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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Kiss Cravings Goodbye with 3-Ingredient Chocolate Fat Bombs

By Erika in Paleo

dairy-free gluten-free grain free no-bake refined sugar-freeThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe
Sugar-Free Craving Buster Chocolate Fat Bombs take just 2 minutes to make and the benefits are incredible! What other chocolate recipe has the potential to help you lose weight, boost your metabolism, stop sugar and carb cravings, and even improve your mood?! Paleo and dairy-free too
Sugar-Free Craving Buster Chocolate Fat Bombs take just 2 minutes to make and the benefits are incredible! What other chocolate recipe has the potential to help you lose weight, boost your metabolism, stop sugar and carb cravings, and even improve your mood?! Paleo and dairy-free too
Sugar-Free Craving Buster Chocolate Fat Bombs take just 2 minutes to make and the benefits are incredible! What other chocolate recipe has the potential to help you lose weight, boost your metabolism, stop sugar and carb cravings, and even improve your mood?! Paleo and dairy-free too

If you’re a fan of chocolate and looking for a guilt-free way to satisfy those cravings, you’ve come to the right place! Today, I’m showing you how to make what will quickly become your new favorite snack…chocolate fat bombs!

These little morsels are not just absolutely delicious, but they’re packed with healthy fats and enough chocolate to quell even the most intense cravings! Even better? They are SUPER simple to make!

I recommend doubling the recipe and keeping a batch in the freezer, so you always have a healthy snack ready to go.

quick and easy chocolate fat bombs pin this idea now...

What are fat bombs?

Okay, at first glance, a chocolate fat bomb may not sound exactly appealing. However, if you haven’t tried these before, you’ll be pleasantly surprised to know that these low-carb fat bombs will not only help you stay on track with your eating goals, but I also promise they taste fantastic.

So what exactly is a “fat bomb”?

Fat bombs are low-carb, bite-sized snacks meant to keep you full and satisfied throughout the day. The defining feature of a fat bomb is that it needs to be made mostly with fat—up to 90% in many cases!

almond butter cup fat bombs

Benefits of fat

If you grew up in the 90s, you likely remember when fat-free everything used to be the rage. These days, however, scientists have agreed that fat is actually not a bad thing. In fact, fat can be downright healthy, provided it’s the right kind (and amount) of fat.

bowl of easy dairy free fat bombs

A few of the benefits of consuming fat include:

  • Better brain function
  • Reduced heart disease risk
  • Healthier immune system
  • Less cravings

These chocolate fat bombs have two different sources of fat: coconut oil and almond butter, so you can reap all the rewards above. Plus, the combination tastes fantastic too!

stack of chocolate almond butter protein cups

Diet-friendly fat bombs

I personally think anyone can enjoy these guilt-free fat bombs. However, if you ascribe to a certain eating style, these will likely work for you as well! These high-fat, low-carb fat bombs are:

  • low-carb
  • whole30
  • paleo
  • sugar-free
  • gluten-free
  • dairy-free

One note of caution: these fat bombs do have around 122 calories each (this number will vary depending on the almond butter you choose and how closely you follow the measurements), so watch that you don’t eat a half dozen and derail your eating plan!

keto chocolate fat bomb recipe

Ingredients

The thing I really love about these fat bombs is they are incredibly easy to make.

This sugar-free recipe takes just 2 minutes to make and only uses 3 ingredients!

To make a batch, you’ll need:

  • Coconut oil
  • Cacao or cocoa powder
  • Almond butter
3 ingredient fat bombs in a stack

Optional sweetener

You may notice that there are no sweeteners in this recipe (however, I have a few options for you below if you want to add some). There’s no sugar, not even natural sweetener. Each serving contains less than 1 gram of sugar, so these fat bombs are ideal for a no-sugar diet.

Also, this means if you’re expecting a sweet peanut butter cup, you WILL be disappointed.

That being said, if you’re not a fan of dark chocolate (these fat bombs are very ‘dark chocolate-y’) and/or have a sweet tooth, there are a couple of easy tweaks you can make.

If you are looking for a fat bomb with a little more sweetness, try one or both of these suggestions:

Option #1 – Try this sugar-free, no-yucky ingredients hot cocoa mix – For the Love of Hot Chocolate. This cocoa contains a small amount of stevia and erythritol for natural sweetness and contains organic, fair-trade dark chocolate. It’s low-carb and low-calorie.

You can buy the cocoa here: InJoyNow Organics When I’m not on a sugar-free challenge, I love using this cocoa for tasty results! And it’s still perfect for a Paleo fat bomb!

layout of printable recipe binder pages
for the love of hot chocolate organic cocoa mix

Option #2 – Add a few drops of liquid stevia. This vanilla creme is my favorite – a few drops will go a long way!

bowl of chocolate fat bombs

Instructions

These craving buster fat bombs are incredibly quick and easy to make.

There are two ways to make this fat bomb recipe:

1: The fastest, I’m-in-a-hurry and want-to-eat-now method:

Stir everything together in a small bowl and eat with a spoon. Easy peasy!

2: The I-can-be-patient method:

Similarly, with this method, you will stir everything together. Then, pour into candy molds or small paper muffin cups, and freeze until firm.

I prefer this method, so I generally make a big batch ahead of time and keep my freezer stocked. However, it’s up to you!

chocolate almond butter protein cups

Storage

To keep these nice and fresh, they do require refrigeration. Otherwise, the coconut oil can melt, causing a goopy mess!

I recommend keeping these in the fridge in an airtight container for 3-4 days.

Additionally, you can also do what we do and double the batch, then keep some fat bombs in the freezer ready to go. To enjoy, just pull out of the freezer and let sit at room temp for 15-20 minutes then enjoy!

FAQs

Can I make this without coconut oil?

Coconut oil adds vital fat and rounds this recipe out, so I wouldn’t recommend removing it. However, I’ve got another option for you!

If you aren’t a coconut oil fan, try these cream cheese Strawberry Cheesecake Fat Bombs. They are made with 4 simple low-carb ingredients and taste like a guilt-free cheesecake!

What else can I add to these fat bombs?

Want to change it up a bit? Here are a few recipe variations and add-ins to try!

  • Unsweetened coconut flakes
  • Cinnamon
  • Vanilla
  • Crushed almonds – roll the ball in finely crushed almonds for an extra crunch
  • Peanut butter (instead of almond butter)

As you can see, there are so many ways to make this fat bomb recipe fit your taste preferences! Have fun experimenting and snacking. 🙂

More healthy snack recipes

  • Peppermint Chocolate Fat Bombs
  • 5-Minute Peanut Butter Snack Balls
  • Easy, Energizing Chocolate Protein Balls
  • Matcha Green Tea No-Bake Energy Bites
Print

3-Ingredient Chocolate Fat Bombs

close-up of chocolate fat bombs on a plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

These quick & easy chocolate fat bombs are a great way to quickly curb cravings. With 3 ingredients, this low-carb recipe is delicious and super satisfying!

  • Author: Erika Bragdon
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 32 servings 1x
  • Category: snack
  • Method: no-bake
  • Cuisine: American

Ingredients

Scale

Single Serving:

  • 1/2 Tbsp melted organic coconut oil
  • 1/2 Tbsp organic cacao powder
  • 1/2 Tbsp almond butter*
  • 1–3 drops liquid stevia, optional

Makes 32:

  • 1 cup melted organic coconut oil
  • 1 cup organic cacao powder
  • 1 cup almond butter*
  • 10+ drops (as desired) liquid stevia, optional

Instructions

Single Serving Fast Method:

Melt the coconut oil, stir in the cacao and almond butter, and eat right away.

32 Servings Method:

  1. Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
  2. Refrigerate or freeze until hard.
  3. Store in the refrigerator.

Notes

*Be sure to use an almond butter without added sugar. Woodstock Smooth Almond Butter is my preferred brand and the brand I used in the nutritional values.

These fat bombs will melt in warm weather, so keep in the refrigerator.

Pin the image below to save it for later.

healthy fat bombs pin

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    Filed Under: Paleo, Recipes, Snacks Tagged With: dairy-free, gluten-free, grain free, no-bake, refined sugar-freePublished on January 11, 2024

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Shelley says

      February 12, 2017 at 9:31 pm

      Made a single serving today and loved it! It really helped satisfy my craving for something sweet and fatty and was so so easy to make with only three ingredients. I’ll definitely make it again. Thank you!

      Reply
      • Erika says

        February 13, 2017 at 2:24 pm

        Yay! I’m so glad it helped, Shelley. 🙂

        Reply
        • Nancy Young says

          January 12, 2019 at 1:27 pm

          These are great. I have found a couple of things that kick them up a notch. I add little vanilla extract and almond extract, maybe 1/2 teaspoon of salt and a couple of packets of stevia. The almond butter I get doesn’t have any salt in it so this little bit of salt really is nice.

          Reply
    2. Alyssia says

      February 15, 2017 at 2:32 am

      I make this same thing but I add about drops of French Vanilla stevia drops to it when I want it sweet. It’s good with or without, though. Heck just mixing the almond butter and coconut oil and freezing it is even good without the chocolate or stevia.

      Reply
    3. Nicole says

      February 25, 2017 at 5:18 am

      Can this be made ahead of time and stored in the fridge?

      Reply
      • Erika says

        February 28, 2017 at 6:57 pm

        Hi, Nicole. Yes absolutely! I often make these ahead of time and store them in the fridge. (They must be kept in the fridge as the coconut oil will melt at room temperature, especially during warmer months.)

        Reply
        • Nicole says

          March 2, 2017 at 10:20 pm

          Oh okay! Thanks for clarifying. Can I melt the ingredients in the microwave?

          Reply
          • Erika says

            March 5, 2017 at 1:28 pm

            Yes, absolutely!

            Reply
          • Marilyn C. Lemley says

            January 2, 2019 at 2:07 am

            I’ve been making my own variation of these for several months. And I always use the microwave — just be sure to stir it about every 12-15 sec, Yummy stuff!

            Reply
        • Cheryl says

          July 25, 2017 at 10:18 am

          I noticed that a quick single serving is 1 1/2 tablespoons total ingredients …but you request to put 1/2 tablespoon in muffin paper for the make ahead recipe – is this correct ?

          Reply
          • Tasha says

            July 29, 2017 at 9:53 pm

            Yeah I want to know too.

            Reply
          • Erika says

            July 31, 2017 at 10:28 am

            Yes, that is correct.

            Reply
            • Brittany M says

              July 25, 2018 at 8:12 pm

              Were you able to get an answer to this? I am just starting keto and want to ensure I am calculating right. I tried to use a nutritional calculator but apparently I am doing something incorrectly…

              Reply
    4. Christine says

      March 16, 2017 at 7:09 pm

      Sorry to say that I don’t like reading add you and your lifestyle and o know this is great what your doing but please I just want thevte the recipes

      Reply
      • Erika says

        June 22, 2017 at 12:51 pm

        Christine, the recipe is on this post. Can you not see it? If you scrolled down to the comments, you should have passed right over it.

        Reply
      • Ashley says

        January 6, 2018 at 8:48 pm

        Wow, this has to be the rudest thing I’ve read all day! Blogs are supposed to have insight. If you don’t want the back story, then buy a darn cook book…

        Reply
        • Ashley says

          January 6, 2018 at 8:50 pm

          The recipe turned out perfect, by the way! I just started a new low-sugar diet and I have been dying for so.etching yummy. These totally hit the spot!

          Reply
          • Erika says

            January 8, 2018 at 3:11 pm

            Glad you loved it!

            Reply
            • Angela says

              July 7, 2018 at 9:55 pm

              How long do these keep in the fridge or freezer?

              Reply
        • Erika says

          January 8, 2018 at 3:12 pm

          Thank you, Ashley. 🙂

          Reply
      • Melodie Lee says

        July 23, 2018 at 2:19 pm

        Darlin’, if you don’t want the dialogue, you actually can scroll down. Or buy your own damn cookbook. The OP owes you absolutely nothing. If I were her, I’d block you for rudeness!

        Reply
      • Carilyn says

        January 7, 2021 at 12:56 am

        Sorry to say, Christine, but I don’t like to read your comments. Is there any chance you could just click the “jump to recipe” button? I just want to read the comments without your rudeness.

        Reply
    5. Haley says

      March 22, 2017 at 10:37 pm

      Can you use organic peanut butter instead of almond. Utter? There’s no sugar added just what is available in my pantry at the time!

      Reply
      • Erika says

        March 30, 2017 at 12:16 pm

        Yes, absolutely! You can use any nut butter (or even sunbutter) for this recipe, just keep in mind that the calories/nutritional facts may change.

        Reply
    6. Stacey says

      May 6, 2017 at 3:50 pm

      I just tried to make them today. I’m not sure what I did wrong, but the coconut oil is overpowering. Any suggestions?

      Reply
      • Erika says

        May 11, 2017 at 5:35 pm

        Hi Stacey, what brand of coconut oil do you use? I’ve tried a couple from the grocery store and they tasted odd to me, so I wonder if that’s what happened with you. I personally prefer the Carrington Farms brand because there’s no aftertaste at all – (affiliate link) https://www.amazon.com/Carrington-Farms-Organic-Virgin-Coconut/dp/B00CPZPYLS/?tag=livingwellmom-20

        Reply
    7. Jules says

      June 8, 2017 at 4:58 pm

      I can’t wait to try these!
      For the paper muffin cups, do use regular or mini sized?
      Thanks!

      Reply
      • Erika says

        June 8, 2017 at 8:29 pm

        They are mini-sized. Good question! 🙂

        Reply
        • Kristin says

          May 18, 2018 at 11:00 am

          I placed them in an ice cube tray, the perfect size.

          Reply
    8. Jennifer Whitson says

      June 11, 2017 at 7:10 pm

      Made these for my husband as he was having peanut butter and chocolate withdrawals on his low or no carb diet. He loved these. I made them before I left on a business trip and it’s a good thing that I didn’t try them before he only had a few left. I ate one when I returned and they taste great.

      Reply
      • Erika says

        June 11, 2017 at 7:22 pm

        That’s wonderful! Thanks for sharing, Jennifer!

        Reply
    9. Jonathan says

      July 16, 2017 at 8:16 am

      First, these are great. Ad apologize for nitpicking, but the fat is 10.5g/serving.

      Reply
      • Erika says

        July 16, 2017 at 11:06 am

        Jonathan, I appreciate your kind comment. I have been known to miscalculate in the past 😉
        I looked at the labels again and came up with 11.75 g/serving. Can you share your math for the 10.5g/serving? Thank you!

        Reply
        • Melodie Lee says

          July 23, 2018 at 2:21 pm

          Thanks so much for your generosity in sharing this recipe. As you can see, we all are hungry for treats that fit our meal plans!!

          Reply
    10. Dianne says

      September 22, 2017 at 6:45 pm

      This recipe is great. I already had the ingredients in my cupboard. So easy, made 6 of them.. Delicious

      Reply
      • Erika says

        September 27, 2017 at 3:08 pm

        I’m glad you enjoyed it, Dianne!

        Reply
    11. Jacki v says

      October 8, 2017 at 4:06 pm

      I added peppermint oil to mine and made thin mint fat bombs.

      Reply
      • Erika says

        October 9, 2017 at 12:55 pm

        Jacki, I’ve done this too – it’s SOO good!

        Reply
    12. Brana says

      October 15, 2017 at 7:37 pm

      What if I don’t have muffin liners? Will it still work?

      Reply
      • Haley says

        November 28, 2017 at 1:16 pm

        Yes! I sprayed my muffin tin with Pam first and then spooned in the mixture. Put them in the freezer for an hour. Sticking a thin paring knife around the edge and they popped right out! Not sure if the Pam was needed or not but I thought better safe than sorry.

        Reply
    13. Chanah says

      January 5, 2018 at 11:29 pm

      These ae fabulous!! I just made a single serving , so easy and satisfied the craving. I will pin this. I cant wait to try some of your other recipes. Thank you!

      Reply
      • Erika says

        January 8, 2018 at 3:13 pm

        Glad you enjoyed the recipe!

        Reply
    14. Kimberley says

      January 16, 2018 at 9:58 am

      Thank you SO MUCH for a recipe that doesn’t include sweetener. This is exactly what I need!

      Reply
    15. Michele says

      January 18, 2018 at 10:56 am

      Oh my lord these are amazing! I have been avoiding most fat bombs since they call for sweeteners. I am so excited now to be able to have peanut butter cups again! Thank you so much for this recipe, will definitely be checking out your other recipes and sharing this.

      Reply
    16. Staci says

      January 30, 2018 at 4:58 pm

      Could I substitute MCT oil for the coconut oil?

      Reply
      • Erika says

        January 30, 2018 at 5:34 pm

        I don’t see why not. That’s a great idea.

        Reply
    17. Geff says

      February 14, 2018 at 8:01 pm

      I made the recipe to spec and it tasted like straight cocoa powder. Extremely tart. I could barely taste the almond butter or coconut oil. Are you sure is 1:1:1?

      Reply
      • Erika says

        February 15, 2018 at 10:23 am

        Yes, the quantities listed are correct. Feel free to adjust to your taste.

        Reply
        • Michelle says

          January 13, 2019 at 5:13 pm

          Can you use cacao instead of cacao?

          Reply
          • Erika says

            January 16, 2019 at 10:55 am

            Yes you can.

            Reply
    18. Elsa says

      March 22, 2018 at 2:18 pm

      Ok so I started my keto diet this week and I came across this recipe and decided to make a few of these treats last night to help me with my cravings. I have to say these are absolutely delicious, and they are soo easy to make. They are not bitter, they are not sweet, they are just perfect. I decided to use peanut butter but will definitely try them with almond butter. thanks so much for posting this recipe!

      Reply
    19. Sierra Maguire says

      April 29, 2018 at 12:15 pm

      Do you need muffins papers to fill the smaller tins? Or can I use spray?

      Reply
    20. DanMore says

      May 3, 2018 at 5:24 pm

      Great alternative to the Atkins products I’ve been using as treats. Cheaper, better and less carbs. I swear those Atkins bars stall my weight loss, but some evenings I need something.

      Reply
      • Erika says

        May 14, 2018 at 12:52 pm

        Thank you!

        Reply
        • Malia says

          May 28, 2018 at 6:23 pm

          This is sooooo delicious!!!! And sooo easy to make! Thank you so much for sharing!

          Reply
          • Erika says

            May 29, 2018 at 2:03 pm

            I’m glad you enjoy it, Malia! Thanks for letting me know. 🙂

            Reply
    21. Mark says

      May 11, 2018 at 4:15 pm

      So a single serve is one and half tbsp and yet only half a tbsp is added to the 32 portion batch. That is one third of the single serve but there doesn’t seem any separation of nutritional information between the single and 32 serve options. Why is that..?

      Reply
      • Erika says

        May 14, 2018 at 12:50 pm

        There are many free nutritional calculators available online where you can plug in the ingredients and quantities of any recipe you want.

        Reply
        • Lauren says

          October 14, 2018 at 1:42 pm

          I think the issue is the instructions. All it says is to my The coconut oil and add the cacao. Then you take half a tbsp and put in each of the muffin tins. What about the almond butter? Do you cover with more of the chocolate??

          Reply
          • Erika says

            October 15, 2018 at 12:06 pm

            Hi Lauren, the instructions say: “Melt the coconut oil, stir in the cacao and almond butter.” Did I miss a section and forget to add this?

            Reply
    22. Barb says

      May 21, 2018 at 10:43 pm

      So easy to make! However 1 cup of each ingredient gave me way more than 1/2 tablespoon in my 32 mini paper cups! I ended up doublin them up so I had 1 tablespoon per cup.

      Reply
      • Brittany M says

        July 25, 2018 at 7:32 pm

        The same I have lots leftover. Am i not measuring correctly?

        Reply
    23. Candice says

      May 28, 2018 at 1:41 am

      Hey Erika. I tried this recipie and now something is lumpy in there. Any idea why that happens?

      Reply
      • Erika says

        May 29, 2018 at 2:02 pm

        I’ll need more details. My guess would be that you didn’t whisk up the cocoa enough or even the almond butter. I sometimes mash it down with a spoon if that makes sense. Hope you enjoy it!

        Reply
    24. Kelley says

      May 30, 2018 at 2:35 pm

      Quick question. I don’t like the taste of coconut oil, but I love how simple this is. Can I substitute butter? If so, should I use salted or unsalted? TIA!

      Reply
      • Erika says

        May 31, 2018 at 12:06 pm

        Sure, you can sub butter. I would use unsalted. Just keep in mind the nutritional values will be different. I’m sure it will be yummy!

        Reply
    25. Erin says

      June 1, 2018 at 11:04 pm

      My husband and I are doing a low carb diet and I found your recipe on Pinterest, and decided to give it a try. Wow! These were amazing! They hit the spot and were so easy to make. I used my reusable silicone cupcake cups and froze them. So yummy! Thanks for the recipe!

      Reply
    26. Allison says

      June 24, 2018 at 8:32 pm

      Are the fat bombs supposed to be really thin and flat? Or is my muffin tin too big? I noticed in your picture that your fat bombs are thicker than mine

      Reply
      • Erika says

        June 25, 2018 at 10:31 am

        Allison, it’s the size of your pan. I used mini muffin cups.

        Reply
        • Ellen says

          August 2, 2018 at 2:34 pm

          Haven’t tried them yet because I’m still confused by the 32 servings direction to put 1/2 Tbsp in the muffin cup. Shouldn’t it be 1 1/2 Tbsps as with the single serve? Perhaps that is why Alison’s came out so thin??

          Reply
    27. Elizabeth says

      June 26, 2018 at 11:00 pm

      This is the only keto fat bomb dessert recipe that I could find that didn’t have any sweeteners at all. Even artificial sweeteners seem to spike my insulin and lead to intense cravings, hunger, and overeating later. I love these even though they aren’t sweet! They taste mostly of peanut butter to me but have the mouth-feel of chocolate. Bonus: I bring one in the morning and dissolve it in my coffee, it’s DELICIOUS! Thanks for the great recipe!

      Reply
    28. Autumn says

      July 6, 2018 at 12:30 am

      Are these bitter? Or somewhat on the sweeter side?

      Reply
    29. Aemen Shahbaz says

      July 13, 2018 at 9:58 pm

      can I substitute the almond butter with cream cheese?

      Reply
      • Erika says

        July 17, 2018 at 12:50 pm

        You can try it, but I have no idea how it will turn out as it would be completely different.

        Reply
    30. Diane says

      August 20, 2018 at 11:33 am

      Thank you, Erika. This is delicious and so easy! I don’t like sweet things but love chocolate and have been craving almond butter cups. This is easier than layering but still has the taste I was craving. I also like that you offered the sampler size idea. It’s nice to try a recipe to make sure you like it before using up a lot of ingredients. Even my hubby who isn’t as into non-sweet as I am enjoyed this.

      Reply
    31. Jenn @ MyKetoPartner says

      August 21, 2018 at 5:02 pm

      Nice fat bomb recipe. Looks good and thanks for sharing.

      Reply
    32. Denise Hall says

      August 24, 2018 at 4:57 pm

      I am allergic to almonds, what can I substitute

      Reply
      • Erika says

        August 26, 2018 at 9:31 am

        Try cashew butter, peanut butter, or sunbutter. 🙂

        Reply
    33. Anita says

      September 16, 2018 at 7:06 am

      Hi! I am assuming that when you say one cup melted Coconut oil you’re taking one cup of solid coconut oil and melting it? Please clarify this for me. Very excited to try these.

      Reply
      • Erika says

        September 18, 2018 at 9:21 am

        I melt the coconut oil first, then measure it.

        Reply
    34. Hayley says

      October 20, 2018 at 5:07 am

      I made these in literally two mins! YUM

      Reply
    35. Denmark @ Healthy Living says

      October 24, 2018 at 10:02 am

      Sugar is really one of the main reasons for people to be unhealthy. We tend not to notice that we’ve been taking too much sugar in any food that we eat.

      Reply
    36. Kathy says

      October 26, 2018 at 10:48 pm

      Thanks for the great recipe! I’m sensitive to artificial sweeteners and appreciate that none were needed. Delicious and satisfying with just enough sweetness! I’ll definitely be making them again.

      Reply
      • Erika says

        November 6, 2018 at 11:38 am

        I’m glad you enjoyed it, Kathy. Thanks for letting me know!

        Reply
    37. Amanda says

      December 6, 2018 at 3:07 pm

      My husband, who is on the Keto diet, was quite happy to try these out when I made them for him. He loves them! This recipe is a keeper and will be made again.
      I’d like to note that these make just over 32 – 1Tbls size servings, not 32 – 1/2Tbls size servings as stated in the instructions. 1 cup = 16 Tbls and this recipe makes a little over 2 cups.

      Reply
      • Erika says

        December 7, 2018 at 9:29 am

        I’m so glad to hear he loves these, Amanda. Thanks for letting me know. And also thanks for the reminder to update the quantity/serving size. I will do that now! 🙂

        Reply
    38. Jeannine says

      December 9, 2018 at 12:11 pm

      I find that peanut butter has almost the exact nutritional value as almond butter. Can this recipe use peanut butter as well?

      Reply
      • Erika says

        December 10, 2018 at 3:28 pm

        Yes, you can use peanut butter.

        Reply
    39. Linda says

      December 19, 2018 at 10:19 am

      Hi there, I just finished making this recipe and I find the cocao powder quite overpoweringly bitter. Do you have any suggestions to add some non-sugar sweetness to it (stevia or xylitol)?

      Reply
      • Erika says

        December 19, 2018 at 5:35 pm

        Hi Linda, the non-sugar aspect can take some getting used to particularly if you are imagining a peanut butter cup type treat! Yes, you can add some stevia or whatever you non-sugar sweetener you prefer. 🙂

        Reply
    40. Andrea says

      December 21, 2018 at 4:16 pm

      Thank you for this! I will not use any sweeteners, so it is refreshing to have a recipe for a treat without any!

      Reply
    41. Shane James says

      January 3, 2019 at 8:44 pm

      These look fabulous! I can’t wait to try these deserts, my kids would love these. Thanks for the recipe!

      Reply
      • Erika says

        January 7, 2019 at 1:26 pm

        You’re welcome!

        Reply
    42. Mayumi Liwayway Espina says

      January 10, 2019 at 8:31 pm

      These are so helpful especially with cravings. When I first started keto, craving were the worst. I couldn’t focus and couldn’t sleep. Fat bombs made all that go away. Thanks for sharing this.

      Reply
    43. Tammy says

      January 28, 2019 at 2:58 pm

      Love this! I added some sea salt flakes on top for some crunch and flavour enhancement. I don’t like using highly processed sweeteners even if they are natural and low carb.

      Reply
      • Erika says

        February 1, 2019 at 3:08 pm

        I love it, Tammy! Great idea!

        Reply
    44. Dominic Turner says

      February 27, 2019 at 10:18 am

      These sound amazing! Definitely will give these a try this weekend.

      Reply
    45. Kelly says

      June 2, 2019 at 2:10 pm

      Thank you for developing a simple recipe with no added sweeteners…game changer for keto! 🙂

      Reply
    46. Angela says

      June 9, 2019 at 5:45 pm

      Thanks for the recipe. I’m new to Keto and loving no sugar, so I’m wanting keep artificial sugars out of the mixture as well. Any thoughts on how to calculate that without any sweetener and my tin made 24 cups, so they are slightly larger than yours. Don’t want to miscalculate. 🤗

      Reply
      • Erika says

        June 9, 2019 at 7:46 pm

        Hi Angela, this recipe contains no sweeteners. I mentioned stevia as an option since I had some requests for that. It’s completely optional and the nutrition is calculated without any stevia.

        Reply
    47. Terri says

      September 8, 2019 at 7:22 pm

      Thanks so much for the recipe. My son brought all kinds of tempting treats home so my husband and sons can enjoy watching football all day. I was ready to cave but googled fat bombs and yours were perfect. I added a little sea salt on top, yum.

      Reply
      • Erika says

        September 12, 2019 at 9:27 am

        Isn’t it great how many healthy options are out there? Good for you for googling and I’m so glad you enjoyed these!

        Reply
    48. Kimberley says

      September 23, 2019 at 10:16 pm

      Very easy, but when I allowed them to cool/ harden they separated a little and the top has a layer of just coconut oil . I sliced the tops off and the rest was good

      Reply
    49. Trina says

      March 5, 2021 at 2:28 pm

      how long can i store them in the fridge or freezer?

      Reply
      • Erika says

        March 12, 2021 at 3:32 pm

        I’d say about 5-7 days in the fridge and 2 months in the freezer. We’ve only ever had ours last (aka we ate them all) for a few weeks in the freezer stored in an airtight container or bag, but they should last longer and still taste yummy.

        Reply
    50. Jenniffer LaCroix says

      October 22, 2023 at 5:27 pm

      Hi, i havent tried these yet but they look good. Just wondering if i can use stevia sugar or any other sweetener in place of syevia drops. Thank you.

      Reply
      • Erika says

        October 24, 2023 at 1:17 pm

        Yes absolutely! I use monk fruit sweetener sometimes too.

        Reply

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