Dark Chocolate Raspberry Fat Bombs

4.7 stars, average of 153 ratings

By Martina Slajerova, updated February 22 202047

Whether you decide to follow the fat fast or you are just looking for healthy low-carb treats, these fat bombs are a great option.

Compared to my other recipes, they are bigger but you can make them half size, or make half a batch. You can use any berries - raspberries, blackberries, blueberries or strawberries - all are delicious when covered in chocolate!

I included three options for homemade chocolate. Nutrition facts listed are for the first option and they will be similar for all three chocolate options.

Tips for Dark Chocolate

Instead of the chocolate in this recipe which uses unsweetened 100% chocolate, you can make a milder tasting chocolate by using 85%-90% chocolate. To do that, use the following ingredients:

300 g dark chocolate, at least 85% cacao (10.5 oz)
100 g cocoa butter (3.5 oz)
2 tbsp virgin coconut oil (30 ml)
1 vanilla bean or 1-2 tsp sugar-free vanilla extract
Optional: liquid Stevia or powdered Erythritol, to taste

Finally, you can use my recipe for homemade chocolate that uses cacao powder. See this homemade dark chocolate for a step-by-step guide.

0 days, 1 hours, 10 minutes

Hands-on 20 minutes Overall 1 hour 30 minutes

Serving size 1 fat bomb

Allergy information for Dark Chocolate Raspberry Fat Bombs

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving, 1 fat bomb)

Net carbs2 grams

Protein2.1 grams

Fat16.3 grams

Calories155 kcal

Calories from carbs 5%, protein 5%, fat 90%

Total carbs4 gramsFiber2 gramsSugars1 gramsSaturated fat9.8 gramsSodium2 mg(0% RDA)Magnesium35 mg(9% RDA)Potassium116 mg(6% EMR)

Ingredients (makes 14 servings)

Topping:

1 ¹/₂ cup raspberries, fresh or frozen (180 g/ 6.5 oz)
28 almonds (30 g/ 1 oz)

Homemade chocolate:

¹/₂ cup cocoa butter (110 g/ 3.9 oz)
3 tbsp coconut oil, extra virgin (45 ml)
4.2 oz unsweetened dark chocolate, 100% cacao (120 g)
¹/₄ cup raw cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
1 vanilla bean or 1 tsp sugar-free vanilla extract
¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz), or to taste
Optional: 20-25 drops Stevia extract, or to taste

Instructions

Place the almonds in a pan and roast them for about 5 minutes to enhance the flavour. When done, transfer to a bowl and set aside to cool down.
Place one almond into each raspberry, spread over a tray and place in the freezer for about an hour. You don't need to do this but it helps the chocolate solidify faster.
Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler). Place the cocoa butter, coconut oil and unsweetened chocolate into the bowl and let it melt while stirring.
Once the chocolate mixture is melted, add the powdered Erythritol, unsweetened cacao, stevia and vanilla. (Note: Make sure to use powdered sweetener or the chocolate will be gritty). Mix until well combined and set aside.
Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them.
Add 2 frozen raspberries filled with almonds into each cup.
Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely. The chocolate will start to solidify instantly.
Place in the fridge for about 30 minutes or until set.
Enjoy as soon as it's set.
Store the fat bombs in the fridge to keep them fresh in the fridge for up to 3 days. Place any remaining fat bombs in the freezer to store for longer.

Ingredient nutritional breakdown (per serving, 1 fat bomb)

Net carbs	Protein	Fat	Calories
Raspberries, fresh
0.5 g	0.1 g	0.1 g	5 kcal
Almonds, nuts (whole, unblanched)
0.2 g	0.5 g	1.1 g	12 kcal
Cocoa butter, organic (cacao butter)
0 g	0 g	7.8 g	69 kcal
Coconut oil, extra virgin
0 g	0 g	2.9 g	26 kcal
Extra dark chocolate (99-100%)
0.7 g	1.2 g	4.3 g	38 kcal
Cocoa powder, raw (cacao)
0.3 g	0.3 g	0.2 g	4 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	1 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Total per serving, 1 fat bomb
2 g	2.1 g	16.3 g	155 kcal

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Comments (47)

Maria Murphy 3 years ago # Reply

You are full of surprises - have you got the Berry Fat Bomb with the keto ice cream made of butter, cream cheese and thick cream dipped in dark chocolate?

Martina @ KetoDiet 3 years ago # Reply

Hi Maria, that sounds a little bit like this recipe: Raspberry Cheesecake Fat Bombs
Or could it be a recipe from my Fat Bombs Book? ketodietapp.com/books/

Melissa A Perry 3 years ago # Reply

I have a question, I'm finding it difficult to find cocoa butter, at least in my local health food stores. Is this a necessary ingredient? Can I leave it out or substitute something else?
Also, is there a difference between cocoa powder and cacao powder?
Thank you, have a fantastic day!
Melissa

Martina @ KetoDiet 3 years ago # Reply

Hi Melissa, I just updated the recipe with more options - I hope this helps 😊

Christina 5 years ago # Reply

I don't use eythritol nor stevia or swerve of any of the like. All I use is raw honey or maple syrup. How can I adjust the recipe? Please and thank you in advance.

Martina @ KetoDiet 5 years ago # Reply

Hi Christina, you can use honey or maple syrup too. I'd use 1/4-1/3 cup but you may prefer more.

Jackie R 5 years ago # Reply

I have made these for the second time. I changed it up a little. I only used 1 cup frozen raspberries (cut them in half). filled 30 little muffin cups with little chocolate. put slivered almonds in each, and ended up about 1 1/2 raspberry in each little cup. More chocolate on top. Makes me feel like I can have two..
I looked at all the ingredients came up with 76 cal 1.55 net carb
1.29 protein and 6.84 fat.
They are soooooo good.

Martina @ KetoDiet 5 years ago # Reply

Sounds yummy, thanks for sharing your tips 😊

Jackie R 5 years ago # Reply

Oops I guess it hasn't been one complete week. I started full keto life style on the 7th. the week prior I had started to make some of the changes. Just wanted to clarify. Not that it makes a difference, It's still 10 pounds. so yahoo

Martina @ KetoDiet 5 years ago # Reply

That's still a great success!!!

Jackie R 5 years ago # Reply

Guess what? Guess What?? I started the keto way of life,, thanks to you!! I feel like crying because I have struggled with my weight my whole life. Like I said in the prior comment, I kept putting off starting because I was sure I would fail. So many other attempts at "dieting" failed. And then I came across your website. Such wonderful tips and substitute ideas so that I wouldn't feel like I was missing out on something. I can eat this way!! I am not missing anything!! I feel satisfied! I have lost 10 pounds my first week. I know first week you lose the most but Yahoo cuz it's 10 pounds!!
I have already tried so many of your recipes. A few didn't turn out the best. Not going to give up. I will try each one again. The lemon bombs mistake was because you said to have butter at room temp, silly me I didn't think about the LEMONS being room temp. So it didn't come together all nice and smooth. I assembled and froze them anyway, and they were tasted super!! I shared with my non keto friends and THEY LOVED them!
I made these chocolate bombs today, all I can say is......WOW.
I added a little heavy whipping cream and made it in mini muffin cups and froze them. That way I feel like I can have two if I want. Now I have to start saving to get an ipad so I can keep track with your app. Until then pen and paper.
So keep up the great work! Your new biggest fan, Jackie R from the great state of WI!

Martina @ KetoDiet 5 years ago # Reply

Thank you Jackie, that's so kind of you!! 😊 Well done Jackie, 10 pounds is a great success! You may want to join our next challenge too - I always give away an iPad or more 😊 We have also been working on an Android app and the tracking feature will be available on the iPhone this autumn (working on a universal app: KetoDiet App FAQ).

Jackie R 5 years ago # Reply

I have to say I am a newbie to all of this. Even posting on a blog comment section. Not so computer savy. I'm sure there is a wonderful explanation as to the math question you have to answer before you can post a comment. Pretty sure I got it, 5+5 = 10.
OK, I have to say that I am absolutely in love with how you have put your website together. I am getting all of my stuff prepared to get started this week with the keto diet!!! have shopped at 3 different stores, ordering stuff online. You have made it look so easy, and you answer questions... I love it all. I didn't think I could stay on the keto diet and kept putting it off because I would miss so many things,, but you have such great recipes and ideas and your readers also have some great tips. Thanks guys and gals. his may be the first thing I make!! So thank you, thank you, thank you

Martina @ KetoDiet 5 years ago # Reply

Thank you for your kind words Jackie! I really appreciate that! The way it works is that the 5+5 question is there to filter out most spams (created by computers). Then I also have to go through every comment and manually approve them to make sure there is no spam and also to keep track of the comments and reply to as many as I can. Sorry if it took a bit longer this time, I've been working on a cookbook and was very busy. Thank again! 😊

Kristy 5 years ago # Reply

These look divine! Quick question, If I were to use 90% cacao ready made chocolate (for my first try at making these) are there other ingredients like the cocoa butter and coconut oil (from the 4th step) that I would also leave out of this recipe?
If so, then just basically melt the ready made chocolate and then pick up in step 6 with adding all the other ingredients?
I also read above that you reduce the amount of sweeteners that you add, I too don't like things super sweet. Approximately how much of a reduction of each of the sweeteners do you do?
Can't wait to try this recipe!

Martina @ KetoDiet 5 years ago # Reply

Hi Kristy, I just updated the post and added extra information for this option (when using 85%+ chocolate). For the sweeteners, I usually use Erythritol which is about 70% as sweet as sugar. If a recipe calls for 1 cup of sugar, I'd only use about 1/2 cup Erythritol and a few drops of stevia. Hope this helps and you like the recipe! 😊

Kristy 5 years ago # Reply

Thanks Martina for updating the recipe...much appreciated! I'll let you know what I think once I've made them, but chocolate and raspberry...what's NOT to like or should I say love!?!

Martina @ KetoDiet 5 years ago # Reply

I agree! And please, let me know 😊

Kathy 6 years ago # Reply

I just made these. Didn't realize until I got started that I had no cocoa butter, so I substituted coconut butter. The consistency of the chocolate ended up like cake frosting, but it smells wonderful! I won't be trying them until tomorrow morning so I won't know how they turned out but based on look and the scent it all seemed to have worked. I will try again next week with cocoa butter. I'm not a cook and have never made chocolate candies, so this was a learning experience which turned out to be a lot of fun.