Keto Chocolate Fat Bombs

Low Carb Chocolate Marble Fat Bombs!

Let’s celebrate spring with an easy low carb treat! Everything is starting to bloom here in South Florida and that means more time enjoying the outdoors. As the temperature rises, the more I want my oven turned to the off position.

Although my recipes are pretty straight forward, I still have those who consider themselves “oven challenged”. So today I decided to keep things super simple. If you are familiar with my Low Carb Keto Chocolate Bark recipe, you know what a fan I am of fat bombs. A dose of healthy fat wrapped up in a treat is a win-win in my book.

I took my basic Low Carb Chocolate Bark and brought it up a notch, by adding a low carb cream cheese swirl. Perfect for when you want a quick little something sweet minus all the fuss that comes with baking.

Because of the coconut oil in this recipe, this fat bomb will need to remain in the freezer. Once you create a batch you need only pop into your freezer to have a healthy treat.

Low Carb Keto Chocolate Marble Fat Bombs
Low Carb Keto Chocolate Marble Fat Bombs in the making!

Fat bombs are a great way to keep your hunger at bay and speed up your metabolism. Which is why having coconut oil every day makes so much sense.

No excuses non-bakers you can make this recipe easily, and have a healthy treat readily accessible!

Low Carb Chocolate Marble Fat Bombs


Low Carb Chocolate Bark  one batch made and set aside

One 8 ounce package of softened cream cheese

One pint of heavy whipping cream

1 ½ cups of sugar substitute

1 teaspoon of vanilla extract

¼ teaspoon of sea salt


Make a batch of my low carb chocolate bark and set aside. In a large mixing bowl beat the cream cheese until light and fluffy. Add the sugar substitute, vanilla extract and mix until fully combined. Lastly, add the heavy whipping cream and beat until soft peaks form.

Gently fold the low carb chocolate bark into the cream cheese mix. Do not fully incorporate the batter, allow for chocolate marbling to occur. Pour mixture unto a foil or  parchment paper covered 8”x 10” cookie sheet. Sprinkle ¼ teaspoon of sea salt over the entire surface.  Place your cookie sheet into the freezer for at least 2 hours or until the fat bomb sheet is solid. Next with a sharp knife cut into individual slices. Place your sliced fat bombs into a freezer bag. Enjoy in good health!

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