Pecan Fudge Fat Bombs

My favorite part of a keto lifestyle is I can still have chocolate treats without cheating! This pecan fudge is super rich and delicious and a sure fix to your sweet tooth craving, while providing plenty of healthy fats and maintaining your ketosis.

Keto pecan fudge fat bombs

A few things to take note of before you make your own pecan fudge... 

Where to Find Cocoa Butter?

I haven't had much luck finding cocoa butter at any regular grocery store, I use Navitas Organics - Organic Cacao Butter that I found at a local health food store. You could also order some online, just keep in mind we are talking about baking cocoa butter, not cocoa butter lotion ha ha. 

Sweetener Options

Erythritol is my go to sweetener because it is a naturally occurring sugar alcohol that contains virtually no calories, has a low glycemic impact and taste just like sugar. If you prefer truvia, swerve or stevia you can certainly use those instead, just keep in mind you may need to adjust the amount you use and the net carbs may be different. 

Change it up by Using Different Nuts

The first time I tried this recipe I made it with my favorite nuts, macadamia nuts, but it had a weird texture and taste to it, so this time I used pecans and loved it so much more. I'm sure walnuts or almonds would taste pretty good with this recipe too, so feel free to use which ever nuts you'd prefer. Again, keep in mind this will change the nutrition facts I've provided below.

Want a Dairy Free Option?

I used heavy whipping cream, however you could use coconut oil for a dairy free option. Full disclosure I have never used coconut oil in this particular recipe.  

Net Carbs

Keep in mind that when following a keto style meal plan you count net carbs (Total Carbohydrates - Dietary Fibers). This recipe has 3.9g of total carbs and 2.5g of dietary fiber. 3.9 - 2.5 = 1.4g net carbs per serving.

Keto Pecan Fudge Fat Bombs Nutrition Facts

Recipe makes 6 servings


  • 2 oz Cocoa Butter 
  • 2 Tbs unsweetened cocoa powder
  • 4 Tbs Erythritol
  • 4 oz  Chopped Pecans
  • ¼ cup Heavy cream


  1. Melt cocoa butter in a double boiler or just fill a sauce pan half way with water and place another slightly bigger sauce pan on top, which is where you will mix the ingredients. Bring water to boil.
  2. Once cocoa butter is mostly melted, add cocoa powder to the sauce pan.
  3. Now add the Erythritol and mix well until all ingredients are well blended and melted.
  4. Add pecans and heavy cream, stir in well.
  5. Now pour in 10" X 5" baking dish (meatloaf size), molds or muffin cups. distribute evenly into 6 servings
  6. Let cool, then put in the fridge to harden.
  7. Keep at room temperature
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