Chocolate Raspberry Fat Bombs

Low Carb / Keto / Gluten Free

Fat bombs are something that I have been hearing around different low carb communities for years.  It wasn't until recently that I accidentally fell in love with them!  Now you know that I'm not a huge fan of sweets and desserts (as mentioned in my Keto Raspberry Swirl Cheesecake recipe), but these delightful bites of low carb chocolate goodness are fantastic!

What are Fat Bombs?

In a ketogenic/keto diet, our main source of energy comes from fat (roughly 75%).  For some people, this ratio is difficult to hit or maintain.  The most obvious and usual solution is to simply consume a concentrated source of fat.

For some, this includes:

  • Butter
  • Coconut Oil
  • Olive Oil
  • Flax Seed Oil
  • MCT (medium-chain triglyceride) Oil

For most, taking these fat sources straight is somewhat unpalatable and they don't usually any additional protein/carbs from other foods.

This is where fat bombs come into play.

Making Fat Bombs

There are many different recipes for making fat bombs.  A majority of them are sweet, but I've even come across a few savory fat bombs that have incorporated ingredients like cheese and bacon!

When making fat bombs, you need three basic things:

  1. Fat base that solidifies (coconut oil and butter work best)
  2. Flavoring (chocolate powder and flavored syrups work well)
  3. Mix-ins (nuts, seeds, shaved coconut, etc.)

It also helps if you have neat molds to make your fat bombs in.  I found a really cool ice cube tray in the shape of lightning bolts at Target for $1 and I tend to use that!

My favorite recipe that I've been using as of late have been my Chocolate Raspberry Fat Bombs.

One thing that needs to be stressed is that fat bombs MUST be cold. They will melt. They are, after all, comprised of mostly fat!

Also, when you put these in the freezer, put them on a cookie sheet or something flat so that they won't spill. Believe me, you don't want a chocolate meltdown everywhere in your freezer!

Macro/Nutrition: For 1/6 recipe, this come out to roughly 100 calories, carbs,  NET carbs, 10 grams of fat,grams of fiber and 1 grams of protein per serving!


Chocolate Raspberry Fat Bombs


  • 5 tablespoons butter
  • 3 tablespoons coconut oil
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar-free raspberry syrup


  1. Combine all ingredients in sauce pan over extremely low heat until chocolate sauce consistency.
  2. Pour into mold and freeze for at least 2 hours.
  3. After frozen pop out of the mold and enjoy.

Do you use fat bombs? What's your favorite recipe? Comment below?


  1. Ravi on April 5, 2016 at 12:18 am

    Tried it today and it turned a disaster. Totally seperated. I tried the unsalted butter which was rock solid. At extremely low heat, the butter was not melting fast enough and since this is my first time, I amped up the heat to medium to get the butter melting faster. And as the butter melted, the chocolate started seperating and the rest of it was all oily liquid. I still poured the resulting stuff into muffin tray and have freezed it, but I am sure it won’t taste good.

    Can I just try the coconut oil and avoid the butter? Would it be better if I heat the oil/butter first and melt it and then turn the heat down and add the rest of the ingredients? I so want this to work.

    • Dominic on April 28, 2016 at 1:21 am

      Yep, you can do completely coconut oil and it will work fine. I just like to butter to switch up the fats and it makes it creamier to me.

  2. Becca on June 18, 2015 at 11:11 pm


    I hope you don’t mind this question (you probably hear it a LOT), but I’m allergic to all forms of coconut. I’ve heard people tell me that I can substitute butter for coconut oil, but this recipe calls for that AND the coconut oil. I figure there must be a reason for you to use both, and since I’ve never used coconut oil, I have no idea how it is different than butter.

    Can you help explain it to me, and perhaps suggest what I can use instead?
    I have the same problem with coconut flour. I use almond flour, but people have said that coconut flour is VERY different, so I have no idea what to use instead.


    • Dominic on June 19, 2015 at 12:25 am

      I would just use butter. Basically for fat bombs, you just need a saturated fat that solidifies when cooled.

      Hope this helps.


  3. […] recipe comes from No Bun […]

  4. Kelli on December 20, 2014 at 4:32 am

    Thankyou, these are delicious! I’m so glad to find a really good nut-free version. Nuts in any form stall me out immediately, and so many of the chocolatey fat bombs use nut butters somewhere. I didn’t have strawberry essence, so used a few pumps of sugar free DaVinci Hazelnut syrup and they were delicious. Theory confirmed!

    • Dominic on January 17, 2015 at 7:18 pm

      Great! I don’t digest nuts too well so I tend to avoid them. Glad this recipe could help you 🙂

    • Sheila on March 17, 2016 at 4:52 pm

      I used a form of davinci, s’more syrup. yum

  5. Emma on November 4, 2014 at 7:58 am

    I’ve just made coconut rough fat bombs and OMG! !!
    210g coconut oil
    100g 80% chocolate
    8 tiny scoops of stevia
    1tbsp vanilla extract
    1/2 cup dessicated coconut

    I melted all in the thermomix at 70° for 7mins and poured straight into mini cupcake tin
    Freeze for 2 hours
    THE BEST!!!!

    • Dominic on November 9, 2014 at 4:23 pm

      Sounds great Emma!

  6. Kathy Ganley on September 25, 2014 at 7:04 pm

    I’ve made two batches of fat bombs. First batch looked perfect. Second batch separated. I could see it happening before I put them in the freezer. First time I put them into the freezer IMMEDIATELY. Second time I guess I waited just a few minutes too long.

  7. Nicole on August 31, 2014 at 8:08 pm

    I used the recipe for the amounts of butter, coconut oil and cocoa. Then I added 10 drops of liquid stevia, 1/8 teaspoon almond extract and a few sliced almonds to each cup before freezing. Tasty!

  8. Jenna on August 20, 2014 at 7:04 pm

    I tried these with a brownie bite mold (silicone) and that made 8 pieces if you filled them most of the way. 2 of these are 230 cals; 25g fat; 1g carb; 1g fiber; 1g protein.

    I had the separation issue from the get go. No matter how much I stirred and heated in the pan, the butter and oil would not meld together to get that chocolate sauce consistency that I was supposed to get. I decided to heck with it and just poured it in the molds as it was so I didn’t burn it. Since I used organic coconut oil, the taste was like biting into an mounds bar so it was not disappointing at all. I also used the dark chocolate cocoa powder rather than the regular (just my preference).

    I did add some Torani sugar free almond roca syrup to it hoping to get that flavor in there but 2 tbsp of it was overpowered by the coconut oil flavor. Oh well. May try it again using all butter and omitting coconut oil like Dana did above. Maybe that will give the almond roca flavor a chance to break through.

  9. Tara on August 18, 2014 at 12:44 pm

    If it’s separating, your syrup, or extract, probably has water in it…. I’ve made chocolate candies before, and the vanilla I used had water listed as one of the ingredients…the water doesn’t mix with the oil, and will make the chocolate separate out… try adding ingredients without water…

  10. Tori Minard on August 3, 2014 at 1:11 am

    Hi. The recipe sounds delicious. I haven’t tried it yet (I did make some lemon clouds today), but I wonder if it would help to add an emulsifier to the recipe to keep the ingredients from separating? A raw egg yolk would work. Or, if you don’t want to use a raw one, you could try pasteurizing an egg (Google it). Eggs are emulsifiers, and they’re often used in traditional ice cream recipes, so it might be worth a try.

    • Janice on January 29, 2016 at 10:53 pm

      Tara says

      August 18, 2014 at 12:44 pm

      If it’s separating, your syrup, or extract, probably has water in it…. I’ve made chocolate candies before, and the vanilla I used had water listed as one of the ingredients…the water doesn’t mix with the oil, and will make the chocolate separate out… try adding ingredients without water…

  11. Lisa on July 21, 2014 at 4:11 am

    My very first attempt at Fat Bombs and unfortunately mine separated as well. I was disappointed because I was really looking forward to trying them. I went ahead and ate it but it was a bit hard to get down. I hope someone can figure out why some of us are having problems with the separation of ingredients. Mine was all oil and butter on top and a thin runny layer of cocoa and raspberry syrup on the bottom.

  12. Amanda Reed on July 14, 2014 at 1:28 am

    Tried twice. Mine separated both times as well. Next time, I’m going to use room temp butter, hoping that maybe this will fix it.

  13. Jackson Hawk on April 24, 2014 at 3:23 am

    OK, I tried twice, and both times the mixture separated into oil and cocoa specks. I was using a double boiler over hot, not simmering, water. The first time, I thought that the mixture got too hot, but the second time I know it didn’t since I felt it and it was still cool to the touch. For a short while, it looked good, like melted chocolate, then something happened, and it got screwed up.

    I melted the coconut oil in its jar to make measuring it easier, and the butter was quite cold, as it just came out of the refer. The syrup and cocoa were room temperature.

    They never made it to my silicon candy mold, just right to the trash, an oily mess.

    Any ideas on what I am doing wrong?

    • Dominic on April 29, 2014 at 1:05 pm

      Hmm. This has never happened to me. Maybe try whipping them together with a whisk or mixer? Perhaps try adding less fat.


  14. jenzy on February 7, 2014 at 5:02 am

    I’m having a problem with separation when I put them in the freezer. The coconut oil seems to separate to the top in the tray. Only one in seven attempts didn’t separate and I don’t know what I did different?
    Any suggestions? Also I use torani sugar free syrups. . . Almond, caramel, vanilla, and almond roca

    • Dominic Geracia on February 11, 2014 at 5:25 pm

      Strange. Maybe your freezer isn’t hardening them fast enough. Try and mix them longer before you put them in the molds. I have never had that problem!

      Best of luck,


  15. Enid on January 28, 2014 at 9:44 pm

    Hello from Ireland!

    I made fat bombs the other day – I love them!!!

  16. Rory on January 24, 2014 at 2:17 am

    I made some killer ones recently that are very simple:
    1 90g Extra Dark (86%) chocolate bar
    210g coconut oil

    Melt together over low heat and pour into molds. Makes 24 servings that are each about 100 calories with <1g of carbs each.

    • Dominic Geracia on January 27, 2014 at 7:42 pm


      These sound delicious and extremely easy. I’ll give them a go, thanks for the suggestion!


  17. taylor on January 12, 2014 at 5:19 am

    Can you add the nutrition info for this how much fat, carbs, protein in each piece ? 🙂

    • Dominic Geracia on January 13, 2014 at 11:49 pm


      This is going to vary for everyone because of different molds, therefore I don’t think it will be completely helpful!


  18. […] Chocolate Fat Bombs Sometimes it is hard to eat as much fat as is necessary for Keto. I love this one because it uses […]

  19. Dana on November 11, 2013 at 1:35 am

    I took the basic concept of this and tweaked it. I did not have coconut oil, so did all butter (a whole stick, 8 tbs). I used sugar free vanilla syrup and added 8 drops of liquid stevia. I’m not sure if the sweetener made much of a difference, but I like the end result.

    Thinking about trying sugar free peppermint syrup next time.

    • Dominic Geracia on November 11, 2013 at 3:26 am


      That sounds awesome! I think it would be a nice treat for the holidays.


  20. Emma Baumann on September 25, 2013 at 9:09 pm

    I have Vanilla and Hazelnut sugar-free flavoring – do you think those would work, or should I find raspberry?

    • Dominic Geracia on September 26, 2013 at 2:05 am

      I think either of them would work honestly. I feel like the Hazelnut would provide the best flavor 🙂


    • HCHARRY on October 26, 2013 at 9:13 am

      YES HAZELNUT! Imagine nutella flavored fat bombs! I’m drooling already.

      • Dominic Geracia on October 28, 2013 at 5:37 pm


        That sounds AMAZING! Maybe some ground hazelnuts instead of the syrup would work awesome… Now I’m drooling.


        • Blythe on August 18, 2014 at 6:47 am

          My DIL just made fat bombs with toasted hazelnuts. I’m not a huge fan of hazelnuts and I even liked them!

    • Kim on January 17, 2015 at 7:04 pm

      I used caramel sugar free syrup, no beaver butt haha! Delicious.

  21. amcken3 on September 16, 2013 at 7:19 pm

    Just make sure your ‘sugar-free raspberrry syrup’ is not made using the beaver butt flavoring:

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