Keto Chocolate Raspberry Fat Bomb
Keto Recipes


0 comments This post may contain affiliate links. Please read our disclosure policy.

Chocolate Fat Bombs packed full of coconut oil, and stuffed with a layer of raspberry filling.

Fat bombs aren’t just about having a keto-friendly sweet.  They also have coconut oil in them, helping to fill you up if you are feeling hungry.

In fact, I usually end up cutting these Chocolate Fat Bombs with Raspberry Filling in half when I eat one, because I find that they’re a bit too filling for me.

These are so easy to throw together, and the majority of the time involved is letting them freeze.


Prep Time: 10 Minutes | Cook Time: 10 Minutes | Additional Time: 1 Hour | Total Time: 1 Hour 20 Minutes


For the Raspberry Filling:

  • 1 cup raspberries, fresh or frozen*
  • approved keto sweetener, to taste**

For the Chocolate Base:

  • 1 cup coconut oil
  • 1 cup cocoa powder
  • approved keto sweetener, to taste***


For the Raspberry Filling:

  • In a small pot, bring raspberries to a low boil.
  • Remove from heat, mash, and sweeten to taste. (See notes)
  • Return to burner. Reduce heat and simmer 10 minutes.
  • Put in the fridge to cool while making chocolate base.

For the Chocolate Base:

  • Prepare 12 cupcake liners on a cutting board or baking pan, in order to easily move them in and out of the freezer.
  • Measure coconut oil and cocoa into a medium microwave-safe bowl.
  • Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
  • Sweeten to taste. (See notes)
  • Put 1 Tablespoon of chocolate base into each cupcake liner.
  • Freeze for 10 minutes, or until chocolate is set.
  • Top chocolate with 2 teaspoons raspberry filling.
  • Freeze for 10 minutes.
  • Top with remaining chocolate base (about 1 Tablespoon per chocolate).
  • Freeze 30-60 minutes, until frozen solid.
  • Transfer to a freezer bag or other freezer safe storage, and remove one at a time to consume.


  • *You may use fresh or frozen raspberries. If using frozen raspberries, thaw before cooking.
  • **For the raspberry filling, I used 2 tsp. Torani Sugar Free Vanilla syrup.
  • ***For the chocolate base, I used about 3 tsp. powdered stevia.


Yield: 12 | Serving Size: 1

Amount Per Serving: Calories: 195 | Total Fat: 19g | Saturated Fat: 15g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 0mg | Sodium: 0mg | Carbohydrates: 5g | Fiber: 2g | Sugar: 1g | Protein: 1g

Leave a Comment

Your email address will not be published. Required fields are marked *