Almond butter keto fat bomb
105 cals, 2p, 1c, 10f (per meal)
1/2 tbsp (8g)
1/8 dash (0g)
1/8 tsp (0mL)
1/2 tbsp (7g)
Recipe has been scaled from original by 0.08x. Adjust cook times and pan sizes accordingly.
Line a mini muffin tin with one liner per serving listed above.
Add butter and almond butter into a microwave safe bowl and heat in the microwave for 1 minute, until mostly melted.
Add in the vanilla and salt, and stir.
Evenly spoon the mixture into the liners.
Freeze for 10+ minutes or refrigerate for 45+ until they are chewy.
You can store these in the fridge or freezer based on your preference.