Do you love coconut, almonds and chocolate? This is the keto treat for you! You can make them a few different ways: in molds, rolled into truffles or spread out in a pan and cut into squares. These are a great treat to stash in your freezer to keep cravings under control. Enjoy!
Fat Bomb
1c sugar free sweetened condensed milk (recipe here)
1-1 1/2c unsweetened shredded coconut (we use Edward and Sons)
1/4c chopped almonds
1T coconut oil, solid kind
1. First, you'll need to make a batch of our sugar free sweetened condensed milk because we haven't found it for sale anywhere.
2. Combine all ingredients in a bowl until well incorporated. Press into silicone molds or a parchment lined 8x8 pan. Chill for several hours (we freeze our molds for about 2 hours or refrigerate overnight if using a pan).
NOTE: If you want a little extra almond in your candy, add one whole almond in the bottom of the molds before filling with coconut mixture. For the 8x8 pan, place one every inch or so on top of the filling before chilling. For truffles, push one into the center of each truffle before chilling and coating or sprinkle chopped almonds on top of the chocolate coating.
Chocolate Topping
1 oz dark chocolate (we use Lily's Original)
1/2 tsp coconut oil
1. Melt chocolate and coconut oil on low heat or in a double boiler.
2. Pop fat bombs out of their mold or pan and drizzle with melted chocolate. Chill for 15 minutes to set the chocolate. Store in an airtight container for one week in fridge or one month in freezer. Makes 20-24 pieces.
For Squares
Drizzle or pour melted chocolate over the top of chill mixture. Chill for 15 -20 minutes. Cut into 24-30 squares. Store in an airtight container for one week in fridge or one month in freezer.
For Truffles
Dip each truffle into the melted chocolate until completely coated. Place on parchment lined baking sheet. Chill for 15 -20 minutes. Store in an airtight container for one week in fridge or one month in freezer.
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