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3.96 from 22 votes

Keto Fat Bombs with Cacao and Cashew

With a truffle-like texture and perfect amount of crunch, these keto fat bombs will help you meet the daily fat requirements needed to stay in ketosis. In addition to being keto-friendly, they're also paleo, vegan, gluten-free, and dairy-free. Feel free to make this recipe your own by adding a dash of high quality, sugar-free vanilla extract, or a pinch of sea salt.

Course Snack
Cuisine American
Keyword fat bombs, keto snacks, low fodmap snacks
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20 fat bombs
Calories 133 kcal
Author Kettle & Fire


  • 1 cup Coconut Oil
  • 1 cup Almond Butter
  • ¼ cup Coconut Flour
  • ½ cup Cacao Powder
  • 1 cup Raw Cashews


  1. In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.
  2. Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.
  3. Place bowl in the freezer for about 15 minutes until mixture cools and is solid.
  4. While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
  5. When the coconut mixture is solidified, take 1/2 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.

  6. Refrigerate the fat bombs for 5 minutes.
  7. Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.

Recipe Notes

Keto | Gluten Free