The easiest and BEST keto chocolate fat bomb recipe made with just two ingredients! Smooth, creamy and ready in 5 minutes, this fat bomb recipe will satisfy any sweet tooth! The ultimate ketogenic and low carb dessert or snack!
Chocolate Fat Bombs Recipe
Fat bombs are famous amongst those following a keto diet. They are a great sweet treat to enjoy between meals or as a healthy dessert. We’ve had peanut butter fat bombs, almond butter fat bombs, and cookie dough fat bombs.
It’s time for the classic chocolate to get the fat bomb treatment.
Unlike traditional fat bombs, my recipe is made without coconut, without cream cheese, and without any granulated sweeteners. I wanted to change things up, as every other chocolate fat bomb recipe was incredibly bitter.
Why are all chocolate fat bombs bitter?
Most chocolate fat bombs are bitter, as they call for a liquid sweetener or granulated sweetener. Using either of these would require you to ensure the sweetness remains once the fat bomb has firmed up.
To ensure my fat bomb recipe is sweet and creamy, we will use pre-sweetened chocolate chips!
Chocolate Fat Bombs Ingredients
- Almond Butter
- Keto Chocolate Chips
How to make chocolate fat bombs
Step 1: Line a large plate with parchment paper and set aside.
Step 2: In a microwave-safe bowl or in a small saucepan, combine your almond butter with your chocolate chips. Melt until fully combined.
Step 3: Allow the mixture to cool slightly. Using a cookie scoop, roll out small balls of chocolate and place on the lined plate.
Step 4: Place the plate in the freezer until they have firmed up.
Step 5: If desired, melt extra chocolate. Using two forks, dip each ball in the melted chocolate until fully coated. Refrigerate until chocolate has firmed up.
Storing chocolate fat bombs
If you choose to coat the fat bombs in extra chocolate, they can be kept at room temperature, in a sealed container. This will keep for at least 2 weeks.
Omitting the chocolate coating will yield a super soft and fudgy texture. This means that you will need to keep the chocolate fat bombs refrigerated. Store fat bombs in a sealed container.
Fat bombs are freezer friendly, and taste fantastic straight from the freezer. They will keep well frozen for at least 6 months.
Enjoying fat bombs from the freezer is simple, and requires minimal thawing. Simply enjoy directly from the freezer or wait 10-15 minutes, or until desired creamy texture.
How to make fat bombs nut-free
Easily make these fat bombs 100% nut-free with the following substitutions-
Tips and Tricks for fool-proof Chocolate Fat Bombs
Ensure your almond butter (or nut/seed butter) is of the smooth variety. If you use crunchy or a firm one, it will have an odd texture and will be difficult to melt with the chocolate.
Don’t melt your ingredients together on high heat. If you use the microwave method, heat on half-watt power and check in 30-second spurts. If you use the small saucepan, heat on low heat.
More Easy Keto No Bake Desserts
- Chocolate Coconut No Bake Bars
- Peanut Butter No Bake Cookies
- Banana Cream Pie Cups
- Homemade Keto Twix Bars
- Keto Kit Kat Bars
Keto Chocolate Fat Bombs (Paleo, Vegan)
- Line a plate with parchment paper and set aside.
- In a microwave-safe bowl or small saucepan, combine your almond butter and chocolate chips and melt together, until combined.
- Whisk very well and allow to cool. Once cool, use a cookie scoop and roll out 24 small balls and place on the lined plate. Place in the freezer.
- If desired, melt 1-2 cups of chocolate chips. Using two forks, dip each fat bomb in the melted chocolate until completely covered. Refrigerate until chocolate has firmed up.