Recipe By Linda Nofsinger
Published May 6th
Prep 20m Cook - Additional 30m Ready In 50m
Servings 20 fat bombs Calories 80.2

A delicious snack and the whole batch has only 5 carbs. Keep refrigerated.

Recipe Ingredients

  • 1 cup shredded unsweetened coconut
  • 2 scoops pure stevia powder
  • 3 tablespoons butter, softened
  • 3 tablespoons coconut oil, softened
  • 2 tablespoons unsweetened cocoa powder, or more to taste
  • 1 tablespoon all-purpose blend stevia sweetener (such as Pyure®)
  • 5 drops liquid sweetener (such as SucraDrops®)
  • 20 roasted almonds

Cooking Directions

  1. 1 Line a small baking sheet with parchment paper.
  2. 2 Combine coconut, stevia powder, butter, coconut oil, cocoa powder, stevia blend, and liquid sweetener in a bowl; mix well. Spread out on the prepared baking sheet. Scatter almonds on top and press in. Refrigerate until set, about 30 minutes.
  3. 3 Remove from fridge and cut into pieces.

Nutrition Facts

  • Calories 80.2
  • Carbohydrate 5.1 g
  • Cholesterol 4.6 mg
  • Fat 7.9 g
  • Fiber 1.2 g
  • Protein 0.9 g
  • Saturated Fat 5.6 g
  • Sodium 14.1 mg
  • Sugar 0.5 g

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  1. I like Almond Joy Chocolate bars and these are very reminiscent of them. They do get soft when at room temperature so it is best to keep them refrigerated. I would make these again. Thanks for sharing your recipe.