Fat bombs aren’t just for people on keto diets. While they might be much higher fat than most people would eat, they have great ingredients in them, with coconut oil generally seen as a good oil. Adding almonds to them can add some nutty goodness.

I’ve not been too keen on peanut butter based fat bombs despite loving peanut butter, so I wanted to see how these would fare. My summary would be, like many alternatives, they grow on you but I’d probably like to kick up the almond flavour more rather than the coconut.  You could try mixing the coconut oil with some unflavoured coconut butter which might limit the flavour a little bit, and up the almond extract a bit more.  I did err on the side of caution first time round with these almond fat bombs.

Keto almond fat bombs recipe

I also dug out a silicone mini muffin ‘tin’ I found in the bottom of my baking tin cupboard which is a great size, and better than some of the more ornate shaped moulds I had. Round is much easier for getting the fat bombs unmoulded once they’re set!

almond fat bombs

The texture of these is a little different to other coconut oil based fat bombs due to the flour, so that took a bit of getting used to. They feel a bit more substantial and filling because of it, and I definitely only needed one as a snack to get my food hit.

They’re so simple to make. Just mix everything together, spoon into moulds and refrigerate to set. Keep them in the fridge because coconut oil will melt if it gets too warm.

keto almond fat bombs

You can find the recipe for these keto almond fat bombs below.

Keto almond fat bombs

Combining almonds and coconut oil for a quick and easy filling keto snack

Course Snack
Keyword coconut, dairy free, keto, snacks
Prep Time 15 minutes
Refrigeration time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Emma

Ingredients

  • 55 g almond flour
  • 110 g coconut oil melted
  • 1 tsp vanilla extract
  • 16 drops Stevia liquid
  • pinch salt
  • whole almonds to decorate

Instructions

  1. Mix all the ingredients.

  2. With a tablespoon,fill mini cupcake liners, a cupcake pan, silicone molds, or an ice cube tray with a couple of spoonfuls each. You should end up with about 12 depending on the size of your mould

  3. Top with whole almonds before refrigerating until set.

Recipe Notes

If setting is taking too long you can freeze them in the mould instead, then just move into the fridge for storing afterwards.

You can find my other keto fat bomb recipes below.

Let me know how you get on with these, or if you’ve any other keto fat bombs you’d recommend I try.

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1 Comment

  1. I’ve never tried fat bombs. I’d be curious to try but not sure I could eat coconut oil (I use it in cooking, but not in a pure form).

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