Description
A delicious and easy recipe for Vanilla Almond “Snow Dust” Fat Bombs, perfect for a low-carb treat.
Ingredients
Scale
- 1 cup almond butter
- 1/2 cup coconut oil, melted
- 1/4 cup powdered erythritol (or your preferred sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened shredded coconut (for coating)
Instructions
- In a medium mixing bowl, combine the almond butter, melted coconut oil, powdered erythritol, vanilla extract, almond extract, and sea salt. Mix until smooth and well combined.
- Line a mini muffin tin with paper liners or silicone molds.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the freezer for about 30 minutes, or until the fat bombs are firm.
- Once firm, remove the fat bombs from the tin and roll each one in shredded coconut to coat.
- Store the fat bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
- For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the mixture before combining.
- Substitute the almond butter with peanut butter or cashew butter for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 130
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg