Keto Almond Joy Fat Bombs – A Homemade Low‑Carb Treat
No‑bake bites of rich chocolate, creamy coconut, and crunchy almonds—just 2 g net carbs each and ready in 15 minutes.
Equipment
- Microwave‑safe bowl or double boiler
- Mixing Bowl
- Spatula
- Mini muffin tin or silicone mold
- Parchment liners or grease
- Measuring cups and spoons
Ingredients
- ½ cup natural almond butter no sugar added
- ¼ cup coconut oil
- ½ cup unsweetened shredded coconut
- ⅓ cup powdered erythritol or monk fruit sweetener
- 4 oz sugar‑free dark chocolate chopped
- 1 tsp vanilla extract
- Pinch of sea salt
- 16 whole raw almonds plus extra for garnish
- Optional add‑ins: 1 tsp MCT oil 1 tbsp chopped pecans, ½ tsp cocoa powder
Instructions
- Prepare mold: Line mini muffin tin with liners or grease lightly.
- Melt chocolate: Combine chocolate and 1 tbsp coconut oil in a microwave‑safe bowl; heat in 20 sec bursts, stirring until smooth.
- Mix base: In another bowl, whisk almond butter, remaining coconut oil, sweetener, vanilla, and salt until uniform.
- Add coconut & almonds: Fold in shredded coconut and 16 almonds, coating evenly.
- Form centers: Drop 1 tbsp of mixture into each cavity, pressing around one almond at center.
- Chill centers: Freeze 10 min until firm.
- Coat in chocolate: Dip each frozen ball into melted chocolate; let excess drip off. Return to mold and garnish with extra almond or coconut.
- Set: Refrigerate 15 min until chocolate hardens.
- Store: Pop out and keep in an airtight container in fridge (2 weeks) or freezer (3 months).
Notes
Nutrition (Per Bomb)
- Calories: 140 kcal
- Total Fat: 14 g
- Protein: 3 g
- Total Carbs: 4 g
- Fiber: 2 g
- Net Carbs: 2 g