Chocolate Almond Butter Fat Bombs (Keto | Low Carb | Sugar-Free)

Chocolate Almond Butter Fat Bombs (Keto | Low Carb | Sugar-Free)

These chocolate almond butter fat bombs are incredibly easy to make, ever-so moreish and require no baking. They are made with almond butter, coconut flour and the best chocolate fudge sauce ever!

What Are Fat Bombs?

Fat bombs are also known as energy balls or protein bites. They are high in fat and protein and low in carbs. They are the perfect snack to curb any sweet cravings, and one of my favourite ways to start the day.

Not A Day Without Almond Butter…

There has not been in a day (probably in last two/ three months) when I have not started my morning off with some kind of almond butter concoction.

I like to go sweet when I firs wake up, so it’s usually almond butter mixed with some kind of flavoured syrup, and lathered on whatever baked good I have on hand (usually some kind of leftover cake).

I spend A LOT of time cooking and baking, so I cut a few corners when I can. Even though almond butter is ridiculously easy to make (check out my Homemade Almond Butter recipe here), I (more often than not) buy it already made. I always make sure to check the ingredients before purchasing it, as to guarantee there is no added sugar or nasties added to it. It should only have one ingredient, which is almonds.

Now, Lets Talk About That FUDGY Sauce…

It’s rich, it’s chocolatey and words cant describe just how good it is.

Hmmmm, let’s put it this way. I don’t particularly like chocolate.

I know that sounds crazy to some of you, but it’s true. I eat all the things I bake, but when it comes to the chocolate goodies, I usually just sample a bit of them, and then leave the rest for my husband and kids.

I’m just not a chocolate lover.

However. And this is a big however. One of the only exceptions to my chocolate residence, is this Best Sugar-Free Chocolate Fudge Sauce.

It is SO easy to make and simply perfect on its own, topped on cakes, waffles, pancakes, ice creams, whipped creamanything. It is truly heavenly.

I halved my original Chocolate Fudge Sauce recipe for these scrumptious balls of sunshine…and they are ultimately ooey, gooey, fudgy and ever-so moreish!


Individually wrapped each one in cling film and freeze them in a freezer-safe container, for up to 3 months.

More Recipes You Might Like…

No-Bake Sunflower Butter Bites
Almond Butter Breakfast Muffins
Almond Butter Blondies
Cocoa Almond Spread

Chocolate Almond Butter Fat Bombs

These chocolate almond butter fat bombs are incredibly easy to make, ever-so moreish and require no baking. They are made with almond butter, coconut flour and the best chocolate fudge sauce ever!
Prep Time15 mins
Cook Time5 mins
Chilling Time:1 hr 30 mins
Total Time1 hr 55 mins
Course: Dessert, Snack
Cuisine: American, British
Keyword: almond, almond butter, chocolate, fudge, keto, low carb
Servings: 10 (2 per serving)
Calories: 210kcal
Author: Anna – everydayketorecipes


Almond Butter Mixture:

  • 240g (1 cup) almond butter
  • 50g (⅓ cup) powdered sweetener (Erythritol, Swerve, Monkfruit)
  • 30g (¼ cup) coconut flour

Chocolate Fudge Sauce:

  • 50g (⅓ cup) xylitol (or Allulose)
  • 40g (½ cup) unsweetened cocoa powder
  • 120ml (½ cup) double (heavy) cream
  • 60ml (¼ cup) unsweetened almond milk
  • 3 tbsp unsalted butter, cold and cubed
  • ¼ tsp vanilla extract
  • sprinkle of salt


  • Line a 20x 20cm (8×8-inch) square pan with greaseproof paper and lightly grease the sides.
  • Place the almond butter in a microwavable bowl, and microwave for 30-60 seconds, until it can easily be stirred. Stir in the powdered sweetener and coconut flour.
  • Transfer the almond butter mixture to the pan, and refrigerate for 30 minutes.
  • While the almond butter is refrigerating, make the chocolate fudge sauce. Place the xylitol, cocoa powder, cream and milk in a saucepan. Over a medium heat, whisk it all together, until it's smooth.
  • Add the butter, and continue to whisk it, until the sauce becomes thicker and the butter has melted.
  • Take it off the heat and stir in the vanilla extra and salt. Allow it to cool for 10 minutes.
  • Pour the chocolate sauce on the almond butter base, and place the bars in the refrigerator for 1 hour, until solid enough to roll into balls.
  • Slice sections of these bars into strips or little squares, and using your hands (or a cookie scoop) form them into 20 even-sized balls.
  • Eat them straight away, or store in an air-tight container, in the freezer, until desired.
  • ENJOY!

Nutrition Facts:
Servings:  10
Calories:  210
Fat:  18.1g
Carbohydrates: 6.2g
Fiber:  5.4g
Net Carbs: 0.8g
Protein: 7.4g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove xylitol sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.

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