Almond Joy Fat Bombs (Low carb, Keto & 21DSD Friendly)
These Almond Joy Fat Bombs make a great high fat snack or not-so-sweet treat that will satisfy your chocolate cravings without the blood sugar spike.
Before we get to the recipe for these delicious Almond Joy Fat Bombs, I need to address something.
We have become a culture dependent on snacks to get us through to our next meal. Why? Let's think about a typical day of the Standard American Diet (SAD).
You wake up and have breakfast consisting of things like bagels, orange juice, breakfast cereal, and low-fat yogurt. This low-fat and high-carbohydrate breakfast spikes your blood sugar before dropping it extremely low a couple hours later, leaving you starving, shaky, and cranky at 10AM.
You reach for a cup of coffee and a banana to tide you over until lunch.
Lunch comes around and you're going to "be good" and eat a salad. You build your 300 calorie salad with some lettuce, chicken breast and top it with fat-free dressing.
Now it's 2PM and you're starving again. You head to the vending machine and grab some peanut butter crackers to make it until dinner.
Finally you've made it home for dinner! You're ravenous at this point and scarf your dinner down followed by a late night pantry raid just before bed. Only to wake up and repeat the process again tomorrow.
Are you seeing a pattern here?
While what I just described may be an exaggeration for some of you, this is close to the reality for many Americans. We're eating low-calorie, low-fat, and high-carb diets that are leaving us hungry, cranky, and riding the blood sugar roller coaster.
In reality, most of us should be able to consume 3 meals a day, with minimal snacking, and feel satiated between meals. Experiencing extreme hunger, getting light headed, shaky, irritable, and feeling generally unsatisfied between meals are signs of blood sugar dysregulation.
Eating more fat is your ticket to get off the blood sugar roller coaster.
This means balancing your plate with protein, a healthy, whole food source of carbohydrate, and fat in the form of fatty cuts of meat, butter, avocado, nuts and seeds, or coconut products and oils.
When our meals are too high in carbohydrates, especially refined carbohydrates, and too low in fat we find ourselves in the situation described above. We don't want that!
When you do find yourself hungry between meals and reaching for a snack, be sure to include a source of fat. This will help minimize the blood sugar spike associated with the high carbohydrate snacks so common today.
Speaking of high fat snacks, enter: Almond Joy Fat Bombs
Who needs a sugary Almond Joy candy bar when you can have the same chocolate and coconut flavors without the sugar spike?
These would make a great high fat snack that's sure to tide you over and leave you satisfied. Don't let the fact that they're sugar free fool you into thinking they're not tasty. These bad boys could pass as candy in my book.
I won't tell if you eat them for dessert.
They're also super easy to make with minimal ingredients you probably already have on hand. Whip up a batch of these Almond Joy Fat Bombs to have ready for snacks throughout the week. Just be sure to store in your refrigerator so they don't get melty.
They're also 21 Day Sugar Detox approved, EmFit Challenge approved, and Keto friendly.
Go ahead and get your fat bomb on.
For the coconut layer
- 1/2 cup unrefined coconut oil
- 1/2 cup coconut manna or butter (I use this kind)
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
For the chocolate and almond layer
- 1/2 cup unrefined coconut oil
- 1/3 cup cacao powder
- 1 tablespoon honey or maple syrup (omit for Keto or 21DSD)
- 1/2 cup chopped raw almonds
- Prepare the coconut layer: melt 1/2 cup coconut oil and 1/2 cup coconut butter on the stove. Once melted remove from heat and add the shredded coconut and vanilla extract. Stir to combine.
- Pour a small amount of the coconut mixture evenly distributed into 12 silicon muffins molds or lined muffin tins.
- Place on a flat surface in the fridge or freezer to harden and set.
- Once the coconut layer has set, prepare the chocolate layer. Melt 1/2 cup coconut oil, cacao powder and honey/maple syrup on the stove. Stir to combine well then pour evenly on top of the hardened coconut base.
- Top each round with a sprinkle of chopped almonds and place back in the fridge or freezer to set.
- Store in the fridge as they will being to melt at room temperature.
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