Chocolate Almond Fat Bombs
"A treat for those on a Low Carb High Fat diet.
** Note - Be sure to use the un-refined coconut oil so these have that coconut flavor. If you do not have the un-refined, you can ad some shredded un-sweetened coconut instead. **"
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
12 Fat Bombs
- Serves:
- 12
ingredients
- 1⁄2 cup almond butter
- 1⁄2 cup unrefined coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons heavy whipping cream
- 2 tablespoons Truvia (sugar substitute)
- 1⁄2 teaspoon vanilla
- 1 pinch salt, to taste
directions
- In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
- Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
- Take off heat and put into a pouring container.
- Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
- Place into the freezer for about 15 minutes to harden.
- Store in fridge or freezer in a tightly sealed container.
- Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.
Questions & Replies
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Hello, I just realized I did not buy unrefined ...ugh. I am afraid there will be no taste. What do you think? Thanks
Reviews
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I've tried many different fat bombs. What makes this one special is the heavy cream in lieu of almond or coconut flour. The flour fat bombs were flavorful but pasty. With heavy cream these fat bombs are much more moist and rewarding, kind of like a cross between a Hershey's bar and a piece of fudge. Plus I had enough heavy whipping cream left over to guzzle it down with a little Truvia. -
I've never heard of fat bombs before but now I want to make them all the time! These were so good, and so easy to make. I followed the directions just as written and they turned out great. -
OMG, this is the most delicious thing ever. I used maple syrup as the sweetener and almond milk for the whipping cream. Put it in a mold and then topped it with Himalayan Salt and coconut shreds! AMAZING!
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These are so good, I made for for Mother's Day for my Mom and I. She is on Atkins and I am on Keto.
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Yum! These are easy to make and delicious. I added some unsweetened coconut to mine for that Almond Joy taste.
see 4 more reviews
Tweaks
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I made it with 1/2 almond butter (roasted no sugar added) & 1/2 peanut butter (all natural no sugar added) and a pinch more salt than it called for. I only had liquid Stevia so added 16 drops and that was the perfect amount. I used a silicone cupcake mold with paper cupcake holders and they look just like reeses. Thanks! So awesome for a sweet tooth at 10pm. :)
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I used erythritol instead of stevia and used 3 Tbsp. (it's not quite as sweet) I also added about a Tbsp. of cacao nibs.
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Based on the previous images, I made them a small silicone heart shaped mold I got online a few years ago and they came right out easily.
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I have tried a few different fat bombs over the past year, This one is by far the best! -
I sweetened them with only 3 packets of stevia and that was enough sweetness for me.
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California
