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Ketogenic fat bombs are such a blessing for everyone who is living the low carb lifestyle.
Yes, the sugar cravings will (almost) disappear once you’re completely fat adapted but were only human and most of us still want something sweet once in a while.
I also think it’s not exactly a “sugar craving” you’re having if you’ve been fat adapted long enough – you’re not craving the nasty feeling on your teeth or the sluggishness afterward.
You’re simply craving something sweet & tasty.
And this sweet craving can be satisfied quickly and efficiently with a small keto fat bomb or another keto treat.
In my experience, if I feel a craving for something sweet and eat a keto-friendly treat I don’t have the urge to overeat at all.
Every time I got a sugar craving when I was still eating sugar and I gave in – I could eat a whole chocolate bar at once, literally.
That doesn’t happen to me anymore.
One small keto fat bomb or another keto treat and I’m good.
Satisfied and happy.
How fitting that these Ferrero Rocher Keto fat bombs are absolutely perfect for situations just like the one I described.
Enjoy your sweet and chocolaty treat with a cup of coffee and lose weight while you’re doing so.
With only 1.2g net carbs per fat bomb and a whopping 13.7g of healthy fats you can treat yourself without kicking yourself out of ketosis.
OTHER KETO FAT BOMBS:
Keto Carrot Cake Fat Bombs Keto Cookies And Cream Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Easy & Quick Keto Cinnamon Rolls Fat Bombs
FERRERO ROCHER KETO FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed in the recipe card at the end of this post!)
Erythritol is by far my favorite keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.
PALEO ADAPTATIONS:
Depending on how strictly paleo you are, you can either choose to use chocolate with a very high cocoa content (because it contains only a small amount of sugar) or use unsweetened baking chocolate (unsweetened baking chocolate contains only cocoa butter & cocoa solids without the sugar).
VEGAN ADAPTATIONS:
If you’re vegan you have to watch out for chocolate that contains milk products like whey.
You only need a very tiny amount to make chocolate keto treats.
HOW TO MAKE FERRERO ROCHER KETO FAT BOMBS:
1. Make the fat bomb base:
Melt the sugar-free chocolate using a double boiler.
Melt the coconut oil as well if needed.
Add the ground hazelnuts, powdered erythritol, melted coconut oil, baking cocoa powder, and vanilla extract into a food processor and blend on high for approx 30-45 seconds.
Add the melted chocolate as well and blend for another 15 seconds.
☝︎ Make sure to scrape chunky bits from the sides and the bottom of the food processor & blend again for a few seconds if necessary.
2. Store in freezer & form balls:
Place the bowl in your freezer and chill for approx. 10 minutes.
After the mass has cooled down in your freezer, form small balls with your hands.
Add a whole hazelnut into the middle of the fat bombs and roll the balls in chopped hazelnuts.
3. Serve:
You can serve the Ferrero Rocher keto fat bombs immediately.
Enjoy with a hot cup of coffee!
HOW TO STORE THE FERRERO ROCHER KETO FAT BOMBS:
I don’t recommend to store the fat bombs in the fridge because the consistency will change.
The chocolate & coconut oil will harden and the balls will be difficult to eat.
If that doesn’t bother you, you can store them in your fridge for up to a week.
At room temperature, they will keep for at least 2-3 days.
I recommend to cover them with plastic wrap or store them in an air-tight container either way!
Nutrition Info:
One ball has approx. 1.2g net carbs (2.9g total carbs and 1.7g dietary fiber), 13.7g fat, 2.0g protein, and 140 calories.
Keep in mind that the nutrition info per serving may change depending on the size of the balls you make.
One of the ferrero rocher keto fat bombs I made weighed approx. 0.7oz (20g).
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Treat yourself with these amazing no-bake chocolate hazelnut keto fat bombs that taste like Ferrero Rocher! They're Paleo, Vegan & super low in carbs!

Melt the sugar-free chocolate using a double boiler.
Melt the coconut oil if necessary.
Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
Add the melted chocolate and blend for another 15 seconds.
Scrape off chunky bits from the sides and the bottom of the food processor and blend again for a few seconds if necessary.
Place the mass in the freezer and chill for approx. 10 minutes.
After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward.
You can serve the fat bombs immediately or store covered in plastic wrap at room temperature for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 fat bomb
Servings 10
- Amount Per Serving
- Calories 140
- % Daily Value *
- Total Fat 13.7g22%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 1.7g7%
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Melt the sugar-free chocolate using a double boiler.
Melt the coconut oil if necessary.
Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
Add the melted chocolate and blend for another 15 seconds.
Scrape off chunky bits from the sides and the bottom of the food processor and blend again for a few seconds if necessary.
Place the mass in the freezer and chill for approx. 10 minutes.
After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward.
You can serve the fat bombs immediately or store covered in plastic wrap at room temperature for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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These are wonderful. Do you think I could store some in the freezer and let them come up to room temp when I am ready to serve them or give as gifts?
Thank you so much!
I think this should work, but I haven’t tried it myself yet.
I’m pretty sure they would lose some flavor after a while in the freezer, so I would consume them within a few weeks. 🙂
Hope this helps!
Can I use granular sweetener instead of powdered?
Hey!
I think that should work as well!
They may be a bit “mushier” in the beginning, so you may have to chill them for a bit longer before you are able to form the fat bombs. 🙂
Much love
Uliana
FABULOUS!!!!!!!!!!! This really tasted like the original candy! Hit the spot! You really fill on just one ball! Definitely will make them again! Had a bit of trouble at first with consistency but added more cocoa and that helped
Aww, thank you so much for this comment – it makes me so happy to read how much you liked the recipe! 😀
Much love, Uliana 🙂
You may want to note that erythritol is made from corn so it’s not paleo (grain free). I believe stevia might be?
Hey Tiffany!
I think you might have mistaken erythritol and xylitol because erythritol is not made from corn.
Xylitol is another popular sugar alcohol that’s used as a sugar alternative but I don’t recommend it here on my blog because it does spike your blood sugar and is thus not suitable for the ketogenic diet.
For the industrial production, it usually is extracted from birchwood or in recent years because it is a lot cheaper:
from corn.
Erythritol, on the other hand, is produced by fermentation of pure glucose.
It does occur naturally in certain fruits and other fermented foods because fermentation is a natural process powered by certain microbes and enzymes.
Because of this, I do consider Erythritol to be a paleo-friendly sweetener but it always depends on how strictly paleo you are.
Some people who follow the paleo diet don’t consume any sweeteners at all because they feel it’s not something that would have been available 40.000 years ago and they’re right.
It’s a personal choice and definitely something that may be up to debate.
In the end, it depends on what you are comfortable with.
I recommend erythritol because, in my eyes, it’s a perfect fit for the ketogenic diet and one of the safest sweeteners out there.
I don’t recommend stevia because I personally don’t like the aftertaste of it (which btw, not everyone can taste – making it better for some people and worse for others).
I hope I cleared up some of the confusion but in the end, it’s 100% your choice.
If you feel better using stevia go for it – what you feel is good for you is the most important thing. 🙂
Much love, Uliana