Crispy Fat Bomb

By May 27, 2015 December 23rd, 2021 Desserts

Crispy Fat Bomb

Why We Crave Crunch

The theory why crunchy foods are innately pleasing to our palate is captivating. Crunchy  foods add a level of our senses to eating. If you are lucky and are able to smell and taste, you get those (I say lucky because I had a terrible ear infection that caused me to lose smell and taste for 2 weeks! Yikes). You also get texture in your hands and mouth when eating. One thing you may have not thought about is sensual part of the eating experience of sound. The crunchy sensation we experience is more significant for the sounds it makes inside our heads. The internal noises of chewing always happen as we eat, but eating a soft omelet is quite different than chewing on nuts, chips or my crispy fat bomb. This is one reason why “You can’t eat just one.” Our neural sensory systems all experience something called “habituation” in which our sensory neurons become less receptive with constant exposure to a stimulus.

We all experience habituation to the smell and taste of food as we eat. This is why we over-eat when we are eating at a potluck or buffet… so many choices to keep stimulating the senses. But if you have one food on your plate, your brain gets bored and signals to stop eating. One reason that crunchy foods may have more of an appeal to you lies in the extra layer of your senses when you eat; you may like a particular crispy food because you like the way it sounds in your head. Crispy foods have a special sensory place in the brain. They incorporate hearing into the sensory mix of eating, and it is very likely that the stronger and more varied sensory mix provided by crispiness staves off boredom and habituation while we eat these foods. We also often crave crunchy foods because in Paleolithic days, insects and fresh produce was our main source of crunchy. A soggy vegetable was tossed aside in lieu of a crunchy/fresh one. The problem now is that we still crave that crunch but it often isn’t for a crunchy piece of celery… it is most likely chips or cereal (thank goodness for people like Clark W. Grizzwald who invented “non-nutritive cereal varnish” in Christmas Vacation! lol) So if you are in love with crunch, you MUST try this Fat Bomb!

Crispy Fat Bomb

Crispy Fat Bomb
Prep time
Cook time
Total time
Serves: 4
  • 1 cup Swerve
  • 3 tablespoons unsweetened cocoa powder
  • 1 vanilla bean scraped clean, or 1 tsp vanilla extract
  • ¼ teaspoon almond extract
  • 3 tablespoons coconut oil
  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Combine the cocoa powder, natural sweetener, extracts and coconut oil with a fork until small crumbs form.
  3. Place on the baking sheet and spread into a thin sheet. Bake for 12 to 15. Remove from the oven and allow to cool completely.
  4. The candy hardens as it cools.
  5. Store in an airtight container in the fridge for up to 1 month.
  6. Use on keto ice cream or eat plain!
Hard Candy = 110 calories, 0g fat, 0g protein, 69g carbs
“Healthified” Fat Bomb = 98 calories, 10.8g fat, 0.5g protein, 1.2g carbs, 1g fiber
(97% fat, 1% protein, 2% carbs)
To find more crispy fat bombs like this Streusel Candy check out my new book: The Ketogenic Cookbook.

Thank you for your love and support!

Crispy Fat Bomb

TESTIMONY of the Day

Phone Client TESTIMONY: ““100% sleep efficiency! woo! Before this I was getting ready to have a sleep study done. I was pretty sure I didn’t have sleep apnea, but…..I wasn’t sleeping. Then I started the Keto diet and supplement advice from Maria.

Thank you, Maria! I am so happy and I couldn’t have done it without your help. I know because I had tried everything everyone else recommended and while there was improvement I still didn’t sleep enough and went through my days tired. Now I have plenty of energy to get through the entire day, and then some, but I still sleep really well.

And I lost another pound yesterday!

THANK YOU Maria Emmerich” – Kelly

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Crispy Fat Bomb


Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Kristy says:

    Hi Maria! Iwas wondering what vitamins your boys take?! Do you give them a probiotic and multivitamin or individual vitamins? Thank you for all your wonderful advice!

    • Maria Emmerich says:

      We do a bifido bacteria, multi, C, K2, and D3 in winter. 🙂

      • Darlene says:

        And do you find they get less of the usual childhood illnesses (colds, ear infections etc)?

        • Maria Emmerich says:

          Definitely. The boys have been home for almost 4 years (Micah age 2-6 and Kai 1-5) and they have both thrown up only once (a couple weeks ago we got something that went through all 4 of us). Plus, neither has run a temperature except Micah one time about 2 years ago when he was 103 for just a couple hours. Coming from Ethiopia I think that is pretty amazing. Otherwise just an occasional cold is all they ever have had. 🙂

  • Lisa says:

    Thank you Maria! Crunchy fat bombs!!!!!! This is so perfect! Sweet,crunchy fat bomb! Going to make this today!

  • Dr. Jodi says:

    Fascinating!!! Crispy foods have a special sensory place in the brain!!! Makes so much sense!!! I truly LOVE and appreciate the science, history and the sensory stimulation with foods that you edcuate us with! YOU ROCK, MARIA!!!

  • sharon says:

    I have been hearing there is a downside to erytritol. that is harmful to the body as is artificial sweeteners and causes weight gain. i am so confused by all the different “experts” some of the low carb gurus even espouse splenda! how do i know what is best?

  • Katrina says:

    Maria, I love your site and recipes. When a recipe calls for 3 tbsp of coconut oil, is that in solid or liquid form? Sometimes I set the jar of coconut oil on the stove while its preheating to liquefy the oil so it’s pourable and easier to measure. But I’m concerned my measurements are off when I do that. Any ideas?

  • I thought this recipe was exclusive so the people who bought the keto cleanse.

  • Deanna says:

    Could you use liquid stevia to sweeten this? Just wondering, cause I really want to make this, and it’s all I have in the house right now? 🙂

  • Kathy says:

    Thanks for the explanation on crunchy. I love crunchy, crispy food. Now I know why!

  • shelley says:

    Made this today, and it’s so good. Just the trick when you need a chocolate something!

  • LShope says:

    That recipe looks *scrumptious*, and I believe you mean “palate” in the 1st sentence.

  • Wenchypoo says:

    Can this be cut into serving sizes, or should just use a muffin top pan or something to make smaller pieces?

  • Michelle says:

    What is swerve? I clicked on it but the page is disabled.

  • Stephanie says:

    i just made these and when I took them out of the oven they were liquid. I let them cool completely and they are more like fudge. Delicious but what did I do wrong that they aren’t crunchy?

    • Maria Emmerich says:

      Hmm, not sure. Did you use swerve?

      • Mariam says:

        I had the same results as Stephanie. I used erythritol and a bit of stevia. What do yours look like when they are cooking? Do they bubble? Do they liquefy first? Maybe I didn’t cook it long enough?

  • Bev says:

    Can one use less or no swerve é sugar s at all with this recipe? I do not eat sugar and these look wonderful but I would like to make without sugar. Sometimes one can reduce the sugar subs but not delete them all for a recipe to work.

    • Maria Emmerich says:

      The swerve gives it the texture so it wouldn’t work without it. Sorry. 🙂

  • Sarah G says:

    How much vanilla extract do you recommend?

  • Cindy S. says:

    Can’t wait to try this. I cannot purchase Swerve locally but I can buy erythritol . Can I use this instead of the Swerve? Thank you!

  • Samantha says:

    Would this be just as good without the almond extract? I don’t have any at home, and I would love to try these tonight!

  • Holly says:

    Mine came out crispy and very good after complete cooling. The coconut oil did seem tO stay separated from the bomb after cooling though. Did I not mix enough?

    • Maria Emmerich says:

      Maybe. Or you can try sturring once in middle of cooling but before it hardens. 🙂

      • Holly says:

        Making them again today. Will try your suggestion.Last time, I put them on a double paper towel and covered with another and that soaked up the oil. I want the oil inside me,though,not on paper towel,lol.

  • Amy says:

    Would Truvia be an ok substitute for the Swerve? I really dislike the cooling effect when take a drink after eating Swerve.

  • Ann says:

    Will it work with confectioners SWERVE? That’s all we have in our town.
    Thank you.

  • me says:

    the nutritional info says 69g of carbs.. .69 maybe?

  • me says:

    ignore my previous comment

  • Katie says:

    This turned out very thin and runny for me is there something that Could have gone wrong

  • KellyMac says:

    Just made these.. YUM!

  • susie says:

    Could you use just like sugar instead of swerve?

  • susie says:

    Thanks for the answer. My first attempt came out good but grainy. Do you think if I used confectioners swerve it would be smoother?

  • Nanabella says:

    Just made this with butter, I have sensitivities to coconut… Y-U-M-M-M!!!!
    Next time, and there WILL be a next time, I will add some chopped macadamias, which, amazingly, I do not have sensitivities to!
    Thank you for being the brave, inventive food chemist you are!!!

  • Amanda Reed says:

    We are making these for the 4th time…. I just ran out of cocoa powder. Must buy more. Also, seriously, this is amazing with caramel extract.

  • Megan says:

    Hey Maria!
    I am loving this recipe for my chocolate cravings. I have been using swerve since I started following you over a year ago and absolutely love it. I just realized that it is a local product from New Orleans which makes me love it even more! Thanks for supporting such a great business and our city!!

  • tine tine says:

    can you use edible cocoa butter instead of cocoa?

    • Maria Emmerich says:

      It would be a different texture (probably not crispy) and not chocolate flavor.

  • Molly says:

    I’m out of regular swerve, can I use swerve confectioners type?

  • Jenna says:

    Made these last night with the granulated Swerve and carob powder instead of cacao because I am having some histamine issues. They are really good and so easy. Thank you!

  • pamela says:

    These were scrumptious! Reminded me of my favorite brownie corners & edges. One thing though. Was the cocoa left out of step 2? Thanks for sharing.

  • Kaylee says:

    Have you ever found that cacao pops people out of ketosis? I had heard another keto coach say that, and that makes me very sad because I love chocolate!

  • Kelly says:

    Love it. I used 1/4 cup swerve confectioners and the rest granulated. I can see getting a lot more than 4 servings from one batch. The crunch is awesome.

  • Jamie says:

    These are great! I see many batches in my future. 🙂 I will have to make sure I use level tablespoons of coconut oil, though – I had the separation problem mentioned before. They seem almost too sweet to me – I used just over 1/2 cup Swerve Confectioners and just under 1/2 cup Swerve Granular – if I reduce the sweetener to, say, 3/4 cup total, will it still work?

  • Deb Rose says:

    Thank you for all of your wonderful recipes and all of your dedication! You have truly been a inspiration for me, to get healthy and live the low carb, high fat life! I made these today, I don’t know what I did wrong… mine burned around the edges and once they finally cooled they did become crispy, however the bottom was really oily from the coconut oil… I placed them on paper towels to absorb some of it, I hope that helps. Also would the recipe work if I only used 3/4 cup of swerve? I found them to be to sweet, boy I never thought I would be saying that, lol

  • Leslie Shirkey says:

    I tried this… used everything listed and did it to small crumbles, spread it out and cooked in 350 preheated oven.. within 2 minutes it was burnt and smoking. 🙁 Maybe altitude? Maybe I should try it again at 250 and cook longer?

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