These almond joyful fat bombs (keto, no-bake) hit that chocolate-coconut-almond note when a sweet craving shows up. They mix up in about 5 minutes, set in the freezer, and slice into tidy little squares of healthy fat. Keep a batch on hand and dessert is always one freezer door away.
Craving something sweet but sticking to your keto goals? I’ve got you! These Almond Joyful Fat Bombs are the ultimate no-bake treat. They’re ridiculously easy to whip up (we’re talking 5 minutes!), packed with healthy fats, and bursting with that classic chocolate, coconut, and almond flavor combination. They’re the perfect little bite to satisfy your sweet tooth and keep you energized throughout the day.
Ingredients
• ½ cup / 110g (3.9 oz) coconut oil, melted
• ½ cup / 50g (1.76 oz) unsweetened cocoa powder
• ¼ cup / 64g (2.26 oz) creamy almond butter, unsweetened and salted
• ¼ cup / 30g (1.06 oz) coconut flour
• 1 tsp / 5 ml coconut-flavored liquid stevia, or to taste
Instructions
1. Prepare your pan. Line a 6-inch square baking dish with parchment paper, letting the edges overhang. This will make it super easy to lift the fudge out later.
2. Mix the base. In a medium bowl, whisk the melted coconut oil and cocoa powder until smooth. Add the almond butter and continue mixing until fully combined and glossy.
3. Thicken the mixture. Stir in the coconut flour and liquid stevia. The mixture will thicken up nicely. Give it a taste and add more sweetener if you prefer.
4. Chill and set. Pour the mixture into your prepared dish and spread it into an even layer. Place in the freezer for at least 20 minutes, or until completely firm.
5. Slice and serve. Use the parchment paper overhangs to lift the block from the dish. Place it on a cutting board and slice into 16 equal squares.
Nutritional Information
• Nutrition Information
• Serving: 1 square
• Calories: 99kcal
• Fat: 10g
• Net Carbohydrates: 2g (0.07 oz)
• Protein: 2g
Pro Tips
• Pro-Tips for Perfect Fat Bombs
• For a true Almond Joy experience, press a whole almond into the top of each square before freezing and mix 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut into the batter.
• Don’t love stevia? You can substitute it with your favorite powdered keto-friendly sweetener like erythritol or monk fruit. Start with 2 tablespoons (30 ml / 1 fl oz) and adjust to your taste.
• The type of almond butter matters. Use a creamy, drippy variety with only almonds and salt as for the smoothest texture.
• These fat bombs melt easily at room temperature. Always store them in an airtight container in the refrigerator (up to 5 days) or freezer (up to 1 month) for the best consistency.
FAQ
Q: How do I store these keto fat bombs
A: These fat bombs melt easily at room temperature. For the best consistency, store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Q: Can I use a different sweetener instead of stevia
A: Yes, you can substitute the liquid stevia with your favorite powdered keto-friendly sweetener like erythritol or monk fruit. It’s recommended to start with 2 tablespoons (30 ml / 1 fl oz) and adjust the amount to your taste.
Q: Are these fat bombs really keto-friendly
A: Absolutely. Each fat bomb contains only 2g (0.07 oz) of net carbohydrates, 10g (0.35 oz) of fat, and 99 calories, making it a perfect treat to fit into your ketogenic diet goals.
Q: How can I make these taste more like a real Almond Joy
A: For a more authentic Almond Joy experience, the recipe suggests mixing 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut into the batter and pressing a whole almond into the top of each square before freezing.
Pro Tips
- Use a creamy, drippy almond butter made with only almonds and salt. The texture of the almond butter is what makes these fat bombs perfectly smooth.
- For a true Almond Joy experience, stir 2 tablespoons of unsweetened shredded coconut into the batter and press a whole almond into the top of each square before freezing.
- Not a fan of stevia? Replace the coconut-flavored liquid stevia with a powdered keto-friendly sweetener like erythritol or monk fruit. Start with 2 tablespoons and adjust to taste.
- Line the 6-inch square dish with parchment paper, leaving overhang on the edges. Those little handles make it easy to lift the block out and slice 16 clean squares.
- These fat bombs melt easily at room temperature. Store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Frequently Asked Questions
How should I store these keto fat bombs?
They soften at room temperature, so keep them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Can I use a different sweetener instead of stevia?
Yes. Swap the liquid stevia for a powdered keto-friendly sweetener like erythritol or monk fruit, starting with 2 tablespoons and adjusting to your taste.
Are these fat bombs really keto-friendly?
Yes. Each square has just 2g of net carbohydrates, 10g of fat, and 99 calories, so one piece fits easily into a keto day.
How can I make them taste more like a real Almond Joy?
Mix 2 tablespoons of unsweetened shredded coconut into the batter and press a whole almond into the top of each square before freezing.
Recipe card below.
More Recipes You’ll Love
- No-Bake Chocolate Coconut Fat Bombs
- Keto Mini Cheesecakes with Pecan Crust
- Fudgy Keto Chocolate Buns (Instant Pot)
Almond Joyful Fat Bombs (Keto, No-Bake)
Ingredients
Method
- Prepare your pan.
- Line a 6-inch square baking dish with parchment paper, letting the edges overhang. This will make it super easy to lift the fudge out later.
- Mix the base.
- In a medium bowl, whisk the melted coconut oil and cocoa powder until smooth.
- Add the almond butter and continue mixing until fully combined and glossy.
- Thicken the mixture.
- Stir in the coconut flour and liquid stevia. The mixture will thicken up nicely. Give it a taste and add more sweetener if you prefer.
- Chill and set.
- Pour the mixture into your prepared dish and spread it into an even layer.
- Place in the freezer for at least 20 minutes, or until completely firm.
- Slice and serve. Use the parchment paper overhangs to lift the block from the dish.
- Place it on a cutting board and slice into 16 equal squares.
- Don't love stevia? You can substitute it with your favorite powdered keto-friendly sweetener like erythritol or monk fruit. Start with 2 tablespoons (30 ml / 1 fl oz) and adjust to your taste.
