Hi! My name is Sara and I am the face behind Real Balanced. I'm so happy to have you here and to share my favorite low-carb, keto, paleo, and low-FODMAP recipes! Learn more about me here.

Fudge Fat Bombs

Chocolatey and sweet fat bombs. As their name suggests, they taste just like a piece of fudge, but without the refined sugar.

Fat bombs have become a staple snack in our house. We tend to eat a higher fat and lower carb diet due in part to the satiating effect of fat, but mostly due to the fact that fat just plain tastes REALLY GOOD. Plus, as I discussed in my post for my Lemon Bar Fat Bombs recipe, saturated fat is now being widely accepted as being part of a healthy diet. So, say a big "helllllooo" and "I love you" to that coconut oil of yours.

In this recipe, I use either powdered stevia or monk fruit sweetener for sweetness and think both taste delicious.


Stevia is a sweetener that is derived from the leaves of the plant species Stevia rebaudiana. It contains 0 calories, 0 grams of carbohydrates, and rates at a 0 on the glycemic index, making it a safe option for diabetics.

NOTE: For this recipe, I use this brand of stevia, which is VERY POTENT. A little bit goes a very long way. So, if you choose to use stevia but use a different brand, you will likely need to add more.

Monk Fruit Sweetener

Monk fruit sweetener, like that of stevia, contains 0 calories, 0 grams of net carbohydrates, and rates at a 0 on the glycemic index, making it another safe option for diabetics. Monk fruit is grown in south Asia and has been used as a natural sweetener for centuries.

Personally, I prefer the flavor and texture of monk fruit sweetener as it is very similar to that of traditional sugar. Some people find the flavor of stevia to be a bit harsh so, if you’re in that category, I recommend giving monk fruit sweetener a try.

I use and recommend Lakanto brand monk fruit sweetener. You can use code "REALBALANCED" for 20% off your order!

Diets This Recipe Is Compliant With

This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, and refined-sugar-free.

This post contains affiliate links, which means that if you click one of the product links, I’ll receive a commission. Don't worry, you won't be charged anything extra. This just helps keep the lights on.


Prep time: 15 mins
Total time: 1 hour, 20 mins
Makes: Approximately 30 fat bombs, depending on size


1 cup almond butter
1 cup coconut oil
1/2 cup unsweetened cocoa powder
1/3 cup coconut flour
1/4 tsp powdered stevia or 1-2 tbsp monk fruit sweetener, depending on sweetness preference (use code "REALBALANCED" for 20% off Lakanto brand products!) (NOTE: If you use stevia and use a brand that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!)
1/16 tsp pink Himalayan salt

Optional Materials

Silicone mold


  1. Over medium heat in a small pot, melt and combine almond butter and coconut oil.
  2. In the same pot, add dried ingredients and stir until well-combined.
  3. Pour mixture into bowl and place in freezer for 40-45 minutes OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2 hours).
  4. Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands.
  5. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes.
  6. Eat up!

Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!

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