Keto Christmas Fat Bombs: Easy No-Bake Chocolate Coconut Bites
These easy keto Christmas fat bombs combine almond butter, coconut, cocoa, cinnamon, and vanilla in a simple no-bake holiday treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup unsweetened shredded coconut fine or medium shred
- 1/2 cup natural creamy almond butter stirred smooth
- 1/4 cup coconut oil melted
- 2 tablespoons unsweetened cocoa powder sifted
- 2 tablespoons powdered monk fruit sweetener or another keto powdered sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsweetened dried cranberries finely chopped
Instructions
Instructions
- Line a small baking sheet with parchment and set out a 16-cavity silicone candy mold or small paper liners.
- Stir the shredded coconut, almond butter, melted coconut oil, cocoa powder, sweetener, vanilla, cinnamon, and salt in a bowl until glossy and evenly combined.
- Fold in the chopped dried cranberries if using them, keeping the mixture well distributed.
- Spoon the mixture into the mold or liners, filling each cavity evenly. Tap the tray gently to settle the mixture and level the tops.
- Refrigerate for at least 2 hours, until the fat bombs are firm. If you need them sooner, freeze for about 30 minutes and then transfer them to the refrigerator.
- Remove the chilled fat bombs from the mold and serve cold. Keep extras refrigerated so the coconut oil stays firm.