Low Carb High Fat (Keto)
These Chocolate Coconut Almond Fat Bombs are about the fourth fat bomb recipe that I have made. Fat bombs have become a staple in my house.
When you are eating a low carb high fat diet, or keto diet, fat bombs are a great way to get healthy fats into your diet, like avocado and coconut oil. They also satisfy your hunger.
Even if you aren’t on a keto diet, fat bombs make a great sugar free snack. I am actually taking a break from eating a keto vegan diet, but I will still be posting low carb recipes.
You can see a bunch of my Keto Vegan Recipes in a round-up, or see all of the them in my Vegan Keto category page.
I have always liked to make swaps in recipes, like using cauliflower rice instead of white rice, or using zucchini noodles in place of pasta.
You will find many of those recipes here, next to more indulgent comforting recipes. It’s all about balance.
Pantry Staples
These Keto Almond Joy Fat Bombs came about because I was out of my Raspberry Chocolate Fat Bombs, and I needed some more fat bombs ASAP.
So these were another one of those look-into-my-pantry-to-see-what-I-can-find recipes. I have many of those!
The recipes that I have created using pantry staples have become some of my favorites. I love to make them because I have to work within a set of rules.
They are some of the simplest recipes on the blog, sometimes using as little as three ingredients.
I had a professor in college tell us that when we make rules for ourselves, we come up with more ideas.
She was talking about creating rules for art, but I have found it applies to creating recipes as well. Smart woman Maria was.
Crunchy and Chocolaty
These sweet chocolaty treats are crunchy with cacao nibs, coconut flakes, and sliced almonds. Sometimes I like to eat them with a dab of peanut or almond butter on top to add a savory touch.
These are not too sweet, but more like a dark chocolate. I used stevia to sweeten them, which has become a staple in my house.
If you have not used stevia before, I highly recommend giving it a try. I didn’t like it at first, but it has grown on me.
There’s a fine line of having just enough stevia vs. having too much. Once you have too much, it gets bitter, and there’s no going back.
Of course, that’s not totally true because you can always add more of the other ingredients, but if you are putting it in something like coffee, then you have to be careful.
I am talking about like the LAST cup in the pot and not enough almond milk to make your Cup A Joe recover from the I crossed the stevia line.
Once you have used stevia for awhile, you will not only understand where I am coming from, but you will know where your own stevia line is.
For example, for my morning cup of coffee I only add about five drops of stevia to eight ounces of coffee mixed with about two ounces of unsweetened almond milk. That’s the perfect amount of sweetness for me.
Other Vegan Fat Bomb Recipes
Chocolate Coconut Almond Fat Bombs
These keto fat bombs are the perfect treat! Chocolate coconut fat bombs with almond, what’s not to love!
If you love this recipe, please come back and leave your feedback and star rating.
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If you make fat bombs regularly, you may want to invest in some silicon muffin pans. They are oven, microwave and fridge safe.
Chocolate Coconut Almond Fat Bombs
Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup coconut butter, melted
- 1/4 cup cacao powder (or cocoa powder)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 10 drops stevia (or 1/2 teaspoon erythritol)
- 1/4 cup crushed sliced almonds
- 1/4 cup unsweetened finely shredded coconut
- 1/4 cup cacao nibs
Instructions
- Mix coconut oil, coconut butter, cacao powder, almond extract, vanilla extract, and stevia or erythritol together. If using erythritol: heat in microwave or on stove for 1-2 minutes until erythritol is dissolved. You may want to taste to check that there are no crunchy erythritol crystals.
- Add in crushed slivered almonds, coconut flakes, and cacao nibs. With a tablespoon, fill mini cupcake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Armandie says
Absolutely love these fat bombs – I have tried many bombs but since this one – I don’t even search for other recipes. I always have this stocked in the fridge. Thank you for sharing this.
Willow Moon says
Thanks so much Armandie! I love to hear stories like yours!
Kim says
Are they supposed to taste bitter? Mine are VERY bitter. I added more stevia but it is not helping!
Willow Moon says
Hi Kim, as said in the post these aren’t too sweet, but more like dark chocolate. Also, if you add too much stevia it can start to taste bitter. I have found that there’s a line to cross with stevia, and once I cross it a recipe tastes bitter. The erythritol is slightly sweeter in my opinion.
Siobhan says
Thank you so much for these recipes!! My first try was the cherry and I had half of the recipe to freeze cause I kept taste testing!! Lol
Willow Moon says
Thanks Siobhan! Your comment made me smile. It’s a good sign when a recipe is half gone before even being finished!
Chandler says
I made this recipe which said it makes 30 servings. I put my mixture in molds with the recommended one tbsp in each mold, however, it only made twenty molds (20 tablespoons, not 30). So is a serving one tbsp and the recipe overstated by ten servings, or is each tbsp more than one serving?
Willow Moon says
Hi Chandler, it sounds like you put more than 1 tablespoon in each mold. The recipe makes 30 (1 tablespoon) servings. When you add up the amounts in the recipe you will see it equals a little over 30 tablespoons total.
Chandler says
Hi, I did use a tablespoon and verified as such. Do you know why this happened?
Willow Moon says
I am not sure. I just know that when you add up the amounts they equal a little more than 30 tablespoons. (1/2 cup = 8 tablespoons)
Margo says
Hi Chandler
Are you metric? I’m Australian and we’re metric. Our tablespoons are bigger than American ones (imperial measurements). Ours are 20ml (four teaspoons) theirs are 15ml (three teaspoons).
If you’re using a metric tablespoon, you will have larger serves. You could probably buy a 15ml tablespoon for portioning out American recipes (and adding the right amount of ingredient where they use tablespoons.
Hope that helps!
Margo
Willow Moon says
Thanks Margo! I don’t know why I didn’t think of that. I’ve heard our tablespoons are different than the rest of the world.
Alex Whyte says
How is this a fat bomb with only 7g fat?
Willow Moon says
The nutritional info is an estimate only, as disclosed below the recipe card. It is done by an app and may not be exact.
Donna says
Cannot find coconut butter, do not want to order it, can Kerry gold butter be substituted
Willow Moon says
A paste like almond butter or peanut butter would be a more similar consistency.