I see these fat bombs everywhere when looking for Keto recipe inspirations online, so I thought I'd jump on that train and show you a simply vegan keto snack that helps you get your fats in.
When I was on keto I was often struggling with getting to my fat goals for the day. A lot of time I ended up in the evening with still plenty of fats to go through but my net carbs already all used up. It is difficult to find the right fats without adding carbs - and this is where these fat bombs come in!
You will see that I used coconut & almond butter in this recipe - simply as it is my favorite nut butter and super tasty. If you want to lower the net carbs in this recipe, even more, feel free to exchange this nut butter for a low-carb alternative such as sugar-free peanut butter or plain almond butter.
How to Make Keto Fat Bombs
Start by slowly melting the cocoa butter in a double boiler over low to medium heat. In the meantime, add a couple of muffin paper liners to a muffin tray and make space in your freezer to fit the tray in afterward.
Once the cocoa butter is melted, stir in the liquid sweetener. Divide half of the mixture between six muffin tins, then add half a tablespoon of the nut butter to each muffin tin. Top with the remainder of the melted cocoa butter.
By adding the cacao butter first and then the nut butter (which is heavier than the cacao butter!) the nut butter will blend in with the cacao butter at the bottom of the fat bomb and this part of the fat bomb turns out super creamy and melty in your mouth.
Transfer the muffin tray to your freezer for at least 30 minutes to set.
How to Store
You can store these keto fat bombs in the fridge or freezer. Personally, I would recommend moving them to a freezer bag once they have set, so they don't take up too much space in your freezer.
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📖 Recipe Card
Vegan Keto Fatbombs
Ingredients
- 100 g cocoa butter
- 1 squeeze of liquid sweetener I used Splenda
- 3 tablespoon Pip & Nut Coconut & Almond Butter
Instructions
- Slowly melt the cacao butter in a double boiler over medium heat.
- In the meantime, add a couple of muffin paper tins to a muffin tray and make space in your freezer to fit the tray in later. I made about 6 fat bombs from the number of ingredients named above.
- Once the cacao butter is all melted stir in the liquid sweetener. Divide half of it in between 6 muffin tins, then add in half a tablespoon of the nut butter to each muffin tin and top off with the rest of the melted cacao butter.
- Place the muffin tin in your freezer for at least 30 minutes and your fat bombs are ready!
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