Keto Chocolate Macadamia Fat Bombs

Sometimes another cup of tea just won't cut it and you need a chocolate fix. Anyone else with me?

This little beauty will surely hit the spot and will keep you full for hours afterwards! They are salty, sweet, absolutely delicious and 100% Keto-approved!



  1. Select a truffle mould, mini muffin pan, or mini baking cups with wells that are approx 3x3cm.

  2. Place 3 macadamia nut halves in each of the moulds/mini muffin cups

  3. In a small microwave-safe dish, microwave the chocolate for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt. Mix until blended.

  4. Spoon some of the chocolate mixture into each well or baking cup, completely covering the nuts. Sprinkle additional salt over the chocolate.

  5. Transfer the mold or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.

Tip! Store extras in a zip-top plastic bag in the freezer for up to 6 months.

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