Chocolate Hazelnut Spread Fat Bombs for Low Carb Breakfast
extrarecipes This post may contain affiliate links. As an affiliate, we may earn a small commission from qualifying purchases — at no extra cost to you.
The first time I tasted chocolate hazelnut spread fat bombs, I was hooked. They were rich and creamy, the perfect bite-sized treat that made my low-carb mornings feel rich instead of restricted. I felt like I had stumbled upon a hidden gem that could satisfy my sweet tooth without the guilt.
What sets this recipe apart is the balance of flavors and textures. I’ve experimented with different ratios, and trust me, this version hits all the right notes — smooth chocolate, crunchy hazelnuts, and just the right sweetness. You won’t find another fat bomb quite like this one, guaranteed!
Why You'll Love It
Ingredient Notes
What You'll Need
- 1 cup creamy almond butterchoose a smooth variety for a velvety texture; any nut butter works, but almond adds a lovely nutty flavor
- 1/2 cup unsweetened cocoa powderlook for a high-quality cocoa for rich chocolate flavor; Dutch-processed cocoa will give a smoother taste
- 1/4 cup powdered erythritolthis sweetener dissolves easily; you can substitute any preferred sweetener, but sweetness levels may vary
- 1/4 cup coconut oil, meltedmelted coconut oil helps bind the fat bombs; refined coconut oil will have a milder flavor compared to virgin
- 1/4 cup hazelnut flouradds a nutty depth and enhances the hazelnut flavor; you can also use almond flour for a similar result
- 1/2 tsp vanilla extractadds warmth and complexity; pure vanilla extract is preferred over imitation for the best flavor
- 1/4 tsp sea saltenhances all the flavors; use fine sea salt for even distribution
- 1/4 cup chopped hazelnuts, for toppingfor added crunch and flavor; toast them lightly for an extra nutty aroma
When shopping for these ingredients, aim for high-quality nut butters and cocoa powder, as they significantly influence the flavor of the Chocolate Hazelnut Spread Fat Bombs. I love using brands that have minimal additives for a cleaner taste.
Easy Substitutions
- Dairy-free: swap powdered erythritol for stevia — you may need less stevia for sweetness, but it will still work beautifully.
- Gluten-free: swap hazelnut flour for almond flour — the texture will be slightly lighter, but the flavor remains rich and nutty.
- Lower calorie: swap coconut oil for unsweetened applesauce — this will cut down on calories, but the texture may be softer and less rich.
How to Make This Recipe
Prep & Mix
In a medium mixing bowl, combine the almond butter, cocoa powder, powdered erythritol, melted coconut oil, hazelnut flour, vanilla extract, and sea salt. This mixture is the base of your Chocolate Hazelnut Spread Fat Bombs, and it should smell wonderful with a rich chocolate aroma.
Mix all ingredients thoroughly for about 2-3 minutes until a smooth, thick batter forms. You want it to look like a fudgy brownie batter, which means each ingredient is well-combined and the texture is creamy.
Taste the mixture and adjust sweetness if necessary by adding more powdered erythritol. This step is crucial because it ensures your fat bombs are perfectly sweetened to your liking.
Mold & Freeze
Scoop the mixture into silicone molds or a lined mini muffin tin, filling each mold about 3/4 full. This helps them hold their shape and makes it easier to pop them out later.
Sprinkle the chopped hazelnuts evenly on top of each filled mold for added crunch and flavor. The nuts should contrast nicely with the smooth chocolate base.
Place the molds in the freezer and freeze for at least 30 minutes, or until firm. This is where the magic happens; you'll hear the sound of the freezer door as it locks in that chilly goodness.
Serve & Store
Once firm, gently pop the fat bombs out of the molds. They should come out easily, revealing a beautiful, glossy surface with crunchy hazelnuts on top.
Serve immediately for a delicious treat or store in an airtight container in the freezer for up to 3 months. These Chocolate Hazelnut Spread Fat Bombs are perfect for a quick snack or dessert.
Pro Tips
Opt for refined coconut oil instead of virgin for a neutral flavor. I learned this the hard way when my first batch had a strong coconut taste that distracted from the chocolate and hazelnut flavors.
Add a tiny pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee. I tried this after reading about it, and it really enhances the richness of the fat bombs.
A silicone spatula is perfect for mixing and scraping down the sides of your bowl without leaving any batter behind. It makes the process so much smoother and ensures you get every last bit of that delicious mixture!
Feel free to swap almond butter for other nut butters like cashew or peanut for a different flavor profile. I once used peanut butter, and while it was delicious, it completely changed the overall taste of the fat bombs.
Always store your fat bombs in an airtight container in the freezer to keep them fresh. I once left them uncovered, and they absorbed odd flavors from the freezer, which was a bummer!
Variations & Customizations
Flavor Twists
Peanut Butter Delight
Replace the almond butter with 1 cup creamy peanut butter. The result is a rich, nutty flavor that really sings, and the texture becomes denser — almost reminiscent of a protein bar. You'll love those slightly salty notes that contrast beautifully with the sweetness.
Coconut Crunch
Substitute 1/4 cup of hazelnut flour with 1/4 cup unsweetened shredded coconut. These fat bombs take on a tropical twist, with a chewy texture and a pleasureful aroma that fills your kitchen. The coconut adds a subtle sweetness and complements the chocolate perfectly.
Unexpected Surprises
Espresso Infusion
Mix in 1 tablespoon of finely ground espresso coffee with the cocoa powder. The result is an energizing, mocha-like flavor that surprises your taste buds. It’s both rich and invigorating, creating a deliciously bold chocolate experience that pairs wonderfully with the hazelnuts on top.
Storage & Meal Prep
How to Store
Room Temperature
Your Chocolate Hazelnut Spread Fat Bombs can stay fresh at room temperature for up to 3 days. Just keep them in an airtight container to prevent them from drying out.
Refrigerator
If you want to extend their life, store them in the fridge for up to 2 weeks. Make sure they cool completely before wrapping them individually in plastic wrap, then place them in a sealed container to maintain that perfect texture.
Freezer
For longer storage, freeze them for up to 3 months. I recommend flash freezing them on a sheet pan first, then wrapping each bomb tightly in plastic wrap. When you’re ready to enjoy, simply thaw them in the fridge overnight or at room temperature for a couple of hours.
Be cautious: stacking them while still warm can lead to soggy bottoms!
Meal Prep
For a successful batch, consider doubling the recipe. Prep them on the weekend so you have a sweet treat ready for the week ahead. Store in an airtight container in the fridge, and they’ll stay fresh for up to 2 weeks. To enjoy, just pop one in the microwave for about 10-15 seconds to soften it up before indulging.
Equipment You'll Need
Essential
Silicone molds or mini muffin tin: Silicone molds are fantastic for popping out the fat bombs easily without sticking. They allow for fun shapes and are super flexible. A lined mini muffin tin works too, but getting the bombs out might require a little more finesse. I prefer silicone for the ease and fun factor.
Mixing bowl: Using a medium mixing bowl gives you enough space to blend everything without making a mess. A larger bowl allows for easier mixing, especially when combining thick ingredients like almond butter and coconut oil.
Nice to Have
Rubber spatula: A rubber spatula is handy for scraping down the sides of the bowl and ensuring every last bit of that delicious mixture is incorporated. It also helps when transferring the batter into molds for a clean finish.
Frequently Asked Questions
Can I use another nut butter instead of almond butter?
Absolutely! You can substitute almond butter with cashew butter or even peanut butter for a different flavor profile. Just keep in mind that it may slightly alter the texture and taste of your fat bombs.
Why did my Chocolate Hazelnut Spread Fat Bombs not set properly?
If your fat bombs are too soft, it may be due to not using enough coconut oil or not chilling them long enough. Make sure to measure ingredients accurately and give them ample time in the fridge to firm up.
How long can I keep these fat bombs in the freezer?
These fat bombs can be stored in the freezer for up to three months. Just make sure to keep them in an airtight container to prevent freezer burn.
Can I make these fat bombs vegan?
Yes, you can easily make these fat bombs vegan by using a plant-based chocolate and ensuring your nut butter is dairy-free. Just double-check the labels to be sure!
What can I add for extra flavor or texture?
Consider adding a pinch of sea salt, a splash of vanilla extract, or even some chopped nuts for crunch. These additions can enhance the overall flavor and make your fat bombs even more delightful!
Chocolate Hazelnut Spread Fat Bombs are my go-to indulgence when I crave something sweet yet satisfying; they hit all the right notes with creamy goodness and a pleasureful crunch. For an extra touch, try adding a sprinkle of sea salt on top before they set — it really brings out the flavors. I can't wait for you to try them; leave a comment below to share your thoughts or pin the recipe for later!
Chocolate Hazelnut Spread Fat Bombs
by extrarecipes
Indulge in these delicious low-carb fat bombs perfect for a quick breakfast or snack.
Save this recipe!
Enter your email and we'll send it straight to your inbox.
Ingredients
Makes 12 servings
Ingredients
- 1 cup creamy almond butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup coconut oil, melted
- 1/4 cup hazelnut flour
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup chopped hazelnuts, for topping
Instructions
Method
- 1
In a medium mixing bowl, combine the almond butter, cocoa powder, powdered erythritol, melted coconut oil, hazelnut flour, vanilla extract, and sea salt.
- 2
Mix all ingredients thoroughly until a smooth, thick batter forms, about 2-3 minutes.
- 3
Taste the mixture and adjust sweetness if necessary by adding more powdered erythritol.
- 4
Scoop the mixture into silicone molds or a lined mini muffin tin, filling each mold about 3/4 full.
- 5
Sprinkle the chopped hazelnuts evenly on top of each filled mold.
- 6
Place the molds in the freezer and freeze for at least 30 minutes, or until firm.
- 7
Once firm, gently pop the fat bombs out of the molds.
- 8
Serve immediately or store in an airtight container in the freezer for up to 3 months.
Nutrition (per serving)
Ratings & Reviews
Be the first to review this recipe!
