The best part of a ketogenic diet is you need to eat enough healthy fat to get into ketosis! That’s great news if you have a sweet tooth you can’t kick.
You may be wondering why that’s such a big deal … and what that has to do with dark chocolate almond butter cups. Well, it almost seems as though delicious keto desserts like these are required to succeed on a keto diet 😉
Full disclosure – some keto dieters can find success without adding fat bombs … but why would you want to skip this sweet treat if it can help you lose weight? My motto is have your delicious keto almond butter recipes and lose weight too!
Before we chat about how to make this easy keto fat bomb recipe, I wanted to let you know this blog contains affiliate links. I may receive a small commission if you click through. I also link to the same resources that helped me lose 100 pounds with a low carb lifestyle. Click through those links so this info can help you too!
Dark Chocolate Almond Butter Fat Bombs Ingredients
Add these fat bombs to your 5 ingredient keto recipes list since that’s all you need to make these decadent keto treats. While there are two different layers to this fat bomb, you end up using butter and vanilla extract in both layers.
The top layer calls for dark chocolate and heavy cream, while the bottom layer is where you’ll add the almond butter.
Since the entire point of a keto diet is to bring inflammation down, using the highest quality ingredients is best. For example, aim for grass-fed butter since it contains more nutrients than conventional butter. This rule also applies to heavy cream. Organic is best to avoid extra hormones that come along with conventional brands.
One of my favorite brands of natural almond butters is Justin’s. You can find this online or even at most grocery stores. I also love the flavor of Madagascar vanilla extract, but the plain version works for this recipe too.
If you’ve made any of my other keto fat bomb recipes, you already know my stance on dark chocolate when it comes to keto cooking: the darker the better, and do your best to avoid added keto-friendly sweeteners.
A Word About Sweeteners on a Low Carb Keto Diet
While you may believe loading your favorite recipes up with keto friendly versions of sweeteners is a good option, after following keto for several years I began to notice adverse reactions to using too many sweeteners.
Even though sweeteners, like monk fruit, or sugar alcohols, like Swerve confectioners, are meant to halt sweet cravings in their tracks, I personally found using too many of these in keto sweet treats led to more cravings. I also began regaining the weight I worked so hard to lose.
These days I skip sugar-free chocolate chips in favor of the real thing. I find using a high quality dark chocolate that has smaller amounts of sugar is the best option for this chocolate lover. Instead of focusing solely on the net carb count, I focus more on the quality of the ingredients used. This includes leaving out low carb sweetener whenever possible.
If you mix this fat bomb batter up and find this recipe isn’t sweet enough, you can still add your favorite sweetener before freezing the fat bombs. Check out this free sweetener guide to learn the best keto sweeteners to use in keto cookies, fat bombs, and other keto desserts.
You can always use less sweetener each time you make a new fat bomb recipe. This is one of the tricks we teach our Keto Decoded members to help them finally lose weight with keto after no other diets have worked. Some members lose up to 80 pounds in less than a year … so there’s definitely a method to our madness.
How to Make Dark Chocolate Keto Almond Butter Cups
Dark Chocolate Layer
First thing, line a mini muffin tray with mini muffin tins. This makes for easy clean up and ensures the layers don’t stick to the tray. Also set the heavy cream on the counter so it has time to come to room temperature. This will prevent curdling when you mix it with the dark chocolate and butter.
Next, melt the dark chocolate and half of the butter together in a small saucepan over low-medium heat. Stir with a whisk on occasion to ensure the chocolate and butter don’t burn. Once melted, set aside to cool. This is an important step to avoid a sizzle that can burn the chocolate, as well as curdling that could occur when adding the heavy cream.
After the chocolate mixture has a few minutes to cool, mix in the heavy cream and half of the vanilla extract. Combine all of the ingredients with a whisk. Then add the chocolate layer to the lined tray in 1/2 tablespoon increments. Place in the freezer to firm up for approximately 10 minutes.
Almond Butter Layer
While you wait, you can start the almond butter layer.
Start by melting the rest of the butter together with the almond butter in a small saucepan. Once melted, remove from the heat and allow it too cool. Then add in the rest of the vanilla extract. Whisk the mixture together to combine well.
Next, remove the muffin tray from the freezer. Pour the almond butter layer over the dark chocolate layer in 1/2 tablespoon increments. Return the tray to the freezer until the top layer is firm. This should take another 10-20 minutes.
Once firm, store the dark chocolate almond butter fat bombs in an airtight container in the freezer or fridge. I typically store fat bombs in a large Ziploc bag in the fridge. If it takes you longer to go through the batch, store them in the freezer and take a few out at a a time as you’re ready to eat them.
You could also make smaller batches if you prefer to keep these fresh in the fridge, but aren’t able to finish a batch quickly enough. I make a double batch because my entire family loves these sweet treats. It’s an easy recipe, so do whatever works best for you.
The Dark Chocolate Almond Butter Bombs Wrap Up
Clean eating on a keto diet doesn’t have to be all about meat and veggies. While it’s best to stick with as many whole foods as possible for best results on a keto diet, fat bombs have a time and a place in your low carb diet too.
If you love these dark chocolate almond butter cups, check out the peanut butter version. Looking for a simpler fat bomb recipe with all of the same almond butter sweetness? These almond butter bombs are even easier and just as tasty!
Don’t forget to save this recipe to your fat bomb board on Pinterest. If you love this recipe, please share it with your friends on social media.
Keep scrolling for the printable recipe card and nutritional information.
Lose More Weight with Keto
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Dark Chocolate Almond Butter Cups
More Keto Almond Butter Recipes from Eating Fat is the New Skinny:Print
Dark Chocolate Almond Butter Cups
A tasty keto almond butter and dark chocolate fat bomb with no added sweeteners.
- Prep Time: 20 mins
- Cook Time: 30 mins in freezer
- Total Time: 50 mins
- Yield: 24 Fat Bombs 1x
- Category: Keto Fat Bomb Recipes
- Method: Stove top and Freezer
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 3 oz dark chocolate
- 4 tbsp butter
- 3 tbsp heavy whipping cream, room temperature
- 1/2 tsp vanilla extract
Peanut Butter Layer:
- 3/4 cup almond butter
- 4 tbsp butter, melted
- ½ tsp vanilla extract
- Line a mini muffin tray with mini muffin tins
- Melt the chocolate and 4 tbsp butter together over low-medium heat
- Once melted, set aside for a few minutes to cool to avoid curdling
- Whisk in heavy cream and vanilla extract. Combine well
- Add the chocolate layer to the mini muffin pan in 1/2 tablespoon increments
- Place in the freezer for 10 minutes
- Combine the peanut butter, melted butter and vanilla extract in mixing bowl. Stir well
- Remove the muffin tray from the freezer. Add the peanut butter layer over the chocolate layer in 1/2 tablespoon increments
- Place in the freezer for an additional 20 minutes
- Place the fat bombs in ziploc bag and store in fridge
- Serving Size: Recipe Serves 24
- Calories: 106.4
- Sugar: 1
- Sodium: 31.5
- Fat: 10.5
- Saturated Fat: 4.1
- Carbohydrates: 3
- Fiber: 1.2
- Protein: 2.1
Keywords: Keto Almond Butter Cups, Keto Almond Butter Recipes, Keto Dark Chocolate Fat Bombs