High in fats and low on carbs, these are a nice twist on the traditional fat bomb.
½ cup almonds, toasted
1 tbsp. + 1 tsp. coconut oil
4 tbsp. erythritol
2 tbsp. butter
¼ cup heavy cream
¼ tsp. liquid stevia
1½ tsp. vanilla extract
½ cup coconut flakes, unsweetened and shredded
¼ cup chia seeds
½ cup coconut cream
2 tbsp. coconut flour
1. In a food processor, blend the toasted almonds until crumbly. Add 1 tbsp. of coconut oil and 2 tbsp. of erythritol. Process until it becomes almond butter.
2. In a pan, heat the butter, and add heavy cream, stevia, erythritol and vanilla. Mix together until they are a bubbly mixture. Add the almond butter and stir.
3. Grind chia seed in a blender to form a powdery mix. In a separate pan, toast the chia seeds and coconut flakes.
4. Combine all the ingredients together, and add coconut cream (previously melted), coconut oil and coconut flour. Mix and place into any pan. Refrigerate for 1 hour, cut into small squares, and refrigerate again for a couple of hours.
Nutritional Info per Serving
Net Carbs: 1.5g