macros WILL be different if you choose to use different ingredients. I’m not sure what I can do better to make sure that all of that information is even more clear, but I will absolutely consider your feedback moving forward. Thanks!

      Reply

  2. I’m allergic to all nuts so I’ve never tried any of the nut butters. Do you know of anything else I could use in its place? I’m dying for a sweet fix!!! Thanks!

    Reply

  3. I just made these and I could not find the sugar you recommended. I ended up using Xyla – and I felt like I had to use quite a bit to get past the bitter cocoa powder flavor.. I think I ended up using a little less than 1/8 a cup. Do you know anything about Xlitol? Is it less potent than Stevia or what you recommend?

    Reply

    • Hi, Melissa! Great question. Yes, xylitol is less potent than stevia, especially the particular brand of stevia that I used in this recipe. Using 1/8 cup, like you said, makes total sense as that would be the equivalent of how much monk fruit sweetener I recommended be used in place of stevia in this recipe (monk fruit sweetener is also listed in the ingredients). I personally don’t use xylitol in my recipes (it is very dangerous for dogs if consumed and we have a pup in the house), but I know a lot of low-carbers use it and like its flavor!

      Reply

  4. Hi Sara. I have coconut butter was wondering if it would work in this recipe as a sub for the almond butter. I only have the dry peanut butter that is mixed with water and has almost no fat . I have ordered almond butter but really would like to try the fat bombs now. Tanks.

    Reply

    • Hi, Michele! Coconut butter could definitely work here! Just note that the flavor will be quite different and the carb content will change. I’d actually suggest using the dried peanut butter powder that you have on-hand instead! You could add more coconut oil than the recipe calls for to add the moisture the powder is missing. I’d also recommend using a silicone mold if you go this route rather than rolling them as that will likely be a bit more challenging. Let me know how it goes regardless of the version you decide to follow!

      Reply

      • Sara, I tried the fat bombs using the powdered PB but instead of using it powdered I made PB. Well, I don’t know what I did wrong but the batter was not pourable. It was more like a textured cookie dough. I used it anyway, putting it in individual mini muffin cups that are shaped like flowers. the bombs tasted fine. I will try get a picture to you on Instagram.

        Reply

  5. I mixed it all up over heat and popped it in the freezer for 90 minutes and it came out hard as a rock. How do you then roll it into balls? I’ll leave it to thaw a bit, but what did I do wrong?

    Reply

    • Hi, Meara! You must have a really cold freezer! Usually 90 minutes is plenty of time to chill the mixture without it fully hardening. I would let it thaw for a little, like you said, (you could even heat it in the microwave for 10 seconds, depending on how solid the mixture is, to speed this up) and then you should be able to roll them! Enjoy!

      Reply

    • Hi, Tiffany! These need to remain chilled, otherwise they will likely melt if left on the countertop. I typically freeze mine, allow them to thaw for a few minutes and then eat. 🙂 Enjoy!

      Reply

  9. I accidently bought peanut butter (natural unsweetened) instead of almond butter (cause I have the attention span of a small child), also 1tbsp of granular truvia worked for me, and just subbed them out and they made bomb peanut butter fudge. Awesome recipe, love them.

    ★★★★★

    Reply

  10. I made these yesterday and left them in the freezer overnight and when I checked on them this morning they were sunken in the middle. Any idea what happened? I used a silicone mold.

    Reply

    • I can’t say for sure, but I would venture to say that the mixture wasn’t thoroughly mixed before being poured into the molds so the coconut oil solidified quicker than the other ingredients, which made them heavier in the middle. If not that, the silicone mold may have tipped a little when they were first placed in the freezer. I would assume they taste just as good though! 🙂

      Reply

  12. Thank you for the receipe, they taste quite good.
    I am confused at how you come up with the carb and fiber count though. Clicking on each of your ingredients and looking at their labels shows different numbers.
    Almond butter 7 carbs, 4 fiber for 2tbsp, then multiply by 8 to get to one cup is 56 carbs, 32 fiber.
    Cocoa powder is 3 carbs and 2 fiber for 1tbsp, then multiply by 8 to get 1/2 cup is 24 carbs, 16 fiber.
    Coconut flour is 8 carbs and 6 fiber for 2tbsp, then multiply by 8 for a cup, divide by 3 for 1/3cup is 21.3 carbs, 16 fiber.
    Coconut oil, sweetener, and salt all have 0 net carbs.
    Adding those numbers up we get 101.3 carbs, 65 fiber for the batch. Divide by your 30 count gives 3.38 carbs, 2.13 fiber.
    How are my numbers so different than your 4.5 carbs, and 2.9 fiber? Thanks.

    Reply

    • Hi, Joe! Thanks so much for your comment! Looks like the almond butter I use has had an updated nutrition label released since I published this recipe. I cross-referenced all of the other ingredients and it looks like we’re showing the same calculations now. 🙂 Thank you!

      Reply

  13. Hi there! I’ve been trying to find a sugar alternative and I’ve heard a lot about the monk fruit sweetener. Your post said it had 0 carbs but when I looked at the nutrition facts on the link you posted, it says it has 4g of carbs per teaspoon. Am I reading it wrong? I’m new to the whole Keto/low carb world so I’m trying to learn. Thanks!!

    Reply

    • Great question! When calculating net carbs, you take the carb content, subtract fiber, and subtract sugar alcohols. There are 4g of carbs per serving in Lakanto Monk Fruit Sweetener and 4g of sugar alcohol per serving (4g – 4g = 0g). It’s a 0g net carb sweetener. In keto, generally people try to stay below 20g net carbs per day.

      Reply

    • Hi, Emily! The fat bombs aren’t meant to be eaten while they are completely frozen. The purpose of freezing the mixture is to solidify them so they set. If you would prefer, you can refrigerate the mixture, but they will just take longer to harden. You can also store them in the refrigerator.

      Reply

  15. I made a batch of these fagbombs last night, I like it! I couldnt believe how effective they are at knocking out hunger…I dont even want to eat lunch!

    I wonder if I could switch the cocoa for a protein powder, to help with protein numbers.

    Im going to check out a few more of these recipes, thanks!

    Reply

  16. Yummy, wow really yummy. I took a short cut and used the microwave. I melted the coconut oil and almond oil in a measuring cup, mixed those then until combined then added all the other ingredients. I additionally added a teaspoon of vanilla extract and 1/2 tsp cinnamon. Seriously surprisingly really great! Thanks!

    ★★★★★

    Reply

  17. So, I made these. Tried rolling but I did not like the mess it was making. Decided to heat the mixture back up and pour into ice cube trays. Worked great. Didn’t get 30….I got 25. As this was my first attempt at a fat bomb….I am pleased. My son had one and now is asking for more. He said it was a little bitter. Anything to combat that? It is sweet so that is not the issue. Maybe I should have used a little less cocoa. Hmmm. Will try again in the next few weeks. I am spent today as I made 3 different types of fat bombs today.

    Reply

    • I’m glad you enjoyed, Ronda, and thank you for the feedback! I would perhaps use a little more nut butter and a lesser amount of cocoa next time to combat the bitterness. Hope that helps!

      Reply

  18. Hi, interesting you say monk fruit is more similar in flavour to sugar than stevia. In my experience monk fruit tastes almost exactly the same as stevia, leaving a horrendous after taste in every single thing I’ve ever tasted with it as an ingredient. Are there different types of Monk fruit? Does the brand your suggesting taste different to the others? I’d love to know because so far my tongue has never had a delicious experience with the stuff! The only healthy sweeteners I find that has a similar taste to sugar are xylitol & erythritol. that Thanks

    Reply

    • Hi, Sahara! Great question. So, stevia and monk fruit do not taste similar to me. I do like both of them, but prefer monk fruit sweetener. Lakanto brand is the best I have found on the market and is a blend of monk fruit sweetener and erythritol. I personally love the golden monk fruit sweetener from Lakanto the best! I suggest trying it; I have a feeling you’ll enjoy it!

      Reply

    • I am having the same issue with the sugar substitutes. They are pretty gross and leave a horrible aftertaste 🙁

      Reply

  20. This recipe looked and sounded so delicious! I have no idea what I may have done wrong but I poured the liquified ingredients in silicon moles and stuck in freezer. I just tried one now and they are terrible. I have no idea what I did wrong other than maybe not enough sweetener. So disappointed with my turnout.
    Do you suppose I could remelt and add more sugar??

    Reply

    • Sorry they weren’t sweet enough, Dawna! Yes, you can definitely thaw them and add more sweetener. I suggest taste testing them before solidifying and adding more sweetener based on your preferences while the mix is still liquid.

      Reply

  21. Lovin’ these fudge bombs! They turned out great. I lined muffin tins with unbleached paper muffin liners, poured in the chocolate melted mixture and put the tins in the freezer. They were solid in 25 minutes. It made 24. They look like Reese’s Peanut butter cups but much healthier! Bravo!

    ★★★★★

    Reply

    • hi, Maddox! I didn’t weigh mine, but if you’re trying to make 30 equal-sized fat bombs, I’d suggest weighing the whole mixture, dividing by 30, and then weighing them one-by-one. I find it’s easier to just “eye it.” 🙂

      Reply

    • Hi, Jess! I do not know the exact equivalent, but I assume a little will go a long way. I’d start with a couple of drops, taste, and add more based on your sweetness preferences. Enjoy!

      Reply

  24. I’m new to the keto or any low carb diet. I made these and they are delicious. Mine turned out very mushy and melt fast. I put them in a mini muffin pan because they were impossible to roll. I used liquid coconut oil and my friend said I should have used the solid type. I didn’t even know there was a solid form. Anyway, I seen where others were having issues with theirs being soft as well so I thought this might help.

    Reply

  25. Every time I try to roll them into balls they melt in my hand
    Or on the plate and I’ve had it in the freezer for over 2
    Hours. Any recommendations

    Reply

    • Sounds like they need longer in the freezer! Depending on how hot the mixture got during steps #1 and #2, how cold your freezer is, etc., it may make the chilling process a bit longer than described. Enjoy the fat bombs!

      Reply

  26. 45 minutes in freezer wasn’t nearly enough. the closer to an hour and 45 minutes Could that be due to liquid still being hot when initially put in freezer, or maybe I did something else wrong? has anyone else experienced anything like this?

    Reply

  28. I have a pure stevia powder….it’s straight stevia, not a blend. A little goes a long way. Is this similar to the kind of stevia you used? I was wondering, in case I’d need to make adjustments. It’s definitely not a 1:1 ratio! 🙂 Thanks for any help with this!

    Reply

    • hi, Dana!! I would assume it’s also quite strong, so I recommend using a small amount and then taste-testing the chocolate mixture while it’s still liquid form. Then you can always add more based on your preferences!

      Reply

  29. It appears the link for stevia doesn’t work. What brand do you use and how much stevia would you recommend for those of us that use something else?

    PS. I did make them and they’re delicious. Came out real bitter, but I like bitter chocolate.

    Reply

    • thanks for the heads up on that, Brian! I just reached out to the company to see if the product will be available again on Amazon in the future. I can’t say for sure how much to add since brands of stevia vary so greatly. I recommend starting with a small amount and taste testing while the mixture is still in liquid form and then adding more sweetener depending on your preferences. Glad to hear you enjoyed!!

      Reply

        • They are going through a re-brand right now, so they took their products off of Amazon during the transition. The original brand name was Wholesale Health Connection (WHC). So, I would recommend just using whatever brand you can find at the store and start with only a little and then taste-test the mixture before chilling it.

          Reply

  30. Can you use Erythritol as the sweetener substitute instead of the two you listed? I’m not a lover of coconut so any way these can be made with other flours or oils?

    Reply

    • you can definitely sub in erythritol, just test the sweetness while it’s still in liquid form so you can add more if you prefer it a little sweeter. As for replacing the coconut flour, perhaps, but I’m not entirely sure as I’ve never tried it with another type of grain-free flour. The coconut oil is pretty necessary though! I should add that these taste nothing like coconut- those ingredients are just in there to bind the ingredients together.

      Reply

  31. WOW! Just wow. These are amazing and I am forcing everyone who enters my home to try one. I used Swerve instead of Stevia and the taste is great. So easy to make, and makes so many! These are going to become a staple for me. Can’t wait to try the other fat bomb recipies.

    ★★★★★

    Reply

    • I have both swerve confectioners and liquid and powdered stevia. Which would be better? How much swerve did you put in?
      Thank you

      Reply

      • Hi, Jodie! I personally prefer golden monk fruit sweetener from Lakanto, but for the options you listed, I would probably choose Swerve, just because I like the flavor more than stevia. If you use Swerve, it would be a 1:1 replacement for the golden monk fruit sweetener listed in the recipe ingredients (1-2 tbsp, depending on your sweetness preference). I suggest that before transferring the fat bombs to the freezer to solidify, taste test the liquid version to see if more sweetener is needed.

        Reply

  33. I need to knock out coconut in my diet for now. I can use almond flour but what is the best substitute for the coconut oil? I am excited – I NEED a chocolate fix!

    Reply

    • hi, Lisa! I think softened butter might work, but I can’t say for sure since I haven’t personally tried it. If you do that, please let me know how it goes! Also, as another note, coconut flour and almond flour aren’t a great sub for one another (very different in terms of their absorbency), but it may be a suitable alternative in this specific recipe. 🙂

      Reply

  34. This recipe it was so much fun! As somebody who’s been kind of forced to eat ketogenic for health reasons, I really appreciate eating yummy things that make me happy inside 🙂 also, a quick note for anybody who was wondering, I used peanut butter instead of almond butter and almond flour instead of coconut flour ( and almond flour instead of coconut flour ( just because that’s what I had on hand) and just added vanilla and Stevia to taste. It came out perfectly. It tastes exactly like a Reese’s peanut butter cup 🙂

    ★★★★★

    Reply

    • thank you for that wonderful feedback, Abbey!! I’m so glad you enjoyed the fat bombs. They are a household favorite of ours. 🙂 The addition of vanilla sounds delicious!! thanks so much again for your comment!

      Reply

  35. Oh my, way too much going on in the kitchen while I was trying to make these & get them in freezer before dinner! TV on, puppies having accidents in house, little boys playing, daughter making dinner, Parkinsonian hubby arriving with MAN COLD and wrong puppy food from store. I misread the recipe and added all ingredients PLUS a cup of melted butter. It’s all in the freezer now so I can’t say how they’ll turn out. I’m thinking they may be too mushy and I might roll them in a little more coconut flour. Any advice to improve them?

    Reply

    • Oh my gosh! That sounds so hectic!! I assume they would still solidify just fine, but the flavor will likely be a little off, but I think they’d still taste pretty good! I think rolling them in coconut flour may make them a little gritty, so I probably wouldn’t do that. Let me know what the flavor is like when you try a bite!!

      Reply

  36. These look delicious! Just wondering though, is there a way I can substitute almond butter to make this nut free? Would ordinary butter work?

    Reply

    • Hi, Crystal! Thank you!! They are so yummy! And, yes, I believe sunflower seed butter would work! I’m not entirely sure what the texture would be like with traditional butter, but I assume it would still taste delicious! If you go that route, let me know how they turn out!

      Reply

    • Hi, Mindy! Yes, absolutely you can do that! I would recommend taste-testing them while they are still liquefied and then adjust the sweetener based on your preferences. Let me know how they turn out!! 🙂

      Reply

  38. Just made these but the ALmond butter we used didn’t have salt in it. They are tasting a little off to me. When you used almond butter was it salted? How much salt should i add to the recipe to accomodate the lack of salt in the almond butter? On the Keto diet so a bit limited on what we can add 🙂

    Reply

    • hi, Kristin!! The almond butter I use does not have salt. You can add a little more to your taste preferences, but I would only do so in small increments (like 1/8 tsp or less) and continue to taste, because too salty is obviously not good either! Also, if necessary, you can add more sweetener to help balance the flavors too. The recipe is totally customizable and, like any recipe, I recommend tasting and altering as you go as everyone’s taste buds are a little different! 🙂 I hope that helps!!

      Reply

  39. Ok so I just made these, with the exception that I had to use all natural peanut butter because my store took all almond butter off the shelf! Let me say these are so amazing! They blew me away, I’d rather eat this than traditional fudge because they are overly sweet and I love the light coconut undertone in this recipe. I’m telling everyone!

    ★★★★★

    Reply

  40. Is there a way to change a few ingredients and make this more keto friendly? 4.5g each is high for a 20g or less carb requirement.

    Reply

  41. Hi Sara!
    I’m so looking forward to making these fudge fat bombs tomorrow. I’m wondering if I can pour the batter into an 8×8 square pan like non-keto fudge and be able to cut it? Wondering if it would crumble?
    Thanks for the great recipe and help.

    Reply

    • Hi, Ronda!! Thanks so much for your comment! I definitely think that would work! I recommend lining the pan with parchment paper then pouring the mixture in before freezing it to harden. Once hardened, you’ll be able to easily lift the parchment paper out of the pan, making it a lot easier to cut and pull the pieces out. I hope that makes sense!! Enjoy!!

      Reply

    • Hi, Sonya! You will need more Swerve than you would stevia. I would guess 1-2 tbsp would get you to your desired sweetness, but a taste test before you freeze them would probably be best! Enjoy!!

      Reply

    • Hi, Linda!! Great question! Yes, any nut butter will work! I’ve made these with peanut butter, almond butter, and cashew butter and they always come out amazing! Enjoy!!!

      Reply

  44. What did you use to measure out the balls before rolling them? I’d like to get 30 like the recipe to maintain carb count. Thanks!

    Reply

    • Hi, Jennifer! Great question!! I use a food scale and measure the total weight of the mixture, then divide by 30. Then I weigh each individual ball to make sure they’re the same size in grams. Hope that helps and hope you enjoy the fat bombs!!

      Reply

    • Hi, Jess! I haven’t personally tried them with butter, but it should work! The flavor will likely just be a bit different. Enjoy!!

      Reply

      • I tried this with butter as I did not have almond butter and let’s just say, stick with a nut butter ??! It was not good. At all. But at least I know now not to stray from the receipe

        Reply

  46. Hi thanks for the post, I can’t get the sweet taste right with normal stevia , any suggestions pls ? And how many grams of fat per bomb pls ?

    Many thanks

    Reply

    • Hi, Sam! Thanks for your questions! I link to the stevia I use in the recipe post. I can’t exactly comment on the stevia you’re using, but if you’re looking for a sweeter taste, add more stevia until desired sweetness is reached. Also, the nutrition info is listed directly below the recipe. 🙂 The fat content for one fat bomb is 13.5g.

      Reply

  47. These look absolutely amazing! Any recommendations for a coconut flour substitute? I have no dietary restrictions – just trying to eat healthier. Thanks!

    Reply

    • Hi, Rebekah! Thanks so much! Coconut flour is a healthy grain-free, gluten-free alternative to traditional white flour. It contains protein, healthy fats, and dietary fiber. Plus, I love the flavor component it adds! If you’ve never tried any before, I’d recommend it! 🙂 However, I haven’t personally tried this for this recipe, but almond flour would likely work too!

      Reply

  48. Hi- I just discovered your site while looking for Fat Bomb recipes and I’m excited for all the different varieties you have! I’m wondering if there’s a way to print your recipes? Thanks so much!

    Reply

    • Hi, Kristen! At this point, I think you would just need to print the entire webpage. I wish I had a better process for that! If I can improve that process, I’ll be sure to let you know!! Thanks so much for the comment!

      Reply

  49. Could you possibly give the gram stats for these? I need them for my Keto counter. They’re very good. Thanks!

    Reply

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