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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Aubrey says
This looks AMAZING. I am definitely going to make this one!
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Chocolate Covered Katie says
Hi! I usually use the almond butter in the photo, Trader Joes 🙂
You can use your favorite nut butter – I’ve done peanut butter, almond butter, cashew butter, sunflower butter, chocolate hazelnut butter, chocolate peanut butter…
Sarah | Well and Full says
The texture!! It looks so smooth and creamy! 😀
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Samantha says
These look delicious, Katie 🙂
I think it would be nice to make a batch of these and bring one for lunch to help curb my sweet tooth!
Just wondering if you think it would be possible to make a chocolate variety of this with cocoa? I understand there are plenty of chocolate nut butter fudges around, but this one really appeals to me because of the short list of ingredients 😉
Thanks for posting!
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Chocolate Covered Katie says
Because of the coconut oil, I’d recommend keeping them in the fridge or freezer unless you are taking them outside on a very cold day.
Samantha says
Yeah, I could see when I had a taste of a piece last night that they get melty real fast. So delicious though! I’m scared I’m going to polish of the whole batch myself in a day or two XD Only thing stopping me is that, for me, almond butter and coconut oil are kind of pricey so I know if I eat it all I can’t justify buying more of the ingredients haha 🙂
So good! Really recommend 🙂 I did end up adding about 1 1/2 tbsp cocoa to mine as an experiment and it turned out fine. Thanks for the recipe!
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Sage says
So so so good! Luckily I made a double batch because these won’t last long! I added a teeny bit of salt on top for some sweet & saltiness. I used almond butter but will try these next time with sun butter so my daughter can bring a teeny bit to school for a treat in her lunch.
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Sage says
Agreed on the paleo- friendly recipes!
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Chocolate Covered Katie says
1 tbsp any nut butter is around 15g.
Rachel says
1 cup=16 tbsp. Therefore, 1/2 cup=8 tbsp. Using the conversion Katie posted, 1/2 cup=8(15)=120 g.
Lucie says
Oh my gosh, I can already see that there will be absolutely no portion control going on in my kitchen 😀 I bet half of this fudge won’t even have time to set (er, continuous quality control is important, right? what if something went wrong in the past 5 minutes of chilling). Thanks for another amazing recipe, I love that you included an oil-free option too 🙂
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Polly says
Yum! These look so delicious and easy to make! I’m definitely pinning this for later!
Cassie says
Looks awesome Katie! Great take from your peanut butter fudge!!
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Karen Ho says
Easy n health choice to make bakery
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Monica @ Healthoop says
These look so delicious and easy to make! Can’t wait to try!
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Kelly @ Foodie Fiasco says
What a creative way to use almond butter! I have a jar in the house, so I’ll make this instead of eating it with a spoon. 🙂
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Archana Baikadi says
woww… very nice recipe. Thanks for sharing it.
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Mary says
What molds did you use for these
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Gail says
I was not prepared for how good these are! I only had 1/3 cup of almond butter in the house, so I used 2 T. coconut oil / coconut butter (1 T. each), 1.5 T. maple syrup, and 1 drop maple extract. The taste is so perfect that I don’t even care if they don’t harden–although I expect they will. Thanks again, Katie! Another winner!
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Lori says
I love these! I came up with a single serving size adaptation for these, as I cannot be trusted to make a whole batch. I use: 1 Tbsp almond butter, 1 tsp coconut oil, 1 tsp maple syrup, & 1 tsp cocoa powder. They are great without the cocoa powder too. Thanks for another wonderful recipe, & congrats on your recent successes!!
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Paula @ Paula's Plate says
Thanks for sharing the single serving idea! That’s awesome 🙂
Ana @ Ana's Rocket Ship says
I love how simple this recipe is!!!! And so yummy………. So very very yummy…..
MusingsonDinner (Chloe) says
I’ve never seen anything like this – and the photo looks so tempting. I’ve made date and almond butter truffles before which are great, but am so intrigued by this!
Gina says
These were delicious Katie! They came out perfect. I used honey for my sweetener and sprinkled a few cacao nibs on each cup for just a hint of chocolate taste. Yumm!
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Erin says
I’m allergic to coconut. Any ideas how I could make this?
Usha Prasadh says
We have coconut allergy. What can we substitute for coconut oil?
A little too for making your own pistachio butter. Just roast 2 cups of pistachios , put it in a vitamix and blend it with 2 tbsp of sunflower.oil and a pinch of sea salt. Tastes great and much cheaper option.
Lori Hoch Stiefel says
Absolutely delicious!!! I made it with homemade almond butter and coconut butter. I added 1 tsp agave. I poured into these mini silicon ice cube trays and froze for about an hour. Perfect for an any time of day pick me up!
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Veronica says
The Almond Fudge was delicious! I added 2 Tbsp of maple syrup but I could have used less. It melts in your mouth. ? Thank you for posting all these lovely recipes!
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Jessica Lee says
I just made these and they are absolutely delicious. I am a bit worried I will eat it all and feel a bit sick!
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Rose says
My favorite fudge! Thanks for the recipe Katie!
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Diana says
This was great. I loved how simple it was to make. The fudge melts in your mouth, and so far it hasn’t gotten too hard in the freezer. I used light agave as my sweetener, and it added the perfect amount of sweetness to the fudge. Fantastic recipe!
Nancy says
Just happened upon this recipe. This is delicious! I used crunchy almond butter and maple syrup. I chopped a small amount of dark chocolate and sprinkled it over the top with a pinch of sea salt. Who needs sugar laden fudge?! This is so much better!
Akhil Mishra says
It’s looking very delicious. Thanks for this.
Akki says
This is delicious. 5 star to this post for sure. Thanks for sharing.