These 12 vegan keto fat bombs are an ideal snack for your keto diet
Ever heard of the keto fat bombs? The popular, small and hunger-satisfying delicacies can be incorporated into a keto diet without hesitation due to their low carbohydrate content and high fat content. Packed with healthy fats, they are the perfect addition to a low carb high fat diet. In today’s article you will find delicious fat bomb recipes to enjoy as a quick breakfast, a small afternoon snack, or a treat after a strenuous workout.
The keto fat bombs that we would like to offer you below consist mainly of fat and contain around 200 calories per piece. The selected recipes succeed in a few minutes and do not require any additional preparation. Our recipe suggestions are also vegan.
Prepare vegan keto fat bombs – lemon-almond-chai fat bombs
Our first suggestion is delicious keto-friendly fat bombs that contain the Indian tea blend Chai. They deliver an intense taste and pamper you with the sweet aroma of cinnamon, ginger and cardamom. The spice mixture supports digestion, improves blood circulation, strengthens the immune system and reduces inflammation.
Ingredients for 4 servings:
65 g coconut oil
60 g almond butter, unsweetened and salt-free
3 tbsp pistachios, hooked
1/2 tbsp Swerve sugar substitute
Lemon extract
Almond extract
Chai spice mix to taste
When the coconut oil is solid, heat it lightly until it liquefies. Mix all ingredients together except for the pistachios. Fold in half of the pistachios. Then pour the mass into silicone molds and garnish the keto fat bombs with the remaining pistachios. Leave the small treats in the refrigerator for at least half an hour.
If you want, you can use a homemade blend of spices for the keto treats. Here are the ingredients that make a real chai and guarantee a perfect taste experience:
2 teaspoons of ground cinnamon
2 teaspoons nutmeg, ground
2 teaspoons cardamom, ground
2 teaspoons of cloves, ground
1 teaspoon ginger, ground
1 teaspoon coriander, ground
Mix all the ingredients together well and store them in an airtight container.
Ketogenic diet – lose weight healthily by avoiding carbohydrates
Keto fat bombs with cocoa and chilli
Pure cocoa powder and red chilli are an excellent flavor combination. Cocoa contains antioxidants, iron and magnesium, while chilli provides a good portion of vitamin C and supports the organism’s natural defenses. The fiery spice melts the pounds and has a number of positive health effects.
Ingredients for 6 servings:
1 avocado
80 g coconut oil
30 g cocoa powder
1/2 teaspoon vanilla extract
1 teaspoon red chili powder
1/2 teaspoon salt
2 tbsp Swerve sugar substitute
When preparing it, follow the instructions from the first recipe. Enjoy the healthy fat bombs chilled and garnished with a little coarse chilli flakes if desired.
Keto fat bombs with tahini and cocoa
It is well known that tahini is made from sesame seeds, which contain unsaturated fatty acids such as oleic acid and linoleic acid. The ingredients contained in the sesame seeds reduce body fat and the risk of heart disease. The delicious sesame paste contains vitamins E and vitamins of the B group. These are essential for the health of the cells and ensure a radiant complexion and shiny hair.
Ingredients for 4 servings:
8 tbsp pure coconut oil
6 teaspoons of sesame seeds, toasted
1/4 teaspoon grapeseed oil
1/4 teaspoon sesame oil
1/2 teaspoon salt
4 tbsp Swerve sugar substitute
1 tbsp sesame seeds, black
6 tbsp cocoa powder
To make the chocolate layer, mix well the coconut oil, cocoa powder and Swerve sugar substitute. Line a small mini muffin tin with paper liners and fill the hollows halfway with the mixture. Let cool in the freezer. Mix the remaining ingredients well except for the sesame seeds. Now pour the tahini paste over the chocolate base and put the molds back in the freezer. Garnish with black sesame seeds if desired.
Rose water fat bomb recipe
These keto fat bombs convince with a fine, floral note. A touch of rose mellows the cocoa and almond butter flavor in this recipe. Rose water aids digestion, reduces inflammation, and can soothe irritated and reddened skin. Rose water is said to have anti-aging effects. The essential water of the rose has a refreshing, toning and antibacterial effect.
Ingredients for 4 servings:
100 g coconut oil
60 g organic almond butter unsalted and unsweetened
1/8 teaspoon vanilla extract
1 tbsp cocoa powder
1/2 teaspoon rose water
1 tbsp Swerve sugar substitute
Preparation: See recipe 1
Prepare fat bombs with raspberries
You can also prepare fat bombs on a purely vegetable basis with fresh fruit. Raspberries, for example, contain lots of vitamins such as vitamins C, A and B, as well as iron and calcium. The flavonoids it contains have an antioxidant and blood-purifying effect.
Ingredients for 4 servings:
100 g of pure coconut oil
1/4 cup raspberries, fresh
1/4 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon peel
1 1/2 tbsp Swerve sugar substitute
1 tbsp cocoa nibs
Preparation: See recipe 1
Garnish with cocoa nibs if desired.
Chocolate Fudge Keto Fat Bombs with Chia
In this recipe, almond butter provides the right texture and provides healthy fats, vitamin E and calcium from plant sources. The pure cocoa powder has antioxidant and anti-inflammatory properties and is also known for its antihypertensive properties. The superfood chia contains a lot of calcium and iron. It is digestive and ensures a long-lasting feeling of satiety. Chia seeds provide 16 grams of protein per 100 grams and they also contain the essential unsaturated fatty acid alpha-linolenic acid. You can add these healthy fat bites to a homemade iced coffee or smoothie.
50 g of pure coconut oil
60 g organic almond butter, unsalted and unsweetened
1 tbsp chia seeds
2 tbsp cocoa powder
1/4 teaspoon sea salt
2 tbsp Swerve sugar substitute
Mix all the ingredients together except for the salt, put the mixture in a freezer-safe container and let it set in the freezer for 15 minutes. Use a cookie cutter to give shape to the treats. Store in the freezer until consumption. Garnish with sea salt.
Matcha ginger truffle
These homemade truffles will pamper your palate with a refined taste. The matcha green tea and ginger harmonize perfectly with the avocado and coconut oil. So that the truffles do not melt from the warmth of your hands, let the dough cool down first.
Ingredients for 4 servings:
1 avocado
65 g of pure coconut oil
1 1/3 tbsp matcha powder
1/2 teaspoon vanilla extract
1/2 teaspoon ginger powder
1 tbsp Swerve sugar substitute
Mix all ingredients except for 1 tablespoon of matcha powder. Chill the resulting mass in the freezer for 10 to 15 minutes. Divide the dough into 8 even pieces and quickly roll into balls. Put the finished truffles in the freezer for at least 5 minutes. Roll the truffle fat bombs into the rest of the matcha powder.
Keto fat bombs with mocha and cocoa nibs
The secret of these delicious keto fat bombs is pure coffee extract. A teaspoon of the extract has the same effect as a teaspoon of espresso powder, but it lacks the grainy structure. Of course, that shouldn’t prevent you from enjoying an aromatic, small treat next to your morning coffee.
Ingredients for 4 servings:
100 g of pure coconut oil
30 g cocoa powder
1/4 teaspoon vanilla extract
1 teaspoon coffee extract
1 tsp Swerve sugar substitute
1 tbsp cocoa nibs
Preparation: See recipe 1
Garnish with cocoa nibs if desired.
Vegan fat bombs with pine nuts and lemon
Pine nuts are a nutrient-dense superfood. They are rich in protein and contain iron and magnesium. Pine nuts are also high in vitamins A, B1 and B2. Although these nuts contain around 50% fat, they support weight loss. In addition to the metabolism, the central nervous system, the immune system and the memory can also benefit from the valuable ingredients of pine nuts.
Ingredients for 4 servings:
70 g pine nuts
50 g coconut oil
2 tbsp Swerve sugar substitute
Lemon extract
Preparation: See recipe 1
Garnish with lemon zest if desired.
Recipe for keto fat bombs with hemp hearts
Our next suggestion for ketogenic appetizers has a pleasant, mild, nutty taste and a slightly chewy texture. One of the key ingredients in this recipe is the hemp hearts. Hemp hearts are a complete protein and contain the essential fatty acids omega-3 and -6, as well as a number of vitamins A, B1, B2, D, E and trace elements such as iron, zinc, calcium, magnesium and phosphorus. Hemp seeds provide 20 amino acids, among which all nine essential ones are represented. The crunchy, small grains are particularly rich in fiber and have a positive effect on digestion.
Ingredients for 4 servings:
100 g of pure coconut oil
1/4 cup hemp hearts
1 tbsp chia seeds
2 tbsp cocoa powder
1/2 teaspoon vanilla extract
2 tbsp Swerve sugar substitute
Mix all ingredients together except for 1 tablespoon of hemp hearts. Pour the mixture into a freezer-safe container and let it set in the freezer for 15 minutes. Use a cookie cutter to give the fat bombs the shape you want. Store in the freezer until consumption. The healthy, nutty fat bombs are best enjoyed cold and garnished with the rest of the hemp hearts.
Vegan peanut butter fat bombs
If you love peanut butter, you can try the recipe below. Peanut butter is a protein-rich food that will keep you full for a long time. It is an excellent source of healthy fats and fiber.
Ingredients for 10-12 servings:
8 tbsp coconut oil
4 tbsp salted butter
4 tbsp sugar-free peanut butter
4 tbsp cocoa powder
1-2 teaspoons of xylitol
Pinch of sea salt
In a microwaveable bowl, add the coconut oil, butter, and peanut butter and heat for 40 seconds. Then add the cocoa powder, the sweetener and the sea salt. Mix everything carefully. Distribute the finished mass in a silicone mold with 12 cavities. Freeze in the freezer for 1-2 hours. The keto fat bombs can be kept for up to 2 weeks in a sealable container or zip bag.
Keto fat bombs with roasted desiccated coconut
The next vegan treats are low in carbohydrates and high in healthy fats. If you like the typical coconut taste and never get enough of it, then you have to try the aromatic fat bombs with roasted coconut flakes.
Ingredients for 12 servings:
120 g desiccated coconut
100 g coconut oil
1 teaspoon lemon oil
15 drops of liquid stevia
Preheat the oven to 175 degrees. Spread the coconut flakes on a baking sheet and roast for 5 minutes, stirring once. Be careful not to burn them. Then process the roasted coconut flakes in the food processor until smooth. Add coconut oil, lemon oil and stevia and mix briefly. Spread the mixture in 12 silicone molds and freeze for 30 minutes.