At first glance, chocolate fat bombs 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 in your diet, but it also tastes fantastic.
Dieting or eating “healthy” with food restrictions like gluten-free, dairy-free, sugar-free, Paleo, etc. isn’t an easy task. There’s no magic pill that will instantly knock out cravings, help you lose weight, or gain real energy.
But there are some things you can do along the way to help your journey be successful…like whip up a batch of these incredible fat bombs!
What 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!
Benefits of Fat
Do you all remember when fat-free everything used to be the rage? These days, of course, 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.
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, they taste fantastic too!
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
Quick 3-Ingredient Chocolate Fat Bombs
The thing I really love about these fat bombs is they are incredibly easy to make.
This sugar-free chocolate fat bomb recipe takes just 2 minutes to make and with just 3 ingredients, this recipe is a tasty guilt-free treat.
These chocolate fat bombs have three simple ingredients: coconut oil, cacao or cocoa powder, and almond butter.
No Sweeteners Added
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.
Approach these paleo fat bombs with the right mindset and they’ll taste great, even downright delicious if you’re used to a low or no sugar diet!
However, 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.
Better-for-You Sweetener Options
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 with tasty results! And it’s still perfect for a Paleo fat bomb!
Option #2 – add a few drops of liquid stevia. This vanilla creme is my favorite liquid stevia.
Whether you opt for no sweetener or you want a little sweetness, these chocolate fat bombs are very satisfying!
When I quit sugar last fall, I had awful cravings and eating one or two of these yummy bites of chocolate really helped.
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!
How to Make Chocolate Fat Bombs
These Craving Buster Fat Bombs are incredibly quick and easy to make.
There are two ways to make this fat bombs recipe.
One – 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.
Two: 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!
Related Recipes
Love Peppermint? Check out these PEPPERMINT Chocolate Fat Bombs. If you’re a cream cheese fan, try strawberry cheesecake fat bombs here.
Not a fan of coconut oil taste? Try these cream cheese Strawberry Cheesecake Fat Bombs – with 4 simple low-carb ingredients, think a guilt-free cheesecake!
You might also enjoy this delicious paleo dole whip recipe. Or this no-refined sugar with low-carb option homemade hot cocoa mix recipe.
Please note that all nutrition calculations are estimated and may vary depending on the brand, quantity, how accurate your measurement is, etc.
Print3-Ingredient Chocolate Fat Bombs
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!
- Prep Time: 2 mins
- Total Time: 2 mins
- Yield: 32 servings 1x
- Category: snack
- Method: no-bake
- Cuisine: American
Ingredients
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:
- 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.
- Refrigerate or freeze until hard.
- 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.
Keywords: chocolate, almond butter, coconut oil, fat bombs, low-carb snack,
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Shelley says
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!
★★★★★
Erika says
Yay! I’m so glad it helped, Shelley. 🙂
Nancy Young says
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.
★★★★★
Alyssia says
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.
Nicole says
Can this be made ahead of time and stored in the fridge?
Erika says
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.)
Nicole says
Oh okay! Thanks for clarifying. Can I melt the ingredients in the microwave?
Erika says
Yes, absolutely!
Marilyn C. Lemley says
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!
Cheryl says
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 ?
Tasha says
Yeah I want to know too.
Erika says
Yes, that is correct.
Brittany M says
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…
Christine says
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
Erika says
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.
Ashley says
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…
★★★★★
Ashley says
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!
★★★★★
Erika says
Glad you loved it!
Angela says
How long do these keep in the fridge or freezer?
Erika says
Thank you, Ashley. 🙂
Melodie Lee says
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!
Carilyn says
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.
★★★★★
Haley says
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!
Erika says
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.
Stacey says
I just tried to make them today. I’m not sure what I did wrong, but the coconut oil is overpowering. Any suggestions?
Erika says
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
Jules says
I can’t wait to try these!
For the paper muffin cups, do use regular or mini sized?
Thanks!
Erika says
They are mini-sized. Good question! 🙂
Kristin says
I placed them in an ice cube tray, the perfect size.
Jennifer Whitson says
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.
★★★★★
Erika says
That’s wonderful! Thanks for sharing, Jennifer!
Jonathan says
First, these are great. Ad apologize for nitpicking, but the fat is 10.5g/serving.
Erika says
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!
Melodie Lee says
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!!
Dianne says
This recipe is great. I already had the ingredients in my cupboard. So easy, made 6 of them.. Delicious
★★★★★
Erika says
I’m glad you enjoyed it, Dianne!
★★★★★
Jacki v says
I added peppermint oil to mine and made thin mint fat bombs.
Erika says
Jacki, I’ve done this too – it’s SOO good!
Brana says
What if I don’t have muffin liners? Will it still work?
Haley says
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.
Chanah says
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!
★★★★★
Erika says
Glad you enjoyed the recipe!
Kimberley says
Thank you SO MUCH for a recipe that doesn’t include sweetener. This is exactly what I need!
Michele says
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.
Staci says
Could I substitute MCT oil for the coconut oil?
Erika says
I don’t see why not. That’s a great idea.
Geff says
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?
Erika says
Yes, the quantities listed are correct. Feel free to adjust to your taste.
Michelle says
Can you use cacao instead of cacao?
Erika says
Yes you can.
Elsa says
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!
★★★★★
Sierra Maguire says
Do you need muffins papers to fill the smaller tins? Or can I use spray?
DanMore says
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.
★★★★★
Erika says
Thank you!
Malia says
This is sooooo delicious!!!! And sooo easy to make! Thank you so much for sharing!
Erika says
I’m glad you enjoy it, Malia! Thanks for letting me know. 🙂
Mark says
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..?
Erika says
There are many free nutritional calculators available online where you can plug in the ingredients and quantities of any recipe you want.
Lauren says
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??
Erika says
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?
Barb says
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.
Brittany M says
The same I have lots leftover. Am i not measuring correctly?
Candice says
Hey Erika. I tried this recipie and now something is lumpy in there. Any idea why that happens?
Erika says
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!
Kelley says
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!
Erika says
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!
Erin says
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!
★★★★★
Allison says
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
Erika says
Allison, it’s the size of your pan. I used mini muffin cups.
Ellen says
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??
Elizabeth says
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!
★★★★★
Autumn says
Are these bitter? Or somewhat on the sweeter side?
Aemen Shahbaz says
can I substitute the almond butter with cream cheese?
★★★★★
Erika says
You can try it, but I have no idea how it will turn out as it would be completely different.
Diane says
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.
★★★★★
Jenn @ MyKetoPartner says
Nice fat bomb recipe. Looks good and thanks for sharing.
Denise Hall says
I am allergic to almonds, what can I substitute
Erika says
Try cashew butter, peanut butter, or sunbutter. 🙂
Anita says
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.
Erika says
I melt the coconut oil first, then measure it.
Hayley says
I made these in literally two mins! YUM
Denmark @ Healthy Living says
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.
★★★★
Kathy says
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.
★★★★★
Erika says
I’m glad you enjoyed it, Kathy. Thanks for letting me know!
Amanda says
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.
★★★★★
Erika says
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! 🙂
Jeannine says
I find that peanut butter has almost the exact nutritional value as almond butter. Can this recipe use peanut butter as well?
Erika says
Yes, you can use peanut butter.
Linda says
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)?
Erika says
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. 🙂
Andrea says
Thank you for this! I will not use any sweeteners, so it is refreshing to have a recipe for a treat without any!
Shane James says
These look fabulous! I can’t wait to try these deserts, my kids would love these. Thanks for the recipe!
Erika says
You’re welcome!
Mayumi Liwayway Espina says
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.
Tammy says
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.
★★★★★
Erika says
I love it, Tammy! Great idea!
Dominic Turner says
These sound amazing! Definitely will give these a try this weekend.
★★★★★
Kelly says
Thank you for developing a simple recipe with no added sweeteners…game changer for keto! 🙂
★★★★★
Angela says
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. 🤗
Erika says
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.
Terri says
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.
Erika says
Isn’t it great how many healthy options are out there? Good for you for googling and I’m so glad you enjoyed these!
Kimberley says
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
★★★★
Trina says
how long can i store them in the fridge or freezer?
Erika says
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.