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These are perfect for when you want a chocolate and coffee snack. You can even joy them at night, as there is no caffeine. Each serving gives you 20 grams of fat with less than 1 total carbs.

Ingredient Substitutions
I have been asked if you could use instant coffee in this recipe before, and the answer is no. There is too much fat to allow the coffee to dissolve in the heavy whipping cream.
If you don’t have coffee extract, you could easily make this fat bomb any other flavor of an extract that you may have.
Sweetener
If you don’t have stevia drops or you don’t like stevia, you can use any other keto sweetener that you do have. Add as much as you need. Taste as you add.
Visual Before Chilling
You may notice that some separation starts to happen before you put them in the freezer, but that will be okay.
I am updating this post day, on July 17, 2020, and I recreated these fat bombs. I don’t know how I kept the chocolate from separating back in 2018, which is when the finished photo was taken. However, these still taste great if they separate.
Storage
I would keep these coffee fat bombs in the freezer, as the heavy whipping cream may warm up a bit too much in the fridge.
Other Fat Bomb Recipes
If you are looking for more similar recipes with high fat, I have these 4 below and even more on my site. Just use the search box in the menu area at the top of this page.
Mocha Fat Bombs
These fat bombs use 2 main different types of fats and are easy to make. When you are craving chocolate and coffee together, mocha flavor, make these.
Ingredients
- 4 T Coconut Oil
- 4 T Butter
- 1 T Cocoa Powder
- 1/4 t Coffee Extract
- 20 Drops of Stevia
- 1 T Heavy Whipping Cream
Instructions
- Melt the butter and coconut oil together.
- Add everything else and combine it well.
- I like using a whisk when stirring everything together.
- Pour the mixed liquid into fat bomb molds. Allow it to set in the freezer.
Notes
The links in this recipe card will take you to where you can purchase them.
I am updating this post day, on July 17, 2020, and I recreated these fat bombs. I don’t know how I kept the chocolate from separating back in 2018, which is when the finished photo was taken. However, these still taste great if they separate.
Nutrition Information:
Yield: 5 Serving Size: 1/5 recipeAmount Per Serving: Calories: 210.7Total Fat: 20.3gUnsaturated Fat: 0gCarbohydrates: 0.7gNet Carbohydrates: 0.3gFiber: 0.4gProtein: 0g
Deb
I don't have coffee extract, can i use instant coffee and how much?
Abby
This recipe would not work with instant coffee. You can get coffee extract online or by the other extracts in the store like vanilla.
Toni Welch
All the coconut oil stayed on the top and all the coco and the rest settled on the bottom. They weren’t bad but I got a white and black fat bomb.
There’s no instructions what to do after they’re made. I assumed they needed to go in the freezer?
Abby
Yeah, I'm sorry I left that out. I'm going to update the instructions now. If you didn't already finish them all, go ahead and melt it again then pop them in the freezer.