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8 Fat Bomb Recipes in a collage - Pecan Butter, Chocolate Fat Bomb, Chocolate Pecan, Peanut Butter Cups, Almond Butter Cups, Chocolate Peanut Butter Fat Bombs, Cashew Chocolate and Cookie Dough Cups

8 Fat Bomb Recipes

8 Fat Bombs Recipes are the perfect healthy and freezer-friendly snacks for on the go. Simple to make in under 10 minutes with dairy free, low carb and paleo friendly ingredients. Includes Pecan Butter, Chocolate Fat Bomb, Chocolate Pecan, Peanut Butter Cups, Almond Butter Cups, Chocolate Peanut Butter Fat Bombs, Cashew Chocolate and Cookie Dough Cups

Course Dessert
Cuisine American
Keyword fat bombs, keto, keto snacks, low carb, low carb snacks, no bake snacks, nut butter cups
Prep Time 10 minutes
Servings 12
Calories 130 kcal
Author Kelly

Ingredients

FOR THE BASE RECIPE:

  • 1/3 cup coconut butter (coconut manna)
  • 1/2 tablespoon coconut oil
  • 1/3 cup nut or seed butter of choice (peanut butter, almond butter, pecan butter, cashew butter OR sunflower seed butter if desired)
  • 1/4 teaspoon MCT oil , optional
  • 1-2 drops liquid monk fruit sweetener , leave out all sweetener if preferred or adjust to taste (sub with other preferred sweetener if desired)

FOR OPTIONAL GARNISH:

  • whole peanut, cashews, pecans or almonds for garnish

FOR THE CHOCOLATE LAYER VERSIONS:

  • 2 tablespoons coconut butter (coconut manna)
  • 1/4 cup coconut oil
  • 2 tablespoons cacao powder (or unsweetened cocoa powder)
US Customary - Metric

Instructions

  1. Heat coconut butter & coconut oil over a double boiler (or microwave) and stir until smooth. Add nut or seed butter of choice. Remove from heat & stir in MCT oil, sweetener (if using) and salt until smooth. Adjust sweetener according to taste.

  2. Divide the nut butter mixture evenly into each muffin cup with a spoon. Tap the pan on the counter to smooth out layer. Freeze for 15 minutes or until firm.

FOR OPTIONAL GARNISH:

  1. Place 1 whole nut on top of fat bombs before freezing so they stick to the top.

FOR THE CHOCOLATE LAYER FAT BOMB VERSIONS:

  1. Meanwhile, heat coconut butter & coconut oil over a double boiler (or microwave) and stir until smooth. Whisk in cacao powder (& sweetener if using) until smooth.

    Remove muffin pan from freezer and spoon chocolate layer evenly over each nut butter layer - tap pan on counter to smooth out layer. Freeze again for 30 minutes or until firm. Enjoy immediately or store in zip-top bags or airtight container in freezer until ready to enjoy. For a softer texture, remove from freezer and allow to sit at room temperature for 1-2 minutes.

Nutrition Facts
8 Fat Bomb Recipes
Amount Per Serving (1 g)
Calories 130 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 3g1%
Fiber 2g8%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.