Chocolate Salted Caramel Almond Fat-Bomb

12 Servings


1/2 cup almonds

1/2 cup Ghirardelli

chocolate chips (60%


1/4 cup coconut oil

1 tsp vanilla

1 tsp caramel extract

Pink Himalayan salt to

your taste


  1. Melt chocolate chips & coconut oil. I used 20 -30 second intervals. Remember to stir after each time to avoid scorching.
  2. Add vanilla, almonds and caramel. 
  3. Mix well. 
  4. Pour into your mold and freeze for 10 minutes.
  5. Sprinkle salt on top of each piece and return to the freezer for another 10-25 minutes.
  6. Keep in the refrigerator as these tend to melt quickly due to the coconut oil

Tips / Suggestions


Keto With Lee

Chocolate Salted Caramel Almond Fat-Bomb

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***