Keto Fat Bombs

Keto fat bombs

The Spruce / Laurel Randolph

Prep: 10 mins
Cook: 3 mins
Chill: 45 mins
Total: 58 mins
Servings: 20 servings
Yields: 20 fat bombs

Fat bombs are the key to enjoying the keto diet. These sweet bites are packed with good fat and are the ideal snack to keep you going during busy days. Made with nuts, nut butter, and a drizzle of chocolate, they also happen to taste like peanut butter cookies but without the guilt.

Grain-free and sugar-free, keto fat bombs will keep your body in ketosis while satisfying your cravings. We used a powdered erythritol sweetener (like Swerve confectioners' sugar) to push the bombs into dessert territory. Erythritol can be found at many grocery stores, health food stores, and online. Double-check that your nut butter and chocolate are keto-friendly (no sugar added). Pure 100 percent baking chocolate or keto-friendly chocolate can be used .

These bombs keep well, lasting in the fridge for up to a week, or can be frozen for longer storage. Pull a bomb or two out of the freezer bag, transfer to a new container, and defrost in the fridge overnight before enjoying as a snack.


  • 2/3 cup unsalted toasted almonds
  • 1 cup natural unsweetened almond butter (or peanut, cashew, or sunflower butter)
  • 1/4 cup unsalted butter (atroom temperature)
  • 1/4 cup confectioners' erythritol (or other powdered keto-friendly sweetener)
  • 1/2 teaspoon vanilla extract
  • Optional: 1/2 teaspoon kosher salt
  • 2 ounces unsweetened chocolate (or keto-friendly dark chocolate)

Steps to Make It

  1. Gather the ingredients.

    Keto fat bomb ingredients
    The Spruce / Laurel Randolph
  2. Add the almonds to the bowl of a food processor. Pulse about 10 times, until some of the almonds are pulverized into powder and some are still chunky. Don't process too much or you'll make almond butter.

    Almonds processed in a food processor
    The Spruce / Laurel Randolph
  3. Add the almond or nut butter, unsalted butter, confectioners' erythritol, vanilla, and salt (if using). Process for one minute, stopping halfway through to scrape down the sides.

    Mixture for fat bombs in the processor
    The Spruce / Laurel Randolph
  4. Chill the mixture in the refrigerator for 30 minutes. Use a cookie scoop to scoop the mixture into even portions and place on a parchment-lined baking sheet. If the mixture gets to warm, pop it back in the fridge for a few minutes.

    Fat bombs measured out with cookie scoop
    The Spruce / Laurel Randolph
  5. Melt the chocolate in the microwave, heating for 30-second intervals and stirring, or melt over a double boiler. Drizzle each of the balls with chocolate.

    Fat bombs drizzled with chocolate on a cookie sheet
    The Spruce / Laurel Randolph
  6. Place the baking sheet in the freezer for 15 minutes to firm up. Store the balls in an airtight container in the fridge for up to a week.

    Keto fat bombs
    The Spruce / Laurel Randolph 


  • Roast your own almonds for the best flavor. Add raw, unsalted almonds to a rimmed baking sheet and toast in a 325 F oven for about 10 minutes, shaking the pan once. Let cool completely before using.
  • If your nut butter is salted, you may want to reduce the kosher salt or leave it out altogether.

Recipe Variations

  • Use whatever nut butter you like, as long as it is keto-friendly. Natural, unsweetened peanut, almond, cashew, or sunflower butter will all work for this recipe. Or use a combination of two.
  • Swap the almonds for peanuts or cashews, or use a mixture of different nuts. Swap half of the nuts for walnuts or pecans.
  • Add a handful of unsweetened, dried coconut flakes along with the nut butter.
  • Add a tablespoon of chia and/or hemp seeds for a healthy boost.
  • Leave out the sweetener and/or the chocolate for a snack that's less sweet.

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