FAT BOMBS7 + S A V E - W O R T H Y K E T O

F A T B O M B R E C I P E S

E V E R Y O N E W I L L L O V E

K E T O P O T S F A T B O M B S

KETO

PECAN PIE FATBOMBSYield (6 Balls), 1.1g net carbs/serving

Beat the butter and sweetener at medium speed with

an electric mixer until creamy.

Add the almond flour and ground pecans and beat

until blended. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the refrigerator and roll into

balls about 1 tablespoon in size. 

Freeze the balls for 15 minutes. 

Remove the balls from the freezer.

Roll each ball in chopped pecans (if using).

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

3 tbsp pecans, finely ground 

3 tbsp almond flour 

2 tbsp butter, softened 

1 tbsp granulated Stevia or other low carb

granulated sweetener to taste 

½ tsp vanilla extract

2 tbsp chopped pecans

For decoration (optional): 

INGREDIENTS

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SNICKERDOODLEFAT BOMBSYield (14 Balls), 1.6g net carbs/serving

Beat the cream cheese, butter, peanut butter and

sweetener at medium speed with an electric mixer

until creamy.

Add the ground cinnamon and vanilla extract and

beat until blended. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the freezer and roll into balls

about 1 tablespoon in size. 

Freeze the balls for 15 minutes. 

To make the coating, mix the ground cinnamon and

sweetener in a small dish. 

Remove the balls from the freezer.

Roll each ball in the cinnamon mixture. 

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

4 oz cream cheese, softened 

4 tbsp unsalted butter, softened 

¼ cup natural, creamy, no sugar added

peanut butter or almond butter 

3 tbsp granulates Stevia or other low carb

granulated sweetener to taste 

½ tsp ground cinnamon 

½ tsp vanilla extract

1 ½ tbsp granulated Stevia or other low carb

granulated sweetener to taste 

1 tsp ground cinnamon

For the coating: 

INGREDIENTS

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BIRTHDAY CAKEFAT BOMBSYield (15 Balls), 1.4g net carbs/serving

Beat the cream cheese, butter, almond butter and

sweetener at medium speed with an electric mixer

until creamy.

Add the almond flour and vanilla extract and beat

until blended. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the freezer and roll into balls

about 1 tablespoon in size. 

Freeze the balls for 15 minutes. 

Remove the balls from the freezer.

Sprinkle each ball with sprinkles.  

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

4 oz cream cheese, softened 

4 tbsp unsalted butter, softened 

2 tbsp no sugar added, natural, creamy

almond butter or peanut butter 

1 tsp vanilla extract 

2 tbsp granulated Stevia or other low carb

granulated sweetener to taste 

¼ cup almond flour 

2 tbsp sugar free sprinkles

INGREDIENTS

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KEY LIMECHEESECAKE FATBOMBSYield (13 Balls), 1.7g net carbs/serving

Drain and rinse the cashews. 

Place all the ingredients in a food processor and

process until smooth and well combined. 

Transfer the mixture in a bowl. 

Freeze for 30 minutes or until hard enough to form

balls. 

Bring the dough out of the refrigerator and roll into

balls about 1 tablespoon in size. 

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

½ cup cashews, soaked in hot water for 30

minutes 

¼ unsalted butter, softened

2 tbsp cream cheese, softened

2 tbsp granulated Stevia or other low carb

granulated sweetener to taste 

3 tbsp key lime juice 

½ tsp key lime zest

INGREDIENTS

WWW.KETOPOTS.COM

COOKIES ANDCREAM FATBOMBSYield (15 Balls), 1.3g net carbs/serving

Beat the butter, peanut butter, cream cheese and

sweetener at medium speed with an electric mixer

until creamy.

Add the vanilla extract and beat until blended. 

Fold in the chocolate chips. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the refrigerator and roll into

balls about 1 tablespoon in size. 

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

4 oz cream cheese, softened

2 oz natural creamy peanut butter

2 oz unsalted butter, softened

3 tbsp granulated Stevia or other low carb

granulated sweeter to taste 

½ tsp vanilla extract 

2 oz sugar free dark chocolate chips

INGREDIENTS

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ORANGECREAMSICLE FATBOMBSYield (12 Balls), .7g net carbs/serving

Beat the butter, coconut oil, cream cheese and

sweetener at medium speed with an electric mixer

until creamy.

Add the orange juice and orange zest and beat until

blended. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the refrigerator and roll into

balls about 1 tablespoon in size. 

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

¼ cup coconut oil, softened

2 tbsp unsalted butter, softened

4 oz cream cheese, softened

2 tbsp granulated Stevia or other low carb

granulated sweetener 

1 tbsp orange juice 

zest of 1 orange

INGREDIENTS

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RASPBERRYCHEESECAKE FATBOMBSYield (11 Balls), 1.5g net carbs/serving

Place the raspberries in a small saucepan. 

Mash the raspberries with potato masher. 

Cook over medium heat for 5 minutes, stirring

regularly, until a thick syrup forms. (See note*)  

Remove the sauce from the heat and allow to cool

completely. 

Beat the butter,  cream cheese and sweetener at

medium speed with an electric mixer until creamy.

Add the lemon juice, lemon zest and raspberry syrup

and beat until blended. 

Cover the dough and freeze for 30 minutes or until

hard enough to form balls. 

Bring the dough out of the refrigerator and roll into

balls about 1 tablespoon in size. 

Freeze the balls for 15 minutes. 

Remove from the freezer and roll each ball in

raspberry powder (if using). 

Keep the balls in an airtight container in the freezer

until ready to serve.

PROCEDURE

3 oz fresh or frozen raspberries

4 tbsp almond flour 

2 tbsp unsalted butter, softened

1 ½ tbsp cream cheese, softened 

2 tbsp granulated Stevia or other low carb

granulated sweeter to taste

1 tsp lemon juice 

½ tsp lemon zest 

1 tbsp raspberry powder

For decoration (optional):

INGREDIENTS

WWW.KETOPOTS.COM