Almond Crunch fat bomb

Almond Crunch Fat Bomb

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Almond Crunch Fat Bomb

Almond is one of my favorite flavors. It’s the flavor of christmas sugar cookies and the magic of the holiday season. When I was coming up with fat bomb recipe ideas, this was on the top of my list.

These Almond Crunch Fat Bomb’s pair wonderfully with a cup of coffee or espresso. Store these in the refrigerator during the summer months!

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97% Fat ~ 2% Net Carb ~ 1% Protein

Almond Crunch fat bomb

Almond Crunch Fat Bomb

These almond crunch fat bombs can be made with or without the almonds. I really like the crunch and texture that the almonds provide. You could also use another nut or even unsweetened coconut to provide texture. 
5 from 3 votes
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Course: Keto
Cuisine: Keto
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Fat Bombs
Author: Tara Wright



  • You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe.
  • Combine the ingredients and heat on low temperature until melted. Whisk to combine.
  • Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
  • Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
  • Store your fat bombs in an airtight container in your fridge or freezer!


Note: You may need to adjust how full you fill your molds if the cup sizes are smaller. Aim to fill them about ¾ of the way full to leave room for the chocolate espresso topping.


Calories: 142kcal | Carbohydrates: 1g | Protein: 0g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 26mg | Fiber: 0g | Sugar: 0g | Calcium: 0.7% | Iron: 1%

Tips For Amazing Fat Bombs

  • Choose Quality Ingredients

    We make and eat fat bombs on a keto diet to increase our fat percentage. It can be quite a challenge to get up to 80% fat, especially during the first phase. These fat bombs are mostly made of fat, so it follows that choosing a high quality base is important to get something that tastes good. Choose your ingredients wisely. For your convenience, there’s a list of recommended ingredients towards the end of this post.

  • Heat Gently

    When making fat bombs, heat your ingredients just enough to get the coconut oil to liquefy. Turn off your heat at this point and mix in the remaining ingredients.

  • Storage: Tight & Cool

    Store your fat bombs in a tightly sealed container in a cool location. During the winter, fat bombs often sit out on our counter because we keep our home at a cool 66 degrees which is well below the melting temperature of Coconut Oil. However, in the warmer months we store these in the refrigerator. Keep them cool and in a tightly sealed container for optimum freshness and enjoyment 🙂

How To Choose Fat Bomb Molds

Choosing molds for your fat bombs is really fun. Look for silicone candy or chocolate molds that are approved to be used with heated material.

Think about the size of fat bomb you would like to end up with and purchase molds in that size. Some people like their fat bombs thinner, fatter, taller, wider. 🙂 There’s so many different shapes and sizes to choose from!

Avoid ice molds because they are generally made with plastics that are unsafe to heat.

If you don’t have silicone candy molds, and don’t want to buy anything look around your kitchen for things you can use.

Mini cupcake pans are a popular mold for people just starting out. These can be a little challenging to remove fat bombs from, especially in the colder months. To remove, let the fat bombs sit for 10-15 minutes at room temp before you attempt to take them out of the stiffer molds.

Look at all these fun molds!

Here are some search terms to try:

  • chocolate silicon molds
  • candy making molds
  • wilton candy molds

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Things Used in Almond Crunch Fat Bomb

Cashew Butter  (look for one with no sugar in the ingredients list)

Watkins Pure Vanilla Extract   (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)

-or- Madagascar Pure Vanilla Extract by Simply Organic

Watkins Pure Almond Extract

-or- Organic Almond Extract

NuNaturals Vanilla Stevia or Sweetleaf Vanilla Stevia

Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link):


These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.

The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:

Mighty Mold Assorted Shape Molds

Wilton 24-Cavity Heart Mold

Kovot Heart Shaped Silicone Molds

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

About the Author

Tara Wright, CHC, MBA


Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn’t creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!


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