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Dark Chocolate Raspberry Fat Bombs

★★★★★★★★★★
4.8 stars, average of 240 ratings
By Martina Slajerova, updated February 22 202049
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Dark Chocolate Raspberry Fat BombsPin itFollow us 148.4k

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.

Hands-on Overall

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 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:

Instructions

  1. 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. Dark Chocolate Raspberry Fat Bombs
  2. 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.
    Dark Chocolate Raspberry Fat Bombs
  3. 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. Dark Chocolate Raspberry Fat Bombs
  4. 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. Dark Chocolate Raspberry Fat Bombs
  5. Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them. Dark Chocolate Raspberry Fat Bombs
  6. Add 2 frozen raspberries filled with almonds into each cup. Dark Chocolate Raspberry Fat Bombs
  7. Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely. The chocolate will start to solidify instantly. Dark Chocolate Raspberry Fat Bombs
  8. Place in the fridge for about 30 minutes or until set.
    Dark Chocolate Raspberry Fat Bombs
  9. Enjoy as soon as it's set. Dark Chocolate Raspberry Fat Bombs
  10. 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. Dark Chocolate Raspberry Fat Bombs

Dark Chocolate Raspberry Fat Bombs
Step by Step

★★★★★★★★★★
4.8 stars, average of 240 ratings
Dark Chocolate Raspberry Fat Bombs
Raspberries and dark chocolate are a match made in heaven! These low-carb and keto chocolate fat bombs are filled with crunchy roasted almonds and frozen raspberries.
Hands on20m
Overall1h 30m
Servings14
Calories155 kcal
Pin it

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them.
  6. Add 2 frozen raspberries filled with almonds into each cup.
  7. Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely. The chocolate will start to solidify instantly.
  8. Place in the fridge for about 30 minutes or until set.
  9. Enjoy as soon as it's set.
  10. 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.

Nutrition (per serving, 1 fat bomb)

Calories155kcal
Net Carbs2g
Carbohydrates4g
Protein2.1g
Fat16.3g
Saturated Fat9.8g
Fiber2g
Sugar1g
Sodium2mg
Magnesium35mg
Potassium116mg

Detailed nutritional breakdown (per 1 fat bomb)

Net carbsProteinFatCalories
Total per 1 fat bomb
2 g2.1 g16.3 g155 kcal
Raspberries, fresh
0.5 g0.1 g0.1 g5 kcal
Almonds, nuts (whole, unblanched)
0.2 g0.5 g1.1 g12 kcal
Cocoa butter, organic (cacao butter)
0 g0 g7.8 g69 kcal
Coconut oil, extra virgin
0 g0 g2.9 g26 kcal
Extra dark chocolate (99-100%)
0.7 g1.2 g4.3 g38 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g4 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (49)

Hi Martina, thanks for this informative guide. I work with a lot of vegetable oils and I realized the best and healthy ones are used in Keto diets. I have been looking around for Keto diet recipes and I stumbled on your post. I love to make my own food and I would love to give this a try. Can one also use MCT oil in this recipe? Again, thanks for sharing

Thank you Ben! I wouldn't use MCT oil here as that won't solidify. MCT oil is a fantastic ingredient for smoothies and ice cream - especially ice cream as it makes it soft & no icy.

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?

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/

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

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

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.

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

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.

Sounds yummy, thanks for sharing your tips 😊

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

That's still a great success!!!

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!

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).

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

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! 😊

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!

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! 😊

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!?!

I agree! And please, let me know 😊

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.  

Hi Kathy, thanks for trying my recipe! It should still work great even if you used coconut butter instead of cocoa butter. The only difference is that you will need to keep it in the fridge to keep them from melting 😊 Hope you liked them!

Like them?  Words fail me, I think I'm in love with them. 😊.  Wow are they good.  No worries about overeating either, just one fills me up.  Thanks for creating this website, I will be making many of your recipes - they all look so good. 😊

Thank you so much Kathy! ❤

Hi!  I just made these for my husband (late Valentine's present) and I had the same issue Marilyn did, it only made 7 for me as written.  Now that I read your reply to Marilyn, I think it's only supposed to be 2 tbsp of the chocolate mixture per fat bomb (so pour in 1 tbsp, add raspberries, add 1 more tbsp) instead of 4 tbsp like the recipe currently states (pour in 2 tbsp, add raspberries, add another 2 tbsp).

Thank you for the feedback! Oh my... now I can see what happened. I only saw the 2 tablespoons and didn't notice the other two on top. Yes, you are right, it's supposed to be 1+1 tablespoons. Thanks so much for noticing - I'll correct it now!

No problem, thanks for the great recipe!  The hubby loved them 😊

Just made these...triple checked the ingredients as I cook a LOT - these made 7 fat bombs, not 14. I've a scoop that's 2 tablespoons, and as I was making them, it became obvious I wouldn't get 14. Any thoughts?  I even re-read the instructions wondering if you meant teaspoons... Looking forward to trying them as they look amazing!

Hi Marilyn, I checked the ingredients with my original notes and it should be correct. One tablespoon of the chocolate mixture should be about 30 grams / 1 oz (15 g / 0.5 oz per tbsp) and because the mixture is something like 430 g, it should really make 14 pieces. I'll try the recipe again for Valentine's Day just to be sure and will post an update if needed 😊

Me and my husband love these as a wonderful after dinner sweet snack. I do find that I have to add less of the sweetener otherwise they are too sweet. They are easy to make and extremely satisfying! Thanks for a great recipe.  

Thank you Misty! I do the same - use less or no sweetener if possible 😊

I made these yesterday and they were fab! I chanced upon your blog and I am so grateful that I did. I downloaded the app and every other package with it and I have used it regularly for the last 2 weeks and I feel much better for it . Your recipes are very user friendly as well. Thank you so much for making a difference and do keep the posts coming.
Stay blessed
xx

Thank you Gina! Thank you so much for the lovely feedback, I really appreciate that! We'll keep improving the app - some big improvements are coming next year 😊

Hi Martina,
Would like to ask is it ok if I use normal butter as I don't have cocoa butter

Hi Fadila, yes you can but you will need to keep fat bombs in the fridge. Butter melts and deteriorates at room temperature.

OH god those fatbombs look good! I have just started getting keto adapted and those look very tempting.

Thank you Danrex! They are delicious 😊

Fantastic looking recipe. One question, Is is imperative to use Swerve if you are already using Stevia? Can one be left out?
Thank you.

Hi Carla, thank you! The trouble with stevia is that you can't use a lot without giving it a bitter aftertaste. You can use just stevia if you're ok with not so sweet taste. I often use a combination of sweeteners to "hide" the aftertaste of different sweeteners.

These look yummy!

Thank you Joy!

Oh just forgot to ask, is there a reason you used two types of sweeteners? 😊

Yes, of there are a few reasons 😊 I like using both stevia and Erythritol in most of my sweet recipes. Firstly, the taste is better when more sweeteners are combined, as you won't feel so much of the bitterness of stevia (it's bitter if you use too much of it) or the "cooling" effect of Erythritol. Also, Erythritol has slightly more carbs than stevia and you need to use more of it.

Hi, great recipe! Do I have to use the cocoa butter or could coconut oil be used instead? Thanks!

Thanks Gloria! You can use just coconut oil but you will always have to store it in the fridge - it will melt at room temperature.

And I thought today cannot get any better. Totally making these!

Thanks Marianna!

Oh my gosh these look amazing!! I'll probably stick with ready-made dark chocolate for a start 😊

Thank you Gail!