Chocolate Cake Fat Bombs

Name: Chocolate Cake Fat Bombs
Prep time: 15 min
Total time: 105 min
Ingredients: 8 oz Cream Cheese (softened); ¾ cup classic monk fruit sweetener (144g); ⅔ cup unsweetened cocoa powder (53g); ½ cup Coconut Flour (56g); ¾ cup melted unsalted butter (6 oz); ¼ cup SunButter (64g); 1 ½ oz Cream Cheese (softened); 2 tbsp heavy whipping cream (30 mL); 1 tbsp unsweetened cocoa powder (5g); 2 tsp classic monk fruit sweetener (8g); ¼ tsp pure vanilla extract

Recipe Print

Apr 07, 2019-Updated:Jul 10, 2020

Get ready for some chocolatey goodness! You are going to LOVE these delicious, low carb fat bombs that are made complete with cream cheese, SunButter, and monk fruit sweetener. They curb your hunger, satisfy your sweet tooth, and supply your body with a healthy serving of fats! In addition to being low-carb, they’re also nut-free and vegetarian-compliant!

Hey, everyone! Sara from Real Balanced here. I am a HUGE lover of fat bombs because they are the perfect keto treat and I’m so happy to share this recipe with you! Whenever I’m craving something on the sweet side, fat bombs totally do the trick. They’re awesome for when I’m on-the-go, AND they provide a nice little kick in energy.

I enjoy fat bombs when I have an evening sugar craving, experience a late afternoon slump, or need a boost of energy before a workout. They seriously have sooo many uses. This chocolate cake version happens to be one of my favourites EVER!

THE MOST SATISFYING NUT-FREE SWEET TREAT

These chocolate cake fat bombs are no joke. A bunch of tasty ingredients are included, such as cream cheese, cocoa powder, SunButter, vanilla extract, and more. The blend of ingredients is truly unmatched and create something both decadent and in alignment with the keto diet!

These fat bombs are totally nut free. In 2018, I was diagnosed with severe allergies to peanuts and tree nuts. Prior to this, I LOVED all things almond. Almond butter, almond flour… you get the point. When I received this diagnosis, I had to totally re-learn how to cook! I actually spoke in detail about this experience with Aaron on the Fat For Weight Loss podcast (episode #33).

One way I learned to stay away from almond flour was through using coconut flour instead. That’s what is used in this recipe! It’s tasty and works to make a perfect consistency. It also provides some extra healthy fat!

Before substituting coconut flour, please note that all flours are not created equal, and therefore require very different measurements to achieve the same results. If you plan to use something other than coconut flour, please do your research to ensure that the recipe comes out correctly.

No matter which type of flour you plan to use, you will absolutely love these cakey fat bombs.

If you want to try out some additional fat bomb recipes, download my FREE eBook! It includes yummy fat bomb recipes such as Pumpkin Spice, Fudge, and Dark Chocolate Peppermint Patty!

LOW CARB AND PERFECT FOR THE KETOGENIC DIET

To keep fat bombs keto-friendly, ingredients are carefully selected. They must all blend well while maintaining the proper taste! As an example, rather than traditional sugar, I use monk fruit sweetener because it has zero net carbs. It tastes just as yummy as “regular” sugar and totally does the trick!

Since the sweetener contains zero net carbs and the fat bombs are wholly low in carbs as well (only 1.7 grams per serving), you can enjoy these daily!

Sticking to just two seems to do the trick, as I have found that I require less food when on the keto diet. But… hey, they’re low carb, and you know your body and lifestyle better than anyone. If the nutrition facts fit with your goals, enjoy as desired!

MAKING THESE DELISH FAT BOMBS IS A BREEZE

To a large mixing bowl, add softened cream cheese, heavy whipping cream, unsweetened cocoa powder, monk fruit sweetener, and pure vanilla extract.

Using an electric mixer, mix all ingredients until well-combined.Cover mixing bowl with lid or foil and transfer to refrigerator to chill for 1 hour.Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to the freezer to harden for 30 minutes.

Meanwhile, in a small mixing bowl, using an electric mixer, mix together all frosting ingredients until fully incorporated.Remove fat bombs from the freezer, add a drizzle of frosting on top, and enjoy!Making these fat bombs isn’t rocket science. The entire process only consists of four steps, and prep time only takes FIFTEEN minutes! Seriously, that’s it. The recipe yields 24 fat bombs. If you choose to double or triple the recipe, it may take a bit more time, but trust me. It won’t be by much.

To make the mixing process a bit smoother and less labour intensive, I recommend using an electric mixer (also commonly referred to as a “hand mixer”). It speeds up the process and will ensure all ingredients are thoroughly incorporated.

To shape the fat bombs, you will want to roll them by hand. Because of the ingredients used in this recipe, the fat bombs should roll together quite easily without any issue of them melting or softening. If, however, you notice that it’s becoming challenging to roll them because the mixture is softening, simply transfer the mixture to the refrigerator and allow to chill again for a few minutes before rolling.

Alternatively, some people opt to use a silicone mold to shape their fat bombs. Since this can make the process a bit easier (and faster), I would recommend it! Whichever method you prefer is just fine.

DON’T WORRY, STORING FAT BOMBS IS SUPER EASY

If you’re like me, you probably like creating your recipes in large batches so that you have more pre-made foods at your disposal. I LOVE having a selection of fat bombs ready for when my sweet tooth attacks, so I typically keep a couple of different flavours on hand in my freezer at all times. If you decide to go this route, be sure to let the fat bombs thaw for about 15 minutes before enjoying.

If your batch is smaller or will be enjoyed in a couple of days, you can simply store your fat bombs in the refrigerator. Keep them in an airtight container and enjoy within 5-7 days for peak freshness.

THERE ARE SO MANY MORE FAT BOMB IDEAS WHERE THIS ONE CAME FROM

Fat bombs are truly one of my favourite parts about following a ketogenic diet. They’re absolutely tasty, and I love constantly coming up with new ideas and recipes. Over on my blog, Real Balanced, they are definitely a favourite among readers!

To make things easier for my readers and to supply them with a bunch of awesome recipe ideas all in one place, I created “Fat Bomb Favorites.” An eBook filled with FIFTY mouth-watering ideas, this resource is full of crazy tasty recipes as well as tips and tricks for creating the perfect fat bombs!

Check out Fat Bomb Favorites and before you know it, you’ll be inspired to have a huge selection stocked in your freezer and ready to go! To say “thank you” to Aaron on all of his amazing readers, you can use coupon code FATFORWEIGHTLOSS20 for 20% your order of “Fat Bomb Favorites!”

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