Fat Bombs – Low Carb Chocolate BonBons

Low Carb Chocolate Bonbons will tantalize your taste buds! No need to buy expensive chocolate bars anymore!

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.

Chocolate Raspberry Fat Bombs

By Dominic Published: September 13, 2013

    Fat bombs are something that I have been hearing around different low carb communities for years.  It wasn't until recently that …

    Ingredients

    Instructions

    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.

      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!

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

      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! 

       

      Comments

      1. Dana says

        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.

      2. Rory says

        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.

      3. jenzy says

        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

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