18 Low-Carb Keto Fat Bombs to Keep You Satisfied & Energized!

Mix the Base: In a medium bowl, combine melted coconut oil, almond butter, erythritol, peppermint extract, and a pinch of salt. Stir until well blended.

Add Chocolate Chips: Gently fold in the sugar-free chocolate chips and shredded coconut if using.

Pour into Molds: Pour the mixture into silicone molds or mini muffin tins, filling each cavity about three-quarters full.

Freeze: Place the molds in the freezer for about 30 minutes, or until the fat bombs are completely firm.

Serve: Once set, pop them out of the molds and enjoy! Store any leftovers in an airtight container in the freezer.

1/2 cup coconut oil, melted

1/4 cup cream cheese, softened

1/4 cup pumpkin puree

1/2 teaspoon pumpkin spice

1 tablespoon sweetener of choice (like erythritol or stevia)

1/2 teaspoon vanilla extract

Pinch of salt

In a mixing bowl, combine melted coconut oil, softened cream cheese, pumpkin puree, pumpkin spice, sweetener, vanilla extract, and a pinch of salt. Mix until well combined and smooth.

Pour the mixture into silicone molds or mini muffin tins, filling each mold about three-quarters full.

Place the molds in the freezer for about 30 minutes, or until the fat bombs are firm.

Once set, gently pop them out of the molds and store in an airtight container in the refrigerator.

1/4 cup almond butter

2 tablespoons matcha green tea powder

2 tablespoons powdered erythritol (or your preferred sweetener)

1 teaspoon vanilla extract

Combine Ingredients: In a mixing bowl, whisk together the melted coconut oil, almond butter, matcha powder, sweetener, and vanilla extract until smooth.

Pour Mixture: Pour the mixture into silicone molds or a lined mini muffin tin.

Chill: Place in the refrigerator for about 1-2 hours or until solid.

Serve: Once set, pop them out of the molds and enjoy! Store any leftovers in the fridge to keep them fresh.

1 cup coconut oil, melted

1/2 cup unsweetened shredded coconut

1/4 cup lime juice (freshly squeezed is best)

1 tablespoon lime zest

2 tablespoons erythritol (or your preferred sweetener)

Mix Ingredients: In a mixing bowl, combine the melted coconut oil, shredded coconut, lime juice, lime zest, erythritol, and vanilla extract. Stir well until all ingredients are thoroughly combined.

Pour into Molds: Pour the mixture into silicone molds or an ice cube tray, filling them about three-quarters of the way full.

Chill: Place the molds in the freezer for about 1-2 hours, or until the fat bombs are completely solid.

Serve: Once set, pop the fat bombs out of the molds and store them in an airtight container in the freezer for a quick keto-friendly snack whenever you need it!

1 cup almond butter

1/4 cup coconut oil, melted

2 tablespoons powdered erythritol (or sweetener of choice)

1/2 cup dark chocolate chips (sugar-free if desired)

1/4 cup whole almonds

In a bowl, mix together almond butter, shredded coconut, melted coconut oil, powdered erythritol, and vanilla extract until smooth.

Line a mini muffin tin with liners or lightly grease it. Scoop a tablespoon of the mixture into each cup and press down slightly.

Place one whole almond on top of each bomb and freeze for about 30 minutes until firm.

Meanwhile, melt the dark chocolate chips in a microwave-safe bowl, stirring until smooth.

Once the fat bombs are set, dip each one into the melted chocolate, ensuring they are fully coated. Return to the freezer for another 15 minutes to harden.

Store them in the fridge or freezer for a quick and easy treat!