Fat Bombs

Hazelnut Fat Bombs

Name: Hazelnut Fat Bombs
Prep time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1/2 cup (115g) coconut oil; 1/4 cup (55g) cream cheese, softened; 2 tablespoons hazelnut butter; 1/4 cup (30g) granulated sweetener, such as stevia or erythritol; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup (60g) chopped hazelnuts; 1 large egg, beaten; 1 tablespoon melted coconut oil; Salt and pepper to taste

By Nathaniel Thornbury · June 19, 2026 · Fat Bombs

Prep15 min

Cook0 min

Total45 min

Serves12

I still remember the first time I made hazelnut fat bombs. It was a moment of pure delight, as the combination of creamy coconut oil, rich hazelnut flavor, and the crunch of chopped nuts came together in a perfect bite. As a home cook who's passionate about low-carb keto cooking, I'm always on the lookout for recipes that are not only delicious but also easy to make and packed with nutrients.

These hazelnut fat bombs are a staple in my household, and for good reason. They're incredibly versatile, perfect as a quick snack or as a dessert to satisfy your sweet tooth. The best part? They're made with just a handful of ingredients, most of which you probably already have in your pantry.

What I love most about this recipe is how it showcases the beauty of hazelnuts. With their distinct, nutty flavor and high oil content, hazelnuts are the perfect addition to any low-carb keto dish. And when paired with coconut oil and a touch of sweetness, they create a truly unforgettable taste experience.

In this recipe, I'll guide you through the process of making hazelnut fat bombs from scratch. From the initial preparation of the ingredients to the final step of chilling the fat bombs, I'll share my tips and tricks to ensure that your fat bombs turn out creamy, delicious, and perfectly textured.

Whether you're a seasoned keto cook or just starting out, this recipe is perfect for you. With its simple ingredient list and easy-to-follow instructions, you'll be enjoying your very own hazelnut fat bombs in no time. So let's get started and indulge in the rich, creamy goodness of these amazing treats!

Why You’ll Love This Recipe

These hazelnut fat bombs are incredibly easy to make, requiring just a few ingredients and a simple preparation process.
They're perfect for a low-carb keto diet, with a rich and creamy texture that's both delicious and nutritious.
The recipe is highly customizable, allowing you to adjust the level of sweetness and the size and shape of the fat bombs to your taste.
Hazelnut fat bombs are a great snack or dessert option, perfect for satisfying your sweet tooth without compromising your diet.
They're also a great way to get your daily dose of healthy fats, with a combination of coconut oil, cream cheese, and hazelnut butter providing a rich source of nutrition.

Why This Recipe Works

The key to making great hazelnut fat bombs lies in the combination of ingredients and the technique used to prepare them. By using a mix of coconut oil, cream cheese, and hazelnut butter, we create a rich and creamy base that's both delicious and nutritious. The addition of chopped hazelnuts provides a satisfying crunch and a boost of flavor.

Another important aspect of this recipe is the use of a low-carb sweetener. By choosing a sweetener like stevia or erythritol, we can enjoy the sweetness of the fat bombs without compromising our low-carb keto diet. And with the option to customize the level of sweetness to our taste, we can ensure that our fat bombs are perfect for our individual preferences.

The technique used to prepare the fat bombs is also crucial. By mixing the ingredients together until they're smooth and creamy, and then chilling them until they're set, we can create a texture that's both firm and melt-in-your-mouth. And with the option to customize the size and shape of the fat bombs, we can make them perfect for snacking on the go or serving as a dessert.

Ingredients You’ll Need

When it comes to making hazelnut fat bombs, the ingredients are just as important as the technique. With a focus on nutrient-dense ingredients like coconut oil, cream cheese, and hazelnut butter, we can create a treat that's not only delicious but also good for us. In this recipe, we'll be using a mix of creamy ingredients, crunchy nuts, and a touch of sweetness to create the perfect combination of flavors and textures.

One of the most important ingredients in this recipe is hazelnut butter. With its rich, nutty flavor and high oil content, hazelnut butter is the perfect addition to our fat bombs. Look for a high-quality hazelnut butter that's free from added oils and sugars, and be sure to stir it well before using it in the recipe.

1/2 cup (115g) coconut oilCoconut oil is a key ingredient in this recipe, providing a rich source of healthy fats and a creamy texture. Look for a high-quality coconut oil that's free from additives and chemicals.
1/4 cup (55g) cream cheese, softenedCream cheese adds a tangy flavor and a creamy texture to the fat bombs. Be sure to soften it before using it in the recipe to ensure that it mixes smoothly with the other ingredients.
2 tablespoons hazelnut butterHazelnut butter is the star of the show in this recipe, providing a rich and nutty flavor that's perfect for hazelnut lovers. Look for a high-quality hazelnut butter that's free from added oils and sugars.
1/4 cup (30g) granulated sweetener, such as stevia or erythritolA low-carb sweetener like stevia or erythritol is essential in this recipe, providing a touch of sweetness without compromising our low-carb keto diet. Adjust the level of sweetness to your taste, and be sure to choose a sweetener that's free from additives and chemicals.
1/2 teaspoon vanilla extractVanilla extract adds a subtle flavor and aroma to the fat bombs, complementing the hazelnut butter perfectly. Look for a high-quality vanilla extract that's free from additives and chemicals.
1/4 teaspoon saltA pinch of salt enhances the flavors of the other ingredients and adds a touch of depth to the fat bombs. Use a high-quality salt like sea salt or Himalayan pink salt for the best flavor.
1/2 cup (60g) chopped hazelnutsChopped hazelnuts provide a satisfying crunch and a boost of flavor to the fat bombs. Look for fresh hazelnuts that are free from additives and chemicals, and be sure to chop them finely before using them in the recipe.
1 large egg, beatenThe beaten egg helps to bind the ingredients together and adds a touch of moisture to the fat bombs. Use a fresh egg and beat it well before using it in the recipe to ensure that it mixes smoothly with the other ingredients.
1 tablespoon melted coconut oilThe melted coconut oil helps to thin out the mixture and makes it easier to pour into the molds. Use a high-quality coconut oil that's free from additives and chemicals, and be sure to melt it gently before using it in the recipe.
Salt and pepper to tasteA pinch of salt and pepper enhances the flavors of the other ingredients and adds a touch of depth to the fat bombs. Use a high-quality salt and pepper like sea salt and freshly ground black pepper for the best flavor.

Equipment You’ll Need

Large mixing bowlHand mixer or whiskMeasuring cups and spoonsMini muffin tin or ice cube trayParchment paper or silicone moldsInstant-read thermometer

How to Make Hazelnut Fat Bombs

1
In a large mixing bowl, combine the coconut oil, cream cheese, and hazelnut butter. Mix until smooth and creamy, using a hand mixer or whisk.
2
Add the granulated sweetener, vanilla extract, and salt to the bowl. Mix until well combined, scraping down the sides of the bowl as needed.
3
Stir in the chopped hazelnuts and beaten egg until they're fully incorporated into the mixture.
4
Melt the coconut oil in a small saucepan over low heat, or in the microwave in 10-second increments, stirring between each interval until smooth.
5
Add the melted coconut oil to the bowl and mix until the mixture is smooth and creamy, with no lumps or streaks.
6
Pour the mixture into a mini muffin tin or ice cube tray, lined with parchment paper or silicone molds.
7
Tap the tin or tray gently on the counter to remove any air bubbles, and smooth the tops of the fat bombs with a spatula.
8
Chill the fat bombs in the refrigerator for at least 30 minutes, or until they're firm and set.
9
Once set, remove the fat bombs from the molds and serve. If desired, garnish with additional chopped hazelnuts or a sprinkle of sea salt.
10
Store any leftover fat bombs in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Expert Tips

Use high-quality ingredients, like fresh hazelnuts and real vanilla extract, to get the best flavor out of your fat bombs.
Don't overmix the mixture, as this can cause the fat bombs to become tough and dense.
If you find that your fat bombs are too soft or too hard, adjust the ratio of coconut oil to cream cheese to get the texture just right.
Experiment with different flavors, like adding a pinch of cinnamon or nutmeg, to create unique and delicious variations.
Consider using a silicone mold to make the fat bombs easier to remove and to create a fun and unique shape.
For a creamier fat bomb, add a little more cream cheese or coconut oil to the mixture.
To make the fat bombs more stable at room temperature, add a little more coconut oil to the mixture and chill them for a longer period of time.
If you're having trouble getting the fat bombs to set, try chilling them for a longer period of time or adding a little more coconut oil to the mixture.

Common Mistakes to Avoid

Using low-quality ingredients, like old or rancid nuts, can result in a poor flavor and texture.
Overmixing the mixture can cause the fat bombs to become tough and dense.
Not chilling the fat bombs for long enough can cause them to be too soft or too hard.
Using too much or too little of any ingredient can throw off the balance of the recipe and result in a poor texture or flavor.
Not tapping the tin or tray gently on the counter to remove air bubbles can cause the fat bombs to have a uneven texture.
Not smoothing the tops of the fat bombs with a spatula can cause them to have a rough or uneven surface.

Variations and Substitutions

Add a pinch of cinnamon or nutmeg to the mixture for a unique and delicious flavor.
Use a different type of nut, like almonds or pecans, for a different flavor and texture.
Add a little more or less of any ingredient to adjust the flavor and texture to your taste.
Use a silicone mold to create fun and unique shapes, like hearts or stars.
Add a little more cream cheese or coconut oil to the mixture to make the fat bombs creamier.
Experiment with different types of sweeteners, like honey or maple syrup, for a different flavor.
Add a sprinkle of sea salt or a pinch of cocoa powder to the tops of the fat bombs for a decorative touch.

What to Serve With Hazelnut Fat Bombs

These hazelnut fat bombs are perfect as a quick snack or dessert, and can be served on their own or paired with a variety of other low-carb keto treats. Consider serving them with a side of fresh berries or a sprinkle of cocoa powder for a delicious and indulgent treat.

They're also a great addition to a low-carb keto meal, and can be served as a side dish or used as a topping for a salad or other dish. Try pairing them with a grilled steak or a roasted chicken for a delicious and satisfying meal.

Serve with a side of fresh berries for a delicious and indulgent treat.Pair with a grilled steak or a roasted chicken for a delicious and satisfying meal.Use as a topping for a salad or other dish for a creamy and delicious addition.Enjoy on their own as a quick snack or dessert.Share with friends and family as a fun and unique treat.Make in large batches and store in the refrigerator or freezer for a quick and easy snack or dessert.

Make-Ahead, Storage, Freezing and Reheating

These hazelnut fat bombs can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months. If freezing, be sure to wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn.

To reheat the fat bombs, simply remove them from the freezer and let them thaw at room temperature for a few hours. Alternatively, you can reheat them in the microwave in 10-second increments, stirring between each interval until smooth.

It's also important to note that the fat bombs can be made ahead of time and stored in the refrigerator or freezer until ready to serve. This makes them a great option for meal prep or for making in large batches to share with friends and family.

When storing the fat bombs, be sure to keep them away from direct sunlight and heat sources, as this can cause them to melt or become discolored. And if you're planning to serve them at a party or other gathering, consider making a large batch and storing them in a cool, dry place until ready to serve.

Frequently Asked Questions

What is the best way to store hazelnut fat bombs?

The best way to store hazelnut fat bombs is in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn.

Can I make hazelnut fat bombs ahead of time?

Yes, hazelnut fat bombs can be made ahead of time and stored in the refrigerator or freezer until ready to serve. This makes them a great option for meal prep or for making in large batches to share with friends and family.

What is the best way to reheat hazelnut fat bombs?

The best way to reheat hazelnut fat bombs is to remove them from the freezer and let them thaw at room temperature for a few hours. Alternatively, you can reheat them in the microwave in 10-second increments, stirring between each interval until smooth.

Can I use a different type of nut in place of hazelnuts?

Yes, you can use a different type of nut in place of hazelnuts. Try using almonds, pecans, or walnuts for a different flavor and texture.

Can I add a pinch of cinnamon or nutmeg to the mixture?

Yes, you can add a pinch of cinnamon or nutmeg to the mixture for a unique and delicious flavor. Experiment with different spices and seasonings to find the combination that works best for you.

How do I know if my hazelnut fat bombs are set?

You can tell if your hazelnut fat bombs are set by checking their texture. If they're firm and hold their shape, they're ready to eat. If they're still soft or sticky, they may need a little more time in the refrigerator to set.

Can I make hazelnut fat bombs in a silicone mold?

Yes, you can make hazelnut fat bombs in a silicone mold. This can be a fun and easy way to create unique and creative shapes, like hearts or stars.

How long do hazelnut fat bombs last?

Hazelnut fat bombs can last for up to 5 days in the refrigerator, or up to 2 months in the freezer. Be sure to store them in an airtight container and keep them away from direct sunlight and heat sources to ensure they stay fresh and delicious.

The Full Recipe

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