Black and White Keto Fat Bombs

  • Yield : 12 pieces
  • Cook Time : 15m
  • Ready In : 45m
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  • 2 cups slivered almonds
  • 1 cup virgin or extra-virgin coconut oil
  • 1 to 2 tablespoons of your favorite low-carb powdered sweetener
  • 2 teaspoons sugar-free vanilla extract
  • 1 teaspoon orange zest
  • Small pinch kosher salt
  • 2 tablespoons unsweetened cocoa powder


Step 1

Line a 12-cup mini muffin tin with mini liners.

Step 2

Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder. 

Step 3

Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times. 

Step 4

Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days. 

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