Chocolate Cake Fat Bombs
Servings Prep Time
24Fat Bombs 15Minutes
Cook Time Passive Time
0Minutes 90Minutes
Calories:
Fat:
Protein:
Net Carbs:
Servings Prep Time
24Fat Bombs 15Minutes
Cook Time Passive Time
0Minutes 90Minutes
Calories:
Fat:
Protein:
Net Carbs:
Ingredients
Fat Bombs:
Frosting and Topping:
Instructions
  1. Fat Bombs: In a large mixing bowl, using an electric mixer, mix all ingredients until well-combined. Cover mixing bowl with foil or plastic wrap and transfer to refrigerator to chill for 1 hour.
  2. Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to freezer to harden for 30 minutes.
  3. Frosting: Meanwhile, in a small mixing bowl, using an electric mixer, mix together all ingredients until fully incorporated.
  4. Final Steps: Remove fat bombs from the freezer. Add a drizzle of frosting on top.
Recipe Notes

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.

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