Ingredients
1 cup almond butter (unsweetened)
1/2 cup unsweetened cocoa powder
1/3 cup erythritol (or other low-carb sweetener)
1/3 cup coconut oil (melted, solid at room temperature)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Instructions
In a medium bowl, mix almond butter, cocoa powder, erythritol, melted coconut oil, vanilla extract, and salt until smooth.
Spoon mixture into silicone molds or an 8×8-inch baking dish lined with parchment paper.
Freeze for at least 2 hours or until firm.
Remove from molds and store in an airtight container until ready to serve.
Notes
Use a toothpick to cleanly remove fat bombs from molds.
For texture variation, add chopped nuts or cacao nibs to the mixture.
Store in the freezer for up to 2 months.
Double the recipe for larger batches and longer storage.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto/Fusion
- Diet: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 200
- Sugar: 0g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg