When following a ketogenic lifestyle, fat bombs are one of the most satisfying and versatile snacks you can make.
They’re small, nutrient-dense bites packed with healthy fats that keep you fueled, full, and free from sugar cravings.
But if you’re avoiding dairy, finding the right recipes can feel challenging.
The good news? You don’t need cream cheese, butter, or heavy cream to enjoy delicious keto fat bombs.
This collection of 23 dairy free keto fat bomb recipes proves just how creative, flavorful, and satisfying dairy-free snacks can be.
From indulgent chocolate varieties to refreshing citrus bites, nutty blends, and even spiced seasonal treats, these fat bombs are perfect for meal prep and quick snacking.
Whether you’re new to keto or simply looking for dairy-free options, you’ll find plenty of inspiration here to keep your cravings in check—without sacrificing taste.
23 Irresistible Dairy Free Keto Fat Bomb Recipes You’ll Love

Dairy-free living on keto doesn’t mean missing out on indulgent treats.
With these 23 dairy free keto fat bomb recipes, you can enjoy rich chocolate, fruity blends, nutty delights, and even holiday-inspired flavors—all while staying within your macros.
Each recipe is simple to prepare, freezer-friendly, and made with wholesome, low-carb ingredients.
Whether you enjoy them as a quick breakfast boost, a pre-workout bite, or a dessert substitute, these fat bombs are a perfect way to satisfy hunger while supporting your keto lifestyle.
Try out a few different recipes, discover your favorites, and enjoy the variety of flavors that dairy-free keto fat bombs bring to the table.
Coconut Almond Chocolate Fat Bombs
A rich and satisfying dairy-free keto fat bomb that combines coconut, almonds, and dark chocolate for a treat that feels indulgent while keeping carbs low.
These are perfect for when you want something sweet yet filling, thanks to the healthy fats from coconut oil and almond butter.
Ingredients:
- 1 cup unsweetened shredded coconut
- ½ cup almond butter (unsweetened, smooth)
- ¼ cup coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp chopped roasted almonds (optional, for crunch)
- Pinch of sea salt
Instructions:
- In a mixing bowl, combine almond butter, melted coconut oil, and vanilla extract. Stir until smooth.
- Add shredded coconut, cocoa powder, sweetener, and sea salt. Mix until the ingredients are well incorporated.
- Spoon the mixture into silicone molds or mini muffin liners. If desired, sprinkle chopped almonds on top for added crunch.
- Place the molds in the freezer for at least 1 hour, or until firm.
- Pop the fat bombs out of the molds and store them in an airtight container in the freezer or refrigerator.
These Coconut Almond Chocolate Fat Bombs are a convenient and delicious way to enjoy a dairy-free keto-friendly treat.
They combine chocolatey richness with the natural sweetness of coconut, making them the perfect bite-sized snack.
Lemon Coconut Cream Fat Bombs
Bright, refreshing, and creamy, these lemon coconut fat bombs are perfect for when you crave a citrusy flavor without any dairy.
They balance tangy lemon zest with smooth coconut cream, giving you a light yet satisfying snack that fuels your keto lifestyle.
Ingredients:
- ½ cup coconut cream (from a chilled can of full-fat coconut milk)
- ¼ cup coconut oil, melted
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Scoop the solid coconut cream from the top of a chilled can of coconut milk. Place it into a mixing bowl.
- Add melted coconut oil, lemon juice, lemon zest, vanilla extract, sweetener, and sea salt. Whisk until smooth and well blended.
- Pour the mixture into silicone molds or mini muffin cups.
- Place the molds in the freezer for at least 2 hours, or until the fat bombs have set completely.
- Remove from molds and store in an airtight container in the freezer.
Lemon Coconut Cream Fat Bombs bring a refreshing twist to traditional keto snacks.
Their light, zesty flavor makes them a wonderful pick-me-up during the day while staying true to dairy-free and keto-friendly principles.
Peppermint Chocolate Avocado Fat Bombs
A creamy and indulgent fat bomb with a surprising base ingredient—avocado!
These dairy-free delights combine healthy fats from avocado and coconut oil with the cooling flavor of peppermint and rich cocoa.
Perfect for a holiday treat or anytime you need a satisfying snack.
Ingredients:
- 1 ripe avocado, peeled and pitted
- ¼ cup coconut oil, melted
- 3 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp peppermint extract
- Pinch of sea salt
- Optional: cacao nibs or unsweetened chocolate chips for crunch
Instructions:
- Place avocado flesh in a food processor and blend until completely smooth.
- Add melted coconut oil, cocoa powder, sweetener, peppermint extract, and sea salt. Blend again until silky and well combined.
- Spoon the mixture into silicone molds or mini muffin liners.
- For added crunch, sprinkle cacao nibs or chocolate chips on top.
- Freeze for 1–2 hours until solid, then remove from molds and transfer to an airtight container. Store in the freezer for freshness.
Peppermint Chocolate Avocado Fat Bombs are proof that keto treats can be both healthy and decadent.
The avocado gives them a creamy texture, while the peppermint and chocolate pairing makes them irresistible.
Cinnamon Pecan Pie Fat Bombs
These fat bombs are inspired by the comforting flavors of pecan pie but without the sugar or dairy.
Roasted pecans, coconut oil, and warm cinnamon create a crunchy yet smooth bite-sized treat that perfectly fits a keto lifestyle.
Ingredients:
- 1 cup pecans, lightly roasted and chopped
- ½ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a medium bowl, mix almond butter, melted coconut oil, sweetener, vanilla extract, cinnamon, and sea salt until smooth.
- Stir in chopped roasted pecans, reserving a few pieces for garnish.
- Spoon the mixture into silicone molds or mini muffin liners.
- Sprinkle the reserved pecans on top for texture and presentation.
- Freeze for at least 1 hour until solid. Remove from molds and store in the freezer.
Cinnamon Pecan Pie Fat Bombs are a satisfying, nutty, and spiced keto-friendly snack that captures the essence of a fall dessert in a healthy, dairy-free version.
Matcha Coconut Fat Bombs
Earthy matcha green tea pairs beautifully with creamy coconut in this energizing fat bomb.
They provide a gentle caffeine boost while staying low-carb and dairy-free, making them an excellent midday pick-me-up.
Ingredients:
- ½ cup coconut butter (softened)
- ¼ cup coconut oil, melted
- 1 tbsp matcha green tea powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a bowl, whisk together softened coconut butter and melted coconut oil until smooth.
- Add matcha powder, sweetener, vanilla extract, and sea salt. Stir until evenly combined.
- Pour the mixture into silicone molds or ice cube trays.
- Freeze for about 1 hour until solid.
- Pop out and store in the refrigerator or freezer in an airtight container.
Matcha Coconut Fat Bombs are creamy, subtly sweet, and energizing, offering a dairy-free keto snack that is as nourishing as it is delicious.
Sunflower Seed Butter Chocolate Fat Bombs
For those who can’t have nuts, this sunflower seed butter–based fat bomb is the perfect alternative.
Rich chocolate and smooth sunflower butter make these a creamy, satisfying, and allergy-friendly keto snack.
Ingredients:
- ½ cup sunflower seed butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a bowl, mix sunflower seed butter and melted coconut oil until smooth.
- Add cocoa powder, sweetener, vanilla extract, and sea salt. Stir until fully incorporated.
- Spoon the mixture into silicone molds or mini muffin cups.
- Freeze for at least 1 hour until firm.
- Remove from molds and keep in the freezer for freshness.
Sunflower Seed Butter Chocolate Fat Bombs provide a nut-free, dairy-free, and keto-friendly option for anyone craving a rich chocolate snack without the guilt.
Vanilla Macadamia Fat Bombs
Luxurious and creamy, these vanilla macadamia fat bombs are packed with healthy fats from macadamia nuts and coconut oil.
They’re smooth, slightly sweet, and perfect for curbing hunger while staying keto.
Ingredients:
- 1 cup raw macadamia nuts
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Blend macadamia nuts in a food processor until they form a smooth butter.
- Add melted coconut oil, vanilla extract, sweetener, and sea salt. Blend until fully combined.
- Spoon the mixture into silicone molds or mini muffin cups.
- Freeze for about 1–2 hours until firm.
- Remove from molds and store in the freezer in an airtight container.
Vanilla Macadamia Fat Bombs are rich, buttery, and perfectly balanced with vanilla sweetness—ideal for a dairy-free keto snack or dessert.
Spiced Pumpkin Pie Fat Bombs
These seasonal fat bombs bring all the cozy flavors of pumpkin pie without dairy or carbs. They’re creamy, spiced, and perfect for fall cravings.
Ingredients:
- ½ cup pumpkin puree (unsweetened)
- ½ cup coconut butter (softened)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of sea salt
Instructions:
- In a bowl, whisk together pumpkin puree, coconut butter, and melted coconut oil.
- Add sweetener, pumpkin pie spice, cinnamon, and sea salt. Stir until smooth.
- Pour mixture into silicone molds or ice cube trays.
- Freeze for 2 hours until set.
- Pop out of molds and store in the freezer.
Spiced Pumpkin Pie Fat Bombs deliver the warmth of autumn in every bite while being completely dairy-free and keto-friendly.
Toasted Coconut Lime Fat Bombs
Refreshing and tropical, these fat bombs combine toasted coconut with zesty lime for a light yet satisfying keto snack.
Ingredients:
- ½ cup unsweetened shredded coconut, lightly toasted
- ¼ cup coconut butter
- ¼ cup coconut oil, melted
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp lime zest
- 2 tbsp powdered erythritol or monk fruit sweetener
- Pinch of sea salt
Instructions:
- Toast shredded coconut in a dry skillet over low heat until golden brown. Set aside.
- Mix coconut butter and melted coconut oil in a bowl until smooth.
- Add lime juice, lime zest, sweetener, and sea salt. Stir until combined.
- Fold in toasted coconut.
- Spoon mixture into silicone molds and freeze until solid, about 1–2 hours.
- Remove from molds and store in the freezer.
Toasted Coconut Lime Fat Bombs are bright, refreshing, and creamy, making them a delightful dairy-free keto snack with a tropical twist.
Mocha Espresso Fat Bombs
Perfect for coffee lovers, these mocha fat bombs combine rich chocolate and bold espresso for an energizing, dairy-free keto treat.
Ingredients:
- ½ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a mixing bowl, whisk together almond butter and melted coconut oil.
- Stir in cocoa powder, espresso powder, sweetener, vanilla, and sea salt until smooth.
- Pour mixture into silicone molds or mini muffin cups.
- Freeze for 1 hour until set.
- Remove from molds and store in the freezer.
Mocha Espresso Fat Bombs are bold, chocolatey, and energizing—a perfect keto-friendly snack to enjoy alongside your morning or afternoon coffee.
Raspberry Coconut Fat Bombs
A fruity and refreshing option, these fat bombs blend tart raspberries with creamy coconut for a dairy-free, low-carb treat.
Ingredients:
- ½ cup raspberries (fresh or frozen)
- ½ cup coconut cream (from chilled coconut milk)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Mash raspberries with a fork until smooth (leave some chunks for texture if desired).
- In a bowl, whisk together coconut cream, melted coconut oil, sweetener, vanilla, and sea salt.
- Fold in raspberries until well incorporated.
- Pour into silicone molds or mini muffin cups.
- Freeze for 2 hours until solid.
- Remove from molds and store in the freezer.
Raspberry Coconut Fat Bombs are refreshing and fruity, offering a dairy-free keto snack that’s both indulgent and light.
Gingerbread Spice Fat Bombs
These warming fat bombs bring the cozy flavor of gingerbread cookies without sugar or dairy.
They’re sweet, spicy, and perfect for holiday snacking.
Ingredients:
- ½ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a bowl, combine almond butter and melted coconut oil until smooth.
- Stir in sweetener, ginger, cinnamon, nutmeg, cloves, vanilla, and sea salt.
- Pour mixture into silicone molds or ice cube trays.
- Freeze for at least 1 hour until solid.
- Pop out and store in the freezer.
Gingerbread Spice Fat Bombs are a festive and flavorful dairy-free keto snack that captures the taste of the holidays in a guilt-free way.
Tahini Chocolate Swirl Fat Bombs
Nutty and chocolatey, these fat bombs use tahini (sesame seed paste) for a unique, dairy-free twist.
The creamy sesame flavor blends beautifully with rich chocolate, creating a decadent low-carb bite.
Ingredients:
- ½ cup tahini (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Mix tahini and melted coconut oil in a bowl until smooth.
- Stir in cocoa powder, sweetener, vanilla, and sea salt.
- Pour into silicone molds. For a swirl effect, reserve a little plain tahini and drizzle it on top before freezing.
- Freeze for 1–2 hours until firm.
- Pop out and store in an airtight container in the freezer.
Tahini Chocolate Swirl Fat Bombs bring a nutty, chocolatey richness that feels indulgent while staying keto and dairy-free.
Strawberry Coconut Cream Fat Bombs
These light, fruity fat bombs are a refreshing option, blending sweet strawberries with creamy coconut.
Perfect for summer snacking or whenever you want a fruity low-carb treat.
Ingredients:
- ½ cup strawberries, pureed
- ½ cup coconut cream (from chilled coconut milk)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
Instructions:
- Puree strawberries until smooth.
- In a bowl, mix coconut cream, melted coconut oil, sweetener, and vanilla extract.
- Stir in the strawberry puree until well combined.
- Pour into silicone molds and freeze for 2 hours.
- Remove from molds and store in the freezer.
Strawberry Coconut Cream Fat Bombs are fruity, refreshing, and naturally sweet—an ideal dairy-free keto snack for berry lovers.
Chai Spice Fat Bombs
Inspired by the flavors of chai tea, these fat bombs are warm, spiced, and comforting. They pair perfectly with a cup of herbal tea or coffee.
Ingredients:
- ½ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cardamom
- ⅛ tsp ground cloves
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Mix almond butter and melted coconut oil in a bowl until smooth.
- Add sweetener, cinnamon, ginger, cardamom, cloves, vanilla, and sea salt. Stir well.
- Spoon mixture into silicone molds.
- Freeze for 1 hour until solid.
- Remove and store in the freezer.
Chai Spice Fat Bombs are warm, flavorful, and satisfying—bringing the cozy taste of chai into a dairy-free keto-friendly snack
Blueberry Almond Fat Bombs
These fat bombs combine juicy blueberries with creamy almond butter for a slightly sweet, fruity keto treat. They’re as beautiful as they are delicious.
Ingredients:
- ½ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- ¼ cup fresh or frozen blueberries
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Mash blueberries slightly with a fork (leave some whole for texture).
- Mix almond butter, melted coconut oil, sweetener, vanilla, and sea salt in a bowl until smooth.
- Fold in the blueberries.
- Pour into silicone molds and freeze until set, about 2 hours.
- Pop out and store in the freezer.
Blueberry Almond Fat Bombs are fruity, creamy, and full of healthy fats—a delightful dairy-free keto snack.
Black Sesame Coconut Fat Bombs
These Asian-inspired fat bombs use black sesame seeds for a nutty, earthy flavor that pairs beautifully with coconut.
They’re unique, visually striking, and nutrient-rich.
Ingredients:
- ½ cup black sesame seeds (lightly toasted)
- ¼ cup coconut butter
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Blend toasted black sesame seeds into a paste (or use pre-made black sesame paste).
- Mix sesame paste, coconut butter, and melted coconut oil until smooth.
- Stir in sweetener, vanilla, and sea salt.
- Spoon mixture into silicone molds.
- Freeze until firm, about 1–2 hours.
Black Sesame Coconut Fat Bombs are rich, nutty, and unique, offering a sophisticated dairy-free keto treat.
Maple Walnut Fat Bombs
These fat bombs are sweetened with a sugar-free maple syrup alternative and packed with crunchy walnuts, making them taste like a decadent dessert without the carbs.
Ingredients:
- ½ cup walnut halves, chopped
- ¼ cup almond butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp sugar-free maple syrup
- Pinch of cinnamon
- Pinch of sea salt
Instructions:
- In a bowl, mix almond butter, melted coconut oil, and sugar-free maple syrup until smooth.
- Stir in chopped walnuts, cinnamon, and sea salt.
- Spoon mixture into silicone molds.
- Freeze until firm, about 1–2 hours.
- Store in the freezer in an airtight container.
Maple Walnut Fat Bombs taste like a classic fall dessert while being keto-friendly, dairy-free, and deeply satisfying.
Pistachio Rose Fat Bombs
These elegant fat bombs pair earthy pistachios with a delicate hint of rose water.
They’re creamy, nutty, and slightly floral, making them a beautiful and unique dairy-free keto snack.
Ingredients:
- ½ cup shelled pistachios
- ¼ cup coconut butter
- ¼ cup coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp rose water (optional, but recommended)
- Pinch of sea salt
Instructions:
- Grind pistachios into a coarse meal (leave some chunks for texture if desired).
- Mix with coconut butter, melted coconut oil, sweetener, rose water, and sea salt until smooth.
- Spoon into silicone molds or mini muffin cups.
- Freeze for 1–2 hours until firm.
- Remove from molds and store in the freezer.
Pistachio Rose Fat Bombs are exotic, fragrant, and deliciously nutty—an indulgent yet dairy-free keto treat.
Chocolate Hazelnut Fat Bombs
A keto-friendly twist on the classic chocolate hazelnut spread, these fat bombs are creamy, rich, and perfectly indulgent without dairy or excess carbs.
Ingredients:
- ½ cup hazelnut butter (unsweetened)
- ¼ cup coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a bowl, whisk hazelnut butter and melted coconut oil until smooth.
- Stir in cocoa powder, sweetener, vanilla, and sea salt until well combined.
- Pour mixture into silicone molds or muffin cups.
- Freeze for 1–2 hours until solid.
- Store in the freezer in an airtight container.
Chocolate Hazelnut Fat Bombs are decadent and creamy, giving you the flavor of a popular spread while staying keto and dairy-free.
Key Lime Pie Fat Bombs
Refreshing and tangy, these fat bombs capture the flavor of a classic dessert in a keto-friendly, dairy-free form.
The lime zest and juice make them light and zesty.
Ingredients:
- ½ cup coconut cream (from chilled coconut milk)
- ¼ cup coconut oil, melted
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp lime zest
- 2 tbsp powdered erythritol or monk fruit sweetener
- Pinch of sea salt
Instructions:
- Mix coconut cream and melted coconut oil in a bowl until smooth.
- Add lime juice, lime zest, sweetener, and sea salt. Stir until creamy.
- Spoon mixture into silicone molds.
- Freeze for 2 hours until set.
- Remove from molds and keep in the freezer.
Key Lime Pie Fat Bombs are creamy, tangy, and refreshing—perfect for when you crave a dessert-like keto snack without dairy.
Almond Joy Fat Bombs
These fat bombs are inspired by the classic candy bar, combining coconut, almonds, and chocolate in a dairy-free keto-friendly version.
Ingredients:
- ½ cup unsweetened shredded coconut
- ¼ cup coconut oil, melted
- ¼ cup almond butter (unsweetened)
- 2 tbsp powdered erythritol or monk fruit sweetener
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- Whole almonds for garnish
Instructions:
- Mix shredded coconut, coconut oil, almond butter, sweetener, cocoa powder, and vanilla in a bowl.
- Spoon mixture into silicone molds or muffin cups.
- Place a whole almond on top of each fat bomb.
- Freeze for at least 1–2 hours until solid.
- Pop out and store in the freezer.
Almond Joy Fat Bombs deliver all the flavors of a favorite candy bar while being low-carb, dairy-free, and keto-approved.
Turmeric Golden Fat Bombs
These fat bombs are packed with anti-inflammatory goodness from turmeric, along with creamy coconut and a touch of spice.
They’re unique, warming, and healthy.
Ingredients:
- ½ cup coconut butter
- ¼ cup coconut oil, melted
- 1 tsp turmeric powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- 2 tbsp powdered erythritol or monk fruit sweetener
- Pinch of black pepper (to boost turmeric absorption)
- Pinch of sea salt
Instructions:
- Mix coconut butter and melted coconut oil in a bowl until smooth.
- Add turmeric, cinnamon, ginger, sweetener, black pepper, and salt. Stir until fully incorporated.
- Pour mixture into silicone molds.
- Freeze for 1–2 hours until firm.
- Remove and store in the freezer.
Turmeric Golden Fat Bombs are earthy, spiced, and nourishing—an anti-inflammatory, dairy-free keto snack with a warming flavor profile.