What are fat bombs, you ask? Only the tastiest, keto-friendly, no-bake, grab-and-go treats you can imagine! Made with ingredients such as nut butters, coconut oil, cocoa powder, cream cheese, or avocado and containing little or no sugar, they include lots of fat and very little carbs, so they satisfy sweets cravings yet won’t kick you out of ketosis. Small but mighty, they’re filling too, so they’re great pick-me-ups if you hit an energy low or need to add a few fat macros to your day. The best part? You can make them in bulk (it takes less than 10 minutes!) and keep them refrigerated or frozen so you can enjoy a fat bomb anytime. If you love peanut butter cups, you’ll be crazy for these two-bite treats because they deliver all the salty-sweet satisfaction minus the carbs. If you want to add additional macros, drizzle some chocolate on top.
Ingredients List
FOR THE FAT BOMBS
- 1/4 cup almond flour
- 1/4 cup unsweetened peanut butter
- 2 oz cream cheese
- 4 Tbsp powdered erythritol
FOR THE CHOCOLATE DIP
- 2 tsp MCT oil
- 1 oz (4 pieces) unsweetened 100% cacao baking chocolate
- 1½ Tbsp powdered erythritol
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Line a baking sheet with parchment paper. In a bowl, combine all the fat bomb ingredients and mix using a hand or stand mixer. Use a tablespoon or your hands to scoop and roll tablespoon-sized balls onto the prepared baking sheet. Freeze for 30 minutes to harden.
- Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil and chocolate, microwave on high for 30 seconds at a time until melted. Gradually stir in the erythritol, adding more or less based on your taste preference. Let cool for 1 minute.
- Dip the fat bombs into the chocolate one at a time, roll to coat, then return the chocolate-covered balls to the baking sheet. Freeze for at least 30 minutes.
- Store in the refrigerator or freezer.
Wow!!! These are truly outstanding — perhaps the tastiest, most satisfying fat bomb recipe I’ve ever tried. It provides the joy of a Reeses peanut butter cup without all the sugar (and associated sugar crash). However, like others noted, even with using a level measuring Tablespoon to measure each “bomb” I yielded far fewer bombs than the recipe states… therefore I think the carb count must be higher than what is listed (i.e., fewer servings = more calories/carbs per serving). Even with more carbs per bomb, it’s still absolutely splurge-worthy! Thank you for a DELICIOUS recipe!
Excellent! That perfect snack to combat any sweet cravings!!
Excellent. Perfect snack. Two is very filling !! Enjoy..
And so satisfying!
4 Tbsp powdered erythritol seems like a crazy amount, I used half and was still sweet enough.
These are awesome- same as above- doubled the recipe, used a T measuring scoop and only got 19 balls. Excellent for a party- or whatever- super easy to make.
Made these today. Doubled the recipe, but only got 18 balls. I drizzled the chocolate instead of rolling it all in chocolate. I used 100% powdered cacao instead and had to use more MCT oil, worked very well. They taste best frozen, just pop them in your mouth!!
Made these, they are delcious
Made these a few times. Prefer glass bowl over boiling water to melt chocolate since I double the recipe for larger batch. Helps keep it from setting too hard while covering all of the bombs. Great healthy alternative to my favorite Reese’s cups.
Just made these last night and they are just delightful! However, I used a 1 tbsp scoop and only got 11 bombs. This worked out well, as I drizzled the chocolate mix instead of dipping them. I also used Swerve I had around. I would suggest using powdered in the chocolate mix as it will be less crystallized. The regular stayed a bit crystallized. Didn’t make it taste bad, just a little more crunchy. Next time…
I made these. Super easy. I had to tweak the recipe a bit. I doubled up the ingredients to make them in bulk. However, I used more MCT than recommended because the dip was a tad bit too dry. Ultimately, I just blended it all together to make a cookie like batter and to avoid trying to drizzle them into mini-cupcake pans. It just seemed less messy and made it easy to gather every remnant crumb and mix in the mixing bowl. I also used Splenda that I had in bulk instead of erythritol because I wasn’t trying to break the budget. I also tried to find the least carbed peanut butter I could find. I found one that was 4 grams carbs per serving. Despite how powerful the taste of peanut butter can be (I would recommend adding a little at a time for taste), it’s not bad for a craving buster.
Pretty much how I get through my work day! No shame. No Carbs. No Problem!