Keto Almond Coconut Cream Fat Bombs Recipe

Desserts
Gluten Free
Paleo
Snacks
Vegan
Vegetarian
4.8/5
(1303 reviews)
Keto Almond Coconut Cream Fat Bombs
Zylo Recipes

Description

Imagine biting into a luscious, cool treat that satisfies your sweet cravings while offering a delightful combination of textures and flavors. These almond coconut cream bites offer a taste of paradise in every mouthful. A smooth, creamy coconut center, rich with the distinct taste of coconut, embraces a whole almond, adding a satisfying crunch.

This delightful core is then enveloped in a crisp, dark chocolate shell, creating a symphony of flavors that dance on your palate. These delightful treats are more than just a dessert; they are a way to add richness to your day with every bite. The creamy coconut filling is crafted from shredded coconut and coconut butter, offering a velvety smooth texture that melts in your mouth.

The dark chocolate shell provides a satisfying snap, contrasting beautifully with the soft center. The almond in the middle adds a pleasant textural element and a hint of nutty flavor that complements the coconut and chocolate perfectly. These bites can be customized to your liking.

If you prefer a different kind of nut, feel free to substitute with your favorite. Or, for a burst of flavor, consider adding a few unsweetened chocolate chips or even dried cranberries to the center. Whether you follow the original recipe or add your own personal touch, these almond coconut cream bites are sure to become a favorite.

They are perfect for satisfying a sweet craving, enjoying as an after-dinner treat, or simply savoring as a moment of pure indulgence.

Preparation Time

Prep Time
1 h 0 min
Cook Time
0 min
Total Time
1 h 0 min

Nutrition Information

Per 1 fat bombs serving
C
Calories
150 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
15 g
Saturated Fats 10 g
Unsaturated Fats 5 g

Cholestrol 5 mg
Sodium 10 mg
Potassium 20 mg
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Ingredients

    1.
    Almonds, Raw
    Almonds, Raw
    12 each
    2.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    2 tablespoon
    3.
    Unsweetened Dessicated Coconut by Wasco
    Unsweetened Dessicated Coconut by Wasco
    ½ cup
    4.
    Raw 100% Organic Coconut Butter by Artisana
    Raw 100% Organic Coconut Butter by Artisana
    ⅓ cup
    5.
    Coconut Oil
    Coconut Oil
    ⅓ cup
    6.
    100% Unsweerened Dark Chocolate Baking Chips by Pascha
    100% Unsweerened Dark Chocolate Baking Chips by Pascha
    ⅓ cup

Instructions

    1.
    Add the coconut butter, coconut oil, erythritol, and desiccated coconut to a food processor. Blend well to combine. The mixture should be soft but pliable. Set to one side for 10 minutes to firm up a little. You may use an alternative low carb sweetener if desired and adjust the quantities to taste.
    2.
    Scoop the coconut mixture into a bowl. Divide the mixture into 12 even portions and arrange across a clean work surface. Press each portion of coconut down a little with your palm. Place an almond in the center of each coconut portion. Press the coconut up around the almond, securing it in the center and roll each one into a ball. Transfer to the fridge to chill while you prepare the chocolate coating.
    3.
    Add the chocolate chips to a heatproof bowl over a double boiler. Stir together until melted. Alternatively, you can melt the chocolate in a microwave. Stir well, ensuring the chocolate is melted and completely smooth. Set aside to cool just a little.
    4.
    Line a small tray or plate with baking paper. Take each coconut fat bomb one at a time and dip into the melted chocolate. Coat each fat bomb liberally all over. You can coat more than once if you have any excess chocolate. Place the fat bombs on the lined tray and return to the fridge to set the chocolate casing. This will take no more than 20 minutes. Transfer the fat bombs to an airtight container and keep refrigerated until ready to eat.