Chocolate Keto Fat Bombs

Alice

Chocolate Keto Fat Bombs are the perfect low-carb, high-fat snack to keep you energized and curb cravings. These rich, creamy, and chocolatey bites are made with simple ingredients and provide a delicious treat while staying keto-friendly. They are great for meal prep and can be stored for a quick snack whenever needed.

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Prep Time 10

Total Time 10

Servings 12 fat bombs

Calories 140 kcal

Ingredients

½ cup coconut oil
½ cup almond butter or peanut butter
¼ cup unsweetened cocoa powder
2 tablespoons powdered erythritol or preferred keto sweetener
1 teaspoon vanilla extract
¼ teaspoon sea salt
2 tablespoons unsweetened shredded coconut optional
2 tablespoons chopped nuts optional

Instructions

In a microwave-safe bowl, melt the coconut oil and almond butter together in 20-second intervals, stirring in between, until fully combined. Alternatively, use a stovetop on low heat.
Stir in the cocoa powder, erythritol, vanilla extract, and sea salt until smooth.
Pour the mixture into silicone molds or a lined mini muffin tray for easy removal.
Optionally, sprinkle shredded coconut or chopped nuts on top for added crunch.
Place the molds in the freezer for 30-60 minutes until the fat bombs are solid.
Once set, pop them out of the molds and store them in an airtight container in the fridge or freezer.

Notes

For a nut-free version, replace almond butter with sunflower seed butter.
If you prefer a sweeter taste, add more erythritol or stevia drops.
Store in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Let them sit at room temperature for a few minutes before eating if stored in the freezer.