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Close up of the Nutella fat bombs on a plate, topped with flakey salt and chopped hazelnuts.

Keto Nutella Fat Bombs

Made in the blender with just four ingredients, these are the perfect no bake treat or dessert!
Course Dessert
Cuisine American
Keyword Keto dessert
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 182kcal


  • 1 cup hazelnut butter
  • 1/3 cup coconut oil
  • 1/4 cup cocoa powder, or substitute cacao powder + 1/4 tsp. vanilla extract
  • 3 - 3.5 Tablespoons monk fruit sweetener, swerve (erythritol), or xylotol, or substitute any Paleo or Keto friendly sweetener of choice - see notes below for more options.
  • 1/2 teaspoon flakey sea salt, optional
  • 1 Tablespoon chopped hazelnuts, optional


  • Add all ingredients to a high speed blender or food processor. Blend until completely smooth.
  • Pour the mixture into 12 lined muffin cups and transfer to the refrigerator. If you aren't using muffin cups, transfer the mixture to a bowl and set in the refrigerator.
  • Allow the fat bombs to chill for at least 30 minutes. Remove the fat bombs from the muffin cups or scoop from the bowl into small 1-2 inch balls. Sprinkle with flakey sea salt and hazelnuts, if using. Keep chilled in the refrigerator or freezer until you're reay to serve, and enjoy!



Keto friendly Sweetener Substitutions: 1/4 tsp liquid stevia.
Paleo Sweetener Options: 4 dates, 4 Tablespoons Maple Syrup,  or 4 Tablespoons Agave.
To store: Transfer to an airtight container and store in the refrigerator for 2-4 weeks or freezer for 1-2 months. Keep chilled until serving. 


Calories: 182kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg