Almond Butter Fat Bombs
Ketogenic almond butter fat bombs are made with only almond butter, coconut oil, erythritol and vanilla! Great for low carb and paleo diets.
Using a hand mixer at low speed, beat coconut oil, almond butter, erythritol and vanilla together until smooth. Add additional sweetener if needed to taste.
Using a spoon or pastry bag, transfer mixture to mini paper cups. Top each with an almond.
Refrigerate until firm. Keep refrigerated until right before serving.
This recipe makes 24 tablespoon (or two bites!) size fat bombs. Xylitol may be substituted for erythritol. Store tightly covered in the refrigerator for up to 1 month or freeze for up to 3 months.
Calories: 114kcal | Carbohydrates: 1g | Protein: 1.1g | Fat: 11.9g | Fiber: 0.5g | Sugar: 0.3g