Prep:  10 minutes + 40 minutes freezing time
Cook:  10 minutes
Average: 3.8 (5 votes)
Recipe by: Lakanto
For a sweet and salty, keto friendly chocolate dessert, look no further than these delicious Fat Bombs! Made with Sea Salt, Dark Chocolate and roasted almonds, these frozen sweets are a great guilt-free way to cool off in the summer months.

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Sea Salt, Dark Chocolate and Almond Cluster Fat Bombs
Chocolate Coating
Chocolate Coating
  1. Using a small muffin or cup cake tin grease using coconut oil and place in the fridge to cool.
  2. In a small glass bowl, combine cocoa butter, cocoa powder, lakanto classic sweetener.
  3. Using double boiler method on stovetop over low heat, melt ingredients together until chocolate is smooth. Stir the mixture frequently to avoid burning.
  4. Remove melted chocolate from heat and allow to cool slightly. Add a pinch of sea salt at this stage. Leave at room temperature.
  1. In a blender combine almonds or cashew nuts coconut oil, Lakanto Classic Sweetener, almond milk. blend until smooth the add the cream and blend again until thick and creamy.
  2. Using the pre cooled muffin tin scoop a spoon of full mixture into each cupcake press flat and put the whole tray in the freezer for about 40 minutes, once firm remove the almond cups and place on a wire rack with greaseproof paper underneath to catch the chocolate spillage.
  3. Using the room temperature melted chocolate drizzle over the almond cups and then place these straight into the fridge to set up.
  4. Keep refrigerated and enjoy as quick healthy snack
Tips & Hints:
  • Fat bombs are also commonly referred to as keto bombs or low-carb bombs. These are typically small, high-fat snacks that are often used to increase the fat content of a low-carb or ketogenic diet. They are intended to help people reach and maintain ketosis, a metabolic state in which the body burns fat for fuel instead of carbohydrates.
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