Almond Coconut Cream Fat Bombs

About

This Keto fat bomb recipe is our low carb twist on Almond Joy© bars. These Keto almond coconut cream fat bombs have a sweet and creamy coconut center, wrapped around a whole almond. The fat bomb is then encased in a dark chocolate shell. These are a great option for adding an extra boost of healthy fats to your day as well as satisfying the sweet tooth!

What are Keto Fat Bombs?

Keto fat bomb recipes are designed to provide a hearty dose of Keto friendly fats in a snack-sized bite. Fat bombs can be either sweet or savory and use a variety of Keto compliant fats such as cream cheese, butter, coconut oil or MCT oil. For these sweet Keto fat bombs, we have used coconut oil, shredded coconut, and coconut butter to provide our fats and create our Almond Joy© style filling.

Do You Have to Use Almonds?

We are aware that tree nuts may not always be a suitable choice for your diet. If you tolerate other low carb nuts, you can add these to the center of your fat bombs in place of almonds. Alternatively, you may omit entirely, or add a few dark unsweetened chocolate chips or dried cranberries to the centers. Please be sure to adjust your macros to account for any changes made to the original recipe.

Almond Joy is a registered trademark of Kraft Foods Ireland Intellectual Property Ltd

Ingredients

12 each almonds, raw
2 tablespoon 100% pure erythritol by now
½ cup unsweetened dessicated coconut by wasco
⅓ cup raw 100% organic coconut butter by artisana
⅓ cup coconut oil
⅓ cup 100% unsweerened dark chocolate baking chips by pascha

Instructions

Add the coconut butter, coconut oil, erythritol, and desiccated coconut to a food processor. Blend well to combine. The mixture should be soft but pliable. Set to one side for 10 minutes to firm up a little. You may use an alternative low carb sweetener if desired and adjust the quantities to taste.
Scoop the coconut mixture into a bowl. Divide the mixture into 12 even portions and arrange across a clean work surface. Press each portion of coconut down a little with your palm. Place an almond in the center of each coconut portion. Press the coconut up around the almond, securing it in the center and roll each one into a ball. Transfer to the fridge to chill while you prepare the chocolate coating.
Add the chocolate chips to a heatproof bowl over a double boiler. Stir together until melted. Alternatively, you can melt the chocolate in a microwave. Stir well, ensuring the chocolate is melted and completely smooth. Set aside to cool just a little.
Line a small tray or plate with baking paper. Take each coconut fat bomb one at a time and dip into the melted chocolate. Coat each fat bomb liberally all over. You can coat more than once if you have any excess chocolate. Place the fat bombs on the lined tray and return to the fridge to set the chocolate casing. This will take no more than 20 minutes. Transfer the fat bombs to an airtight container and keep refrigerated until ready to eat.