Almond Butter Vanilla Keto Fat Bombs
Smooth and nutty fat bombs with almond butter and a hint of vanilla, ideal for satisfying sweet cravings on a keto diet. This American-inspired keto recipe, ready in about 10 minutes, pairs almond butter (unsweetened), coconut oil, powdered erythritol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 10, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup almond butter (unsweetened)
- 1/4 cup coconut oil
- 3 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small saucepan over low heat, melt 1/2 cup unsweetened almond butter and 1/4 cup coconut oil together, stirring constantly until smooth and combined.
- Step 2: Remove from heat and whisk in 3 tbsp powdered erythritol, 1 tsp vanilla extract, and 1/4 tsp sea salt until the mixture is creamy and well blended.
- Step 3: Pour the mixture into silicone molds or ice cube trays (makes about 10 portions) and refrigerate for at least 1 hour until fully set.
- Step 4: Pop the fat bombs out of the molds and store in an airtight container in the refrigerator until ready to enjoy.
