Chocolate Almond Fat Bombs Recipes

CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

CHOCOLATE ALMOND FAT BOMBS

Steps:

• 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.