What is a fat bomb?
Fat bombs are a high-fat, low-carb and usually low protein snack. Because of this, they are great for keto and low-carb diets.
They are often made with coconut oil, coconut butter, butter, cream, nuts, seeds and non-sugar sweeteners. Examples of non-sugar sweeteners are stevia, erythritol and monk fruit.
They can be both sweet or savory. Fat bombs are a good way to increase the fat in your diet and a quick, easy and satiating snack to grab from the fridge or freezer.
Making a fat bomb
Fat bombs are surprisingly easy to make. Before I tried them, they sounded complicated and frankly dangerous!
The first time I tried them though, I was sold. Mainly because the first fat bomb I tried was made up of chocolate and peanut butter – my 2 favorite things in the world. Peanut butter is a very common ingredient.
For this recipe though, I wanted to avoid peanut butter as many people on ketogenic diets do not like to use it.
Is peanut butter keto friendly?
Peanut butter is actually a legume (not a nut that grows on trees) and many suffer adverse effects from eating peanuts. As peanut butter is so tasty and it comes in a convenient jar, it’s very easy to overeat.
When you are watching your carbohydrate intake closely either to lose weight, improve various health conditions or just to feel awesome, then you’ll need to moderate your consumption of peanut butter (and other nuts). Look for a peanut butter that contains only peanuts and salt.
Two tablespoons of peanut butter has 4g of net carbs.
If you’re avoiding peanut butter for allergy or inflammation reasons then substitute other nut butters like almond butter or a mixed nut butter.
Here is my ultimate favorite recipe if you also love chocolate and peanut butter:
Low-Carb Chocolate Peanut Butter Cups
Now on to the recipe:
I love a recipe where the only cooking you need to do is press buttons on the microwave!
Start by using a microwave safe bowl to melt your chocolate and coconut oil. I love Pyrex glass jugs for this. After the chocolate is melted, and you’ve added the mint flavor, you can start to pour into the molds straight from the jug.
Melt the chocolate in 30-second bursts. You must stir the chocolate after each burst, otherwise, it can burn and then you have to throw the chocolate out. No one likes to throw out chocolate! You are aiming for a nice runny texture so the chocolate mixture forms thin ribbons when you pour it.
Or you can use this method…
How to use a double boiler
Use a double boiler if you don’t have a microwave. To do this, add an inch or two of water to a saucepan, over medium heat. Bring to the boil then place a heatproof bowl on top of the saucepan ensuring that the bottom of the bowl (Pyrex glass bowl) does not touch the water below. Add the chocolate and coconut oil to the bowl and stir until melted. Once melted, you can add the mint flavor and continue to heat till the mixture is smooth.
If you don’t have any mint flavor, you could omit it completely and the fat bombs will still be delicious. You could also use different flavors that you might have on hand such as raspberry, peppermint, strawberry or vanilla.
Once you have a nice, runny mixture, start to pour the chocolate into your molds. I had some cute heart molds but you could use any candy molds. The silicon molds are fantastic as it’s so easy to remove the fat bombs. You don’t need to use any oil sprays on them. Alternatively, a mini-muffin tin with muffin liners would work well too.
Making the strawberry layer…
Place the chocolate mixture into your freezer to firm up and then prepare the strawberry layer.
To make the strawberry layer, slice the strawberries into quite small pieces and then add them into a microwave safe bowl or jug with your coconut milk or coconut cream.
Microwave for around 30-45 seconds – the purpose of this is to soften the strawberries so that they break up easily and this creates a lovely, pink mixture. It’s fine to have some strawberry chunks in the mix as this adds a nice texture to the fat bombs.
Be careful not to overheat the strawberry mixture. You don’t want it to be piping hot as you pour it onto the frozen chocolate.
After 15 minutes, check that the chocolate is hard and pour the strawberry mixture on top to make another layer.
Aim to keep the 2 layers as even as possible.
Pop your fat bombs in the freezer and leave for at least 20 minutes, but an hour would be ideal.
Keep Low-Carb Mint Chocolate Strawberry Fat Bombs in the freezer otherwise the strawberry layer will melt.
Try adding 1-2 tablespoons of erythritol to the chocolate mixture after it has been heated.
Or, add 1/8th tsp (12 drops) of stevia glycerite here or any other low-carb sweetener you prefer.
Taste test the chocolate mixture to check the level of sweetness is to your liking.
To learn more about the different types of low-carb sweetener, check out or 10 Low-Carb Pantry Essentials post.
Go here for lots of EASY low-carb snack ideas.
Enjoy Low-Carb Mint Chocolate Strawberry Fat Bombs whether you are looking for a dairy-free, nut-free, gluten-free fat bomb or just want to knock the socks off your Valentine this week. With 2g of net carbs per fat bomb, you can indulge in a few.
Low-Carb Mint Chocolate Strawberry Fat Bombs
Bottom chocolate layer:
- 4 oz chocolate chips, sugar-free or baking chocolate
- 1 tbsp coconut oil
- 1/4 tsp mint flavor
Top Strawberry layer
- 1/4 cup coconut milk
- 1 large strawberry (or 2-3 small) finely diced
- Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals, until runny.
- Stir well after each microwave burst to ensure chocolate doesn't burn.
- Add mint flavor and stir through.
- Pour chocolate mixture into moulds to about 1/4 inch or 1/2 cm
- Place in freezer to solidify for 15-20 minutes
- Place coconut milk and strawberries in a microwave safe bowl or jug and heat for 30-45 secs. The mixture will be runny.
- Crush up the strawberries with a spoon or fork so they break up and the mixture turns pink. I used the end of a wooden spoon.
- Leave some strawberry chunks for texture.
- Remove the chocolate moulds from the freezer and check it has hardened (around 15 minutes)
- Pour the strawberry mixture on top of the chocolate layer (another quarter inch or 1/2 cm)
- Place in freezer to harden for at least 20 minutes or longer if possible.
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Your recipe says 1 strawberry. Is that only one strawberry or is there more?
Yes – there is only one strawberry. It provides flavor to the coconut milk and a bit of texture. If your strawberries are small then I would suggest using 2 or 3. I will update the recipe to read “1 large strawberry”. Thanks for the question 😀
Can I use HWC instead of coconut milk?
I haven’t tried this with heavy whipping cream but I think it would work fine. Let me know how it goes!