When your body is in ketosis, it NEEDS loads of fat for fuel. But, incorporating enough fat into your diet might be tricky some days. You could slug down some coconut oil for a fast fat fix… Or, pop a keto fat bomb instead and indulge in a tasty, ketosis-fueling treat!
Of course, I’m a huge advocate for EVERYONE—whether you’re on a keto diet or not—eating real, whole foods as the bulk of our diets. And, like any treat, keto fat bombs are meant to be enjoyed occasionally and in moderation. But most of us like to snack or have a sweet indulgence every now and then, even on a low carb lifestyle!
Luckily, these sweet & savory keto fat bomb recipes make low
carb noshing easy—offering loads of fuel-filled fats and little to no
net carbs in a tiny, delicious package. A convenient
option that can fit MORE fat in your day, and keep that ratio of
Even if you’re not on a high fat diet, we can ALL benefit from healthy sources of dietary fats. And, since fat is a more satiating nutrient than carbohydrates, fat bombs are great when you want a snack that will actually satisfy your hunger.
They’re SO easy to prep with just a few
ingredients, and you can keep them on hand in your fridge or freezer!
Whether you’re looking for low carb desserts or easy keto snacks to satisfy those savory cravings, I’ve got 8 deliciously easy keto fat bomb recipes that are sure to please.
From chocolate fat bombs to cream cheese fat bombs, sweet fruity fat bombs to salty savory fat bombs, fat bombs with coconut oil AND fat bombs without coconut oil—there are loads of options to choose from here!
I’ve included all 5 recipes from my sweet and savory fat bombs video in this post below, and I’ve also compiled them with 3 BONUS recipes in a free eBook for you.
Which keto fat bomb is your favorite? Leave a comment at the bottom of the page and let me know!
What Are Fat Bombs Anyway?
Fat bombs are simple: bite-sized treats that are very low in carbohydrates and loaded with healthy fats! That’s why they’re pretty much the ultimate keto snack—boosting your fat intake without affecting your carb count much. (Hence: fat bombs!)
And, since traditional sweet treats are loaded with carbs (particularly sugar), fat bombs can be the perfect keto dessert! Or, there are plenty of options for savory fat bombs if you’re like me and don’t have much of a sweet tooth.
Whichever route you choose, fat bombs are a great option for keto-friendly indulgence: they won’t compromise your ketosis with carbs, and their high-quality fats can actually help boost your ketone levels!
How to Make Fat Bombs
Besides their ketosis-fueling nutritional profile, one of the best things about fat bombs is how EASY they are to make! Unlike classic sweet treats, these keto fat bomb recipes require minimal prep and NO baking or cooking at all. (In some cases, just some brief melting or blending.)
All you really need are a bunch of tasty, keto-friendly ingredients, and a deliciously fat-rich base that can hold ’em all together!
For Sweet Fat Bombs
Coconut Oil—my go-to fat-rich base for sweet fat bombs. It’s a high-quality fat source, it’s easy to work with, and it’s rich in MCTs—which the body can actually use for energy or convert into ketones immediately!
Sweetener—I recommend using a low carb liquid/sticky sweetener because it will integrate best in these recipes. (Personally, I use a high fiber low carb syrup called Sukrin Clear Fiber Syrup.) Granulated or powdered sweeteners (like granulated stevia or erythritol) may not integrate as well!
Freeze—my preferred method for making sweet fat bombs. Since coconut oil melts when heated, I can mix it with other flavorings and mix-ins, and then freeze it to solidify my fat bombs.
Silicone Molds—essential tools for making frozen fat bombs. I pour my liquid fat bomb mixture into a silicone mold to freeze, so I’ve got perfectly portioned treats that will pop out easily once frozen! Just be sure to choose your molds wisely, depending on the size of the fat bombs you want to make.
Storage—is super easy, just leave ’em in their molds in the freezer. When ready to enjoy, remove the mold from the freezer for 1-2 minutes so the fat bombs can thaw slightly. Then, pop out the bombs you want to eat, and pop the mold back in the freezer!
For Savory Fat Bombs
Whipped Cream Cheese—my tried-and-true fat-rich base for savory fat bomb recipes. It’s rich in dietary fats, it pairs well with tons of savory flavors, and it’s very easy to mold into bite-sized balls. I find that it’s easiest to work with when firm and straight out of the fridge!
For Dairy Free—use a dairy free cream cheese alternative instead and whip it up yourself using a hand mixer! I find that almond-milk-based cream cheeses whip up better than coconut-based varieties, but use whichever works best for you.
Refrigerate—the easy-peasy ‘method’ for making savory fat bombs. Once you’ve shaped them into balls and rolled them in any coatings, simply refrigerate to firm them up!
Storage—once firm, transfer to an airtight container and store in the fridge. Savory fat bombs made with dairy based cream cheese will last about 1 week, dairy free bombs may last a bit longer!
It’s hard to believe there are 11g of ketosis-fueling fats in each of these fruity fat bombs, and 0g net carbs! Those rich fats make for an ultra-creamy texture, with a subtle, salty nuttiness from the almond butter. Every bite is SO melt-in-your-mouth delicious—almost like a PB&J fudge!
Get your fix of sweet, tangy goodness in these adorable double-layer white chocolate fat bombs! Frozen cacao butter makes for a cool, crisp bite of keto-friendly white chocolate, with a deliciously tart flavor burst from the pureed raspberries. Clean and simple, yet elegant and indulgent!
¼ cup coconut oil ¼ cup cacao butter ⅔ cup raspberries 3 Tbsp low-carb liquid/sticky sweetener (optional*)
*If using sweetener, just know that it may separate from your cacao butter after sitting in the freezer. Feel free to omit the sweetener in this recipe and enjoy the naturally sweet, tangy flavor from the raspberries—but it’s up to you!
In a saucepan over medium heat or in the microwave, melt coconut oil and cacao butter until integrated. Add sweetener (if desired) and mix to combine.
Pour melted white chocolate mixture into silicone molds, filling molds about ½ way full. Freeze ~1 hour.
Once set, blend raspberries into a puree and pour on top of frozen white chocolate layer. Freeze another 1-2 hours, until set.
Carefully remove desired fat bombs from molds and enjoy!
Yields 20 fat bombs.
Per keto fat bomb: 1g net carbs
Serving Size:1 fat bomb
Dark Chocolate Peppermint Patty Fat Bombs
Triple Layer Peppermint Chocolate Fat Bombs with Coconut Butter Filling
8g fat & 1g net carbs per keto fat bomb
If you like chocolate peppermint patties, try kicking ’em up a notch—keto style! These peppermint chocolate fat bombs are SUPER rich and decadent, made with 100% dark chocolate and a creamy, buttery peppermint layer. Indulgently thick, refreshingly minty, and sure to satisfy those dessert cravings!
Peppermint Chocolate Fat Bombs with Coconut Butter Filling
Prep Time:20 minutes
Total Time:2-3 hours
Yield:16 fat bombs
Method:Freeze 2-3 hours
4 oz 100% dark chocolate (unsweetened, for true low-carb) 2 Tbsp coconut oil
¼ cup coconut butter 1 Tbsp coconut oil ½ tsp peppermint extract 1 Tbsp low-carb liquid/sticky sweetener
In a saucepan over medium heat or in the microwave, melt 4 oz dark chocolate and 2 Tbsp coconut oil together. (For 3-layer fat bombs: melt only 2 oz of dark chocolate with 1 Tbsp coconut oil for now.)
Pour melted chocolate layer into silicone molds, filling them ½ way full. (For 3-layer fat bombs: fill only ~⅓ of the way full.) Freeze ~ 1 hour, until set.
In a saucepan over medium heat, melt together coconut butter and 1 Tbsp coconut oil.
Add liquid sweetener and peppermint extract and mix to combine, stirring for about a minute to integrate.
Pour peppermint layer on top of frozen chocolate layer in molds and return to freezer ~ 1 hour, until set.
(For 3-layer fat bombs: fill molds only ⅔ full with peppermint layer, leaving room for additional chocolate. Once set, melt remaining dark chocolate with coconut oil and pour additional chocolate layer on top of frozen peppermint layer. Freeze ~1 hour more.)
Carefully remove desired fat bombs from molds and enjoy!
Missing bagels & cream cheese on keto? Try these Everything-BUT-the-Bagel cream cheese fat bombs! A savory, salty sharp bite of whipped cream cheese, coated in a crunchy blend of everything bagel seasonings. SO deliciously simple—and you can make them dairy free with almond milk cream cheese, whipped up with a hand mixer!
These savory fat bombs have ALL the pizza fix-ins, except for the crust! Indulgently cheesy, salty pepperoni & olives, with the sweet acidity of sun-dried tomatoes. All wrapped up in a satisfyingly crunchy hemp seed coating, these pizza fat bombs are more like savory gourmet pizza TRUFFLES!
Keto choco-holics, rejoice. These buttery
bombs taste like creamy milk chocolate candies—with NO dairy or sugar! Cocoa
creates a rich, chocolaty flavor, yet they’re perfectly salty-sweet and not
overly bitter. With slivered almonds for a crave-able crunch, they’re totally irresistible!
Tropical Coconutty Lime Keto Bombs
The ULTIMATE Coconut Fat Bomb with Coconut Milk, Coconut Oil & Coconut Shreds
11g fat & 1g net carbs per 2 keto fat bombs
Take a trip to keto paradise with these light and fruity coconut fat bombs, infused with lime zest and juice! Loads of creamy, coconutty goodness, with that invigorating zing of fresh lime which I LOVE. Seriously, they taste like you’re kickin’ back on a beach—with 11g of fuel-filled fats & just 1g net carbs per serving!
Keto Crab Rangoon Bites (Sans Wontons)
Savory Crab Salad & Cream Cheese Fat Bombs
6g fat & 1g net carbs per 2 keto fat bombs
Ditch the classic wonton wrappers, and you can make keto crab rangoon bites that are deliciously fluffy & fuel-filled! Each serving of these savory fat bombs contains 6g of wholesome fats, thanks to the mayo, cream cheese, and almond flour. That trio also makes for an ultra-light, whipped texture—almost like bite-sized crab salad mousse!