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Keto Chocolate Almond Fat Bombs

Rich, fudgy no-bake bites made with almond butter, coconut oil, and dark cocoa - zero added sugar and high in healthy fats to keep you in ketosis. Plan ahead: chill for 30 minutes to set.

15 minEasyServes 12175 cal/serving

AmericanDessertNo-CookKetoVeganPaleoLow CarbGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1/2 cup natural almond butter (no added sugar), stirred well
  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol or monk fruit sweetener
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1/4 cup sliced almonds (for topping)

Instructions

  1. 1

    Line a mini muffin tin or a small baking sheet with parchment paper.

  2. 2

    In a medium bowl, combine 1/2 cup stirred well natural almond butter (no added sugar), 1/4 cup melted virgin coconut oil, 1/4 cup unsweetened cocoa powder, 1/4 cup powdered erythritol or monk fruit sweetener, 1/2 tsp pure vanilla extract, and 1/8 tsp fine sea salt. Stir until smooth and fully combined.

  3. 3

    Taste and adjust sweetener if needed.

  4. 4

    Spoon the mixture into the prepared muffin cups or drop rounded tablespoons onto the parchment-lined sheet, making 12 portions.

  5. 5

    Press 1/4 cup sliced almonds (for topping) onto the top of each fat bomb.

  6. 6

    Freeze for 30 minutes or refrigerate for at least 1 hour until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

Questions

Can I make Keto Chocolate Almond Fat Bombs ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Keto Chocolate Almond Fat Bombs?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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