You’ve asked countless times and we’ve finally delivered with the Best Keto Fat Bombs to exist. They are shelf stable, easy to whip up and delicious every time! We first discovered these when we were traveling for work and were tracking macros very strictly. These perfect bites of fat and protein kept us on track no matter where we traveled to since I could carry them in my purse!
Shelf Stable Food Is Hard To Come By…
unless it’s a prepackaged snack! But, sometimes we don’t want a prepackaged snack. Not only are they expensive, but the ingredients aren’t always great. With more people turning to keto diet more and more people are looking for healthy snacks on the go. We’ve given you the perfect, on the go, shelf stable snack that is not only filling, but simple to make. Our shelf stable fat bombs can be changed to your preference of flavor and amplified with nuts and seeds. You can easily adjust the macros in these perfect little keto snacks to help you stay on track when you’re on the go.
Check out our 17 Best Keto Fat Bombs Recipes.
Our Favorite Easy Fat Bomb Recipes
Fat bombs are a great way to hit your fat macros, especially when you’re just starting out. It can be easy to get your protein in without realizing you’ve barely hit your fat. We like to store our non stable fat bombs in the fridge or freezer for a quick mid day boost or after dinner treat.Our favorite fat bombs:
The Best Keto Fat Bombs!
In conclusion, you’re travel life and on the go snack game has changed! We’ve given you the perfect solution to snacking on the go. You no longer need to buy expensive snacks or go hungry. Enjoy the best keto fat bombs you’ll every try and let us know what you think by tagging us on Instagram!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Shelf Stable Fat Bombs”If you’re looking to buy shelf stable meal replacement bar, check out the Keto Brick! It’s tasty and has perfect keto macros.
Shelf Stable Fat Bombs
Ingredients:
- 15 grams Cacao Butter
- 10 grams Vegan Protein Powder (you can use any powder you have at home)
- 7 grams MCT Oil Powder (optional)
- 5 drops Liquid Stevia
- 1/8 tsp Pink Himalayan Salt
Instructions:
- Making in bulk: Combine all the ingredients into your fat bomb mold and place into the oven at 250 degrees for 5-7 minutes, until cacao butter has fully melted.
- Stir using a spoon or small utensil and place in the freezer for 15-20 minutes until frozen.
- Making one: Combine all the ingredients in a microwave safe bowl and heat until fully melted. Combine using a spoon and transfer mixture to a fat bomb mold.
- Best stored in a zip top bag on your counter top or in the fridge.
Notes
Serving Size: 1 Fat Bomb
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Is there an alternative to the protein powder for flavour?
You could add cocoa, coconut flakes, cinnamon, pumpkin pie spice, or flavored stevia.
Could you use coconut oil powder instead of MCT powder?
Yeah that should work fine.
These are great!!!!! I made 2 batches with isopure cookies and cream and the Dutch chocolate. These are by far the best tasting and best consistency-wise fatbombs I’ve made. Thanks keto connect!
I tried this and used caraway to cover the egg taste made a nice rye flavored bread. Also used 2 tablespoons sour cream in a second batch to make english muffins! Both were excellent!
Can you convert all the grams please? I’m a measurer!
Does this only make 1 bomb???
The ingredients are for one fat bomb, but you can multiply them by however many you plan to make.
Made these and they taste great! I used the vega salted caramel protein powder and everything came out perfectly. Thanks for anoither amazing recipe.
Would you consider this comparable to the Keto Brick in macros? The ingredients seem very similar.
could you substitute mtc oil instead of the mtc oil powder?
I know this is over a year later – but no. If you added a liquid (the oil) instead of a powder, you’d change the ratios of wet to dry and it would not turn out the same – it would be too wet. Plus the addition of oil would likely prevent the fat bomb from setting up properly; it might never solidify at all.
How many fat bombs does this make for the nutrition facts?
Also, how do I convert grams into ounces or teaspoons?
1 ounce is 28 grams. The recipe & nutrition info is for 1 fat bomb. If you know how many you will make, multiply all the ingredients by that number 🙂
Why don’t you have American measurements
What is the difference between cocoa,cacao and cocao? Also can you use paper cupcake cups instead of silicone?
There isn’t really a difference in flavor. Both are great. And yes paper cups are good too.
Cocoa is processed and should be used in baked goods, as it’s less expensive.
Cacao is minimally processed for nutritional value and is best used without baking. It’s more expensive and heat will negate the positive benefits.
Cocao… not sure.
Hi! Where do you get your molds for these? I have been looking for a “Reese’s” type mold, but everything I find is too small or too big (for tarts). Thank you!
You can get little silicone cup molds, but I like using mini cupcake parchment paper liners with a mini cupcake pan. Nothing sticks to the liners and then you can just throw them away 🙂
I don’t usvf MCT powder can I use the oil instead? If so how much?
I’m okay if the oil doesn’t make it shel stable, I can keep in the fridge.
Thanks
Yes, that should be fine for fridge storage. If you use the same amount of fat, you could use 1.5 teaspoons of oil. Coconut oil or butter would also work to replace MCT oil powder.
Hello,
Could I replace cocoa butter with regular butter? And is there a substitute for MCT Oil Powder that I can use.
Thank you, you guys rock!!!!
You could use butter powder instead of MCT oil powder but you will need some sort of powdered fat source as it helps increase fat and keep it shelf stable by not adding other liquids. For the cocoa butter, you cannot sub butter, as butter is soft at room temperature and you will not be able to keep them at room temp or travel with them without melting. If you are just going to be storing in the fridge, you can replace with butter instead, as the shelf stable factor will not matter then.
Hi! Is there any way to make these shelf stable bombs using chocolate that isn’t cacao butter?
I’ve always used coconut oil and cacao powder for shelf-stable fat bombs. It’s never failed. 1/2-2/3 cup coconut oil, and about 1/4-1/3 cup cacao powder with some stevia drops. It’s how I make all my keto nut-butter cups 🙂
Thanks to all for your replies. It makes sense now.
Could you just melt all the ingredients together and pour into smaller molds? That seems easier.
For sure!
Hello,
I been following your page and everything you guys been doing. Have made some of the recipes and they are great. Thank you and you guys rock.
Quick question could I substitute something else for MCT Oil Powder, and could I use regular butter instead of cocoa butter.
No, unfortunately if you use another liquid in this recipe, it will mess with the shelf stableness of the fat bombs. If you are storing in the fridge and aren’t worried about portability of these fat bombs without melting, you can use coconut oil or butter instead of MCT oil powder. Again, if you need them to be portable, you will need to use cocao butter, but if you are just storing in the fridge, you can use oil or butter. Cocao butter does have a great taste though!
If they are shelf stable, why do you have to freeze?
Just a way to make them eatable faster as well as hardening them because the cocoa butter will actually get harder when cooled quickly. You could go ahead and wait a long time for them to harden at room temperature as well.
Hi Ronalyn,
I think initially you have to so they will take on the shape of the mold, plus the cacao butter needs to solidify….he also said that over 85 degrees and will melt, living in FL, I would have to freeze them as its typically above that here.
They need to cool in order to harden, so the quickest way to cool them is to freeze. They will not melt at room temp. If you want to cool them at room temperature, it will just take longer.