Keto Fudge Fat Bombs with Coconut Oil, Macadamia Nuts & Pecans!

If the name fudge fat bombs has you both salivating and a little scared, fear not. I promise, this IS a healthy dessert…a healthy keto dessert!* Made with coconut oil, macadamia nuts, and pecans, each of these little fudge fat bombs is bursting with wholesome, fuel-filled fats. Just the sort of fuel that’s needed on a ketogenic diet! It’s the perfect high fat, low carb dessert that won’t throw you out of ketosis. (Always in moderation, of course…)

*Wait…What is ‘Keto?’

If you’re unfamiliar with or confused by the ketogenic diet, I definitely recommend checking out my Keto 101 video to learn the basics!

The Fudgiest of Fudge Fat Bombs, Only 6 Ingredients!

Let’s be real: on a keto diet or low carb lifestyle, there’s not much wiggle room for sugary, carbohydrate-rich sweet treats. But, does that mean you’ll NEVER indulge your sweet tooth ever again? I hope not…and it doesn’t have to be that way!

These keto fudge fat bombs use erythritol, a natural sugar alcohol, for low carb sweetness. (Of course, use whichever granulated sweetener you prefer.) They taste just like maple syrup—thanks to a dash of maple extract—but every indulgent bite is sugar free! But, the beauty of homemade low carb desserts is that YOU are in control of the kind and amount of sweetener in your treats. You may not need much!

The macadamia nuts and pecans used in these fudge fat bombs actually have a subtle, natural sweetness—especially when they’re raw. Their sweet, nutty flavor complements the cinnamon, and they blend up into THE thickest, creamiest, most luscious nut butter you ever will eat! But, delay the temptation to devour… You’ll need those buttery, satisfying fats from the nuts to take your fudge fat bombs from fudgy, to fudgiest!

The Benefits of Making Fat Bombs with Coconut Oil

The creamy fats from the nuts are a good start, but even some higher fat nuts contain a fair amount of carbs. To really but the fat BOMB in these fudge fat bombs (and all fat bomb recipes), we need another quality source of fuel-filled fats. Some people use with grass-fed butter, some use a combination of butter and coconut oil—you can use whatever you prefer! Or, by making these fudge fat bombs with coconut oil, you can keep the recipe plant-based for a vegan keto dessert.

The takeaway here is you really need to pack in the fats to make true keto fat bombs. And coconut oil is one of the highest quality sources of those fats that are needed for ketosis! It’s rich in unique fats called medium-chain triglycerides (MCTs), which actually provide the body with immediate energy rather than being stored as fat. In fact, the MCTs in coconut oil can even boost fat burning! And, its natural saturated fats are actually recognized as heart healthy now, because studies show coconut oil can help to balance our cholesterol.

For your body and your taste buds, do yourself a favor and make a batch of these maple nut fudge fat bombs. Easy keto snacks don’t get much easier than this—you only need a few ingredients, and a little bit of patience while they freeze. Just try your best not to eat them all at once!

Fudge Fat Bombs

Fudge Fat Bombs

Yield: 50 fudge fat bombs
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
If the name fudge fat bombs has you both salivating and a little scared, fear not. I promise, this IS a healthy dessert…a healthy keto dessert!* Made with coconut oil, macadamia nuts, and pecans, each of these little fudge fat bombs is bursting with wholesome, fuel-filled fats. Just the sort of fuel that’s needed on a ketogenic diet! It’s the perfect high fat, low carb dessert that won’t throw you out of ketosis. (Always in moderation, of course…)
5 stars (23 ratings)
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Ingredients

Maple Nut Butter:

  • 10 oz macadamia nuts
  • 8 oz pecans
  • ½ tsp cinnamon
  • ½ tsp maple extract
  • salt, if needed

Fudge Fat Bombs:

  • 1 recipe for nut butter, see above
  • ¼ - ½ cup erythritol
  • ½ cup coconut oil

Toppings:

  • crushed pecan halves and macadamia nuts
  • sprinkle of sea salt

Instructions 

  • In a food processor, add macadamia nuts, pecans, cinnamon, maple extract, and salt (if needed). Blend into a creamy nut butter.
  • In a sauce pan over medium heat, melt nut butter with coconut oil and erythritol.
  • Divide mixture into mini muffin cups with liners.
  • Add crushed pecan halves and crushed macadamia nuts on top. Sprinkle with sea salt.
  • Freeze until firm, and enjoy! Store in the freezer.
  • *Per keto fudge fat bomb: <0.5g net carbs.
Serving: 1fat bomb, Calories: 92kcal, Carbohydrates: 1.4g, Protein: 1g, Fat: 10g, Fiber: 1.1g
Author: Alyssia Sheikh
Course: Breakfast, Breakfast & Snack, Dessert, Snack
Cuisine: American
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