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Keto Chocolate Hazelnut Fat Bombs - A Rich, Nutty, Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Warm the base: In a small saucepan over low heat, gently melt the coconut oil and butter. Stir until smooth. Avoid boiling.
  2. Add hazelnut butter: Whisk in the hazelnut butter until fully combined and glossy.
  3. 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.
  4. Optional crunch: Fold in chopped toasted hazelnuts.
  5. 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.
  6. Chill: Refrigerate for 45–60 minutes, or freeze for 20–30 minutes, until firm.
  7. Optional drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over the set fat bombs and chill again for 5–10 minutes.
  8. Serve: Pop out of molds or slice into squares if using a loaf pan. Keep chilled until ready to eat.