Have you ever tried chocolate fat bombs with “Amlou” instead of peanut or hazelnut butter? You only need 3 ingredients. Simple and very easy to make, and just perfect for a keto snack as it is low carb and high in fat. Also, no baking is required, and they take just 10-15 min of preparation.
Avoiding extra sugar and high-carb food is what a keto lifestyle requires. However, sometimes we can’t help but crave for some snacks, so what is better than a healthy keto-friendly and very perfect amount of fat that are intrinsically satisfying.
Fat bombs are almost entirely made of fat, but not any fat, a good and high-quality fat that might be the best way to curb those sweet cravings.
Although coconut oil contains 90% of saturated fat, they have the potential to boost the good cholesterol (HDL) and have a different effect on your body, of course beside giving a wonderful flavor and matching generally well with all dessert recipes.
Tips for a better result
- Adding too much Amlou or Almond butter: 1 tsp is enough for each cup, or else the chocolate wouldn’t be enough to cover the paste completely and the taste would be a bit too strong.
- The chocolate amount might not be enough depending on the size of the cupcake liner. You might need to add some raw cacao powder add more coconut oil.
- Melting the chocolate: If you can’t use the microwave, use a Bain-Marie by setting over some simmering water then put the bowl full of chocolate on top to melt slowly.
- Vanilla extract: you can add 1 tsp to the chocolate mixture
- Sweetener, I prefer not to use a sweetener in this recipe, but if you don’t like that natural bitter taste of the chocolate you can use some sweetener such as monk fruit or erythritol
- If you would like to decorate, use some crushed nuts (walnuts, almonds, cashew nuts..) for a perfect extra taste.
What is Amlou?
Let’s rather call it the Moroccan almond butter. It’s a traditional Moroccan dip/spread mixture made of three main ingredients: roasted almonds, Argan oil (the key ingredient) and raw honey to sweeten it.
Traditionally, Amlou should be more liquid than thick, due to the amount of oil we add. Still, you can choose to reduce the oil and make it into a thick paste and more similar to a “butter”.
If you already like peanut or hazelnut butter (or both), you will love this almond butter, and will be happy to try it as an option in this recipe, I personally think that it is more delicious and flavoury.
Note: for a keto recipe, I use Amlou without honey or any added sugar.
1hour 30 min
1 hour 50 min
Cuisine: low carb/keto, gluten-free
Servings: 12 Calories: 124 Kcal
2 tablets of Dark chocolate or chocolate chips (200g)
5 tbsp coconut oil (70g)
¼ cup Amlou (90g)
- In a cupcake pan, set the cupcake liners
- In a microwave-safe medium mixing bowl add the chocolate and the coconut oil, put the bowl in the microwave for 30 seconds, until completely melted. Make sure it’s well combined and smooth
- Pour the melted chocolate into the cupcake liners, I use 1 tbsp to each you can use ½ tbsp in case you run out of chocolate
- Freeze the chocolate layers for 15 min
- Remove the cupcake pan from the fridge
- Add 1 tsp of Amlou into each cup
- Finish by topping the cups with the chocolate mixture that was left (1 or 1/2 tbsp)
- Decorate with some crushed nuts (optional)
- Freeze again for at least 1 hour, until firm.
- Enjoy them!
per serving: 1 fat bomb
Calories: 224 kcal
Total fat: 13.37g
Saturated fat: 14 g
Unsaturated fat: 7 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 209 mg
Carbohydrates: 4 g
Sugar: 0.5 g