Keto Almond Fat Bomb Cereal Bars
How to Make It
Step
Recipe Steps steps 4 1 h 15 min
Step 1
Add the almond butter, 2 generous tablespoons of coconut oil and the erythritol to a heat-proof bowl. The ingredients need to be melted together. You may do this by heating through briefly in the microwave. Alternatively, you may set the heat-proof bowl over a double boiler on the stove to melt the oil and almond butter. Once completely melted, stir together well to combine until smooth. And set aside to cool a little.
Step 2
Roughly chop the pecans and almonds. Add the pecans, chopped almonds, flaked almonds, ground almonds and salt to the bowl with the cooled and melted fats. Sprinkle in the chocolate chips. Stir everything together until well combined so that the nuts and chocolate are evenly distributed throughout.
Step 3
Line a 3 x 7 inch freezer-proof mold or dish with baking paper. Carefully spoon the almond and pecan mixture into the base of the prepared mold. Level the surface of the mixture gently with the back of a spoon or a spatula to ensure that it is even all over.
Step 4
Transfer the filled mold carefully to the freezer. Let the fat bomb cereal bar set and firm in the freezer for up to an hour. It should set completely within this time. Remove the set cereal bar from the freezer. Use a warm, sharp knife to carefully slice into 5 even-sized breakfast bars. Store the cereal bars in an airtight container in the fridge and keep chilled until ready to serve.
Ingredients
- Almonds, Raw – 3 tablespoon, ground
- Coconut Oil – 2 tablespoon
- 100% Pure Erythritol by Now – 2 tablespoon
- Almonds, Raw – 3 tablespoon, ground
- Almonds, Raw – 3 tablespoon, ground
- Pecans, Raw – 2 tablespoon, halves
- Almond Butter, Unsalted – 1 tablespoon
- 100% Unsweerened Dark Chocolate Baking Chips by Pascha – 1 tbsp
- Salt, Sea Salt – ⅛ teaspoon