Keto Almond Butter Fat Bombs Recipe

Master these homemade keto almond butter fat bombs - the best easy baking recipe for satisfying your sweet tooth while maintaining ketosis. Made with premium almond butter, coconut oil and sweetened naturally, these no-bake treats deliver incredible flavor and texture while keeping carbs ultra-low.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

0 mins

Serves:

12 fat bombs

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g smooth almond butter (unsweetened)</li><li class="ingredients-single-item">60g coconut oil</li><li class="ingredients-single-item">30g powdered erythritol (or monk fruit sweetener)</li><li class="ingredients-single-item">30g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tbsp MCT oil (optional)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp sea salt, plus extra for sprinkling</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Silicone mini muffin tray or chocolate molds</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Mixing bowl</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line your silicone molds with paper liners if not using non-stick silicone, or lightly grease them with a small amount of coconut oil to ensure easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small saucepan over low heat, gently melt the coconut oil until just liquefied. Coconut oil melts at about 24°C (76°F), so this won't take long - be careful not to overheat it as this can affect both flavor and nutritional properties.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove the saucepan from heat and add the almond butter, stirring until completely smooth and well incorporated. The residual heat will help melt the almond butter to create a silky consistency. If your almond butter is particularly stiff, you may need to return to very low heat briefly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the powdered erythritol, vanilla extract, MCT oil (if using), and sea salt to the mixture. Whisk thoroughly until the sweetener has completely dissolved and no graininess remains. Using powdered rather than granular sweetener is crucial for achieving a smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sift the cocoa powder into the mixture to prevent any lumps, then stir until fully incorporated and the mixture is glossy and uniform in color. The mixture should be pourable but thick - similar to a ganache consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully pour the mixture into your prepared molds, filling each cavity about 3/4 full. Gently tap the mold on the counter a few times to release any trapped air bubbles, which helps create a smoother final texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If desired, sprinkle a tiny pinch of additional sea salt on top of each fat bomb for a delicious sweet-salty contrast that enhances the almond flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the molds to the refrigerator and chill for at least 2 hours, or until completely set. The coconut oil will solidify, giving the fat bombs their firm, fudge-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once fully set, carefully pop each fat bomb out of the mold. If they're sticking slightly, briefly run the bottom of the mold under warm water to help release them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your fat bombs in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking. Let them thaw for about 5-10 minutes before enjoying for the best melt-in-your-mouth texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Almond Butter Fat Bombs Recipe?

Keto Almond Butter Fat Bombs are made with smooth unsweetened almond butter, coconut oil, powdered erythritol or monk fruit sweetener, unsweetened cocoa powder, optional MCT oil, vanilla extract, and sea salt for a perfect low-carb treat.

How to cook Keto Almond Butter Fat Bombs Recipe at home?

Learn how to cook Keto Almond Butter Fat Bombs Recipe by gently melting coconut oil, incorporating almond butter, sweetener, and cocoa powder, then pouring into silicone moulds to set. No actual baking required - this is a simple no-cook recipe that sets in the refrigerator, making it perfect for beginners looking to create delicious keto-friendly treats.

Can I substitute almond butter in fat bombs with other nut butters?

Yes, you can substitute almond butter with other sugar-free nut butters like peanut, cashew, or macadamia butter. Each will provide a different flavour profile while maintaining the fat content needed for keto fat bombs. Just ensure they're unsweetened to keep carbs low.

How long do homemade keto fat bombs stay fresh?

Homemade keto fat bombs will stay fresh for up to 1 week when stored in an airtight container in the refrigerator. For longer storage, freeze them for up to 3 months. Allow frozen fat bombs to thaw 5-10 minutes before eating for the best melt-in-your-mouth texture.

Why is my fat bomb mixture separating or not setting properly?

Separation or improper setting often occurs due to temperature issues. Ensure ingredients are thoroughly mixed at similar temperatures, avoid overheating coconut oil, and chill completely undisturbed. Using the proper ratio of solid fats to liquid ingredients is also crucial for achieving the perfect texture.

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