Can I use different nuts in this recipe?

Absolutely! Macadamia nuts, walnuts, or hazelnuts would all work wonderfully in this recipe. Just keep in mind that different nuts have slightly different fat and carb contents, which may affect the macronutrient profile of your fat bombs.

What can I use instead of almond butter?

Any natural nut or seed butter will work well here. Try sunflower seed butter if you have nut allergies, or cashew butter for a more subtle flavor. Just make sure whatever you choose doesn't contain added sugars.

My mixture is too dry and won't hold together. What should I do?

Simply add more milk, one teaspoon at a time, until the mixture holds together when pressed. Be careful not to add too much liquid as this will make the fat bombs too soft to hold their shape.

Can I add protein powder to these fat bombs?

Yes! Adding a scoop of your favorite unflavored or vanilla keto-friendly protein powder is a great way to boost the protein content. You may need to add a little extra milk to maintain the right consistency.

Keto Fat Bombs Recipe

Description

These easy Keto Fat Bombs are nutrient-dense, low-carb energy bites packed with healthy fats from pecans, almonds, chia seeds, and almond butter. Perfect as a quick snack or a satisfying dessert, they’re sugar-free and tailored for ketogenic and low-carb diets.

Ingredients

Units Scale

Nuts Base

- 1 cup pecans
- 1/2 cup almonds

Fat Bomb Mixture

1/2 cup almond butter
1/2 cup keto powdered sugar
2 tablespoon chia seeds
2 tablespoon milk (any milk of choice; see notes)

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Instructions

Prepare the Nuts: In a high-speed blender or food processor, add your pecans and almonds. Blend well until a crumbly texture remains. This forms the base for your fat bombs.
Combine the Ingredients: Add in the almond butter, keto powdered sugar, and chia seeds. Continue to blend, regularly scraping down the sides, until the mixture is completely combined and uniform in texture.
Add Milk: While blending, add 2 tablespoons of your preferred milk. Blend again. If the batter appears too crumbly and does not hold together, add extra milk a little at a time until the mixture sticks together when pressed.
Chill the Mixture: Transfer the dough to a mixing bowl. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up, making it easier to handle.
Shape the Fat Bombs: Remove the chilled mixture from the refrigerator. Using a cookie scoop or your hands, form the dough into 12 even balls. Place the balls on a lined plate or in a shallow container.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Avoid storing them at room temperature, as they will become too soft.
For longer storage, freeze the fat bombs in a ziplock bag for up to 6 months.
Use any milk of choice such as almond milk or coconut milk for a dairy-free option.
Blend thoroughly to ensure a smooth texture and evenly combined ingredients.

Nutrition

Serving Size: 1 fat bomb
Calories: 120
Sugar: 1g
Sodium: 20mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg