Easy Fat Bombs
Chocolate Fat Bombs
Fat bombs recipes are all over the internet, but how do you choose. My husband’s co-workers (all guys) are doing the keto diet and have asked for a fat bomb recipe .I’ve made a few that went into the trash, and came up with a very easy fat bomb recipe that can be put in candy molds in about five minutes.
This is tasty and you can add crunchy ingredients like chopped nuts or flax seeds for more taste or texture. I’ve added shredded unsweetened coconut and I like the texture it creates.
These easy fat bombs are made with chocolate, coconut, peanut butter, coconut oil, grass-fed butter, cacao melted together and frozen to deliver that perfect chocolate bite of fat. The recipe makes 45 bite sized fat bombs at 1 carb each, 5 grams of fat each.
As far as coconut oil, I prefer the refined, which has no coconut taste. The unrefined is very coconut forward. I’ve made batches with both and I definitely like the refined better. I have also made batches wth peanut butter and almond butter and like the peanut butter better, but that will be up to you. Either will work. Make sure neither has added sugar. I’ve listed my favorite ingredients down in the recipe.
Easy Fat bombs will help curb your appetite and help your chocolate cravings.
Fat bombs sustain you and deliver the right kind of fat that aids in ketosis. Fat bombs are usually about 90 percent (healthy) fat and can be a great supplement for you (in moderation). The high fat content will stabilize your appetite, and ingredients like coconut oil and grass fed butter have health benefits.
These are easy fat bombs, made in about five minutes. All you need to do to is wait about 30 minutes after they are placed in the freezer to enjoy. I only eat one or two a day, on as needed basis. These are not supposed to be gobbled up in a sitting.
Easy Fat Bombs
How to Measure Peanut Butter and Sticky Ingredients for Easy Fat Bombs
I find it so much easier to measure sticky ingredients using a food scale instead of getting out measuring spoons or cups that are hard to fill and not accurate.
Weigh your ingredients with a food scale. Just zero out or tare your scale (which will set it back to zero) after an empty container is placed on it. I always weigh and measure peanut butter in grams. I do the same for coconut oil and sometimes butter, because they are the worst to measure. I highly recommend weighing out the unsweetened cocoa too.
How to Measure Peanut Butter
Melt butter and coconut oil, add the peanut butter and when smooth, remove from the stove. Some will microwave this part, but I always do it stove to. Stir in cocoa powder, and sweetener, and spoon into these silicone molds. After you spoon the mixture into the molds, add unsweetened coconut. You could also add in chopped nuts. If you’re counting carbs (and you probably are, you’ll have to figure that out.
I can get anywhere from 45 to 60 fat bombs using these molds, depending on how you decide to fill them. They make small bite sized pieces.
Keep these easy fat bombs in the freezer, or they will melt. They will sustain in the refrigerator, but I think the freezer is best.
Once they are frozen, I will usually keep them in the molds inside a plastic zip lock bag.
If you have a favorite fat bomb, I’d love to hear about it.
If you like chocolate and peanut butter, you might like my keto friendly chocolate peanut butter whoopie pies.
Peanut Butter Chocolate Whoopie PIe
More Keto Recipes from Spinach Tiger
Grain Free Baking from Spinach Tiger
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- 4 tablespoons grass-fed butter or ghee Order Here
- 8 tablespoons refine coconut oilOrder Here
- 4 tablespoons unsweetened cacao Order Here
- 4 tablespoons organic, no sugar peanut butter Order Here
- 4 tablespoons powdered erythritol (I use Swerve Order Here
- 4 tablespoons unsweetened coconut Order Here
- Silicone Candy Molds (I use these) Order Here
- In a small saucepan, melt butter, coconut oil and peanut butter, until smooth.
- Add in cocoa powder. Remove from heat and add in powdered erythritol.
- Using a small spoon, such as a ice tea spoon, fill candy molds.
- Add unsweetened coconut after filling. This will ensure that you get it evenly distributed.
- Place in freezer for at least 30 minutes.
- Keep in freezer.
- It's best to keep in molds if possible. Place molds in ziplock.
This heart cake is so beautiful!!