Coconut Almond Fat Bombs are a delightfully indulgent treat that combines the creamy richness of coconut with the nutty crunch of almonds. These bite-sized wonders are not only low in carbs but also packed with healthy fats, making them the perfect snack or dessert for those following a keto or low-carb lifestyle. With their melt-in-your-mouth texture and irresistible flavor, these fat bombs are sure to become a new favorite in your recipe repertoire.
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Why You’ll Love This Coconut Almond Fat Bombs
These Coconut Almond Fat Bombs are a dream come true for anyone who loves the tropical flavors of coconut and the satisfying crunch of almonds. Not only are they incredibly delicious, but they also offer a host of health benefits. The healthy fats from the coconut oil and almond butter will keep you feeling full and satisfied, while the natural sweetness from the honey or maple syrup provides a guilt-free indulgence. Plus, these fat bombs are incredibly versatile – you can enjoy them as a quick energy-boosting snack, an easy dessert, or even a pre-workout treat. Best of all, they’re incredibly simple to make, with minimal prep time and no baking required. Get ready to experience the perfect balance of creamy, crunchy, and comforting in every bite.
Ingredients
To make these Coconut Almond Fat Bombs, you’ll need just a few simple ingredients: coconut oil, almond butter, shredded unsweetened coconut, sliced almonds, honey or maple syrup, and a pinch of sea salt. These wholesome, keto-friendly ingredients come together to create a delightful flavor and texture that will leave you craving more. The coconut oil and almond butter provide the healthy fats, while the shredded coconut and sliced almonds add that irresistible crunch. A touch of sweetener and a sprinkle of salt help to balance the flavors and create a truly indulgent treat.
Ingredient Substitutions
- Nut Butter: You can substitute the almond butter with other nut butters, such as cashew or peanut butter, for a different flavor profile.
- Sweetener: To make these fat bombs even more low-carb friendly, you can experiment with various sweeteners, such as erythritol or monk fruit, in place of the honey or maple syrup.
- Nuts: For a nut-free version, you can substitute the sliced almonds with toasted coconut flakes or sunflower seeds.
How to Make Coconut Almond Fat Bombs
Begin by lining a baking sheet or small plate with parchment paper or a silicone mat. This will make it easy to transfer the fat bombs once they’re set. Next, in a medium-sized bowl, combine the coconut oil and almond butter, ensuring they are well-incorporated and smooth.
Step 1: Prep Work
Stir in the shredded unsweetened coconut and sliced almonds, mixing everything together until the coconut and almonds are evenly distributed throughout the coconut oil and almond butter mixture.
Step 2: Main Cooking Process
Now, it’s time to shape the fat bombs. Using a small cookie scoop or spoon, scoop out heaping tablespoon-sized portions of the mixture and gently roll them into balls, placing them on the prepared baking sheet or plate. Repeat this process until you’ve used up all the mixture.
Step 3: Final Steps/Assembly
Finally, drizzle the honey or maple syrup over the top of the fat bombs, using your fingers or a spoon to lightly coat each one. Sprinkle a pinch of sea salt over the top, adding a touch of savory balance to the sweet, nutty flavors.
Step 4: Finishing Touches
Recipe Variations & Tips
- Add Flavor: For an extra burst of flavor, you can experiment with adding a teaspoon of vanilla extract or a pinch of cinnamon to the coconut oil and almond butter mixture.
- Crunchy Coating: You can try rolling the fat bombs in a coating of unsweetened shredded coconut or chopped almonds for an extra crunchy exterior.
- Coconut Emphasis: If you prefer a more pronounced coconut flavor, you can increase the amount of shredded coconut in the recipe.
- Almond Boost: Conversely, for a stronger almond taste, feel free to add more sliced almonds.
- Chocolate Drizzle: To make these fat bombs even more visually appealing, you can drizzle them with melted dark chocolate or white chocolate before chilling them.
- Festive Touch: For a festive touch, you can sprinkle the fat bombs with a dusting of crushed toasted coconut or a few slivered almonds before serving.
For more creative keto and low-carb dessert inspirations, check out our Pinterest boards.
Serving & Storage
Serve with: a hot cup of coffee or tea.
Storage: Place the fat bombs in an airtight container and refrigerate for up to 1 week. They can also be frozen for up to 3 months.
Reheat: Thaw the fat bombs at room temperature for 10-15 minutes before enjoying.
Make-Ahead: These Coconut Almond Fat Bombs are a great make-ahead option, as they can be frozen for up to 3 months.
Nutrition Information
These Coconut Almond Fat Bombs are a nutritional powerhouse, packed with healthy fats and low in carbs, making them an excellent choice for those following a keto or low-carb lifestyle. Each serving (one fat bomb) contains approximately 130 calories, 12 grams of fat, 3 grams of carbs, and 2 grams of protein. The combination of coconut oil, almond butter, and nuts provides a satisfying and satiating snack that can help support overall health and wellness.
- Serving Size: 1 fat bomb
- Calories: 130 kcal
- Protein: 2 g
- Carbs: 3 g
- Fat: 12 g
- Sodium: 40 mg
Coconut Almond Fat Bombs – Creamy, Crunchy & Keto-Friendly Treat
These Coconut Almond Fat Bombs are a delicious and easy low-carb snack packed with healthy fats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12 fat bombs 1x
- Category: Low-Carb
- Method: No-Bake
- Cuisine: American
Ingredients
1 cup almond butter
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil (melted)
1/4 cup powdered erythritol
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. In a mixing bowl, combine almond butter, shredded coconut, melted coconut oil, erythritol, vanilla extract, and salt.
2. Mix until all ingredients are well combined.
3. Scoop the mixture into silicone molds or mini muffin tins.
4. Freeze for about 30 minutes until solid.
5. Pop the fat bombs out of the molds and store in an airtight container in the refrigerator.
Notes
These fat bombs can be stored in the fridge for up to two weeks. You can also add cocoa powder for a chocolate flavor!
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: fat bombs, low-carb, keto, snacks
Frequently Asked Questions
Can I use a different type of nut butter?
Absolutely! While the recipe calls for almond butter, you can easily substitute it with other nut butters, such as cashew, peanut, or hazelnut butter, depending on your personal preferences.
Can I make these fat bombs vegan?
Yes, you can make these Coconut Almond Fat Bombs vegan by using a plant-based sweetener, such as maple syrup or agave, in place of the honey.
How can I make these fat bombs nut-free?
To make a nut-free version, you can substitute the sliced almonds with toasted coconut flakes or sunflower seeds.
Can I add any other mix-ins?
Definitely! Feel free to experiment with add-ins like unsweetened cocoa powder, cinnamon, or even a sprinkle of espresso powder for a mocha twist.
How long do these fat bombs last?
When stored in an airtight container in the refrigerator, these Coconut Almond Fat Bombs will keep for up to 1 week. They can also be frozen for up to 3 months.
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