Almond Crunch Fat Bomb

5 from 5 votes

These almond crunch fat bombs can be made with or without the almonds. I really like the crunch and texture that the almonds provide. You could also use another nut or even unsweetened coconut to provide texture.

Course Keto

Cuisine Keto

Diet Diabetic, Gluten Free

Keyword fat bomb

Prep Time 10

Cook Time 20

Cooling Time 30

Total Time 1

Servings Fat Bombs

Calories 134.1kcal

Author Tara Wright

Ingredients

2 Tablespoons Cashew Butter
1 cup Coconut Oil
½ teaspoon Pure Almond Extract
½ teaspoon Pure Vanilla Extract
20 drops Vanilla Stevia Drops
Raw Almonds Chopped (optional)

Instructions

You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe.
Combine the ingredients and heat on low temperature until melted. Whisk to combine.
Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier.Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store your fat bombs in an airtight container in your fridge or freezer!

Notes

Note: You may need to adjust how full you fill your molds if the cup sizes are smaller.

Nutrition Facts are estimates only. Final nutrition information will be determined by your specific ingredients + the size of your fat bombs.

The nutrition facts for our Almond Crunch Fat Bomb Recipe were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition