Whether you call these Chocolate Almond Butter Fat Bombs, Chocolate Fudge Fat Bombs, or Keto Bombs - they're the perfect Keto treat! Only requiring 5 simple ingredients and less than 10 minutes, they're the perfect snack, dessert, or afternoon pick-me-up to always keep on hand.
Keto Sweetenerto taste, see the notes below. I usually use 3 to 3 tablespoon of allulose or xylitol, giving them a medium sweetness. Adjust to your liking.
⅓CupChopped Pecans Or Nuts Of Choiceoptional
1teaspoon Pure Vanilla
Line a mini-muffin tin with paper cups. Add the chopped nuts (if using), evenly dividing between each paper cup. Set aside.
In a medium saucepan, add the coconut oil, almond butter, cocoa powder, and sweetener (if using stevia, do not add at this time). Place over medium heat and stir until melted and sweetener is dissolved. Then, remove from heat.
Stir in the stevia (if using), coconut flour, and vanilla.
Add 1 Tbsp. of the chocolate mixture to each paper cup. Then, place in the freezer until firm, around 30 minutes.
Be warned that these have an intense chocolate taste and are not overly sweet like traditional desserts.
Store covered in the fridge for 1 to 2 weeks or can be frozen in a freezer-safe baggie for up to 6 months.
If your almond butter is unsalted, add a pinch or two of sea salt.
For the sweetener, I prefer to use allulose, monk fruit, or xylitol. All three of these sweeteners dissolve really well and taste just like sugar! I don’t recommend using an erythritol-based sweetener unless it's powdered, otherwise, it will be grainy. Even then, it can lend a grainy texture. Liquid stevia is another option. However, depending on the brand, it may leave a slightly bitter aftertaste and you may need to use quite a bit. Because of this, I tend not to use this option or I use it in combination with another sweetener.
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