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 get healthy.
But there are some things you can do along the way to help your journey be successful.
I’ve been on a gluten-free, mostly Paleo diet for over a year now and my health has improved a lot. A few months ago, I took a step farther and cut out sugar completely, including natural sweeteners (and no artificial either!). It wasn’t easy, but I did it.
These Craving Buster Chocolate Fat Bombs really helped.
Check out our PEPPERMINT Craving Buster Fat Bombs recipe here.
To be honest, I’d never heard of a “fat bomb” before, but when I was trying to think of a good name for this recipe, I discovered the term and that’s pretty much what they are.
These Craving Buster Fat Bombs have three simple ingredients: coconut oil, cacao powder, and almond butter.
There’s no sugar, not even natural sweetener, and contains less than 1 gram of sugar so these fat bombs are ideal for a no-sugar diet.
That also means if you’re expecting a sweet peanut butter cup, you might be disappointed.
Approach these craving buster 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!
Besides, these little chocolate fat bombs are so much more than no-sugar chocolate.
Here are just a few possible benefits:
- boosted metabolism = more energy and potential weight loss – from medium-chain fatty acids (MCFAs) or triglycerides in coconut oil
- fat burning – studies have shown that MFCAs are very effective at breaking down fat
- immune support from lauric acid (found in organic coconut oil)
- improved memory – MCFAs are great brain fuel and studies have shown it increases recall ability
- improved mood – cacao is a natural source of “happy, feel-good” chemicals, including serotonin and dopamine
- good source of antioxidants – raw organic cacao has than 40x more antioxidants than blueberries! “Antioxidants can absorb free radicals, which cause cell and tissue damage and can lead to diseases such as cancer.” (source)
Find out more about the benefits of coconut oil, cacao, and almond butter.
Beyond all those amazing potential benefits, these chocolate fat bombs are great for stopping cravings!
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 about 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!
These Craving Buster Fat Bombs are also incredibly quick and easy to make.
Craving Buster Fat Bombs
There are two ways to make this fat bombs recipe:
One – the quickest, 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:
Stir everything together, pour into candy molds or small paper muffin cups, and freeze until firm.
Love peppermint? Click here for the PEPPERMINT version of this Craving-Buster Fat Bombs recipe!
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This simple little chocolate recipe is so yummy and really can help reduce sugar and carb cravings!
Ingredients
Single Serving:
- 1/2 Tbsp melted organic coconut oil
- 1/2 Tbsp organic cacao powder
- 1/2 Tbsp almond butter*
Makes 32:
- 1 cup melted organic coconut oil
- 1 cup organic cacao powder
- 1 cup almond butter*
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.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 122.5
- Sugar: 0.5g
- Fat: 11.75g
- Carbohydrates: 2.25g
- Protein: 1.75g
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!
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Yay! I’m so glad it helped, Shelley. 🙂
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.
Can this be made ahead of time and stored in the fridge?
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.)
Oh okay! Thanks for clarifying. Can I melt the ingredients in the microwave?
Yes, absolutely!
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 ?
Yeah I want to know too.
Yes, that is correct.
But, which serving is the nutritional info for? 🙂 … the 1 1/2T single serving, or the 1/2T bulk serving size? Thanks
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…
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
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.
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…
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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!
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Glad you loved it!
How long do these keep in the fridge or freezer?
I had to add quite a bit of stevia or bnb it was very bitter mlm
Thank you, Ashley. 🙂
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!
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!
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.
I just tried to make them today. I’m not sure what I did wrong, but the coconut oil is overpowering. Any suggestions?
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
I can’t wait to try these!
For the paper muffin cups, do use regular or mini sized?
Thanks!
They are mini-sized. Good question! 🙂
I placed them in an ice cube tray, the perfect size.
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.
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That’s wonderful! Thanks for sharing, Jennifer!
Hi! I found the same thing as Tay. I checked with your brands and I got 122.5 calories per serving as well.
Thanks for sharing your math with me, McKenzie. I’ve updated the post. 🙂
First, these are great. Ad apologize for nitpicking, but the fat is 10.5g/serving.
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!
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!!
This recipe is great. I already had the ingredients in my cupboard. So easy, made 6 of them.. Delicious
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I’m glad you enjoyed it, Dianne!
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I added peppermint oil to mine and made thin mint fat bombs.
Jacki, I’ve done this too – it’s SOO good!
What if I don’t have muffin liners? Will it still work?
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.
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!
★★★★★
Glad you enjoyed the recipe!
Thank you SO MUCH for a recipe that doesn’t include sweetener. This is exactly what I need!
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.
Could I substitute MCT oil for the coconut oil?
I don’t see why not. That’s a great idea.
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?
Yes, the quantities listed are correct. Feel free to adjust to your taste.
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!
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Do you need muffins papers to fill the smaller tins? Or can I use spray?
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.
★★★★★
Thank you!
This is sooooo delicious!!!! And sooo easy to make! Thank you so much for sharing!
I’m glad you enjoy it, Malia! Thanks for letting me know. 🙂
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..?
There are many free nutritional calculators available online where you can plug in the ingredients and quantities of any recipe you want.
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??
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?
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.
The same I have lots leftover. Am i not measuring correctly?
Hey Erika. I tried this recipie and now something is lumpy in there. Any idea why that happens?
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!
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!
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!
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!
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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
Allison, it’s the size of your pan. I used mini muffin cups.
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??
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!
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Are these bitter? Or somewhat on the sweeter side?
can I substitute the almond butter with cream cheese?
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You can try it, but I have no idea how it will turn out as it would be completely different.
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.
★★★★★
Nice fat bomb recipe. Looks good and thanks for sharing.
I am allergic to almonds, what can I substitute
Try cashew butter, peanut butter, or sunbutter. 🙂
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.
I melt the coconut oil first, then measure it.
I made these in literally two mins! YUM
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.
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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.
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I’m glad you enjoyed it, Kathy. Thanks for letting me know!
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.
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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! 🙂
I find that peanut butter has almost the exact nutritional value as almond butter. Can this recipe use peanut butter as well?
Yes, you can use peanut butter.