These keto chocolate walnut fat bombs are rich, nutty little bites with a walnut half crowning every one. Coconut oil, cocoa powder and tahini whisk smooth with chopped walnuts before chilling into candy-soft squares. Fourteen fat bombs, one bowl, and barely a carb each – the easiest chocolate fix in your keto arsenal.
When a chocolate craving hits on a keto diet, you need a quick and satisfying solution. Enter these decadent Chocolate Walnut Fat Bombs! Packed with healthy fats and rich cocoa flavor, they’re the perfect no-bake treat to keep you on track and crush those sugar cravings. With a creamy texture from tahini and a delightful crunch from walnuts, this simple recipe will become your new go-to snack.
Ingredients
• 1/2 cup / 113g coconut oil
• 1 oz / 28g unsweetened cocoa powder
• 1 tbsp sugar substitute (e.g., erythritol or monk fruit)
• 1 oz / 28g chopped walnuts
• 1 tbsp / 15g tahini paste
• 14 walnut halves, for topping
Instructions
1. Gently melt the coconut oil in a microwave-safe bowl or in a small saucepan over low heat.
2. Whisk in the unsweetened cocoa powder, sugar substitute, chopped walnuts, and tahini paste until the mixture is smooth and fully combined.
3. Carefully pour the chocolate mixture into 14 cavities of a silicone mold or mini muffin tin.
4. Refrigerate for about 15-20 minutes, or until the fat bombs are partially set, then gently press a walnut half onto the top of each one.
5. Return the mold to the refrigerator and chill for at least 30 more minutes, or until completely firm.
6. Once firm, pop the fat bombs out of the molds. Store them in an airtight container in the refrigerator for up to one week.
Nutritional Information
• Nutrition Facts
• Servings: 14
• Calories: 88.5
• Total Fat: 10g
• Total Carbohydrates: 2.5g (0.09 oz)
• Dietary Fiber: 1g
• Net Carbs: 1.5g (0.05 oz)
• Protein: 0.7g
Pro Tips
• Adjust the sweetness to your liking. Start with one tablespoon of sweetener, taste the mixture, and add more if desired before pouring into the molds.
• For a hint of saltiness that enhances the chocolate flavor, add a small pinch of sea salt to the mixture before pouring.
• These fat bombs melt easily at room temperature due to the coconut oil base. Always serve and enjoy them directly from the fridge for the best texture.
FAQ
Q: What are keto fat bombs
A: Keto fat bombs are high-fat, low-carb snacks designed to help you meet your daily fat macros on a ketogenic diet. They provide a quick source of energy and can help satisfy cravings, like these Chocolate Walnut Fat Bombs which use healthy fats from coconut oil, tahini, and walnuts.
Q: Why did my fat bombs melt
A: These fat bombs have a coconut oil base, which is solid when chilled but melts easily at room temperature. To maintain their firm texture, it’s essential to store them in an airtight container in the refrigerator and serve them directly from the fridge.
Q: How can I make these fat bombs sweeter
A: You can easily adjust the sweetness to your preference. The recipe suggests starting with one tablespoon of a sugar substitute like erythritol or monk fruit. Taste the mixture before pouring it into the molds and add more sweetener if you desire a sweeter treat.
Q: What if I don’t have a silicone mold
A: If you don’t have a silicone mold, you can use a mini muffin tin as suggested in the recipe. Lining the tin with mini paper or foil liners can make it easier to remove the fat bombs once they are firm.
Pro Tips
- Add a small pinch of sea salt to the mixture before pouring – it sharpens the chocolate flavor without making the bites taste salty.
- Adjust the sweetness as you mix: start with the 1 tablespoon of sweetener, taste, and add more to your liking before pouring the mixture into the molds.
- Refrigerate the filled molds for 15-20 minutes until the fat bombs are partially set, then gently press a walnut half onto each one so it sits neatly on top.
- Return the mold to the refrigerator for at least 30 more minutes until the fat bombs are completely firm before popping them out.
- Serve and enjoy them directly from the fridge – the coconut oil base melts easily at room temperature – and store them in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
Why do these fat bombs melt so fast in my hand?
The base is coconut oil, which softens quickly at room temperature. Serve the fat bombs directly from the fridge and store them in an airtight container in the refrigerator.
How do I make the walnut topping stick?
Let the fat bombs chill 15-20 minutes until partially set, then press a walnut half gently onto each one and chill for at least 30 more minutes until completely firm.
Can I adjust the sweetness?
Yes – start with the 1 tablespoon of sugar substitute (erythritol or monk fruit), taste the chocolate mixture, and add more if you like before pouring it into the molds.
Are these chocolate walnut fat bombs keto?
Each of the 14 fat bombs has 88.5 calories, 10g fat, 0.7g protein and 2.5g carbs – about 1.5g net carbs each.
Recipe card below.
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Keto Chocolate Walnut Fat Bombs
Ingredients
Method
- Gently melt the coconut oil in a microwave-safe bowl or in a small saucepan over low heat.
- Whisk in the unsweetened cocoa powder, sugar substitute, chopped walnuts, and tahini paste until the mixture is smooth and fully combined.
- Carefully pour the chocolate mixture into 14 cavities of a silicone mold or mini muffin tin.
- Refrigerate for about 15-20 minutes, or until the fat bombs are partially set, then gently press a walnut half onto the top of each one.
- Return the mold to the refrigerator and chill for at least 30 more minutes, or until completely firm.
- Once firm, pop the fat bombs out of the molds. Store them in an airtight container in the refrigerator for up to one week.
- Adjust the sweetness to your liking. Start with one tablespoon of sweetener, taste the mixture, and add more if desired before pouring into the molds.
