When a sweet craving hits on a keto diet, you need a snack that’s both satisfying and simple. Enter these incredible Chocolate Almond Butter Fat Bombs! They are the ultimate no-bake treat, blending rich cream cheese, nutty almond butter, and crunchy bits of pure dark chocolate into a perfectly portioned, decadent bite. Ready in under an hour (with mostly chill time!), they’re the perfect make-ahead dessert or energy boost to keep you on track and crush those sugar cravings for good.
Ingredients
• 1/2 cup (113g) unsalted butter, softened
• 8 ounces (226g) full-fat cream cheese, softened
• 1/2 cup (128g) crunchy almond butter
• 2 ounces (56g) 100% cacao chocolate, finely chopped
• 1/2 cup (96g) golden monk fruit sweetener
• Optional Materials
• Silicone candy mold
Instructions
1. In a large mixing bowl, combine the softened unsalted butter, cream cheese, crunchy almond butter, and golden monk fruit sweetener. Using an electric hand mixer, beat on medium speed until the mixture is smooth, creamy, and well-combined.
2. Cover the bowl and place the mixture in the refrigerator to chill for 30 minutes. This will help it firm up, making it easier to handle.
3. While the base is chilling, finely chop your 100% cacao chocolate bar into small pieces. You can also use a food processor and pulse a few times for a quick chop.
4. Remove the chilled mixture from the fridge. Add the chopped chocolate pieces and fold them in with a spatula until they are evenly distributed throughout the base.
5. Scoop the mixture into a silicone mold, pressing down gently to fill each cavity. Alternatively, use a small cookie scoop to form 24 uniform balls and place them on a baking sheet lined with parchment paper.
6. Place the fat bombs in the freezer for at least 45 minutes, or until they are completely firm to the touch.
7. Enjoy your delicious keto treat! Store any leftovers in an airtight container in the freezer to maintain their shape and freshness.
Nutritional Information
• Nutrition Facts
• Serves: 24
• Serving Size: 1 Fat Bomb
• Calories Per Serving: 98
• Total Fat: 9.8g (15% DV)
• Total Carbohydrate: 6g (2% DV)
• Dietary Fiber: 4.8g (19% DV)
• Sugars: 0.8g
• Protein: 2g (4% DV)
• Sodium: 32.2mg (1% DV)
• Calcium: 21.1mg (2% DV)
• Iron: 0.3mg (1% DV)
• Vitamin A: 72.2µg (5% DV)
• Magnesium: 13.4mg (3% DV)
Pro Tips
• For a smoother, truffle-like texture, melt the cacao chocolate before mixing it into the cream cheese base in step 1.
• Feel free to swap the crunchy almond butter with any other keto-friendly nut or seed butter, such as peanut butter, macadamia nut butter, or sunflower seed butter.
• Use a small cookie scoop (about 1 tablespoon size) to ensure all your fat bombs are uniform in size, which helps with accurate portion control and consistent freezing.
• Before chilling, taste the mixture and adjust the sweetness if needed. A few drops of liquid stevia can be added for extra sweetness without affecting the texture.
FAQ
Q: How should I store these keto fat bombs
A: Store your Chocolate Almond Butter Fat Bombs in an airtight container in the freezer. This keeps them firm and fresh for whenever you need a quick keto-friendly treat.
Q: Can I use a different nut butter in this recipe
A: Absolutely! You can easily substitute the crunchy almond butter with other keto-friendly options like smooth almond butter, peanut butter, macadamia nut butter, or even sunflower seed butter for a nut-free version.
Q: How can I make these fat bombs smoother
A: For a creamier, truffle-like texture, melt the 100% cacao chocolate before mixing it into the cream cheese and butter base. If you prefer a bit of crunch, stick to using finely chopped chocolate as the recipe directs.
Q: What are the net carbs per fat bomb
A: Each fat bomb contains approximately 1.2g of net carbs. This is calculated by subtracting the dietary fiber (4.8g) from the total carbohydrates (6g).
