Looking for an easy way to hit your fat macros? Have a sweet tooth? Want to get into a deeper state of ketosis?

Jump on the keto bandwagon and see why everyone is raving about fat bombs - these tasty treats are a special treat that you can eat guilt-free on keto.

Each fat bomb has a 90% or more fat content, leading to the name. They are very low-carb and may contain some moderate protein (from peanut butter), making them very ketogenic.

Eating fat is essential on a high-fat diet, as this is what gives you energy. Without it, you are merely on a low-carb diet. You may go into ketosis on a low-carb diet out of necessity, especially if you are under your calorie goals.

True ketogenic diets require you to eat most of your daily recommended calories from fat sources; and while we recommend eating your fats when possible from fatty fish and nuts or seeds, fat bombs are fantastic for busy days.

Fat bombs are usually made at home and stores in the fridge or freezer for up to a few weeks at a time. You can take them out and eat them as is, or blend them into an iced coffee to supercharge your day.

These tasty treats offer tons of health benefits, and while it may feel counter-intuitive to eat lots of fat to lose fat, people whose fat bombs get on average 3 times more fat loss than people who don't.

This is because a little of what you love does you good. You can use fat bombs to curb cravings and get into ketosis; both aid in weight loss, so give one of our tasty recipes a try today and let us know what you think!

You can also follow up on Facebook and Pinterest @konsciousketo for more keto recipes and keto 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 this tasty sweet keto treat 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 I Prep time: 5min i Total time: 25 min

  • 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


  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


  • 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


  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


  • 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


  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

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


  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.