Dark Chocolate Almond Fat Bombs
ChefRhonda PlataDifficultyIntermediateThese fat bombs taste indulgent but they're completely keto, and the almond butter adds fiber as well as protein. Eat them as a dessert to get your sweet fix, or as a snack anytime between meals to stave off cravings.
Servings 8
Serving size 2 bombs
Net Carbs
- Amount Per Serving
- Calories 162
- % Daily Value *
- Total Fat 16g21%
- Protein 4g
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Arrange paper baking cups on a plate or a small baking sheet. Set aside.
Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and steam should not be able to escape. Bring water to a boil, then reduce to lowest heat.
Add the almond butter and coconut oil to the double boiler and allow them to melt. Stir to combine. Stir in the cocoa powder.
In a small bowl combine the vanilla and stevia powder and stir until the stevia has fully dissolved. Add the sweetened vanilla extract to the almond butter mixture and stir well to combine.
Divide the chocolate almond butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for about 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!
Ingredients
Ingredients
Directions
Directions
Arrange paper baking cups on a plate or a small baking sheet. Set aside.
Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and steam should not be able to escape. Bring water to a boil, then reduce to lowest heat.
Add the almond butter and coconut oil to the double boiler and allow them to melt. Stir to combine. Stir in the cocoa powder.
In a small bowl combine the vanilla and stevia powder and stir until the stevia has fully dissolved. Add the sweetened vanilla extract to the almond butter mixture and stir well to combine.
Divide the chocolate almond butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for about 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!
Notes
