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.