Keto Almond Joy Fat Bombs
These Keto Almond Joy Fat Bombs are the adult version of your childhood candy crush—without the sugar crash or existential guilt. They’re rich, chocolatey, coconutty, and 100% plant-based, because you’re too fabulous for dairy and diet sabotage. Packed with healthy fats, zero drama, and major snack energy, they hit every craving and leave you feeling like a keto goddess. You don’t need a cheat day—you need one of these. Or three. No oven, no mess, just bite-sized bliss. You’ll wonder why joy wasn’t always wrapped in almonds and sarcasm.
Keto Almond Joy Fat Bombs
These vegan keto fat bombs are inspired by Almond Joy, featuring coconut, dark chocolate, and almonds in a sweet low-carb package.
Ingredients
- ½ cup shredded unsweetened coconut
- 3 tbsp coconut oil melted and unapologetically extra
- 2 tbsp almond butter smooth and sassy
- 1 tbsp maple syrup or keto sweetener of choice
- ½ tsp vanilla extract
- Pinch of sea salt
- 10 whole almonds roasted or raw
- ¼ cup vegan dark chocolate chips melted
Instructions
- In a mixing bowl, combine coconut, melted oil, almond butter, sweetener, vanilla, and salt. Stir until it looks like dessert.
- Scoop the mixture evenly into a silicone mold or lined muffin pan.
- Press one almond into the center of each portion like it’s the crown jewel it is.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
- Spoon melted chocolate over each fat bomb. Smooth the tops like you’re frosting something fancy.
- Chill in the fridge for 20 minutes or freeze for 10.
- Pop them out and serve cold. Try not to eat them all before sharing.
Notes
Nutritional Values (Per Serving)
- Calories: 145
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin E: 15%
- Magnesium: 12%
- Iron: 10%
- Copper: 11%
- Potassium: 8%
Additional Notes/Tips
- For extra crunch, toast the coconut before mixing.
- Want them sweeter? Add another teaspoon of maple syrup—no one’s watching.
- Store in an airtight container in the fridge for up to a week (if they last that long).
- Use silicone molds shaped like hearts if you’re feeling dramatic.
- Sprinkle with flaky sea salt before chilling for bougie bonus points.
