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How To Make Fat Bombs {Vegan, Keto-Friendly, Gluten-Free}

What is a Fat Bomb?

A Fat bomb is a high-fat, no sugar snack. They're designed to give your body a healthy dose of fat which is needed to satisfy your hunger, provide satiety, stabilize your blood sugar, and give you energy.

For me, they're like eating dessert and keep me full and not wanting to snack on empty calories. Because they don't raise blood sugar levels, they don't cause an insulin release, which is really important for supporting healthy inflammatory levels and promoting weight maintenance.

There are a lot of different varieties of fat bomb recipes, but one consistent thing is they’re easy to make, the primary ingredient is fat, and they have just a few ingredients. Anyone can make them, even if you consider yourself unskilled in the kitchen.

What is in a Fat Bomb?

Recipes vary, but they need to contain more coconut oil than butter or ghee since coconut oil solidifies easily.

Healthy fat options: coconut oil, grass-fed butter, ghee

Protein and Fat: nut butter

Flavoring: vanilla extract, cocoa powder, a pinch of salt

Texture (optional): crushed nuts (almond, macadamia nuts), shredded coconut, chia seeds, any superfood you like

Fat Bomb Recipe

This is the most basic of fat bomb recipes, and honestly, it's hard to mess it up. Don't stress about the exact quantity of ingredients.


4 Tbsp melted coconut oil 4 Tbsp nut butter 2 Tbsp unsweetened cocoa powder 1/4 - 1/2 tsp vanilla extract

Optional add-ins: superfoods like maca or reishi mushroom powder, crushed nuts, chia seeds, goji berries, etc. Get creative.


In a skillet on low heat (do not turn the heat up too high or you will burn the chocolate; low and slow), combine all ingredients and stir until melted and smooth. Fill mini muffin tins or silicone candy molds. Freeze until firm—about 30 minutes. Remove from molds and store in the freezer or fridge in an air-tight container.

Makes approximately 12 small fat bombs.

Recipe notes: You can store fat bombs either in the fridge or the freezer, but the freezer is best. They do soften fairly easily, especially in warmer temperatures. You can take them on the go, just pack them with an ice pack to keep cool.

Let me know how your fat bombs turn out and which add-ins you used. Enjoy!

Kelly xo

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Feb 01
Rated 5 out of 5 stars.

I cannot wait to try these fat bombs! I have been hearing about this option for years and this recipe seems simple enough even I can try it! Thanks Kelly!!

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