Almond Joy Keto Fat Bombs

15 servings


10 minutes


15 minutes

  • 1 cup unsweetened shredded coconut, chopped finely
  • 3 tbsp coconut milk
  • 3 tbsp coconut oil (liquid form)
  • ½ tsp almond extract
  • 6 oz low sugar chocolate (90% cocoa or more)
  • small pinch of kosher salt
  • ¼ cup maple syrup or keto-friendly sweetener like stevia or splenda
  • 15 raw, whole almonds
  • flaky sea salt
  1. In a large bowl, add unsweetened coconut, coconut milk, sweetener, vanilla & almond extracts, salt and 2 tablespoons of coconut oil. Mix well until combined, set aside.
  2. Line a large mini cupcake pan with 15 paper liners (may need more or less depending on pan size).
  3. In a large glass bowl, melt down chocolate with remaining tablespoon of coconut oil for 30 seconds at a time, mix well after each increment until melted.
  4. Add in about 1 teaspoon of chocolate to the bottoms of each cup. Add in a teaspoon of coconut mixture to first layer of chocolate. Top coconut mixture with one whole, raw almond.
  5. Top coconut tops with chocolate until covered. Sprinkle with flaky salt and freeze for 15-20 minutes or until set.