Keto Chocolate Fat Bombs (Paleo, Vegan)


5 from 33 votes
Jump to RecipeRate

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!

Keto Chocolate Fat Bombs recipe made with 2 ingredients and without cream cheese or coconut! Vegan, Paleo and Gluten Free

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

You can use either stevia sweetened chocolate chips or sugar free chocolate chips

Almond butter with chocolate chips are combined to make chocolate fat bombs

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-

If you don’t follow a strict ketogenic diet, use dairy free chocolate chips or chocolate chunks

Tips and Tricks for fool-proof Chocolate Fat Bombs 

Avoid making these fat bombs in a ball shape by making them in cup form. Either use muffin liners (a mini muffin tin works great) or a silicone muffin pan

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. 

Learn how to make chocolate fat bombs without cream cheese and without sugar!

More Easy Keto No Bake Desserts

Share this recipe on Pinterest

Love this Keto Chocolate Fat Bombs (Paleo, Vegan) recipe?

Share it with the world on Pinterest.

Easy keto chocolate fat bombs recipe

Keto Chocolate Fat Bombs (Paleo, Vegan)

5 from 33 votes
Learn how to make the BEST keto chocolate fat bombs recipe, made with 2 ingredients! NO cream cheese, no coconut oil, and no sugar! Smooth, creamy and fudgy in one, it’s vegan, paleo, low carb and sugar free! 
Servings: 24 Fat bombs
Prep: 2 mins
Cook: 3 mins
Total: 5 mins



  • 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. 


If Keto Chocolate Fat Bombs (Paleo, Vegan) are covered in chocolate, they can be kept at room temperature for at least 2 weeks.
If not, they need to be refrigerated or frozen. They will keep for 2 months in the fridge or stored for 6 months in the freezer. 


Serving: 1Fat bombCalories: 132kcalCarbohydrates: 5gProtein: 4gFat: 12gFiber: 3gVitamin A: 200IUVitamin C: 2.5mgCalcium: 30mgIron: 0.9mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
Chocolate Fat Bombs are keto, low carb and dairy free, and perfect no bake keto dessert.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating