Fudge Fat Bombs


These Fudge Fat Bombs are the ultimate ketogenic dessert and one of the most searched keto recipes! It’s low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, refined-sugar-free.

Chocolatey and sweet fat bombs. These Keto Fudge Fat Bombs taste just like a piece of fudge, but without the refined sugar! These fat bombs are simple to prepare, contain minimal carbs, and are a perfect keto-friendly and vegan-compliant option to satiate you between meals and satisfy your sweet tooth!


There are few things better than biting into a piece of chocolate fudge! The one simple way to make fudge better? Make it low-carb and into keto Fudge Fat Bombs! If you’ve been wondering how to make low-carb fudge or looking for low-carb fudge recipes, you’ve come to the right place!


Fudge Fat Bombs

  • Author: KetoFitChallenge
  • Prep Time: 30 minutes
  • Cook Time: 1 hour and 30 minutes
  • Total Time: 2 hours
  • Yield: 30 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


These Fudge Fat Bombs are the ultimate ketogenic dessert! This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, refined-sugar-free, and contains only 1.4 grams of net carbs per serving!



  • 1 cup almond butter or, for nut-free, No-Sugar-Added SunButter Sunflower Butter
  • 1 cup coconut oil, at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup coconut flour
  • 1/4 tsp powdered stevia OR 12 tbsp classic monk fruit sweetener, depending on sweetness preference
  • 1/16 tsp pink Himalayan salt


  1. Over medium heat in a small pot, melt and combine almond butter and coconut oil. To the same pot, add dried ingredients and stir until well-combined.
  2. Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary depending on your preferences.
  3. Pour mixture into bowl and transfer to freezer to solidify, approximately 60-90 minutes, depending on the temperature of your freezer OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2-3 hours).
  4. Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes. Enjoy!


Almond Butter Substitution: For a nut-free recipe, use No-Sugar-Added SunButter. If you can consume nuts, peanut butter works great here, too.

Stevia: If you use stevia and use a brand that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way! If you do use a different brand, I recommend taste testing the mixture while it is still in liquid form and adding more sweetener if necessary.

Storage: Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!


  • Serving Size: 1 Fat Bomb
  • Calories: 128
  • Fat: 12.6g
  • Carbohydrates: 3.4g
  • Fiber: 2g
  • Protein: 2g

Keywords: fudge, fat bombs, fudge fat bombs, keto chocolate, keto dessert, low-carb chocolate, low-carb dessert, chocolate fudge