Cinnamon Toast Fat Bombs

Cinnamon toast Fat Bombs

Servings:  24 servings



  1. Preheat Oven to 350
  2. Toss the pecans and almonds in 1/8 c coconut oil and 1/4 tsp pink salt
  3. Roast the nuts for 12-15 minutes until golden & toasty – let cool & try not to eat them all
  4. In a food processor, add all the nuts and pulse them together
  5. Add in the other 1/8 c coconut oil (melted), 1/2 c coconut butter, cinnamon, salt, & stevia.
  6. Process together until it is a smooth, nut butter-like texture
  7. Spoon mixture into cupcake liners or silicon molds
    (Or refrigerate for a bit to then form into truffles & dust the outside with extra cinnamon!)
  8. Freeze for 30 minutes
  9. Enjoy!
    (Store in the fridge or freezer!)

Macros (for 24 servings):

  • 75 Calories

  • 8.1g Fat

  • 0.2g Net Carbs

  • 0.6g Protein

Check out our “Keto Recipe Tips for Beginners” Ultimate Guide.
Print Friendly, PDF & Email