If you’ve been searching for a delicious keto-friendly treat that satisfies your sweet tooth, this black and white keto fat bomb recipe might become your new favorite. It combines a rich chocolate layer with a creamy, light contrast. Best of all, these bite-sized snacks are quick to whip up, and they help you stay on track with your low-carb goals. Grab your mixing bowls, and let’s create something sweet without compromising your macros.
Ingredients
- ½ cup sugar-free dark chocolate chips
- 2 tablespoons coconut oil (divided)
- ¼ cup cocoa butter or sugar-free white chocolate chips
- 2 tablespoons heavy cream (or coconut cream for a dairy-free option)
- 2 teaspoons powdered sweetener (such as erythritol or monk fruit)
- 1 teaspoon vanilla extract (optional)
Feel free to adjust the sweetener to suit your taste. If you like a sweeter fat bomb, add another pinch of your favorite keto-friendly sugar substitute.
Directions
- Melt the chocolate: Place the sugar-free dark chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring each time, until fully melted.
- Fill the mold: Pour or spoon a thin layer of melted dark chocolate mixture into silicone ice cube molds or mini cupcake liners. Set the mold in the freezer for about 10 minutes, so the chocolate layer hardens.
- Prepare the white layer: While the dark chocolate sets, melt the cocoa butter (or sugar-free white chocolate chips), remaining coconut oil, heavy cream, and sweetener in another bowl. Warm gently in the microwave, again in short bursts and stirring frequently.
- Layer it up: Remove the mold from the freezer and pour or spoon the white mixture over the chilled chocolate layer. Return to the freezer for another 15 to 20 minutes, or until the fat bombs are firm.
- Store and enjoy: Pop the frozen fat bombs out of the mold, place them in an airtight container, and store them in the fridge for up to a week or keep them frozen for a longer shelf life.
Nutrition Facts
These numbers may vary based on the specific brands of ingredients you use, but here’s a rough idea per serving (one fat bomb):
- Calories: ~80
- Fat: ~7 g
- Carbs: ~2 g (Net carbs may be lower depending on sweetener)
- Protein: ~1 g
For a more accurate breakdown, plug your exact ingredients into a nutrition calculator.
Final Thoughts
Whipping up these black and white keto fat bombs is a simple way to satisfy sweet cravings while sticking to a low-carb lifestyle. They’re portable, easy to customize with different flavors (think peppermint extract or unsweetened coconut flakes), and perfect for popping into your mouth whenever you need a quick energy boost. Keep a batch in the fridge or freezer, and you’ll always have a treat on hand that won’t derail your keto progress.
Frequently Asked Questions (FAQs)
- Can I replace coconut oil with butter?
Yes, you can! Unsalted butter works well, though you may want to taste-test the sweetness, as butter can slightly change the flavor. - How do I store these fat bombs?
Stash them in a sealed container in the fridge or freezer. They can soften quickly at room temperature, so keep them chilled until you’re ready to enjoy. - Are these fat bombs suitable for dairy-free diets?
Simply swap the heavy cream for full-fat coconut cream, and opt for dairy-free chocolate, if needed. - Can I add toppings?
Definitely! Unsweetened coconut shreds, chopped nuts, or a sprinkle of cocoa nibs can add an extra layer of crunch and flavor.
Black and White Keto Fat Bomb Recipe
Ingredients
1/2 cup sugar-free dark chocolate chips
2 tablespoons coconut oil (divided)
1/4 cup cocoa butter or sugar-free white chocolate chips
2 tablespoons heavy cream (or coconut cream for a dairy-free option)
2 teaspoons powdered sweetener (such as erythritol or monk fruit)
1 teaspoon vanilla extract (optional)
Directions
- Melt the chocolate: Place the sugar-free dark chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring each time, until fully melted.
- Fill the mold: Pour or spoon a thin layer of melted dark chocolate mixture into silicone ice cube molds or mini cupcake liners. Set the mold in the freezer for about 10 minutes, so the chocolate layer hardens.
- Prepare the white layer: While the dark chocolate sets, melt the cocoa butter (or sugar-free white chocolate chips), remaining coconut oil, heavy cream, and sweetener in another bowl. Warm gently in the microwave, again in short bursts and stirring frequently.
- Layer it up: Remove the mold from the freezer and pour or spoon the white mixture over the chilled chocolate layer. Return to the freezer for another 15 to 20 minutes, or until the fat bombs are firm.
- Store and enjoy: Pop the frozen fat bombs out of the mold, place them in an airtight container, and store them in the fridge for up to a week or keep them frozen for a longer shelf life.
