With these keto fat bomb recipes, you can eat chocolate, nut butters, and cheese and still be on track with your daily goals.
Most diets are restrictive, and chances are, at some point, you’ll have to give up something you love if you want to see results.
Created to curb both sweet and salty cravings, these little bites are made using very high quantities of “good” fats to keep your net carbs low.
Don’t believe me? I was skeptical at first, too.
So, let’s take a closer look at these seemingly magical treats!
What is a Keto Fat Bomb?
The keto diet is a high-fat, low-carb diet that aims to help with weight loss by significantly reducing your carbohydrate intake and replacing it with fat.
In doing so, your body will enter a state of ketosis, in which you’ll start to burn fat as a source of energy.
But to get to that point, you’ll need to drastically increase your fat consumption.
A keto fat bomb is a high-fat sweet or savory snack used to reduce appetite by making you feel fuller for longer.
Frequently made using coconut oil or high-fat dairy, they’re approximately 90% fat, which helps dieters stay in ketosis.
Make them in bulk for quick and easy keto-friendly snacks.
Like energy balls, keto fat bombs should be used as snacks and not as meal replacements.
However, unlike many energy ball recipes, keto fat bombs can help stabilize your blood sugar levels, and you shouldn’t feel that slump after it wears off.
They’re perfect for people on the go, but keep in mind that they are very high in fat. So, one to three per day is more than enough.
Since many of these recipes use nut butters as the base, you’ll find plenty of treats on this list to satisfy your sweet tooth.
But don’t worry, I’ve found a few savory options, too!
When you see cream cheese and smoked salmon on a list of ingredients, it’s hard to believe that it’s for a “diet” recipe.
But with just 0.8g net carbs per serving, these are great for keto-dieters that need a mid-morning pick me up.
Instead of chives, dill, and pepper, I used scallions. That gave these excellent texture and a lovely garlic and onion flavor.
Feel free to change the herbs to your liking, and you can always leave out the salmon if you’re vegetarian.
The only downside to sweet keto bombs is that you’ll still need a decent amount of willpower.
As I mentioned, you shouldn’t eat more than three per day. But with these tasty cookie dough bites, that might not be so easy.
Of course, you’ll need to find keto-approved chocolate for this recipe. You should be able to find it online or in most larger supermarkets.
Where many keto fat bomb recipes just use coconut oil, this recipe calls for coconut butter, too.
Coconut nut butter is pureed coconut meat, and it’s got so much more flavor than coconut oil.
Not to mention, you can use it like peanut butter with just one carb per tablespoon.
Since this is a keto recipe, you’ll need to buy an artificial sweetener.
You’ll use erythritol here, which you can easily find online or in most health food stores.
Since these are made using cream cheese, butter, and lemon juice, you’ll be forgiven for thinking they’re lemon cheesecake truffles.
They’re so creamy and zesty, and they’re designed to stay in the freezer.
They’ll last longer that way, and you get them at just the right consistency every single time.
I prefer these when they’re smooth, but try adding unsweetened coconut to the mix for some added texture.
When I tried this recipe, I thought I’d done something wrong. It tastes like rich peanut butter fudge, so there’s no way it’s good for you!
But that’s kind of the beauty of keto. You can still enjoy peanut butter, cream cheese, and butter without any of the guilt.
Not that anyone should feel guilty about enjoying food, of course!
I just think that these kinds of recipes will make it much easier to follow the keto diet (if you choose to) without feeling like you’re restricting yourself.
I mentioned above that keto fat bombs are usually made with “healthy fats.”
However, we’ve been told for years that fats are bad for us, so how do you know which fats are healthy?
According to keto dieticians, healthy fats include olive oil, avocados, their oil, nuts, and nut butters, and chia and flaxseeds.
Coconut oil should be used in moderation, but since it’s cheaper, more readily available, and will set into a solid, you’ll see it in plenty of these keto energy bite recipes.
This recipe uses coconut oil, dark chocolate, and walnuts, giving you a very rich and buttery finish.
If you’ve never cooked with ghee before, I highly recommend you either try to buy some or make your own.
Like butter, it’s super-rich and flavorful, but it’s also got such a lovely nutty taste to it, which will make these butter pecan fat bombs that much more delicious.
As with any nut recipe, you’ll need to toast the pecans to release the natural oils and bring out the flavors.
My only issue with recipes like the one above is the texture. It’s very creamy, but with it being almost pure fat, it can be a little bit much.
That’s why I prefer nut butter keto fat bombs.
Almond and peanut butter are naturally smooth yet satisfying in texture, and though they stick to your mouth, it’s not as overwhelming as coconut oil and butter.
This recipe is like a mini-Reese’s cup, though instead of thick layer chocolate with a nutty filling, the whole thing is a chocolate and almond mix.
Who knew you could mix almond flour with cream cheese, cocoa powder, and stevia to create a keto-friendly red velvet cake pop?
If you don’t want to use red food coloring, these will taste exactly the same as is.
Or, if you prefer, you could use freeze-dried pink pitaya powder, which is all-natural, gluten-free, and keto-approved.
These simple and scrumptious coconut keto fat bombs couldn’t be easier to whip up.
Just add the unsweetened shredded coconut, coconut oil, butter, vanilla extract, and your sweetener of choice to a food processor and blitz until combined.
Next, portion them out and pop them in the freezer to set. They’ll need at least 30 minutes before you can handle them.
Finally, dip each ball in a mix of dark chocolate and coconut oil. I like to top them with a sprinkling of toasted coconut, too.
With just 0.4 carbs per serving, these refreshingly minty keto fat bombs are a sure-fire way to tide you over until dinner.
Since the recipe calls for coconut oil, be sure to look for refined coconut oil. You’ll get all the same benefits just without the taste.
Again, the food coloring is optional and just used, so these look more like the classic Andes Mints.
If you want that green tint, try pandan leave powder which has a subtle vanilla flavor.
These might not have the same warm, satisfying taste of an actual cinnamon roll, but the soft spices and cream cheese glaze are enough to keep you satiated.
This recipe calls for Lakanto sweetener, which is a type of sugar substitute. It’s a very well-known natural sweetener that’s pretty similar to real sugar.
If you’re new to the keto world, I recommend trying a few different sweeteners so you can see which you prefer.
You might then need to adjust the amounts to taste in a few of these recipes, as some are stronger than others.
I did a whole post dedicated to my love for blackberry desserts, so I had to try this recipe right away.
Happily, it turned out to be one of my favorite keto fat bombs on the list.
Instead of being overly fatty, it’s loaded with terrific texture and so much incredible flavor.
It all starts with macadamia nuts, which provide a lovely buttery taste as well as a slight crunchiness.
Once they’re pulsed a few times, add cream cheese, blackberries, coconut butter, vanilla, and lemon juice.
After a minute in the food processor, it all comes together into a crunchy and vibrant little ball of energy. They’re more like cake truffles than fat bombs!
Not only will these fat bombs curb your cravings, but they’ll also give you a boost of goodness. Talk about a win-win!
They’re full of turmeric and ginger, which are great for inflammation, as the title suggests. Both are also loaded with antioxidants, making them super healthy.
If you’re prone to getting sick as the weather turns cold, try adding these to your daily diet, and I’ll bet you’ll notice a difference.
Jalapeño poppers are spicy, creamy, salty, and impossible to resist.
Unfortunately, they’re also usually covered in golden bread crumbs, so they’re not very keto-friendly.
Luckily, you can make a keto fat bomb with all the same beautiful flavors and none of those pesky carbs.
Instead of breadcrumbs, this recipe uses bacon (yes, bacon!) as a crispy coating. Not only that, but you’ll save the bacon grease and add it right into the filling.
If you’re not a fan of spicy food, try swapping the jalapeños for scallions.
I know I said that the blackberry recipe was one of my favorites on the list, but this is my absolute favorite keto fat bomb recipe!
Since bananas are a strict no-no on keto (one of the main reasons I couldn’t go full keto), this recipe sticks to banana extract to get that sweet and luscious flavor.
Extract being the keyword there. If you use banana essence, you’ll be left with a super synthetic taste that’s just not pleasant.
You’ll use coconut butter again for a slightly thicker texture, and be sure to blend it well with the banana flavoring.
Also, for something different, try adding a dollop of peanut or almond butter to the mix.
Vegan white chocolate is a blend of cocoa butter, vanilla, sugar, and nut or coconut butter.
This recipe is super similar, but to make it keto, you’ll use powdered erythritol, which dissolves perfectly to keep this nice and smooth.
Since this is keto and not vegan, you’ll also add butter for a bit of extra rich flavoring.
That’s totally optional, though, and you can leave it out if you want it dairy-free.
I have to admit that, although I couldn’t live without bananas, the fact that you can still eat cheese and bacon while on keto is a definite pro for those wanting to check it out.
You’ll need hard-boiled eggs, avocado, butter, mayonnaise, serrano pepper, and cilantro to make these breakfast bombs.
This is such a terrific blend of tastes and textures, and I particularly enjoy the added heat from the pepper.
Matcha has a very unusual flavor. Some people find it bitter and savory, while others notice floral aspects and a bit of sweetness.
I find that when you add it to baking, it loses any bitterness when you add sugar to the mix, and you’re left with a lovely, light, sweet green tea aroma.
In this case, the filling is super creamy and nice and sweet.
Again, you’ll use powdered erythritol rather than granulated, as it dissolves much better and won’t leave grains in the final product.
Since these are made using a blend of cream cheese, butter, peanut butter, cinnamon, vanilla, and sweetener, they need to be kept in the fridge or freezer.
Otherwise, they’ll melt, and you won’t be able to handle them.
I prefer them straight from the freezer because they’re lovely and cold, but they won’t go completely solid right away.
They’re also great with some of the white “chocolate” from above drizzled over the top.
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