These Fudge Fat Bombs are the ultimate ketogenic dessert and one of the most searched keto recipes! It’s low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, refined-sugar-free.
Chocolatey and sweet fat bombs. These Keto 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!
Keto 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 Fudge Fat Bombs?
Fat bombs have become top keto snacks choice at home. 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!
You can sweeten these Fudge Fat Bombs with either pure stevia or, my personal favorite, Lakanto Monk Fruit Sweetener!
Fudge 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.
Fudge 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 desserts, check out this list of over 40 monk fruit-sweetened dessert recipes!
Looking for more information on monk fruit sweetener? I wrote a post answering all of your most frequently asked questions.
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!
Fudge Fat Bombs Are Keto Diet Dessert Recipe
This easy Keto Fudge Fat Bombs Recipe 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 is 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. These fat bombs are 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 in This Recipe
One fat bomb is only 1.4 grams net carbs per serving! You can enjoy one (…or two) and remain in ketosis!
Diets This 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
- 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
Order Your Copy of “Fat Bomb Favorites”
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Fudge Fat Bombs
- Prep Time: 30 minutes
- Total Time: 2 hours
- Yield: Approximately 30 fat bombs, depending on size 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
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
- 1 cup almond butter or, for nut-free, No-Sugar-Added SunButter Sunflower Butter
- 1 cup coconut oil, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut flour
- 1/4 tsp powdered stevia (see note below) OR 1–2 tbsp classic monk fruit sweetener, depending on sweetness preference (use code “REALBALANCED” for 20% off Lakanto brand products!)
- 1/16 tsp pink Himalayan salt
Optional Material
Instructions
- 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.
- Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary depending on your preferences.
- 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).
- 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!
Recipe Notes:
Almond Butter Substitution: For a nut-free recipe, use No-Sugar-Added SunButter. If you can consume nuts, peanut butter works great here, too.
Stevia: 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.
Storage: 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, chocolate fudge
ACM says
I’m confused by the carb count: the recipe references
1.4 g per serving but the nutritional information at the bottom says 3.4 g per serving. Which is correct?
Sara Nelson says
3.4g total carbs per serving, 1.4g net carbs. Total carbs and net carbs are different. To calculate net carbs, subtract fiber and sugar alcohols from total carbs.
BK says
I think the cocoa you use here plays a HUGE role in how your bombs turn out. I use Barry Extra Brute (dutch processed) with 22-24% fat. It is very bitter itself and with the monkfruit sweetener, these bombs kind of taste metallicy. Additionally, they do not harden very well. I ended up pouring them into cupcake liners in muffin trays and chucking them in the freezer for 15-30 minutes so they could FINALLY harden and transfer to the fridge in an airtight container. It requires fast work. I keep my house at 75 degrees and they quickly turn to liquid in the summer it seems. Also, the almond butter doesn’t work well with the other flavors (again, probably due to my cocoa). I would recommend peanut butter instead and maybe at a 1.25-1.5 cups instead of just 1 cup.
★★
Kathryn says
Thanks for posting your recipe. I am not a fan of it. The mixture was super liquidy. The freezer helped some, ended up leaving over night to get more solid, but not enough to make balls, way too wet and sticky. The mixture defrosts too fast and just goes back to liquid. I ended up pouring in a 1/2 in baking sheet to salvage it, and made into squares. As other comments stated it is very bitter, although I personally don’t mind that, but needs to be modified if you are looking to get some sweetness. Also, I found it to be very grainy/chalky. I think the suggestion of adding unsweetened coconut may help thicken it some, Keeping Sharing your recipes 🙂
★★
Kathy says
VERY disappointed. I always use the best ingredients I can find and they were wasted here. I made the recipe as called for. Found it bitter. Added almond extract as I had used almond butter. Added a little more sweetener and threw the whole thing away. I am on a weight loss diet and I don’t want to waste my food intake on something so bad
Sara Nelson says
Sorry you didn’t enjoy, Kathy! These can be bitter, especially if you aren’t used to eating unsweetened cocoa powder. I would suggest trying out a cream cheese-based fat bomb instead.
Jeanne says
This was really messy to roll out.
★★
Amanda says
We rolled some of ours in shredded coconut (unsweetened). Gives them a little crunch! You can also put some unsweetened shredded coconut and monk fruit sweetener into the food processor. We rolled some in the powder before returning to the freezer!
Tonya Schimsa says
Loved these fudge fat bombs. I was craving ice cream and then remembered I had these. They hit the spot and kept me on track.
Austin Boyd says
Waiting on them to freeze but taste Pretty Good
★★★★★