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Home Recipes Fudge Fat Bombs

Fudge Fat Bombs

Net Carbs:0.9g
Published:03/08/21Updated:07/28/21
225 Comments This post contains affiliate links.
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These Keto Fudge Fat Bombs are low-carb, paleo-compliant, nut-free, gluten-free, grain-free, dairy-free, vegetarian, and vegan. Enjoy one (or a couple!) for a delicious midday snack or after-dinner dessert.

half bitten fudge fat bomb atop a marble kitchen counter

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this fudge fat bombs recipe.

Dairy-free chocolate fat bomb recipe

Enjoying a fat bomb (or two) is a great way to enjoy a treat when following a low-carb diet lifestyle. They are high in fat and low in carbs, so they provide a boost of energy without a sugar crash.

These keto-friendly fudge fat bombs are made with just 6 ingredients and can be prepped and cooked in only 20 minutes. They store well in the freezer, making them a great choice for meal prepping to ensure you have some keto-friendly snacks at hand for the coming week when a craving hits!

bar shaped fudge fat bombs resting on a baking tray

Fudge fat bomb FAQs

Here are answers to the most commonly asked question about this fudge fat bombs recipe:

Are there any ingredient substitution options?

  • Powdered Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, erythritol, or Swerve can be subbed in here at a 1:1 ratio. If you use any of these granulated sweeteners, I would suggest pulsing the sweetener in a food processor to powder it, although this isn’t essential. You can use powdered stevia or liquid stevia, but I cannot advise of the exact amount as all brands have very different potency. I personally have made these with pure stevia, which is VERY sweet in very small amounts. I would suggest starting with only 1/4 tsp if you’re using pure stevia, taste testing, and adding more based on your taste preferences.
  • 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.
  • Coconut Oil: If you eat dairy, butter can be used in place of coconut oil at a 1:1 ratio.
  • Coconut Flour: Almond flour should be able to be substituted for coconut flour, but you will need to adjust the ratios. For the ⅓ cup of coconut flour the recipe calls for, you will likely need to use closer to 1 cup of almond flour. I cannot test this substitution for you because of my allergies, but I think this should work. For a nut-free option, try ground sunflower seed meal and follow the ratio suggestions listed for almond flour.
  • 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 change.

Where can I buy monk fruit sweetener?

I purchase mine from Lakanto 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.

What silicone mold should I use? Where can I buy a silicone mold?

I personally used this silicone mold with round cavities (these came in a set of 2) and this silicone mold with rectangular cavities (I purchased 2 of these), both of which I bought from Amazon.

How many net carbs per serving in these fudge fat bombs?

Per serving, these fat bombs contain 0.9 grams of net carbs. The recipe, as written, yields 30 servings, depending on sizing. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full 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.

What diets is this recipe compliant with?

  • Keto and Low-Carb: Each fat bomb serving contains only 0.9 grams of net carbs, making it a great choice for those who follow a low-carb or ketogenic diet.
  • Nut-Free: There are no nuts or nut products in this fudge fat bombs recipe, making it perfect for those with nut allergies and intolerances.
  • Coconut-Free: The originally written recipe is not coconut-free, but you can make it coconut-free by following the ingredient substitution suggestions listed above and within the recipe card.
  • Gluten-Free and Grain-Free: This recipe is both gluten- and grain-free.
  • Dairy-Free: these fudge fat bombs are dairy-free.
  • Egg-Free: Eggs are not used to make this recipe.
  • Refined Sugar-Free: This recipe doesn’t use refined sugar, but is, instead, sweetened with Lakanto Monk Fruit Sweetener.
  • Vegetarian and Vegan: There are no animal products in this recipe making them both vegetarian and vegan.

How should these fat bombs be stored after preparing?

  • Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week. Depending on the temperature of your refrigerator, the fat bombs may get too soft. If that happens, I would suggest storing them in your freezer based on the recommendations listed below.
  • 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.

How to make this Fudge Fat Bombs recipe

To a small saucepan over medium heat, add SunButter and coconut oil. Allow ingredients to soften and melt, stirring regularly to combine.  Once melted, add remaining ingredients and stir until well-combined before removing pan from heat.

melted SunButter and coconut oil in a sauce pan being stirred with a rubber spatula

Allow mixture to cool slightly before taste testing to determine if additional sweetener is needed. Add 1-2 additional tbsps monk fruit sweetener as desired, depending on your taste preferences.

fudge fat bomb mixture in a sauce pan being stirred with a whisk atop a marble kitchen counter

Place silicone mold atop a cutting board or baking sheet (one that will fit in your freezer and be able to sit flat). Pour chocolate mixture into measuring cup (or any glassware that allows you to easily pour) before pouring mixture into silicone mold cavities and then transferring silicone mold with cutting board/baking sheet beneath it to the freezer to chill until solidified, about 1-2 hours.

mixture poured in a silicone mold on a baking tray atop a marble kitchen counter

Remove fat bombs from silicone mold cavities.

Optionally, you can sprinkle flakey sea salt atop fat bombs for added depth of flavor.

close-up image of fat bombs resting on a marble kitchen table

More fat bomb recipes

If you enjoyed these fudge fat bombs, you will love these other recipes:

  • No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
  • French Toast Fat Bombs
  • Marshmallow Fluff Fat Bombs
  • Chocolate Bar Fat Bombs
  • Powdered Donut Hole Fat Bombs

And, if you want even more fat bomb recipes, take a look inside and place your order for “Fat Bomb Favorites,” a digital cookbook including 50 keto-friendly and low-carb fat bomb recipes!

fat-bomb-favorites-ebook
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half bitten fudge fat bomb atop a marble kitchen counter

Fudge Fat Bombs


★★★★

4 from 35 reviews

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours, 20 minutes
  • Yield: Approximately 30 fat bombs, depending on size 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

These Keto Fudge Fat Bombs are low-carb, paleo-compliant, nut-free, gluten-free, grain-free, dairy-free, vegetarian, and vegan. Enjoy one (or a couple!) for a delicious midday snack or after-dinner dessert.


Ingredients

  • 1 cup (256g) No-Sugar-Added Sunbutter
  • 1 cup (240mL) coconut oil, room temperature
  • ½ cup (40g) unsweetened cocoa powder
  • ⅓ cup (43g) coconut flour
  • 1 tbsp (12g) powdered monk fruit sweetener (or more, likely up to 3 tbsp (36g), depending on taste preferences)
  • 1/16 tsp salt

Optional:

  • Sprinkle of flakey sea salt


Instructions

  1. To a small saucepan over medium heat, add SunButter and coconut oil. Allow ingredients to soften and melt, stirring regularly to combine. Once melted, add remaining ingredients and stir until well-combined before removing pan from heat.
  2. Allow mixture to cool slightly before taste testing to determine if additional sweetener is needed. Add 1-2 additional tbsps monk fruit sweetener as desired, depending on your taste preferences.
  3. Place silicone mold atop a cutting board or baking sheet (one that will fit in your freezer and be able to sit flat). Pour chocolate mixture into measuring cup (or any glassware that allows you to easily pour) before pouring mixture into silicone mold cavities and then transferring silicone mold with cutting board/baking sheet beneath it to the freezer to chill until solidified, about 1-2 hours, before removing fat bombs from silicone mold cavities. Optionally, you can sprinkle flakey sea salt atop fat bombs for added depth of flavor.

Recipe Notes:

Where You Can Buy Monk Fruit Sweetener: I purchase mine from Lakanto 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, erythritol, or Swerve can be subbed in here at a 1:1 ratio. If you use any of these granulated sweeteners, I would suggest pulsing the sweetener in a food processor to powder it, although this isn’t essential. You can use powdered stevia or liquid stevia, but I cannot advise of the exact amount as all brands have very different potency. I personally have made these with pure stevia, which is VERY sweet in very small amounts. I would suggest starting with only 1/4 tsp if you’re using pure stevia, taste testing, and adding more based on your taste preferences.

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.

Coconut Oil Substitution: If you eat dairy, butter can be used in place of coconut oil at a 1:1 ratio.

Coconut Flour Substitution: Almond flour should be able to be substituted for coconut flour, but you will need to adjust the ratios. For the ⅓ cup of coconut flour the recipe calls for, you will likely need to use closer to 1 cup of almond flour. I cannot test this substitution for you because of my allergies, but I think this should work. For a nut-free option, try ground sunflower seed meal and follow the ratio suggestions listed for almond flour.

How To Make This Recipe Coconut-Free: Coconuts are not tree nuts. If you are allergic to tree nuts but are unsure if you are also allergic to coconut, talk to your doctor as I am not a medical professional. I just follow the recommendations of my allergist and what the AAAAI says. If you do have a coconut allergy or are unsure if you have one, follow the ingredient substitution instructions listed above for coconut oil and coconut flour to make this recipe coconut-free.

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.

Where You Can Find Silicone Molds: I personally used this silicone mold with round cavities (these came in a set of 2) and this silicone mold with rectangular cavities (I purchased 2 of these), both of which I bought from Amazon.

Net Carbs: There are 0.9 grams of net carbs per serving. 1 fat bomb is equivalent to 1 serving. Net carbs are calculated by taking the total carb content, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store fat bombs in the refrigerator in an airtight container for up to 1 week. Depending on the temperature of your refrigerator, the fat bombs may get too soft. If that happens, I would suggest storing them in your freezer based on the recommendations listed below.

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: fat bombs, fudge fat bombs, keto chocolate

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes

This recipe was originally published on Real Balanced in May 2017 and was updated in March 2021. The most significant change from the original recipe to now is that I no longer recommend rolling the fat bombs into balls as many readers have found that method to be too messy. Using a silicone mold will make for a much easier experience.

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225 Comments

  1. Teri says

    January 28, 2022 at 3:15 pm

    Have you ever put a fresh raspberry inside the mold and then pour in the chocolate mixture?

    Reply
    • Sara Nelson says

      January 31, 2022 at 8:39 am

      I haven’t, but I bet it would taste great!

      Reply
  2. Alexandra Lotito says

    April 22, 2021 at 5:50 pm

    This is the first time I made a keto recipe so trying most of these ingredients for the 1st time. It just came out way too bitter for me. Could it be because I used Cacao powder instead of cocoa? I heard the cacao is more bitter. I also used the Lakanto Monkfruit but I got the baking one which I thought would be ok. Oh well, practice makes perfect I guess.

    Reply
    • Sara Nelson says

      April 23, 2021 at 7:10 am

      Hi, Alexandra! Yes, it could be because you used cacao. I would try Hershey’s brand unsweetened cocoa powder next time. The sweetener you used was a great choice, so that wouldn’t cause a problem. If you’re newer to eating keto desserts, you may consider adding another tsp or two of sweetener to offset the cocoa powder.

      Reply
  3. Thomas Westheimer says

    March 8, 2021 at 3:06 pm

    Instead loud special molds I just use plastic ice trays

    Reply
  4. Kara says

    December 15, 2020 at 8:58 am

    Just made these for my first ever fat bombs. They turned out perfect in a silicone mold. I did sub almond flour and had no issues. I halved the recipe and got 20 squares with my wilton mold.

    Reply
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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
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