Vegan Keto Taco-Inspired Fat Bombs

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Most fat bombs I see out there are sweet, but I’m more of a fan of their savory counterparts. Like most of my recipes, I try to make these as allergy-friendly as possible, so not only are they dairy-free and egg-free, they’re also soy-free, coconut-free, peanut-free, gluten-free and easily made nut-free with a simple substitution.

These fat bombs include some of my favorite nutrition powerhouses: hemp seeds and nutritional yeast. Hemp seeds (also called hemp hearts) are quite beneficial on a vegan keto (or any plant-based) diet, as they are super low in carbs, high in protein and fiber and loaded with micronutrients like magnesium, potassium and iron. The protein in hemp seeds also includes all 9 essential amino acids, making it a complete protein. Hemp hearts are also a great source of anti-inflammatory omega-3 fatty acids. Check out this article for other great low carb vegan sources of omega-3 fatty acids.

Nutritional yeast (which is different from baker’s yeast and brewer’s yeast) is one of my favorite ways to add protein to a savory meal. It’s high in protein and also a great source of B vitamins. Some brands are also fortified with B12. Nutritional yeast has a cheesy sort of flavor that can make dairy-free versions of recipes taste a little closer to their original inspiration. Because B vitamins are heat sensitive, I prefer to add nutritional yeast to dishes either after they’ve been cooked as a topping, or to uncooked recipes, like these vegan keto taco fat bombs.

This recipe was originally published in my second cookbook, Plant-Forward Keto, but I wanted to share it here. 🙂

This recipe is straight out of my second cookbook, Plant-Forward Keto. Check it out for 80+ vegan and keto-friendly recipes, as well as meal plans and a bunch of information on vegan and plant-based ketogenic and low carb ways of eating.

Notes on Making Vegan Keto Taco-Inspired Fat Bombs

  • To make these nut-free, simply substitute the walnuts for an equal measure of sunflower seeds. Sunflower seeds are a bit higher in net carbs, but they’re also higher in protein and won’t impact the taste much (especially with all the seasoning!).
  • Be careful when buying taco seasoning, as many brands include sugar, maltodextrin, corn starch or other starchy additives that act as a thickener, but also adds unnecessary carbs. I like using this one from Siete, which yields many batches of taco fat bombs per pouch. They also make a mild version, if you aren’t as partial to spice.
  • To Store: refrigerate in an airtight container for up to five days, or freeze for up to a month.
  • To calculate net carbs: from the total grams of carbohydrates in the recipe. For each fat bomb – 2.5g of total carbs – 1.2g of fiber = 1.3g net carbs
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 

Vegan Keto Taco-Inspired Fat Bombs

Print Recipe
These filling and delicious fat bombs are tiny, savory nutritional powerhouses, loaded with protein, good fats and tons of micronutrients.
Course Snack
Cuisine American vegan
Keyword dairy free, gluten-free vegan, keto vegan, ketogenic, low carb vegan, vegan keto
Chill Time 30 minutes
Servings 12 fat bombs
Calories 90
Author Liz




  • Have on hand a baking sheet lined with parchment paper.
  • In a food processor, blend the walnuts, hemp seeds, nutritional yeast, taco seasoning and lime zest until a coarse meal forms, about 30 to 60 seconds. Add the salsa and blend until a somewhat crumbly "dough" forms, 10 to 20 seconds. The dough should hold together when pinched.
  • Using your hands, roll the mixture into twelve balls, about 1 tablespoon each. Place the balls on the lined baking sheet and chill in a freezer for at least 30 minutes, or in a refrigerator for at least 2 hours before serving.


To store: refrigerate in an airtight container for up to five days, or freeze for up to a month.
To calculate net carbs: from the total grams of carbohydrates in the recipe. For each fat bomb – 2.5g of total carbs – 1.2g of fiber = 1.3g net carbs


Serving: 1fat bomb | Calories: 90kcal | Carbohydrates: 2.5g | Protein: 3.2g | Fat: 8.2g | Fiber: 1.2g

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