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5 INGREDIENT, 5 MINUTE DARK CHOCOLATE SALTED ALMOND FAT BOMBS!

Yield: 12 servings.

Prep time: 2 minutes

Cook time: 3 minutes

Total time: 5 minutes + 20-60 minutes freezing time depending on your freezer and preferred consistency

I love making these super easy salted almond dark chocolate fat bombs! You can make these from ANYWHERE as long as you have a pot or bowl, a stove or microwave and a fridge or freezer. I make these in my Instagram videos from our hotel rooms using the egg tray in the fridge. The cacao nibs add crunch and are FULL of antioxidants and fiber! If you have guests coming over unexpectedly, whip them up in just 5 minutes and set them in the freezer!

IMPORTANT NOTE: I like these without sweeteners however I have been fully off of all sweeteners for the better part of a year now and my tastebuds pick up the sweetness in the almonds, cocoa nibs and the dark chocolate. If you are using sweeteners and prefer a less savory, and sweeter version you may also add the sweetener of your preference as well such as pure stevia or erythritol to your taste. If you use stevia, the carbohydrate count will not change, if you use erythritol, make sure to add those carbs to the total macros below (about 4 g of carb per teaspoon).

You can find unsweetened baking chocolate (100% dark chocolate) in the baking aisle at most supermarkets.

Ingredients:

8 tablespoons of coconut oil (measured solid, or 16 measured liquid)
112 g unsweetened baking chocolate bars (chopped finely) OR 1 cup (16 tablespoons) unsweetened cocoa powder (I find the bars ted to have less carbs)
1/4 cup or 4 tablespoons almonds (slivered or crushed) OR pecans, macadamia, etc.
3 tablespoons pure cacoa nibs 
1 teaspoon pure vanilla extract (or hazelnut, peppermint, or orange flavouring)

OPTIONAL: Pinch sea salt

OPTIONAL: Sweeten to your taste with a sweetener of your choice such as 3-4 drops liquid stevia, 1-2 tablespoons erythritol etc.

Directions:

1. In a saucepan, melt the coconut oil on very low heat. Once melted, turn off the heat.

2. Add in the rest of the ingredients and whisk to combine.

3. Pour into molds. There are my favorite:

In the meantime you may also do what I did which was using the egg tray from the hotel fridge (or an ice cube tray!).

4. Depending on your freezer and texture preference, refrigerate or freeze in molds for anywhere from 20-60 minutes. If you like a fudge like centre, then freeze them for about 30 minutes, and if you like them to be harder and crunchier, then leave them for at least 60 minutes at a high freezing temp!

Theses are so low carb/Keto and a great way of staying satisfied and full while keeping blood sugars nice and steadily low while in nutritional ketosis!

Makes 12 fat bombs or servings.

Macronutrients & Energy per serving:

16.5 g fat, 1.7 g protein, 2.9 g total carbohydrate, 1.3 g fiber.

89% fat, 4% protein, 7% carbohydrate.

Energy: 166 Calories

FUN TIP: Use other extracts and flavourings such as peppermint, orange, hazelnut, cherry, etc instead of vanilla to make different varieties! Play around with the sweeteners and amount of them.

 



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