Clean Eating & Low Carb Almond Butter Fat Bombs – no-bake, vegan, gluten-free, keto, and sugar-free options!
A lot has changed in the almost-three years since I first mentioned the recipe.
I’ve moved to a new state, made new friends, started and ended relationships, published a cookbook…
And yet, after all these years, I am still obsessed with this impossible-to-stop-eating almond butter fudge.
Oftentimes, I will just mix everything up right in the almond butter jar and completely skip the step of cutting it into fudge.
I’ve always been a taste-while-you-cook type of girl.
You May Also Like: Almond Butter Brownies
The raw fudge recipe is similar to my recipe for Healthy Peanut Butter Fudge, but banana haters will be thrilled to know that THIS ONE DOES NOT CALL FOR BANANA!
Nope, no banana whatsoever.
Of course you can use peanut butter, cashew butter, Sunbutter for allergy-friendly fudge, or another nut butter if you prefer.
PB&Co Dark Chocolate Dreams chocolate fudge??? Not sure how anyone could say no to that.
I’ve always wanted to try pistachio butter and only wish it weren’t so expensive. I bet it would be wonderful in this recipe.
But almond butter is still my #1 favorite for this clean eating and keto fudge recipe, perhaps due to the memories it brings back of my life in Texas when I first came up with the combination and would polish off a third of a jar each morning before anyone else had woken.
*I first wrote about this fudge in my post on Why I Gave Up Running.
Just try this fudge, and see if you have better luck with portion control than I do! 
More Almond Butter Recipes: Almond Butter Recipes – 100 Ideas
Also be sure to try the famous Chocolate Fat Bombs!
Almond Butter Fat Bombs
Ingredients
- 1/2 cup almond butter OR allergy-friendly alternative
- 2 1/2 tbsp virgin coconut oil or coconut butter
- optional 2 1/2 tbsp liquid sweetener of choice*
- optional: a few drops maple extract
Instructions
- *To sweeten, you can use maple syrup, agave, honey (non-vegan), stevia drops, etc. I actually really like this without any sweetener at all, and if you’re the kind of person who eats peanut butter from the jar, you might also like it unsweetened.Be sure that you like the taste of whatever coconut oil you are using. My favorite brand is Whole Foods 365 Organic Virgin Coconut Oil; I’ve found some other brands to have a smoky flavor I’d rather not add to a dessert. To Make: Combine the almond butter and coconut oil or coconut butter, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid, and store leftovers in the freezer.View Nutrition Facts
Have you made this recipe?
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Cynthia Ziehl says
My daughter has PCOS do you have any recipes to help make her life interesting
AW says
This is yummy, but I must do something wrong – not getting a chewy texture, just feels like frozen butter?
Julie Dove says
Jut let it thaw a little 😉
collee says
I tried this recipe a few times, using Almond Butter or Pumpkin Seed Butter. I also used good quality coconut oil. I added roasted almonds, cocoa powder, vanilla extract, and still, the taste was bland. My husband also says there was little taste. After reading the comments, who enjoyed the recipe, can anyone please write what you think I can change?
Julie Dove says
What sweetener are you using? You can also try coconut butter instead of the oil for a richer texture.
Kathy says
Awesome recipe! I just made it and spooned them into silicone muffin cups. They came out perfectly and were divine! I’ve already eaten 2 cups…
Grace says
Just now finding this – you are an angel for including the Weight Watchers smart points!
Elizabeth Merwin says
I’m going to try this with tahini instead of almond butter because my almond butter jar is nearly empty! I’ll let you know how it goes. Everything I have made from your website has been delightful! Thank you!
Elizabeth
Elizabeth Merwin says
I made the recipe with tahini! I love it! Like cool, creamy, melt-in-your-mouth halva. I highly recommend it.
Elizabeth
Mary says
Hi Katie,
I love your website and all your fun recipes. Recently, I’ve noticed a ton of advertisements that interfere when trying to click on your recipes. I totally understand that advertising helps pay for what you do and I normally wouldn’t say anything, but some of the ads are really aggressive and block you from getting to your content, especially when using a phone. Just wanted to let you know in case you weren’t aware.
Jason Sanford says
Hi, thanks for the feedback. We’ve been dealing with spam redirects lately that have been very frustrating. Can you tell us more about the ads you are seeing? Do they redirect you away from the page? Are they telling you that you won a comcast prize? The more specifics you can give, the better! We are trying to block them as they crop up. Thanks!
Jason (media relations)
Carrie says
Sounds like a great recipe, makes me wanna go buy some almond butter! I wish though that people would stop calling sunflower seeds “allergy friendly”. I have an anaphylactic allergy to sunflower seeds, and I’m not the only one I know with that allergy. You never know what people may be allergic to.
Suzanne Youngblood says
These sound amazing! I am so glad that I stumbled across this site.
Melanie says
I made some almond butter because I only had almonds. I always make my on peanut butter so I figured it would be pretty much the same. I don’t dislike the fudge but not really impressed.
One thing I am curious about is your jar of Almond Butter is labeled as chunky a definitely looks ‘grainy’ but your fudge looks so smooth and uniform in color.
I really am not an almond person some will try this with peanut or cashew butter. Because your photo is freaking awesome!
Tara says
Are you able to use any other oil in this recipe, as I’m not a fan of coconut oil. I have rapeseed oil, would that be alright to use?
Thanks 🙂
Rebecca says
The coconut oil works well because it does’nt get super hard when it solidifies. It’s still creamy when you bite into it but it allows the fudge to firm up. I’m not sure if another oil will work because they don’t all have this same effect.
Tara says
Thanks for your reply Rebecca. I used rapeseed oil, and it worked out quite well. They went quite fudgy, and had a really nice texture, even though I used a crunchy nut butter. Took a few to my Dad’s, and he loved them 🙂
Kimberly says
Wanted to make healthy fudge i didnt mind letting my toddler eat & this was perfect!! I opted to not add any sugar since the almond butter i used had sugar in it. They came out so cute using the little candy molds and are so delicious. Thank you for clean eating recipes, because holiday treats don’t need to be dirty! Health is wealth!
Kimberly says
Forgot to add picture with my early comment!
Kimberly says
Forgot to add picture with my early comment!
Rebecca says
Made this to help me get through finals! I added some all spice to change it uo a little. Its so good!!! Once again your recipes are amazing!!
Rika says
Hey. How do you get the fudge to have a such a smooth texture? I made a batch and it didn’t nearly look as good/smooth as the photo 🙁 Thanks
Cheryl M Burton says
What do you think of refined Coconut oil in this?
Jason Sanford says
I think it would be fine!
aqui says
The format was so perfect that it pays to eat, it is impossible not to taste this deliciousness.
Christina says
Can MCT oil be used as a replacement to regular coconut oil?
this sounds like such a quick and easy way to satisfy a sweet tooth and get some extra protein! 🙂
Jason Sanford says
I’m not sure what that is, but edible experiments are always fun! Be sure to report back if you try!
Jason
Dawn says
HI,
This is the first site where I actually want to print just about every recipe! I operate a home daycare and am always looking for easy recipes that are easy to serve/not messy healthy snacks and treats for the kiddos.
I don’t like coconut oil. Would canola oil suffice??
Thank you.
Dawn Newell
Jason Sanford says
Unfortunately not, because it doesn’t harden when chilled. So maybe try just more almond butter?
Farida Banu says
wow… very nice recipe. Thanks for sharing it.
Farida Banu says
Very nice recipe. Thanks for sharing it.
Eileen Patterson says
I made this today using cashew butter instead of almond butter, and I used the maple syrup. It’s so good, and not too sweet, which is perfect for me!
Valorie says
Can I use swerve in this? How much should I use??
Amol Patel says
Definetly going to try out this one this weekend.
Thanks Katie for the recipe 🙂
Kat says
Mmm looks good.
Just wanted to mention, it is not always banana “haters”, some people are allergic to them (& apples, cranberries, oranges, ect).
Sadly, new allergies can also develop over time.
Sometimes it’s weird what people are allergic to isn’t it?
Like garlic. ( Although I read some study last year suggesting that around 6% of people are allergic to garlic. They just don’t always realize it cause really, garlic? lol)
Shoua says
How many net carbs?
asha says
Thanks for sharing this recipe. i m gonna try it today. thank u so much.
Denise Toccaceli says
Dear Katie im allergic to yeast shellfish and dandelions
I’m dying for sweets like fudge ,cheesecake etc. I need a good gluten free flour as well.Any recipes would be appreciated. Im
Also gluten dairy and sugar free many thanks