Dessert
Dark chocolate almond fat bombs
Portioned into twelve before it goes near the freezer, because the whole batch in one sitting is how this recipe usually fails.
3gnet carbs
26gfat
5gprotein
266kcal
Per serving15 minServes 12
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Ingredients
For the whole dish · serves 12
- Coconut oil7 oz
- Almond butter9 oz
- Cocoa powder3½ oz
- Granulated erythritol7 oz
- Sliced almonds3½ oz
- Sea salt flakesa few per bomb
Method
7 steps · 15 minutes
- Melt the coconut oil and almond butter together over the lowest heat you have, stirring until the mixture is loose and uniform.
- Take it off the heat before it gets properly hot. Much above a warm bath temperature and the cocoa tastes scorched.
- Sift in the cocoa and erythritol and whisk until there is not a single dry pocket left.
- Toast the sliced almonds in a dry pan for 2 minutes until they smell nutty, then stir most of them through the mixture.
- Spoon into a 12-hole silicone mini-muffin mold, filling each to the top.
- Press the remaining almonds onto the tops and finish each with two or three flakes of salt.
- Freeze 40 minutes until solid, then turn them out into a tub and keep them frozen. Eat straight from the freezer — they soften within a few minutes in a warm room.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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