Keto Chocolate Coconut Fat Bombs – A Creamy, Satisfying Low-Carb Treat
These little bites are rich, chocolatey, and incredibly satisfying—without the sugar crash. If you’re keeping carbs low or managing a keto lifestyle, they’re a smart way to curb cravings and hit your fat macros. You only need a few pantry ingredients and about 10 minutes of easy prep.
They set up in the fridge or freezer and keep well, making them perfect for meal prep. One or two with coffee feels like a treat, but they still fit your goals.
Ingredients
Method
- Prep your molds: Line a mini muffin tin with paper liners or set out silicone molds. Clear space in your fridge or freezer.
- Gently melt fats: In a small saucepan over low heat, melt the coconut oil and almond butter. Stir until smooth and glossy. Don’t let it simmer.
- Whisk in cocoa and sweetener: Remove from heat. Whisk in the cocoa powder and powdered sweetener until fully dissolved and lump-free.
- Add flavor and texture: Stir in the vanilla, salt, and shredded coconut. If using, mix in heavy cream or coconut cream for a softer, truffle-like bite. Fold in chocolate chips last.
- Taste and adjust: Sample a small spoonful. Add a touch more sweetener or salt if needed. The mixture should be rich and slightly sweet.
- Portion: Spoon the mixture into your molds, filling each about three-quarters full. Tap the tray gently to level the tops.
- Chill: Refrigerate for 1–2 hours, or freeze for 25–30 minutes, until firm to the touch.
- Serve and store: Pop out the fat bombs. Keep a small batch in the fridge for the week and the rest in the freezer for longer storage.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhy This Recipe Works
- Balanced macros: High in healthy fats and very low in net carbs, these fit cleanly into a keto plan.
- Simple ingredients: Coconut, cocoa, and a zero-carb sweetener do most of the heavy lifting, so the flavor stays pure.
- No baking: Melt, mix, and chill—no oven needed and minimal cleanup.
- Customizable: Adjust sweetness, add spices, or mix in nuts to match your taste.
- Portion control: Molded in silicone trays or mini liners, so it’s easy to grab the right amount.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup creamy unsweetened almond butter (or peanut butter if it fits your plan)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or allulose (adjust to taste)
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 2 tablespoons heavy cream or canned coconut cream for extra silkiness
- Optional: 2 tablespoons sugar-free chocolate chips for texture
Instructions
- Prep your molds: Line a mini muffin tin with paper liners or set out silicone molds. Clear space in your fridge or freezer.
- Gently melt fats: In a small saucepan over low heat, melt the coconut oil and almond butter.
Stir until smooth and glossy. Don’t let it simmer.
- Whisk in cocoa and sweetener: Remove from heat. Whisk in the cocoa powder and powdered sweetener until fully dissolved and lump-free.
- Add flavor and texture: Stir in the vanilla, salt, and shredded coconut.
If using, mix in heavy cream or coconut cream for a softer, truffle-like bite. Fold in chocolate chips last.
- Taste and adjust: Sample a small spoonful. Add a touch more sweetener or salt if needed.
The mixture should be rich and slightly sweet.
- Portion: Spoon the mixture into your molds, filling each about three-quarters full. Tap the tray gently to level the tops.
- Chill: Refrigerate for 1–2 hours, or freeze for 25–30 minutes, until firm to the touch.
- Serve and store: Pop out the fat bombs. Keep a small batch in the fridge for the week and the rest in the freezer for longer storage.
Keeping It Fresh
Refrigerator: Store in an airtight container for up to 2 weeks.
They’ll stay firm but pleasantly creamy.
Freezer: Freeze for up to 3 months. Let sit at room temperature for 5–10 minutes before eating for the best texture.
Moisture matters: Use a dry spoon and keep the container sealed to prevent condensation and off flavors. If stacking, place parchment between layers to avoid sticking.
Health Benefits
- Low-carb, high-fat: Supports ketosis by providing quick energy from fats and keeping carbs minimal.
- Cocoa perks: Unsweetened cocoa offers flavonoids, which are linked to heart and brain benefits.
- Coconut support: Coconut oil provides medium-chain triglycerides, which many people find helpful for steady energy.
- Satiety: The fat and fiber from coconut help curb hunger and reduce snacking between meals.
What Not to Do
- Don’t overheat the mixture: High heat can cause separation or a grainy texture.
Keep it low and slow.
- Don’t skip the salt: A pinch rounds out the chocolate and prevents a flat flavor.
- Don’t use granulated sweetener: It won’t dissolve well. Choose powdered for a smooth finish.
- Don’t add watery ingredients: Extra liquid can make the bombs icy or cause separation. Stick to cream or coconut cream if you need softness.
- Don’t leave them at room temp too long: Coconut oil melts easily.
Keep them chilled until serving.
Recipe Variations
- Mocha Boost: Add 1 teaspoon instant espresso powder to the warm mixture. Top with a coffee bean for flair.
- Almond Joy Style: Press a whole almond into each cup before chilling. Use a few drops of almond extract in place of some vanilla.
- Peppermint Chocolate: Swap vanilla for 1/4–1/2 teaspoon peppermint extract.
Sprinkle with a light dusting of cocoa before chilling.
- Spiced Mexican Chocolate: Add 1/4 teaspoon cinnamon and a small pinch of cayenne for gentle heat.
- Crunchy Texture: Stir in 2 tablespoons chopped pecans or walnuts. Toast them lightly first for deeper flavor.
- Dairy-Free Creaminess: Use coconut cream instead of heavy cream and ensure your chocolate chips are dairy-free.
FAQ
How many fat bombs should I eat?
Start with one and see how you feel. They’re rich and filling, so one or two usually satisfies most people without overshooting daily macros.
Can I replace coconut oil?
Yes.
Melted cocoa butter or a mix of coconut oil and butter works, but texture and firmness will change. Cocoa butter gives a firmer, chocolate-like snap.
What sweetener is best?
Powdered erythritol or allulose blends work well. Allulose gives a slightly softer texture and no cooling effect, while erythritol stays a bit firmer.
Do I need the shredded coconut?
No, but it adds texture and fiber.
If you skip it, add a bit more nut butter or reduce the oil slightly to keep the mixture from getting too soft.
Why did my fat bombs separate?
The mixture likely got too hot or wasn’t whisked enough. Keep the heat low, whisk thoroughly, and chill promptly. If separation starts, whisk vigorously off heat to re-emulsify.
Can I make these nut-free?
Use sunflower seed butter instead of almond butter.
The flavor is slightly earthier, but it pairs nicely with cocoa and coconut.
How do I calculate macros?
Add up the nutrition for each ingredient, divide by the number of servings, and subtract fiber and sugar alcohols for net carbs if you track that way. Many recipe calculators can do this automatically.
Will these taste like coconut?
Yes, but the chocolate is the star. If you prefer less coconut flavor, use refined coconut oil, which has a neutral taste.
Wrapping Up
Keto Chocolate Coconut Fat Bombs are easy to make, easy to customize, and genuinely delicious.
They keep cravings in check and fit neatly into a low-carb routine. Make a batch on the weekend, stash them in the fridge or freezer, and you’ll always have a satisfying treat ready when you want it. Simple ingredients, big flavor, and no fuss—that’s a win for any busy week.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
