These easy low carb Almond Fat Bombs will satisfy your sweet tooth and curb your appetite. Made with coconut oil, they are perfect for a vegan ketogenic diet.
Mix all the ingredients. With a tablespoon, fill mini cupcake liners, a cupcake pan, silicone molds, or an ice cube tray with 2 tablespoonfuls in each.
Freeze for 15 minutes, or before totally frozen. Top each fat bomb with 2 sliced almonds. Almonds should sink into the top of the fat bombs.
Freeze for 1 hour. Store in fridge.
Notes
These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.