White Chocolate Fat Bombs

Introduction

If you’re on the keto diet and missing those rich, creamy white chocolate treats, you’re going to fall in love with these White Chocolate Fat Bombs. They’re sweet, satisfying, and completely keto-friendly. Each little bite is packed with healthy fats and none of the sugar crashes you’d get from traditional white chocolate. These are perfect for satisfying cravings, curbing hunger, or even serving as a quick dessert after dinner. Whether you’re deep into keto or just dabbling, these fat bombs are a must-try!

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Why You’ll Love This Recipe

These White Chocolate Fat Bombs are smooth, rich, and melt in your mouth. They’re:

• Made with simple, low-carb ingredients
• Quick to prepare and require no baking
• Customizable with flavors like vanilla, coconut, or even citrus zest
• Ideal for prepping ahead and storing in the fridge or freezer
• Packed with healthy fats to keep you full and energized between meals

My Personal Experience

The first time I made these, I was honestly skeptical. I’ve always loved white chocolate, and I wasn’t sure if a keto version could live up to the real thing. But wow—these blew me away. I’ve made them multiple times now, tweaking flavors and trying new variations. They’re one of my favorite treats to stash in the freezer for those times when the sweet cravings hit hard.

Required Equipment

Mixing Bowl

You’ll need a good-sized mixing bowl to combine your ingredients. I prefer one with a non-slip base—makes mixing so much easier, especially when you’re dealing with melted fats.

Silicone Mold or Mini Muffin Tin

These help form the fat bombs into perfect little portions. I love using silicone because it makes popping them out so effortless. No mess, no fuss.

Small Saucepan or Microwave-Safe Bowl

For melting your ingredients. I usually go with a small saucepan on low heat—it gives me more control—but the microwave works just fine too.

Whisk or Spoon

You’ll need something sturdy to mix everything until smooth. I tend to go with a whisk—it blends everything evenly and gives the mixture a silky texture.

Ingredients & Substitutions

• 1/2 cup cocoa butter – This is your base for the white chocolate flavor. If you can’t find it, coconut oil can work, but the flavor and firmness will change.
• 1/4 cup coconut oil – Helps create that smooth, creamy texture. You can also use more cocoa butter instead for a firmer result.
• 2 tbsp powdered erythritol (or monk fruit sweetener) – Adds sweetness without the carbs. Adjust to taste.
• 1/4 tsp vanilla extract – Adds that classic white chocolate flavor. Almond or coconut extract can be a fun twist.
• Pinch of salt – Just a touch to enhance the sweetness.
• Optional: 1-2 tbsp heavy cream – Makes them extra creamy if you’re not dairy-free.

How to Make White Chocolate Fat Bombs

1. Melt the cocoa butter and coconut oil together in a saucepan over low heat (or microwave in 30-second intervals until melted).
2. Once melted, remove from heat and whisk in the powdered sweetener, vanilla extract, salt, and heavy cream if using. Mix until everything is smooth and well combined.
3. Pour the mixture into silicone molds or mini muffin tins.
4. Place the molds in the fridge or freezer until the fat bombs are firm (usually about 30–60 minutes).
5. Pop them out and store in an airtight container in the fridge or freezer.

Tips for This Recipe

• Always taste before pouring into molds—adjust sweetness or flavor as needed.
• Store in the fridge for a softer texture or freezer if you like them firmer.
• You can double the batch and keep them on hand for weeks.
• If your sweetener doesn’t dissolve well, you can blend the mixture for a smoother texture.

Optional Additions

• A sprinkle of cinnamon or nutmeg for warmth
• Shredded coconut or chopped nuts for texture
• Citrus zest (lemon or orange) for a fresh twist
• Collagen peptides or MCT oil for added nutritional boost

Serving Ideas

• Enjoy them as a midday pick-me-up
• Pair with a hot cup of coffee for a keto-friendly dessert
• Add to a dessert board for parties or gatherings

Storage Recommendations

Store these fat bombs in an airtight container:

• In the fridge for up to 2 weeks
• In the freezer for up to 2 months Let them sit out for a few minutes if frozen before eating for the best texture.

Frequently Asked Questions

Can I use a different sweetener? Yes! Just make sure it’s a powdered, keto-friendly sweetener so it dissolves properly.

What if I don’t have cocoa butter? You can use coconut oil instead, but it will change the flavor and make the fat bombs softer.

Can I make these dairy-free? Definitely. Just skip the heavy cream.

Why are my fat bombs grainy? Your sweetener may not have dissolved completely. Try blending or whisking more vigorously.

Nutritional Breakdown (Per Serving)

Calories: 105
Total Carbs: 1.2g
Net Carbs: 0.8g
Fat: 11g
Protein: 0.4g
Fiber: 0.4g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀