Keto Almond Joy fat bombs Recipe
These Keto Almond Joy fat bombs recreate the coconut-and-almond candy bar in a low-carb, high-fat format perfect for keto dieters and anyone craving a portable chocolatey treat. Each bite is coconut-forward, nutty, and coated in a glossy cocoa shell — all while staying roughly 2.5 g net carbs per portion. Make a batch, freeze extras, and enjoy a sweet moment without the sugar crash.
Ingredients
- 170 g unsweetened shredded coconut
- 80 g almond butter
- 80 g coconut oil 60 g for filling + 20 g for coating
- 30 g powdered erythritol filling
- 30 g powdered erythritol coating; optional
- 30 g unsweetened cocoa powder coating
- 12 whole almonds
- 1 tsp vanilla pinch salt
Instructions
- Mix coconut, almond butter, 60 g coconut oil, 30 g powdered erythritol, vanilla, and salt until the mixture holds when pressed.
- Portion into 12 mounds and press an almond into each. Chill 15–20 minutes.
- Whisk 20 g coconut oil with 30 g cocoa powder and 20 g powdered erythritol to make a smooth coating. Cool slightly.
- Dip chilled mounds in coating; return to parchment.
- Chill until coating sets. Store chilled or frozen.