Keto Chocolate Hazelnut Fat Bombs – A Rich, Nutty, Low-Carb Treat
If you’re craving something chocolatey and satisfying without the sugar crash, these Keto Chocolate Hazelnut Fat Bombs are your new go-to. They’re creamy, rich, and taste like a guilt-free nod to chocolate-hazelnut spread. You can make them with just a few ingredients, and they set quickly in the fridge or freezer.
Keep a batch on hand for a quick snack, dessert, or pre-workout boost. They’re perfect for curbing cravings while staying within your macros.
Ingredients
Method
- Warm the base: In a small saucepan over low heat, gently melt the coconut oil and butter. Stir until smooth. Avoid boiling.
- Add hazelnut butter: Whisk in the hazelnut butter until fully combined and glossy.
- Flavor and sweeten: Remove from heat. Whisk in cocoa powder, sweetener, vanilla, and salt. If using cream, whisk it in now for a silkier texture. Taste and adjust sweetness.
- Optional crunch: Fold in chopped toasted hazelnuts.
- Portion: Spoon the mixture into silicone mini muffin molds or candy molds. No molds? Line a small loaf pan with parchment and pour it in.
- Chill: Refrigerate for 45–60 minutes, or freeze for 20–30 minutes, until firm.
- Optional drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over the set fat bombs and chill again for 5–10 minutes.
- Serve: Pop out of molds or slice into squares if using a loaf pan. Keep chilled until ready to eat.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- High fat, low carb: Cocoa, hazelnut butter, and coconut oil provide satisfying fats without the sugar.
- Simple ingredients: No complicated steps or specialty tools. Just mix, portion, and chill.
- Customizable sweetness: You control the level of sweetness and the type of keto-friendly sweetener.
- Great texture: The combo of nut butter and coconut oil creates a smooth, truffle-like bite.
- Portable and portionable: Make them in mini molds or a pan so you can control serving sizes.
Ingredients
- 1/2 cup hazelnut butter (unsweetened; smooth or crunchy)
- 1/4 cup coconut oil (refined for neutral flavor, or unrefined for coconut notes)
- 2 tablespoons butter or ghee (for richness; use coconut cream for dairy-free)
- 3 tablespoons unsweetened cocoa powder
- 2–4 tablespoons powdered erythritol, allulose, or a blend (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional: 1–2 tablespoons heavy cream or coconut cream for extra creaminess
- Optional: 2 tablespoons chopped toasted hazelnuts for crunch
- Optional chocolate drizzle: 1/4 cup sugar-free dark chocolate chips + 1 teaspoon coconut oil
Instructions
- Warm the base: In a small saucepan over low heat, gently melt the coconut oil and butter.
Stir until smooth. Avoid boiling.
- Add hazelnut butter: Whisk in the hazelnut butter until fully combined and glossy.
- Flavor and sweeten: Remove from heat. Whisk in cocoa powder, sweetener, vanilla, and salt.
If using cream, whisk it in now for a silkier texture. Taste and adjust sweetness.
- Optional crunch: Fold in chopped toasted hazelnuts.
- Portion: Spoon the mixture into silicone mini muffin molds or candy molds. No molds?
Line a small loaf pan with parchment and pour it in.
- Chill: Refrigerate for 45–60 minutes, or freeze for 20–30 minutes, until firm.
- Optional drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over the set fat bombs and chill again for 5–10 minutes.
- Serve: Pop out of molds or slice into squares if using a loaf pan. Keep chilled until ready to eat.
Keeping It Fresh
- Refrigerator: Store in an airtight container for up to 2 weeks.
Keep layers separated with parchment to prevent sticking.
- Freezer: Freeze up to 3 months. Let them sit at room temperature for 5–10 minutes before eating for the best texture.
- Travel tip: These soften quickly at room temp due to coconut oil. Pack with a small ice pack if taking them on the go.
Health Benefits
- Supports ketosis: The high-fat, low-carb profile helps maintain steady energy and satiety.
- Hazelnut nutrients: Hazelnuts offer vitamin E, magnesium, and heart-healthy monounsaturated fats.
- Cocoa perks: Unsweetened cocoa contains flavonoids that may support circulation and mood.
- Blood sugar friendly: Using sugar-free sweeteners helps keep net carbs low and reduces spikes.
- Satiety factor: Healthy fats can help curb cravings and make it easier to stick to your plan.
Pitfalls to Watch Out For
- Hidden sugars: Check your hazelnut butter label.
Avoid added sugars or syrups.
- Grainy texture: Use powdered sweetener, not granulated. If you only have granulated, blitz it in a blender.
- Seizing or separation: Keep the heat low. Overheating can cause oil separation and a greasy finish.
- Too soft at room temp: Coconut oil melts easily.
Keep them chilled, or add a bit of cocoa butter to firm them up.
- Over-sweetening: Start with less sweetener and build up. Some sweeteners taste sweeter than sugar.
Recipe Variations
- Ferrero-style crunch: Stir in finely chopped toasted hazelnuts and roll set bombs in crushed hazelnuts or sugar-free cocoa nibs.
- Dairy-free: Replace butter with extra coconut oil and use coconut cream instead of heavy cream.
- Extra-firm truffles: Add 1–2 tablespoons cocoa butter for a firmer, more stable fat bomb.
- Mocha twist: Add 1 teaspoon instant espresso powder for a subtle coffee kick.
- Orange-chocolate: Add 1/2 teaspoon orange extract and a little zest for a bright citrus note.
- Salted chocolate: Sprinkle flaky sea salt on top before chilling for a sweet-salty bite.
- Nut butter swap: Use almond or pecan butter if hazelnuts aren’t available. Flavor stays rich and keto-friendly.
FAQ
How many carbs are in each fat bomb?
Exact carbs depend on your ingredients and portion size.
As a ballpark, each mini (about 1 tablespoon) often lands around 1–2g net carbs when using unsweetened hazelnut butter and a zero-calorie sweetener.
Can I make these without coconut oil?
Yes. Replace coconut oil with cocoa butter for a firmer, more chocolate-like texture, or use additional butter. The flavor and firmness will change slightly.
What sweetener works best?
Powdered allulose gives a smooth finish with no cooling effect.
Powdered erythritol or monk fruit blends also work, but erythritol can have a light cooling sensation.
My mixture separated. Can I fix it?
Usually, yes. Warm it gently over low heat and whisk thoroughly.
If needed, add a splash of cream or a teaspoon of lecithin to emulsify.
Can I add protein powder?
You can. Use 1–2 tablespoons of unsweetened whey or collagen. Add a little extra cream or coconut oil if the mixture becomes too thick or dry.
How do I make them sweeter without adding carbs?
Increase your keto-friendly sweetener or add a few drops of liquid stevia to boost sweetness without affecting texture.
Do I need silicone molds?
No.
A parchment-lined loaf pan works well. Chill and slice into squares once set.
Are they safe for nut allergies?
Not as written. If you need a nut-free option, use sunflower seed butter and omit hazelnuts, but check for cross-contamination warnings on labels.
Can I double the recipe?
Absolutely.
Just use a larger pot and whisk thoroughly to keep the mixture smooth and evenly sweetened.
What’s the best cocoa to use?
High-quality unsweetened cocoa powder or Dutch-process cocoa both work. Dutch-process gives a smoother, deeper chocolate flavor.
Final Thoughts
Keto Chocolate Hazelnut Fat Bombs are a simple way to satisfy chocolate cravings while keeping carbs low and fats high. They’re easy to customize, quick to make, and even quicker to disappear from the fridge.
Keep a batch ready for snacks, dessert, or a little pick-me-up. With rich flavor and flexible ingredients, this is a recipe you’ll come back to again and again.
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