Keto Chocolate Fat Bombs

Halloween Chocolate Almond Butter Fat Bombs (Low Carb, Paleo, Gluten Free)

Whether you’re a fan of Halloween or not, I’ve got a treat today that I’m sure you’ll enjoy 🙂

With the kids bringing home buckets of candy, chocolate, and other goodies, the temptation to cheat on your healthy diet will probably be at an all time high this Halloween weekend!


But, no worries because I’ve got your back with these Chocolate Almond Butter Fat Bombs.

The recipe is super simple, but the flavor is D-I-V-I-N-E, especially for all you chocolate and almond butter lovers out there (which is pretty much every woman alive, I’m assuming).

And, what’s even better – they’re Low Carb, Paleo Friendly, Dairy Free, and Gluten Free!

Watch me make them in the video below…

Keto Chocolate Fat Bombs

Chocolate Almond Butter Fat Bombs (for Halloween)

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These fat bombs are low carb and keto friendly and a great treat for Halloween.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Snacks
Cuisine American
Servings 8


For the Fat Bombs:

  • 1/2 C. Almond Butter
  • 1/4 C. Coconut Oil melted
  • 3 Tbsp Cacao or Cocoa Powder
  • 3 Tbsp Low Carb Sweetener (birch xylitol, monk fruit, etc.)
  • 1/2 tsp Vanilla Extract
  • Pinch of Sea Salt

For the Cream Writing:

  • 1/2 C. Coconut Cream (from a can of full fat coconut milk)
  • 2-3 Tbsp Low Carb Sweetener
  • Ziplock Bag sandwich size or snack size


  • In a small saucepan over low-medium heat, add the coconut oil. Once melted, add in the almond butter and continue to heat through while whisking until the almond butter is fully melted into the oil.
  • Remove saucepan from heat and add in all remaining fat bomb ingredients. Whisk until fully combined.
  • Transfer chocolate mixture into silicon muffin cups. Fill the cups to about 1/2 an inch full. This recipe should yield 8 fat bombs. Place in the freezer for 30-60 minutes until they're slightly hardened.
  • While those are hardening, go ahead and prep the cream mixture for the writing. In a small bowl, scoop out the cream from the top of a can of full fat coconut milk. Then, add in sweetener, to taste. Whisk to combine.
  • Once the fat bombs have hardened slightly, remove them from the freezer. Add the coconut cream mixture to a ziplock bag, make a very small cut at the bottom tip of the bag and squeeze it onto the fat bombs. You can make whatever designs you'd like. Place the fat bombs back into the freezer over night to fully harden.
  • Remove the fat bombs from the freezer about 10 minutes prior to consuming. Enjoy!
Keyword fat bomb recipes, fat bombs, keto desserts, keto snacks, low carb desserts, low carb snack recipes
Did you make this recipe? Be sure to tag me on Instagram!@KaylaJChandler or #FeelinFabWithKayla

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