Make Your Own Keto Fat Bombs – Konscious Keto

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Fat Bombs

KETO Choc-Chip Cookie Dough Fat Bombs

These chocolate chip cookie dough fat snacks are the bomb, y'all! High in fat, low-carb, gluten-free and so, so tasty, you won't believe your luck. 

We love to make these tasty sweet keto treats on the weekend, so there's always a keto-friendly snack in the house. 

Click here to get more keto snacks that help you stay in ketosis. 

Serves 12

Prep time: 5 min

Total time: 25 min.

Ingredients:

  • 8 oz cream cheese, room temperature
  • 8 tbsp butter, room temperature
  • ¼ cup erythritol
  • ½ cup almond flour
  • 20 drops liquid stevia
  • ¼ tsp vanilla extract
  • ¼ tsp pink salt
  • ⅓ cup Lily's sugar-free chocolate chips

Instructions:

  1. Combine the butter and cream cheese into a large bowl using a hand mixer.
  2. Add in the almond flour, erythritol, stevia, vanilla extract, and pink salt and combine.
  3. Fold in chocolate chips with a spatula.
  4. Place in freezer for 20 minutes to firm up a bit. Scoop into balls.
  5. Store in refrigerator for up to 2 weeks.

Creamy Chocolate KETO Fat Bombs

Yields: 15 Bombs

Serving size: 1 Fat Bomb

Prep time: 1 hour 10 min.

Ingredients:

  • 8 oz block cream cheese, softened
  • 8 oz grass-fed butter, softened
  • ⅓ cup powdered erythritol
  • ½ cup almond flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp vanilla
  • 10-20 drops liquid stevia to taste
  • ⅔ cup sugar-free dark chocolate chips
  • Optional: ½ cup walnuts, chopped  
  • Optional: a ½ scoop of Keto Activate

Directions:

  1. Combine the butter and cream cheese into a large bowl using a hand mixer.
  2. Add in the almond flour, cocoa powder, erythritol, stevia, vanilla extract, and salt and combine. Use Keto Activate if you prefer a more rich and chocolatey taste.
  3. Optionally, add in chocolate chips (and nuts, if using) and fold to combine using a spatula. Refrigerate for an hour and then scoop into cookie dough balls.
  4. Store in refrigerator up to 2 weeks. Or freeze for longer!

Fudgy PB KETO Fat Bombs

Yields: 16 Bombs

Serving size: 1 Fat Bomb

Ingredients:

  • Cooking spray, for pan
  • 1 ½ cups smooth unsweetened peanut butter
  • 1 ¼ cups coconut flour
  • ¼ cup powdered erythritol
  • 1 tsp pure vanilla extract
  • Pinch kosher salt
  • 2 cups sugar-free dark chocolate chips
  • 2 tbsp coconut oil

Directions:

  1. Line an 8x8 baking pan with parchment paper and grease with cooking spray.
  2. In a medium bowl, combine peanut butter, coconut flour, powdered sugar, vanilla, and salt. Stir until smooth and pour into prepared pan, smoothing the top with a spatula. Place in freezer for 30 minutes to firm up.
  3. Combine chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over peanut butter layer and place in freezer to harden, 2 hours or up to overnight.
  4. When ready to serve, remove peanut butter bars from baking dish and cut into squares. 

Chocolate Keto Pumpkin Fat Bombs

Ingredients:  

For the Mix:

  • 1/2 cup Lilly’s chocolate chips
  • 1/2 tsp. Coconut oil
  • 1/2 scoop Keto Activate

For the Pumpkin:

  • 2 tbsp. coconut oil, melted
  • 2 oz. mascarpone or cream cheese, softened
  • 3 tbsp. pumpkin puree
  • 2 tsp. Swerve
  • 5 drops liquid stevia
  • ½ tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • ¼ tsp. vanilla extract

Instructions:

  1. Combine coconut oil and chocolate chips in a microwavable bowl. Microwave 30 seconds or until chocolate melts.  
  2. Stir in Keto Activate, whisk until smooth.
  3. Pour chocolate one-third of the way up your mold. Place in freezer for 20 minutes or until set.
  4. In the meantime, mix all ingredients for pumpkin layer in a medium bowl with electric mixer until combined.
  5. Take chocolates out of the freezer and layer the pumpkin mixer on top of the chocolate. Return to freezer for about 4 hrs or until set.

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