Keto Chocolate Almond Fat Bombs
Quick & Easy No-Bake Keto Treats – Ready in 20 Minutes
KEY INFO
- Prep Time: 10 minutes
- Setting Time: 10 minutes
- Total Time: 20 minutes
- Servings: 12 fat bombs
- Difficulty: Easy
- Diet: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Food processor or blender
- Silicone mold or mini muffin tin
- Measuring cups and spoons
- Mixing bowl
- Rubber spatula
- (Alternative: Hand mixer + bowl if no food processor)
INGREDIENTS
- 1 cup (240g) smooth almond butter (or peanut butter)
- ½ cup (120ml) coconut oil, melted
- ¼ cup (25g) unsweetened cocoa powder
- 3 tablespoons (45ml) keto-friendly sweetener (monk fruit or erythritol)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Optional: ¼ cup chopped almonds for topping
METHOD
- Line a 12-cavity silicone mold with paper liners if using a muffin tin.
- Combine almond butter and melted coconut oil in a food processor.
- Add cocoa powder, sweetener, vanilla, and salt – blend until completely smooth.
- Taste and adjust sweetness if needed.
- Pour mixture evenly into prepared molds.
- Sprinkle chopped almonds on top if using.
- Freeze for 10 minutes until firm.
CRUCIAL TIPS
- Use room temperature almond butter for smooth blending.
- Don’t over-blend or mixture will become grainy.
- Store in fridge or freezer – they melt at room temperature.
STORAGE & VARIATIONS
Storage:
- Refrigerator: 2 weeks
- Freezer: 3 months
Variations:
- Swap almond butter for any nut butter.
- Add 1 tsp cinnamon for spice.
- Mix in sugar-free chocolate chips.
- Top with coconut flakes.
Common Mistakes:
- Using cold almond butter (causes lumps).
- Over-sweetening (start with less, add more to taste).
- Leaving at room temperature (will melt).
NUTRITION INFO
Per Fat Bomb:
- Calories: 165
- Fat: 15g
- Net Carbs: 2g
- Protein: 4g
Remember: These are meant to be high-fat, low-carb treats – perfect for hitting your keto macros when you need a quick energy boost or satisfying dessert!
