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.
Almond Butter and Coconut Fat Bombs
Recipe By Ketology
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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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