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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.
Jump to Recipe·★★★★4 from 35 reviews
Fudge Fat Bombs coral colored Pinterest pin image
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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. Viviana says

    December 6, 2020 at 11:26 am

    I really want to try the recipe but wondered if I could substitute blanched almond flour for the coconut flour? Thank you!

    Reply
    • Sara Nelson says

      December 8, 2020 at 3:50 pm

      I think that should work, but you’ll likely need to add more than the original recipe calls for because the absorbency rates of those flours are very different. Unfortunately, I can’t suggest exactly how much almond flour to use as I can’t test it due to my allergies. If you try it, I’d love for you to let me know how it goes!

      Reply
  2. Marquita Sollars says

    October 8, 2020 at 11:48 am

    Outstanding! I actually just spread the mix into a glass cake pan and froze, then cut to serve. Easy peasy and so delicious!

    ★★★★★

    Reply
  3. ACM says

    September 1, 2020 at 8:01 pm

    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?

    Reply
    • Sara Nelson says

      September 3, 2020 at 6:00 am

      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.

      Reply
  4. BK says

    August 17, 2020 at 7:55 am

    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.

    ★★

    Reply
  5. Kathryn says

    June 9, 2020 at 9:18 am

    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 🙂

    ★★

    Reply
  6. Kathy says

    May 31, 2020 at 10:39 am

    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

    Reply
    • Sara Nelson says

      May 31, 2020 at 10:51 am

      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.

      Reply
  7. Jeanne says

    March 15, 2020 at 1:33 pm

    This was really messy to roll out.

    ★★

    Reply
  8. Amanda says

    February 12, 2020 at 6:53 pm

    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!

    Reply
  9. Tonya Schimsa says

    January 11, 2020 at 3:32 pm

    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.

    Reply
  10. Austin Boyd says

    January 7, 2020 at 8:08 pm

    Waiting on them to freeze but taste Pretty Good

    ★★★★★

    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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