“Fall Back” Fat Bombs

“Fall Back” Fat Bombs

Note: makes approximately 10 -12 fat bombs, depending on size

Make these at the exact fall date change if you enjoy puns, or you can fall back on this healthy, easy, keto-friendly snack and dessert any time.

Basic ingredients: 

  • 8 oz block of Cream cheese, (preferably organic and grass-fed, bonus points for cultured) softened to room temperature
  • 1/2 cup Almond, walnut, cashew, macadamia, or other nut butter of choice (no sugar added)
  • 2 pinches Powdered stevia or to taste (or a dash of liquid stevia, monk fruit, or monk fruit extract)
  • 1/4 cup + 1 tbsp. Coconut oil, separated
  • 1 tsp. Sea salt

Chocolate drizzle: 

  • 1/2 cup Dark chocolate chips (sugarless, lightly sweetened with a healthy sweetener)
  • 2 squares Unsweetened baker’s chocolate, preferably organic
  • 1/4 tsp. Sea salt (optional, to taste)

Garnish (optional): Approximately 1/3 cup toasted coconut flakes


  1. Combine cream cheese, nut butter, 1/4 cup coconut oil, and salt. Mix with hand mixer or mash and stir thoroughly with a fork.
  2. Place cream cheese mixture in freezer until firm enough to handle (10-15 minutes).
  3. Meanwhile, combine chocolate chips, baker’s chocolate, and 1 tbsp coconut oil in a small pot over low heat and melt together. Stir well to combine.
  4. Form cream cheese mixture into 1 inch balls or flatten into small patties. Drizzle or swirl chocolate over them. Place in fridge or freezer until set. Store in refrigerator (or freezer if storing them longer term). 

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