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Almond Butter and Coconut Fat Bombs

Almond Butter and Coconut Fat Bombs

Keep these Almond Butter and Coconut Fat Bombs on hand for a delightful and energy-boosting keto-friendly snack. Savour the sweet and nutty flavours while staying on track with your dietary goals.

Recipe By Ketology
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Almond Butter and Coconut Fat Bombs
Cooking Time

15 min

Difficulty

Easy

Serves

10+

Calories

80

Ingredients

  • 1/2 cup almond butter (unsweetened)
  • 1/4 cup coconut oil (melted)
  • 2 tablespoons unsweetened shredded coconut
  • 1-2 tablespoons powdered erythritol (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  • 1. In a microwave-safe bowl, melt the coconut oil until it's completely liquid. This should take about 20-30 seconds in the microwave.
  • 2. In a separate mixing bowl, combine the almond butter, melted coconut oil, unsweetened shredded coconut, powdered erythritol, vanilla extract, and a pinch of salt. Mix until all the ingredients are well combined.
  • 3. Taste the mixture and adjust the sweetness by adding more powdered erythritol if needed.
  • 4. Line a mini-muffin tin with paper liners.
  • 5. Spoon the mixture into the muffin tin, filling each cavity equally.
  • 6. Place the muffin tin in the freezer and chill for at least 1-2 hours, or until the fat bombs are firm.
  • 7. Once the fat bombs are solid, remove them from the muffin tin and store them in an airtight container in the refrigerator or freezer.
  • 8. Enjoy an Almond Butter and Coconut Fat Bomb whenever you need a quick and satisfying keto-friendly snack or treat.
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