Low Carb Chocolate Fat Bomb

by Lisa Marie Rosati on August 30, 2015

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1 cup Swerve
3 tablespoons unsweetened cocoa powder
1 vanilla bean scraped clean, or 1 teaspoon vanilla extract
¼ teaspoon almond extract (I didn’t use the almond extract)
3 tablespoons coconut oil


  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Combine the natural sweetener, extracts and coconut oil with a fork until small crumbs form.
  3. Place on the baking sheet and spread into a thin sheet. Bake for 12 to 15. Remove from the oven and allow to cool completely.
  4. The candy hardens as it cools.
  5. Store in an airtight container in the fridge for up to 1 month.

BEWARE: when I pulled the baking sheet out of the oven some liquified coconut oil ran off the baking sheet and onto my hand – OUCH! Be mindful to carefully take the cookie sheet out without tilting it.

Recipe Source: Maria Mind Body Health