American · Dessert
Chocolate Almond Keto Fat Bombs
Rich, dense little chocolate-almond fat bombs built on coconut oil, butter and almond butter, sweetened with allulose and a trace of stevia instead of sugar, so they deliver a creamy cocoa hit with almost no net carbs.
$1
10 minsPrep
0 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
258Calories
5gProtein
25.1gFat
13.5gCarbs
1gSugar
4.5gFiber
131mgSodium
11mgChol
13.3gSat Fat
226mgPotassium
65mgCalcium
1.6mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
6gAllulose
0.3gAlcohol
Goes well with
Belgian Trappist Ale
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Melt the coconut oil and butter together gently in a small pan or microwave until fully liquid, then cool slightly.
2
Whisk the cocoa powder, allulose and stevia extract into the melted fats until completely smooth with no lumps.
3
Beat in the almond butter, vanilla extract and salt until the mixture is glossy and fully emulsified.
4
Pour the mixture into four small silicone moulds or a lined 10x10cm tin, filling each about two-thirds full.
5
Scatter the toasted chopped almonds evenly over the tops, pressing lightly so they adhere.
6
Freeze for 45 minutes, or until completely firm and set.
7
Pop the fat bombs out of the moulds (or lift out and cut into 4 pieces if using a tin) and keep chilled until ready to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted coconut oil
- 0.5 oz14g sifted cocoa powder
- 0.8 oz24g softened almond butter
- 0.4 oz10g softened butter
- 0.4 oz12g powdered allulose
- 0 oz0.3g stevia extract
- 0.4 oz10g chopped, toasted almond
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
