Aunt Rocky’s Almond Butter Fat Bomb

If your almond butter has separated, stir well before beginning. Get out your favorite 1-tablespoon silicone candy molds, or cover a cookie sheet with waxed paper and set aside.

Put all ingredients in a 2-cup glass measuring cup or small microwaveable bowl. Heat in microwave 30 seconds (or longer if needed). The coconut oil should be starting to melt. Using a small whisk or a fork, mix well until a smooth runny mixture is achieved.

If you are using silicone molds, spoon into 18 slots. If you don’t have molds, put the mixture in the refrigerator for a few minutes to thicken up. Spoon by the tablespoonful onto the waxed paper.

Freeze for 2 hours. Remove from molds, and store in the freezer in zip freezer bag or covered container.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 59, Total Fat 7 g, Saturated Fat 3 g, Sodium 13 mg, Potassium 58 mg, Total Carbohydrate 1.8 g, Dietary Fiber 0.8 g, Net Carbs 1 g, Sugars 1 g, Protein 2 g. Macros: 84% fat, 11% protein, 5% carbs.

© April 11, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.