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5 from 1 vote

SunButter Chocolate Chip Keto Fat Bombs

These Chocolate Chip Keto Fat Bombs are made with SunButter, so they're nut-free. They make a great snack or keto-friendly dessert!
Prep Time15 mins
Cooling Time1 hr
Total Time1 hr 15 mins
Course: Healthy Dessert, Snack
Cuisine: Keto
Keyword: coconut oil
Servings: 6
Calories: 543kcal
Author: Lindsey Johnson
Cost: $8


  • Mini muffin pan
  • Muffin tin liners
  • Medium mixing bowl


  • 1/2 cup unrefined coconut oil melted, divided
  • 1 cup Organic SunButter
  • 1/2 cup shredded coconut toasted, divided
  • 4 tablespoons coconut flour
  • 1 tablespoon monk fruit powder or other keto sweetener, optional
  • 1/2 teaspoon vanilla bean powder optional
  • Pinch sea salt
  • 1/2 cup Lily’s chocolate chips or other keto-approved chocolate


  • Line a 24-well mini muffin pan with papers or have ready a silicone ice cube tray.
  • In a medium mixing bowl, stir together coconut oil, SunButter, 1/4 cup shredded coconut, monk fruit, and pinch sea salt until smooth. Add the chocolate chips and stir well. The mixture may be a little runny.
  • Spoon 1 tablespoon of the mixture into each of the wells of the mini muffin pan or ice cube tray. (You may need to stir the mixture in the bowl often so the chips are evenly distributed.)
    Nut-Free Chocolate Chip Keto Fat Bombs
  • Place in fridge or freezer until the bombs have set up. Remove from the pan or tray and store in a freezer-proof, airtight container.


Don't worry, the batter for these will look pretty runny until it's frozen. Once they've solidified, it's best to store these keto fat bombs in the freezer. They should keep fresh for up to several months in an airtight, freezer-proof container.


Serving: 4pieces | Calories: 543kcal | Carbohydrates: 26g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 3mg | Sodium: 254mg | Potassium: 107mg | Fiber: 4g | Sugar: 8g | Calcium: 79mg | Iron: 3mg