Almond Crunch Fat Bomb

In Keto, Recipe by Tara Wright, CHC, MBA0 Comments

Almond Crunch Fat Bombs

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 and are going to be around our house a lot during the Christmas season!


Eating something this good is one of the best parts of the day. Make them and comment below!


P.S. If you don’t have silicone candy molds, I’ve linked to a few at the bottom of this post. You can also use mini cupcake pans or ice cube trays. Just let the fat bombs sit for 10-15 minutes before you attempt to take them out of the stiffer molds. Coconut oil melts at room temperature, so they will slide out. Just give the fat bombs time to warm up around the edges before attempting it!



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Here's the Almond Crunch Fat Bomb Recipe…

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Almond Crunch Fat Bomb
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Course Keto
Cuisine Keto
Fat Bombs
Course Keto
Cuisine Keto
Fat Bombs
Votes: 0
Rating: 0
Rate this recipe!
  1. You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe.
  2. Combine the ingredients and heat on low temperature until melted. Whisk to combine.
  3. 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.
  4. 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.
  5. Store your fat bombs in an airtight container in your fridge or freezer!
Recipe Notes

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.

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Things I used in this recipe:

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

Pure Vanilla Extract (Refer Link)  (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 (Amazon Affiliate)

Watkins Pure Almond Extract (Refer Link)

-or- Organic Almond Extract (Affiliate Link)

NuNaturals Vanilla Stevia (Amazon Affiliate)

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


Mini-Crockpot (Amazon Affiliate)

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 (Amazon Affiliate)

Wilton 24-Cavity Heart Mold (Amazon Affiliate)

Kovot Heart Shaped Silicone Molds (Amazon Affiliate)


Nutrition Facts for Almond Crunch Fat Bomb

Nutrition Facts
Almond Crunch Fat Bomb
Amount Per Serving
Calories 139 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 13g 65%
Monounsaturated Fat 1g
Potassium 0.2mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 0.1g
Protein 0.4g 1%
Calcium 0.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.


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