Almond Joy Fat Bombs


I have been eating a ketogenic diet now for almost four months.  If you are unfamiliar with the term, a ketogenic diet (usually just referred to as Keto) consists of high fats, moderate protein, and very low carbs.  A person on Keto will adjust into ketosis, which means the body will begin to produce ketones by the breakdown of fats in the liver.  The goal of the Keto diet is to force your body into burning those ketones for energy, helping with weight loss, energy levels, health in general, and mental benefits.  There's a lot more to it of course, but those are the basic facts.  My husband started eating the Keto way last summer and has stayed consistently on it since then.  He has lost almost seventy pounds this way and has experienced other health benefits as well, such as better sleep and highly increased energy levels.  In fact, it was the visible increase of his energy that inspired me to try Keto, as I did not have weight to lose.  In another post, I will detail the successes and struggles of Keto for me so far.

It can definitely be challenging to get in the amount of fat you need each day on a Keto diet.  One way that makes it easier is consuming "fat bombs."  Fat bombs are compact bites of food loaded with fat.  If you search the internet, you will find many recipes for sweet fat bombs, although savory ones exist, too.  To make your own fat bombs, you start with a basic good fat and then add some tasty (Keto-friendly!) ingredients and sweetener if necessary to produce a good fat bomb.  For the following recipe, the good fats used are coconut oil and coconut butter;  the added ingredients are cocoa powder, shredded coconut, and erythritol for sweetener.  I must confess, I am a big fan of anything coconut; and these fat bombs fit that craving perfectly.  I also love that the creaminess of the coconut and chocolate is balanced out by the crunchiness of the almonds and shredded coconut.

Almond Joy Fat Bombs

Ingredients:
(for the coconut part)
2 1/2 oz. coconut oil
2 1/2 oz. coconut butter, softened
1 oz. unsweetened shredded coconut
2 tsp. erythritol (I use the Wholesome Organic Zero Calorie Free Sweetener) 
(for the chocolate almond part)
16 roasted almonds (salted or unsalted, whatever your preference)
2 TBS coconut oil
2 tsp. cocoa powder
1 tsp erythritol

Directions:
1.  Mix the 2 1/2 oz. coconut oil and the 2 1/2 oz. coconut butter in a microwave-safe bowl.  Melt mixture in microwave.
2.  Add shredded coconut and the 2 tsp. erythritol, and stir until the sweetener is completely dissolved. 
3.  Set the coconut mixture aside, and melt the 2 TBS coconut oil needed for the chocolate part in a microwave-safe bowl.
4.  Add the cocoa powder and 2 tsp. erythritol to the coconut oil and stir until completely combined.
5.  Chop up the almonds roughly with a knife.  Sprinkle them evenly in the bottoms of a silicone mini-muffin pan. (using 16 cups of the pan)
6.  Pour the chocolate mixture over the almonds in each cup.  A little goes a long way; make sure you have enough for each cup.
7.  Allow that to set up in the fridge for 10 minutes; then pour the coconut mixture on top of the chocolate mixture in each cup.
8.  Return the mini-muffin pan to the fridge until the fat bombs are completely set.  
9.  Pop fat bombs out of the mold and store in an airtight container in the fridge for easy access.



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