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Almond Butter–Chocolate Keto Fat Bombs
This recipe is gluten-free and fits the specified diet.
Adapted from Food52, by Urvashi Pitre
Ingredients
- 1/2 cup solid coconut oil
- 1/4 cup no-sugar-added almond butter
- 1/4 cup sugar-free chocolate chips
Method
- Line a mini-muffin pan with paper liners.
- In a small microwave-safe bowl, combine the coconut oil, almond butter, and chocolate chips. Microwave on high for 1 minute; stir. Microwave in 1-minute increments, stirring after each, until the ingredients are well blended.1 min timer
- Divide the mixture evenly among the prepared muffin cups. Freeze until firm, at least 2 hours or up to overnight.120 min timer
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Dairy-free recipes, Vegetarian recipes, Vegan recipes, Low-carb recipes.