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I love making keto fat bombs. These keto chocolate fat bombs are loaded with healthy fat and make a great keto dessert or snack. I typically make a batch and store them in the refrigerator. Before eating, I typically bring them a little closer to room temperature so they are delightfully soft and basically melt in your mouth.
The fat that is used for these keto-friendly treats is mainly butter (from grass-fed cows) and organic cream cheese. There are a few recipes out there that use coconut oil or manna and you can try substituting the butter from coconut oil to see if it suits your taste. I find that the butter gives the fat bombs are butter cookie like taste which I love.
I use Lakanto Monkfruit sweetener. It is keto-friendly with zero calories and bakes and tastes just like sugar with no insulinogenic effects on my end. Everyone is different so you may want to substitute Monk Fruit for stevia or another sweetener that is keto and baking friendly.
I never thought about using raw butter to make fat bombs. You might be thinking “yuck” since this is a no-bake treat, but let me tell you – the butter makes these fat bombs delicious. And why not take advantage of getting some grass-fed, organic butter in your diet?
Why Grass Fed Butter?
Cows that eat grass, as opposed to grains, produce all sorts of good things such as omega-3 fatty acids, fat-soluble vitamins minus all the bad stuff that is typically in regular butter such as toxins, added hormones and antibiotics (grain fed cows are often sick). There is also evidence to suggest that grass-fed butter may protect from you from cardiovascular disease.
The chocolate used for the keto fat bombs is Guittard. It’s delicious! Guittard has been making chocolate for five generations. They combine generation-old techniques with innovative blends and approaches to craft their premium chocolates. Their 100% cacao baking bar is used for these keto fat bombs. The dark chocolate bars are unsweetened and have a distinct liquor that delivers flavors of fruit and spices amidst deep base chocolate.
Here’s the simple recipe:
Put the cream cheese and butter in a bowl and soften in the microwave for about 30-45 seconds.
Melt the chocolate in a separate small bowl in the microwave.
Combine all ingredients along with the Lakanto Monkfruit sweetener and heavy whipping cream.
Mix using a hand mixer. Scoop into large baking cups and sprinkle with shredded coconut. Refrigerate for 45 minutes and enjoy!