Ingredients
Scale
- 1 cup coconut oil
- 1 cup unsweetened cocoa powder
- 1/2 cup collagen peptides
- 1/2 cup almond butter
- 1/4 cup powdered erythritol
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee granules
Instructions
- In a medium bowl, melt the coconut oil.
- Stir in the cocoa powder and almond butter until smooth.
- Add the collagen peptides, erythritol, vanilla extract, and instant coffee; mix well.
- Pour the mixture into silicone molds.
- Freeze for 30 minutes or until solid.
- Pop the fat bombs out of the molds and store in the fridge.
Notes
- These can be stored for up to a month in the fridge.
- Adjust sweetness by adding more or less erythritol.
- Customize by adding nuts or coconut flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: Keto
- Diet: Low-Carb
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sugar: 1g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg