Almond Butter Fat Bombs

Ingredients

• 180g smooth almond butter (no added sugar)
• 4 tbsp coconut oil, melted
• 2 tbsp granulated erythritol (or sweetener of choice, to taste)
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• 2 tbsp cocoa powder (optional, for a chocolate version)

Method

1. Melt and mix. Gently warm the almond butter and coconut oil together in a small saucepan over the lowest heat, or microwave in 20-second bursts, until just melted and combined. Stir well.
2. Sweeten and flavour. Remove from the heat and stir in the erythritol, vanilla extract, and sea salt. Taste and adjust sweetness — erythritol is about 70% as sweet as sugar, so add a little more if needed. For the chocolate version, whisk in the cocoa powder until smooth and lump-free.
3. Fill the moulds. Pour or spoon the mixture into a silicone mini-muffin tray or ice cube mould — you should get about 12 portions. Alternatively, line a small baking tin with cling film and pour the mixture in as a slab to cut later.
4. Freeze. Place in the freezer for at least 30 minutes until fully set and solid.
5. Remove and store. Pop the fat bombs out of the moulds. Transfer to a zip-lock bag or airtight container and keep in the freezer for up to 2 months, or in the fridge for up to 2 weeks.

Why You’ll Love This

These velvety fat bombs are the perfect way to silence a sweet tooth while staying firmly in ketosis. Using just a handful of ingredients, they provide a satisfying dose of healthy fats that will keep you energised between meals.

Tips & Swaps

• Texture at room temperature. Coconut oil melts above 24°C, so fat bombs will soften quickly in a warm kitchen. Eat straight from the fridge or freezer.
• Variations. Stir in a tablespoon of desiccated coconut, a pinch of cinnamon, or a few sugar-free chocolate chips before setting.
• Sweetener alternatives. Powdered sweetener dissolves more smoothly than granulated. You can also use a few drops of liquid stevia — start with 10 drops and adjust.
• No silicone mould? Use a lined mini-muffin tray or drop spoonfuls onto a sheet of baking paper and freeze flat.

Key Takeaways

• Net carbs: 3g per serving — suitable for keto and low-carb diets
• Cook time: 15 minutes total (15 prep + 0 cook)
• Key ingredient: Smooth almond butter (no added sugar)
• Best for: Quick keto energy boost or satisfying a sweet tooth between meals.