Keto Almond Joy Fat Bombs
Vegan keto fat bombs combining coconut, almonds, and dark chocolate for a rich, low-carb, creamy snack that’s easy to make.
Ingredients
- 1/2 cup coconut oil melted
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond butter
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/4 cup dark vegan chocolate chips
- 1/4 cup chopped almonds
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Combine the Base:
- Mix melted coconut oil, almond butter, shredded coconut, sweetener, vanilla, and salt in a bowl until creamy.
- Add Crunch:
- Fold in chopped almonds and vegan chocolate chips for texture and indulgence.
- Fill the Molds:
- Spoon the mixture into silicone molds or a lined mini muffin tray.
- Chill It Out:
- Refrigerate or freeze for at least 30 minutes until firm and bomb-like.
- Serve or Store:
- Pop them out and enjoy immediately, or keep chilled in an airtight container for up to a week.
Notes
Nutritional Values (Per Serving—1 Fat Bomb)
- Calories: 150
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 12%
- Calcium: 8%
- Vitamin E: 6%
- Zinc: 5%
Additional Notes & Tips to Enhance the Flavor
- Swap almonds for pecans or walnuts if you want to switch up textures.
- Add a pinch of cinnamon or espresso powder for unexpected flair.
- Use liquid stevia or monk fruit if erythritol isn’t your vibe.
- Store in the freezer for longer shelf life and a firmer bite.
- Double the batch—because one is never enough.