Ingredients
Scale
2 cups almond flour
1/3 cup melted coconut oil
1/4 cup powdered erythritol
1/8 tsp salt
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips
Instructions
In a large bowl, combine almond flour, erythritol, salt, and vanilla.
Stir in melted coconut oil until a soft dough forms.
Fold in chocolate chips until evenly distributed.
Use a small cookie scoop to form 20 balls.
Place fat bombs on a parchment-lined tray and refrigerate for 30 minutes to firm.
Store in an airtight container in the fridge (up to 7 days) or freezer (up to 3 months).
Notes
Use a melon baller for uniform shaping
Freeze in a single layer before transferring to storage containers
Substitute coconut oil with grass-fed butter if preferred
Opt for stevia or monk fruit instead of erythritol
- Prep Time: 10
- Category: Breakfast & Snacks
- Method: No-Bake
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg