Savor these delicious chocolate fat bombs, which are low-carb and keto-friendly and ideal for sating your sweet tooth. These velvety, rich, and simple to prepare treats are packed with good fats.
Ingredients: 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 2 tablespoons almond butter. 2 tablespoons powdered erythritol or sweetener of your choice. 1/2 teaspoon vanilla extract. Pinch of salt. Chopped nuts or shredded coconut for topping optional.
Instructions: In a microwave-safe bowl, melt the coconut oil in 20-second intervals until fully melted. Stir in the cocoa powder, almond butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until smooth and well combined. Line a mini muffin tin with silicone liners or use silicone molds. Pour the chocolate mixture evenly into the molds, filling each about halfway. If desired, sprinkle chopped nuts or shredded coconut on top for added texture and flavor. Place the molds in the freezer for about 30 minutes or until the fat bombs are set. Remove from the freezer and pop the fat bombs out of the molds. Store the chocolate fat bombs in an airtight container in the refrigerator or freezer until ready to enjoy. Serve chilled and savor the creamy, chocolatey goodness!
Prep Time: 10 minutes
Cook Time: 0 minutes
La Plata Garden Club
