Fat Bombs Keto: Chocolate Almond Fat Fudge Recipe

Fat bombs Keto recipe

These decadent fat bombs recipe is perfect for filling your sweet cravings and your keto macros.


It’s decadent, nutty, and rich.

It’s full of healthy fats from coconut oils, yet it tastes more like a brownie. It’s a piece of heaven in your mouth.

And since it’s dairy-free and vegan, it’s perfect for those on a vegan keto diet.

It’s truly the best keto dessert for both when you need to reach ketosis and when you crave sweets.

If you are a beginner and struggling to up your fats, this fat fudge is also a great way to meet your macro.

Another thing you may feel lacking on your keto diet is sweets. By using a sugar-free keto sweetener, occasional sweets are totally doable on keto.

Lastly, let me point out how this fat fudge stands out from other ordinary fat bombs.

The secret to giving these fat bombs a brownie-like texture is the coconut flour and Cacao powder. Without them, you’d get more of the creamy texture rather than fudge brownie.

As for the almond butter, I personally prefer chunky kind for this recipe. But it’s really up to your preference.


I also love that it’s really easy to make. It’s actually far easier than some other recipes where it has you shape each one by one into a little ball.

I take a lazy approach.

I spread the fat fudge mixture into a shallow pan, freeze it, and cut it into small bites.

In other words, this is my kind of recipe I can use in my daily busy life.

Let’s get started!

Print Recipe
Easy Keto Fat Bombs Recipe
This 5-ingredient keto fat bombs recipe is ridiculously easy to make and shockingly delicious! Goodness, gracious they are good and certainly made for perfection.
Fat bombs Keto recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Fat bombs Keto recipe
Instructions
  1. Line a 6-8 inch shallow baking dish with parchment paper. Let extra overhang to make removal easier.
  2. In a mixing bowl, add the melted coconut oil. Stir in the cocoa powder and add in the almond butter. Mix until smooth.
  3. Add the coconut flour and liquid stevia and mix some more to let it blend. Taste and adjust the sweetness.
  4. Pour the mixture into the baking dish and smooth out the top. Freeze for 20-25 minutes or until the fudge is set.
  5. Once set, lift up the fat fudge using the overhanging parchment paper and cut into 16 cubes.
  6. You can store in the refrigerator for up to 5 days or in the freezer for up to 3 weeks.
Recipe Notes

Per Serving : 100 calories, 10 g fat, 2g protein, 3g total carbs, 1g net carbs

Tina Alexandre
Tina Alexandre

Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

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