This super quick and easy Keto Chocolate Almond Butter Fat Bombs recipe can be made in just a few minutes and will help you get your fat macros in check. Packed with healthy fats and just delicious enough to act as a little treat, these sugar-free almond cocoa fat bombs are perfect for all keto followers.
Make sure you keep it in the refrigerator to maintain a good consistency. This can be eaten as a pre-workout snack, or as an afternoon snack to give you a little boost of energy until the next meal.
I used almond butter in this recipe, but you can easily substitute it for any other nut butter, such as peanut butter or macadamia butter. If you want extra protein, you can use a chocolate flavored protein powder instead of the cocoa powder.
If you decide to stick with cocoa powder, then go with raw cacao powder. The difference between raw cacao powder and commercial brand cocoa lies within the manufacturing process.
Raw cacao powder has not been overly processed or heated to high temperatures. As a result, it retains most of its beneficial antioxidant properties. It also tends to have a deeper, more vibrant color than overly processed cocoa powders.
If you decide to add protein powder, check if it is already sweet and if you need to adjust the amount of erythritol to avoid having an extra sweet end product.
If you don’t like erythritol, you can use other keto sweeteners such as monk fruit or stevia.
How to Make Low Carb Almond Butter Chocolate Fat Bombs
In a bowl, combine almond butter and coconut oil. Melt it in a microwave for 30-45 seconds, remove and stir. If it’s not fully melted, put in the microwave again for another 15 seconds then remove and mix until smooth.
Add cacao powder and erythritol in and mix well until all combined.
Pour the mixture into mini cupcake molds then refrigerate for 2 hours.
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Keto Almond Butter Chocolate Fat Bombs
- Mix together almond butter and coconut oil in a microwave-safe bowl.
- Microwave for 30-45 seconds and stir until smooth. Add the erythritol and cacao powder and mix until all combined.
- Pour into mini cupcake molds.
- Refrigerate until firm and enjoy it!