Fat Bombs Keto - Chocolate Almond Fat Fudge Recipe

These wanton fat bombs formula is perfect for filling your sweet yearnings and your keto macros.

It's debauched, nutty, and rich.

It's loaded up with sound fats from coconut oils, yet it tastes increasingly like a brownie. It's a touch of paradise in your mouth.

Fat bombs Keto recipe

And since it’s dairy-free and vegan, it’s excellent for those on a vegan keto diet.

It’s really the simplest keto dessert for each when you got to reach ketosis and when you crave sweets.

If you're a beginner and struggling to up your fats, this fat fudge is an excellent way to meet your macro.
There is another thing you may feel lacking in your keto diet is sweets. By using a sugar-free keto sweetener, occasional sweets are entirely possible on keto.

Lastly, let me illustrate how this fat fudge stands out from other standard fat bombs.

The secret behind giving these fat bombs a brownie-like texture is the coconut flour and cacao powder. without them, you’d get more of the creamy texture instead of fudge brownie.

As for the almond butter, I mse7 prefer chunky kind for this recipe. but it’s extremely up to your preference.

I also love that it’s very easy to make. It’s truly far easier than some other recipes where it's you shape each one by one into a small ball.

I take a lazy approach.

I spread the fat fudge mixture into a shallow pan, freeze it, and cut it into tiny bites.

In different words, this is my kind of recipe I can use in my daily busy life.

Let’s get started!

Easy Keto Fat Bombs recipe

This 5-ingredient keto fat bombs recipe is so easy to make and shockingly delicious! Goodness, gracious they're good and definitely made for perfection.

Prep Time:
5 minutes

Cook Time:
25 minutes



  1.     1/2 cup coconut oil, melted at room temperature
  2.     1/2 cup raw, nonsweet cocoa powder
  3.     1/4 cup raw nonsweet almond butter
  4.     1/4 cup coconut flour
  5.     one tsp liquid stevia

Fat bombs Keto recipe


    Line a 6-8 in. shallow baking dish with parchment paper. Let extra overhang to make removal easier.

 in a mixing bowl, add the liquified coconut oil. Stir in the cocoa powder while doing that add in the almond butter. Continue mixing till smooth.

    Add the coconut flour and liquid stevia then mix it some more to let it blend. taste and modify the sweetness.

    Pour the mixture into a baking dish and smooth out the top. Freeze for 20-25 minutes or till the fudge is set.

    Once set, elevate up the fat fudge using the overhanging parchment paper and cut into sixteen cubes.

 you can store in the refrigerator for up to five days or within the fridge for up to three weeks.


Per Serving: 100 calories, 10 g fat, 2g protein, 3g total carbs, 1g net carbs

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