Keto-friendly and packed with healthy fats, these little nuggets have the texture of cold and creamy fudge -- minus all the sugar.

Recipe courtesy of Food Network Kitchen

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Total:: 45 min
Active:: 15 min

Yield:: 12 pieces

Level:: Easy

Ingredients

2 cups slivered almonds
1 cup virgin or extra-virgin coconut oil
1 to 2 tablespoons of your favorite low-carb powdered sweetener
2 teaspoons sugar-free vanilla extract
1 teaspoon orange zest
Small pinch kosher salt
2 tablespoons unsweetened cocoa powder

Directions

Special equipment: a 12-cup mini muffin tin; 12 mini liners

Line a 12-cup mini muffin tin with mini liners.

Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder.

Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times.

Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days.

My Private Notes

Name: Black and White Keto Fat Bombs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 pieces
Ingredients: 2 cups slivered almonds; 1 cup virgin or extra-virgin coconut oil; 1 to 2 tablespoons of your favorite low-carb powdered sweetener; 2 teaspoons sugar-free vanilla extract; 1 teaspoon orange zest; Small pinch kosher salt; 2 tablespoons unsweetened cocoa powder

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