Almond Joy Bites

By Gabby

This recipe is adapted from Keto Woman. She has a whole series of Fat Bombs to choose from. I like this one because it reminds me of eating an Almond Joy and I can keep the JOY! F-bombs are intended to supplement our fat intake on days when we have not eaten our ratio of fat. But even the hubby likes them, as sweet free as they are.

Almond Joy Bites
photographer: Nikki Sheriff
  • Bottom layer:

  • 8 oz. unsweetened organic coconut flakes

  • 3 tablespoons coconut oil, melted

  • 1 pkt stevia

  • Chocolate topping:

  • 36 almonds (or you can make them Mounds and skip the almonds)

  • 2 tablespoons coconut oil

  • 6 squares semi sweet baking chocolate (go bitter or unsweetened and add stevia to reduce carbs)

  1. Prepare a mini cup cake pan with paper cups, set aside. This recipe makes 36 cups, so you will have to fill your tin at least one and a half times.

  2. Make the bottom portion:

  3. Put all the "bottom" ingredients into a food processor or blender. Process until the ingredients form a smooth paste. It will still be slightly grainy, but should be able to be molded into your mini paper cups

  4. Take approximately 1 tablespoon of the coconut blend and pack it into the mini cupcake papers making sure to leave enough space to add your chocolate on top

  5. Take the almonds and place one in the center of each cup

  6. Make the topping:

  7. In a microwave save bowl, melt the chocolate and coconut oil. High for 1 minuted at first, then in 15 second intervals until the chocolate is smooth. Mix well

  8. Spoon approx 1 teaspoon of chocolate over each coconut bottom

  9. Place tray in the fridge for at least one hour to allow to set

  10. Store in an air tight container in the fridge for up to 2 weeks

Nutritional Facts

1 Bomb

ultra-low-carb snacks f-bomb coconut almond joy

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