Low Carb Chocolate Almond Butter Fat Bombs

Chocolate Almond Butter Fat BombsA year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Almond Butter Fat Bombs
First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In fist bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 10 Servings
  9. 184 Calories, 17.5g Fat, 3.3g Protein, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
  10. 12 Servings
  11. 154 Calories, 14.6g Fat, 2.8g Protein, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
  1. As I said above these can be made with the nut butter of your choice.
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