Sometimes you're really craving a delicious chocolate, coconut treat! Avoid the temptation and kick start your keto diet with these awesome Keto Almond Joy Fat Bomb Squares!
Measure coconut oil. If oil is hard, I press it down as I add it to the measuring cup. That way by the time the cup is full there are no air pockets.
In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium low heat. Do not let bottom of bowl touch the water in the pan.
While oil is melting, measure out cocoa and sweetener.
In a bowl, combine the two and mix well.
Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined.
Melt the coconut oil and butter.
In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
Add 1 tsp of vanilla and mix it until it’s fully combined.
Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
Layer a piece of parchment paper in the bottom of a square pan.
Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 7. minutes so it will set.
Remove the coconut mixture from the freezer and spread the almonds evenly on the top of the coconut base
Pour the melted chocolate on top of the coconut spreading it evenly.
Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
Remove the parchment paper from the pan and place it on a flat surface.
Use a sharp knife to cut the squares.
Servings 48
- Amount Per Serving
- Calories 202
- % Daily Value *
- Total Fat 20g31%
- Net Carbohydrate 1g1%
- Dietary Fiber 10g40%
- Sugars 0g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Measure coconut oil. If oil is hard, I press it down as I add it to the measuring cup. That way by the time the cup is full there are no air pockets.
In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium low heat. Do not let bottom of bowl touch the water in the pan.
While oil is melting, measure out cocoa and sweetener.
In a bowl, combine the two and mix well.
Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined.
Melt the coconut oil and butter.
In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
Add 1 tsp of vanilla and mix it until it’s fully combined.
Sprinkle the mixture with the powdered Swerve sweetener and mix it again.
Layer a piece of parchment paper in the bottom of a square pan.
Pour the coconut mixture into the bottom of the pan and put it in the freezer for about 5 7. minutes so it will set.
Remove the coconut mixture from the freezer and spread the almonds evenly on the top of the coconut base
Pour the melted chocolate on top of the coconut spreading it evenly.
Place the mixture back in the freezer for about 10 to 20 minutes until it has completely set.
Remove the parchment paper from the pan and place it on a flat surface.
Use a sharp knife to cut the squares.