Sweet Almond Fat Bombs

These sweet and nutty treats are my take on marzipan— an aromatic almond paste used in fruitcakes and wedding cakes. These fat bombs are not high in sugar like traditional marzipan, but they taste every bit as good!

PREP TIME: 15 MINUTES

COOK TIME: NONE

PASSIVE TIME: 2 HOURS

MAKES: 9

SERVING SIZE: 1

1 cup (2.6oz/75g) blanched almonds

¹⁄₄ cup (1oz/30g) confectioners erythritol

1 tbsp coconut oil

¹⁄₄ tsp almond extract

¹⁄₂ tsp rose water (optional)

4 tbsp unsweetened desiccated coconut, divided

2 tbsp salted butter, cold

1. Add the almonds to a food processor and process until finely ground.

2. Add the erythritol, coconut oil, almond extract, rose water (if using), 2 tablespoons of the desiccated coconut, and butter to the food processor. Process until a thick, uniform paste is formed.

3. Divide the mixture into 9 equal-sized pieces and then roll the pieces into balls. Place the remaining coconut on a plate and roll the balls in the coconut until completely coated. Transfer to an airtight container and store in the fridge for up to 1 week.

Tip An equal amount of rum can be substituted for the rose water. If you don’t have blanched almonds, soak whole, unsalted almonds in hot water for 5 minutes, then pinch to remove the skins.

NUTRITION PER SERVING

109
CALORIES

10g
TOTAL FAT

2.5g
TOTAL CARBS

1g
NET CARBS

2g
PROTEIN

Sweet Almond Fat Bombs