Keto Pecan Fudge Fat Bombs

FotorCreatedSo week 3 of my hardcore Keto Dieting is over! The past two weeks I was stuck at 240 pounds and it was killing me! Everything I have read about keto had told me that what I was experiencing was normal, it was just my body switching from burning carbs to burning fat.

I started Intermittent Fasting as well, basically I gave myself a window from 12-6 to consume my daily calories. The day after I started my weight loss stall broke! I also ate less cheese and started eating Fat Bombs as my snack between meals (about 2 a day).

So here are the results of week 3:

Weight: 237 (loss of 3 pounds!)

  • Arms- 15″
  • Waist-37″ (loss of 1″)
  • Hips-46.5″ (loss of 1/2″)
  • Thighs-27″ (loss of 1″)
  • Calves-17″ (loss of 1/2″)

So a total of 3 inches  and 3 pounds lost this week!

So I have only attempted creating one fat bomb recipe so far. The first time was a bust, they were gritty and way too hard! So I tinkered a bit, and make these Pecan Fudge Fat Bombs. Check it out below!

They have less than 1 carb per serving, and really taste like a fudgy chocolate treat!

Keto & Low Carb Pecan Fudge Fat BombsDSC_0762DSC_0767

Low Carb Pecan Fudge Fat Bombs

  • Servings: 10
  • Difficulty: easy
  • Print


  • 4 oz. food-grade cocoa butter
  • 1/2 cup coconut oil
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons erythritol (I used Swerve)
  • 1/3 cup heavy cream
  • 1/2 cup pecans, roughly chopped
  • silicone molds
  1. Over a double boiler, melt cocoa butter and coconut oil together.
  2. Whisk in cocoa powder until there are no clumps.
  3. Pour mixture into a blender.
  4. Add erythritol and blend for 1-2 minutes.
  5. Add cream and blend for about 5 minutes. This will ensure the sugar had dissolved.
  6. Place silicone molds onto a sheet pan and fill halfway with pecans.
  7. Pour chocolate mixture into desired molds and chill in refrigerator for 4 hours.
  8. Pop out of molds and enjoy! *Store in refrigerator until eaten, at room temp they will get too soft.
Fudge Chocolate Pecan Fat Bombs Low Carb Keto Diet

22 responses to “Keto Pecan Fudge Fat Bombs

  1. Ah, sorry the diet did not work better. I lost 5 lbs last week, but really aet only basic low carb foods, eggs, cheese, cucumber, fish, etc, and not so much of it… I was really craving some cupcakes yesterday, and l was looking into ways of having your amazing cupcakes delivered here, hahaha, for a reward when I am done loosing the 10 lbs… 🙂
    When are you coming up with a delicious lowcarb cupcake?! Please!!!! Raspberry, chocolate cream cheese?!
    I will try this one mean while. This one looks delicious too. I can probably add a strawberry or a raspberry to it! But only after I loose the 10 lbs! 🙂

  2. Ah, I just saw that your starting loosing weight was .46 (not .40). So that is very good… you lost almost 10 lbs in total! Good job Sarah!!!!!

    • the erythritol I buy on amazon (the brand I use is Swerve) I usually get 3 pounds at a time, I love it! And the cocoa butter I got at a natural foods store (here in germany it’s called Alnatura, but Im sure Whole Foods carries it if you are in the States!)

  3. Good day! I’m really happy to see that people are discovering this diet and using it. I should not call it a diet I should call it a way of living. I have been on this way of living now for over two years. I have lost over 115 pounds. In the past two years I will tell you there were times that I was cheating for a whole week. But then I felt really bad and also starting to feel really unhealthy from eating all those carbs. I was a hard-core Keto follower. I used to take blood samples and analyze them in my Keytone machine. I also did the little strips that you pee on but that doesn’t work as much. Are usually do not reply to these kind no blogs or posts. I was reading your recipe that looks delicious up there and I have no just something that popped up for me. During my two years journey I’ve noticed dad eating too much alcohol sugar would kick me off ketosis. So another words my body would recognize the alcohol sugar as an actual carb. I’m not sure if that is the same case for everybody. I just wanted to give you a heads up that if you see something wrong could be the alcohol sugar that you put in your fat bombs. If that happens just replace it with Stevia. Also I did not get a chance to look at your whole website but I was wondering if you knew about MCT your oil. During my journey I started doing what the key to his community calls bulletproof coffee. It’s a mixture of butter cream and I added MCT Oil. Let me tell you when I started drinking to does the day my fat burning mode was multiplied by four at least. DMC to you oil seems to double the key ptosis process which would be equal to fat burning mode. There is an awesome book that I read it is kind of the Bible for Keto’s. It’s called the Ketogenic diet by Lyle McDonald’s. If you read that book you’re totally going to understand the ketogenic diet. Lyle McDonald is one of the longtime researcher at this diet. If youGoogle it just write the book title and the author with PDF and you are going to see it’s available online to download. If you need anything else please don’t hesitate to contact me. I’m not an expert but I sure do know a lot of stuff and I have the weight-loss to prove it. Good luck and I hope this new lifestyle suits you. 😊

  4. Pingback: 60 Amazing Fat Bomb Recipes | Lose Fat By Walking·

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  6. I cant wait to try these fat bombs!

    Are you still sticking to the keto diet? How’s it going? Have you heard of Keto-OS? It’s pure exogenous ketones that you drink! I pretty much always eat low carb and only lasted a week on a keto diet but this kicked my body into pure fat burning mode like a turbo charger but without the cravings, brain fog and fatigue! Amazing stuff!

  7. Hi I just have a quick question. I’ve made these fat bombs several times and they are absolutely the best fat bombs I’ve made. I have one issue though. When it comes time to add my cream into my mixture (I’m adding whipping cream), it’s the heaviest I can find. I warm the cream up to room temperature and then whip it into the mixture, sometimes it separates after it sets in the fridge. I can’t for the life of me figure out why sometimes these turn out just as the photo shows and then sometimes the “white” separates from the chocolate. Maybe I’m whipping it too long? I also let the oils cool to room temperature before adding the cream so I know it’s not a temperature issue.

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