Almond Butter Cup Fat Bombs (Keto)

Yes, yes, yes.  These almond butter cups are delicious, beautiful, and loaded with healthy fats.  Perfection.

In all my meal planning, I came across this gorgeous recipe by Sonia Lacasse from The Healthy Foodie.  I knew I had to recreate these babies.  After tasting them, I knew I had to share.

If you’re wondering what exactly a “fat bomb” is, I would be happy to fill you in.  Fat bombs are essentially small snacks (they usually come in the form of balls or little squares) which are very high in fats and very low in carbohydrates.  They can be sweet or savory.

Friends, please… do not fear fats!  The tragic “low fat” trend we went through in supermarkets a few years back has still left some people scarred and confused about fats.

Consumption of healthy fats are necessary for proper brain function, sustained energy, and building/ transporting hormones.

Because they are so high in energy, fats will help satiate the body to reduce hunger and food cravings.  Fats also help us absorb vitamins A, D, E, & K (the fat soluble vitamins).  P.S., when you eat your healthy fats, your skin looks way healthier!

While not everyone needs a snack with this level of fat on a daily basis, fat bombs can be used as pre-/post-working fuel or as a way to get your essential fatty acids into you if you’re missing that aspect in your daily diet.  They are especially beneficial for those pursuing a ketogenic style of eating.

The ketogenic diet is a specialized therapeutic diet (high fat, low carb), which studies have found to be very effective in the management of seizures, as well as diabetes (this style of eating is very effective at regulating blood sugar levels).

The moral of the story folks, is don’t avoid fats!  This recipe uses fats found in coconut, almonds, and even cacao.  However, there are plenty of other incredible sources of fats such as avocados, olives/olive oil, many nuts and seeds, and fish (for your essential fatty acids, remember “SMASH FISH”- Salmon, Mackerel, Anchovies, Sardines, Herring).

Now let’s make fat bombs… Thank you Sonia, for this recipe!

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Triple Layer Choconut Almond Butter Cups

Delicious fat bombs (keto friendly).  

Servings 12 Cups
Author Sonia Lacasse from The Healthy Foodie.

Ingredients

Bottom Layer

  • ½ cup cacao paste finely chopped
  • ¼ cup coconut oil
  • 1 tsp vanilla powder
  • ¼ tsp ground Ceylon cinnamon
  • 2-3 drops pure almond extract

Middle Layer

  • ½ cup all natural almond butter
  • ¼ cup coconut oil
  • ¼ tsp ground Ceylon cinnamon

Top Layer

  • ¼ cup coconut oil
  • ½ cup creamy coconut butter

Garnish

  • Whole raw almonds
  • Toasted coconut flakes

Instructions

  1. Line a muffin pan with large parchment paper cups or better yet, silicone cups.
  2. Melt ¾ cup coconut oil using your preferred method. In a small mixing bowl (preferably one that’s equipped with a spout) melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each melting session, until there are no lumps left. Stir in ¼ cup of the melted coconut oil, as well as the cinnamon, vanilla powder and almond extract. Mix delicately until completely combined. Divide the melted chocolate equally between the 12 muffin cups and place in the fridge to set, for about 5 minutes.
  3. Meanwhile, in another mixing bowl, add the almond butter (or any other all natural nut butter that you like), ground cinnamon and ¼ cup of the melted coconut oil. Stir to combine, then pour that heavenly mixture over the set chocolate. Send the cups back to the fridge until that new layer has set, about 5 to 10 minutes again.
  4. While the cups are busy firmin' up, add ½ cup of creamy coconut butter to the bowl that you melted your coconut oil in (there should be ¼ cup of oil left in it) and stir until well incorporated. Delicately spoon that mixture over the almond butter layer, then garnish each cup with a whole almond or a pinch of toasted coconut flakes. Send back to the refrigerator to finish setting, at least an hour. These will keep for several weeks if stored in the refrigerator in an airtight container.

Recipe Notes

Recipe by Sonia Lacasse from The Healthy Foodie.
Check out the original post here: http://thehealthyfoodie.com/keto-choconut-almond-butter-cups/

If you are interested in learning more about a ketogenic diet, or how to regulate blood sugar levels, contact me here.  

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