Fat Bombs

Rocky Road Fat Bombs

Name: Rocky Road Fat Bombs
Prep time: 10 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup (200g) dark chocolate chips; 1/2 cup (60g) chopped nuts; 1/4 cup (30g) mini marshmallows; 1/4 cup (60ml) heavy cream; 1 tablespoon (15g) unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/4 teaspoon stevia powder; 1/4 cup (30g) chopped pecans; 1/4 cup (30g) shredded coconut

By Wesley Whitlock · June 19, 2026 · Fat Bombs

Prep10 min

Cook0 min

Total40 min

Serves12

I still remember the first time I made rocky road fat bombs. It was a game-changer for me, as I was able to satisfy my sweet tooth while staying within my low-carb keto diet. These bite-sized treats are perfect for a quick snack or dessert, and they're so easy to make.

The combination of chocolate, nuts, and marshmallows is a classic, and it works beautifully in these fat bombs. The best part is that you can customize them to your liking by using different types of chocolate or adding in your favorite mix-ins.

In this recipe, I'll show you how to make rocky road fat bombs that are not only delicious but also low in carbs and rich in healthy fats. Whether you're a keto veteran or just starting out, these treats are sure to become a staple in your household.

So, what makes these fat bombs so special? For one, they're incredibly easy to make. You can whip up a batch in just a few minutes, and they're perfect for meal prep or as a quick snack on the go. They're also highly customizable, so you can experiment with different flavors and mix-ins to find your favorite combination.

Whether you're in the mood for something sweet and indulgent or just need a quick pick-me-up, these rocky road fat bombs are the perfect solution. So, let's get started and make a batch today!

Why You’ll Love This Recipe

These rocky road fat bombs are incredibly easy to make and require just a few minutes of prep time
They're perfect for a quick snack or dessert and can be customized with your favorite mix-ins
The combination of chocolate, nuts, and marshmallows is a classic and works beautifully in these fat bombs
They're low in carbs and rich in healthy fats, making them a great option for those following a keto diet
They're highly customizable, so you can experiment with different flavors and mix-ins to find your favorite combination
They're perfect for meal prep or as a quick snack on the go
They're a great way to satisfy your sweet tooth without sacrificing any of the flavor

Why This Recipe Works

The key to making great rocky road fat bombs is to use high-quality ingredients and to not overmix the batter. By using a combination of melted chocolate and heavy cream, you'll create a rich and creamy base that's perfect for adding in your favorite mix-ins.

The nuts and marshmallows add a nice texture and flavor contrast to the smooth chocolate, and the vanilla extract helps to bring everything together. By using a low-carb sweetener like stevia or erythritol, you can keep the carb count down without sacrificing any of the flavor.

One of the most important things to keep in mind when making these fat bombs is to not overmix the batter. This can cause the chocolate to seize up and become grainy, which can be unpleasant to eat. By mixing everything just until it's combined, you'll ensure that your fat bombs are smooth and creamy.

Ingredients You’ll Need

When it comes to making rocky road fat bombs, the ingredients are just as important as the technique. You'll want to use high-quality chocolate, nuts, and marshmallows to get the best flavor and texture. In this recipe, we'll be using a combination of dark chocolate, chopped nuts, and mini marshmallows to create a delicious and indulgent treat.

Be sure to choose a high-quality chocolate that's low in carbs and rich in healthy fats. You can also customize the recipe by using different types of nuts or adding in your favorite mix-ins.

1 cup (200g) dark chocolate chipsLook for a high-quality dark chocolate that's low in carbs and rich in healthy fats. You can also use milk chocolate or a combination of the two if you prefer.
1/2 cup (60g) chopped nutsYou can use any type of nut you like, such as almonds, walnuts, or pecans. Just be sure to choose a nut that's low in carbs and rich in healthy fats.
1/4 cup (30g) mini marshmallowsMini marshmallows are the perfect size for these fat bombs, and they add a nice texture and flavor contrast to the smooth chocolate.
1/4 cup (60ml) heavy creamHeavy cream is a key ingredient in these fat bombs, as it helps to create a rich and creamy base. You can also use half-and-half or a non-dairy milk alternative if you prefer.
1 tablespoon (15g) unsalted butterUnsalted butter is a key ingredient in these fat bombs, as it helps to create a rich and creamy base. You can also use salted butter or a non-dairy butter alternative if you prefer.
1 teaspoon vanilla extractVanilla extract is a key ingredient in these fat bombs, as it helps to bring everything together and add a nice flavor contrast to the chocolate and nuts.
1/2 teaspoon saltSalt is a key ingredient in these fat bombs, as it helps to balance out the sweetness of the chocolate and marshmallows. You can also use a flaky sea salt or a smoked salt if you prefer.
1/4 teaspoon stevia powderStevia powder is a low-carb sweetener that's perfect for these fat bombs. You can also use erythritol or another low-carb sweetener if you prefer.
1/4 cup (30g) chopped pecansChopped pecans are a great addition to these fat bombs, as they add a nice texture and flavor contrast to the smooth chocolate.
1/4 cup (30g) shredded coconutShredded coconut is a great addition to these fat bombs, as it adds a nice texture and flavor contrast to the smooth chocolate.

Equipment You’ll Need

Large mixing bowlHand mixer or whiskMeasuring cups and spoonsInstant-read thermometerSilicone candy molds or a lined baking sheet

How to Make Rocky Road Fat Bombs

1
In a large mixing bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth and melted.
2
In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.
3
In the bowl with the melted chocolate, add the unsalted butter, vanilla extract, salt, and stevia powder. Mix until well combined.
4
Fold the whipped cream into the chocolate mixture until well combined.
5
Stir in the chopped nuts, mini marshmallows, chopped pecans, and shredded coconut.
6
Pour the mixture into silicone candy molds or a lined baking sheet.
7
Refrigerate for at least 30 minutes or until set.
8
Once set, remove from the molds or cut into bars.
9
Serve chilled and enjoy!
10
If desired, melt additional chocolate and dip the tops of the fat bombs for an extra layer of chocolate.
11
Refrigerate for an additional 10-15 minutes to set the chocolate.
12
Serve and enjoy!

Expert Tips

Make sure to not overmix the batter, as this can cause the chocolate to seize up and become grainy.
If using a flavored extract, such as peppermint or orange, start with a small amount and taste as you go, as the flavor can quickly become overpowering.
Experiment with different types of nuts and mix-ins to find your favorite combination.
If you find that your fat bombs are too soft, you can refrigerate them for a longer period of time or add more chocolate to the mixture.
If you find that your fat bombs are too hard, you can let them sit at room temperature for a few minutes to soften.
Consider using a combination of dark and milk chocolate for a unique flavor profile.
Don't be afraid to get creative with your mix-ins - the possibilities are endless!
If you're having trouble getting the fat bombs to set, try refrigerating them for a longer period of time or using a higher ratio of chocolate to cream.

Common Mistakes to Avoid

Overmixing the batter, which can cause the chocolate to seize up and become grainy.
Not using high-quality ingredients, which can affect the flavor and texture of the fat bombs.
Not refrigerating the fat bombs for a long enough period of time, which can cause them to be too soft or not set properly.
Not using the right ratio of chocolate to cream, which can affect the texture and flavor of the fat bombs.
Not stirring the mixture well enough, which can cause the ingredients to not be fully incorporated.
Not using a thermometer to ensure the chocolate is at the right temperature, which can affect the texture and flavor of the fat bombs.

Variations and Substitutions

Add a teaspoon of espresso powder to the mixture for a mocha flavor.
Use milk chocolate instead of dark chocolate for a sweeter flavor.
Add a handful of chopped dried cranberries or cherries to the mixture for a fruity twist.
Use a combination of dark and milk chocolate for a unique flavor profile.
Add a sprinkle of sea salt on top of the fat bombs before refrigerating for a salty and sweet combination.
Use a flavored extract, such as peppermint or orange, to give the fat bombs a unique flavor.
Add a handful of chopped nuts, such as almonds or pecans, to the mixture for added texture and flavor.

What to Serve With Rocky Road Fat Bombs

These rocky road fat bombs are perfect for a quick snack or dessert, and they're great for meal prep or as a treat on the go. You can serve them chilled, straight from the refrigerator, or let them sit at room temperature for a few minutes to soften.

Consider pairing them with a cup of coffee or tea, or as a sweet treat after a meal. They're also great as a dessert or snack for a party or special occasion.

Serve chilled, straight from the refrigeratorPair with a cup of coffee or teaUse as a sweet treat after a mealTake on the go as a quick snackServe at a party or special occasionPair with a salad or as a side dish

Make-Ahead, Storage, Freezing and Reheating

These rocky road fat bombs can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months and thaw as needed.

To freeze, simply place the fat bombs in a single layer in a freezer-safe bag or container and store in the freezer. When you're ready to eat them, simply thaw at room temperature or in the refrigerator.

It's also a good idea to label the container or bag with the date and contents, so you can easily keep track of how long they've been stored.

If you're looking to make these fat bombs ahead of time, you can prepare the mixture and refrigerate it for up to 24 hours before pouring it into the molds. This can be a great time-saver and help you get a head start on your meal prep or party planning.

Frequently Asked Questions

What type of chocolate is best for these fat bombs?

Dark chocolate is a great choice for these fat bombs, as it has a rich and intense flavor. However, you can also use milk chocolate or a combination of the two if you prefer.

Can I use a different type of nut?

Yes, you can use any type of nut you like, such as almonds, walnuts, or pecans. Just be sure to choose a nut that's low in carbs and rich in healthy fats.

How long do these fat bombs last?

These fat bombs can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months and thaw as needed.

Can I make these fat bombs ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before pouring it into the molds. This can be a great time-saver and help you get a head start on your meal prep or party planning.

What's the best way to store these fat bombs?

These fat bombs can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months and thaw as needed.

Can I customize the recipe with different mix-ins?

Yes, you can customize the recipe by using different types of nuts, seeds, or dried fruit. Just be sure to choose ingredients that are low in carbs and rich in healthy fats.

How do I know if the fat bombs are set?

The fat bombs are set when they're firm to the touch and no longer sticky. You can also check by inserting a toothpick into the center of a fat bomb - if it comes out clean, they're ready.

Can I make these fat bombs in a different shape?

Yes, you can make these fat bombs in a different shape by using a different type of mold or by pouring the mixture into a lined baking sheet and cutting it into bars or squares.

The Full Recipe

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