Chocolate Almond Crunch Fat Bomb Bark made keto, low carb, gluten free, grain free and are easy to make! 

What is a Fat Bomb?

When you’re following a low-carb diet, making sure you have enough healthy fats to keep you feeling fuller for longer is so important. Fat bombs are a super easy way to ensure you’re getting those healthy fats in. You’ve probably seen them made into super cute cups or truffles but have you tried fat bomb bark before? 

I’ve got a couple on my blog already, like my Blackberry Fat Bombs and some I don’t even call fat bombs, but they are, like my Peanut Butter Cookie Dough Truffles. 

This Chocolate Almond Butter Crunch Fat Bomb Bark is the best. Smooth, sugar free chocolate against crunchy, toasted nuts… spiced with undertones of fragrant vanilla and lush nut butter. I think I’m kind of in love with this one. Be warned, once you nibble… you’ll be addicted!

It’s easy to prepare, not much time in the kitchen and you’ve got a great treat for whenever a craving strikes!

Hope you enjoy this delicious recipe! Make it ahead now for Christmas and freeze for your dessert tray for all those holiday parties!

Keto Chocolate Almond Crunch Fat Bomb Bark

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Keto Chocolate Almond Crunch Fat Bomb Bark

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 12 1 piece

Calories: 254kcal

Author: Jo Harding | Modern Food Stories

Cook ModePrevent your screen from going to sleep

Ingredients

• 1 cup coconut butter softened
• 1/3 cup coconut oil softened
• 1/3 cup cacao powder
• 1/4 cup almond butter extra for drizzling
• 1/3 cup Swerve confectioners or another powdered erythritol
• 1 tsp vanilla extract
• 1/3 cup whole almonds
• 1/4 cup flaked or slivered almonds
• sea salt optional

Instructions

• Preheat oven to 400 F.
• Place the whole and flaked almonds on a baking tray and roast for 5 - 7 minutes until golden. Remove from the oven and allow to cool. 
• Add the coconut butter and coconut oil to a glass jug or bowl and place in a pan of boiling water (1 inch deep.) Melt slowly on a medium / low heat. Make sure the water doesn’t spill over into the bowl.   
• Once melted, turn off the head and add the cacao powder, almond butter, erythritol, vanilla and pinch of salt to the cacao butter mix (but only if there’s no salt in the almond butter.) Mix well.   
• Pour the keto fat bomb bark mix into a greaseproof lined baking tray 25 x 17 x 2.5 cm. Top with 1/2 the toasted nuts and allow to cool to room temperature. Place in the fridge to chill for 30 minutes, sprinkle on the remaining nuts and gently press into the bark asit starts toset. Place back in the fridge for another 30 minutes until fully set.    
• Once solid, cut into slices and drizzle with a little optional nut butter if you like. Enjoy! Store in the fridge tokeep solid.  

Notes

Net Carbs: 3g

Nutrition

Serving: 1piece | Calories: 254kcal | Carbohydrates: 8g | Protein: 3g | Fat: 25g | Saturated Fat: 12g | Sodium: 7mg | Potassium: 64mg | Fiber: 5g | Sugar: 1g | Calcium: 14mg | Iron: 0.5mg

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