Almond Butter Cup Fat Bombs

Keto Almond Butter Fat Bombs

These Keto Almond Butter Fat Bombs only use a few simple ingredients and couldn't be easier to make. Naturally sweet tasting almond butter topped with crispy chocolate makes the perfect decadent snack.

Prep Time: 10 Mins.
Chilling Time: 30 Mins
Total Time: 40 Mins
Serving Size is dependent on the paper cup size you use.

INGREDIENTS
1/2 cup coconut oil (melted)
3/4 cup  almond butter (no added salt and sugar)
1/4 teaspoon of sea salt or pink Himalayan salt
1 teaspoon vanilla extract
3-4 drops of liquid stevia or 1 tbls Splenda 

Chocolate: 2 melted Lily's Chocolate Bars of Choice (I used Dark Salted Chocolate and Milk Chocolate Hazelnut.)

INSTRUCTIONS
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1. In a small bowl, mix together coconut oil, almond butter, salt, vanilla extract, and sweetener of choice. Whisk until smooth and creamy.
2. Line a muffin pan tray with muffin paper cups, size of your choice.  I used small ones.  Spoon mixture 2/3 full in each cup.
3. Place in the freezer for at least 30 mins to set
4. While the almond butter layer is chilling, break apart the chocolate bar and place in a glass bowl, gently set in a saucer of water and heat slowly, stirring chocolate until it is ready to pour.  Do no over heat.  
5. Spoon chocolate on top of each fat bomb.
6. Chill for at lease 10-15 mins in the freezer before serving.

RECIPE NOTES:

• This recipe will make 12 fat bombs or more.  The size of each one will emend on the size of your muffin tray or chocolate mold you use.  
• The almond butter can be substituted for any other nut butter at 1:1 ratio.
• To add more flavor, try adding 1-2 drops of edible essential oil like peppermint or orange oil.
• They should be stored in the refrigerator; they will melt at room temperature.