A Sweet Little Treat for Slow Moments
These Cinnamon Almond Butter Fat Bombs are one of those snacks that feel comforting the second you take a bite. They’re soft, creamy, and full of warm cinnamon flavor, with that smooth almond butter taste that makes them feel almost like a tiny dessert. I love how quick they are to make — no cooking, no fuss, just a few simple ingredients coming together in a bowl. And since they’re totally keto-friendly, they’re great for a little boost in the afternoon or a calm treat after dinner. They’re the kind of snack that reminds you that eating well can still feel cozy and joyful. Whenever I make a batch, I usually end up keeping a few in the freezer just so I always have something sweet ready to go.
A Small Memory That Shaped This Recipe
This recipe started on a day when I was craving something sweet but didn’t want to spend time baking. I remember standing in my kitchen, looking through my pantry, and grabbing what sounded good — almond butter, butter, cinnamon. I didn’t expect much at first, but when I mixed everything together, the smell alone made me smile. It was warm and homey, like a tiny cinnamon roll in a bowl. That moment taught me that even the simplest recipe can bring a sense of comfort when you need it most.
What Makes These Ingredients Work So Well
Almond butter gives the fat bombs their rich, smooth base. It’s creamy, nutty, and perfect for keto treats. The softened butter blends right in, helping everything hold together and giving each bite that melt-in-your-mouth feel. Cinnamon brings a gentle warmth that makes the whole mixture taste cozy, while the vanilla adds a sweet depth. The powdered erythritol keeps it all lightly sweet without overpowering the flavors. When everything is mixed, you get a dough that’s soft but sturdy, and full of warm, familiar smells.
Chef’s Notes for Easy Mixing
A little tip from my kitchen: make sure both the almond butter and butter are room temperature before mixing. It keeps the texture smooth and easy to work with. If you like your fat bombs a bit firmer, a small spoonful of coconut flour helps them set up nicely. And when shaping them, a small cookie scoop keeps everything even and quick — no need to fuss over perfect shapes.
Tasty Ways to Enjoy These Fat Bombs
These are wonderful straight from the fridge, but I also love freezing them for a firmer, ice-cream-like bite. You can sprinkle a tiny pinch of extra cinnamon on top for a little extra warmth. They also pair really well with a cup of hot tea or even cold-brew coffee. However you enjoy them, they make a simple moment feel sweeter in the best way.
Cinnamon Almond Butter Fat Bombs
Equipment
- Mixing bowl
Ingredients
Main
- 1/2 cup almond butter no sugar added
- 4 tbsp butter softened
- 2 tbsp powdered erythritol
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl, combine almond butter and softened butter until smooth.
- Mix in powdered erythritol, cinnamon, and vanilla extract until fully incorporated.
- Scoop or roll the mixture into 12 small balls and place on a parchment-lined plate.
- Chill in the refrigerator for at least 20 minutes before serving.
Notes
Nutrition
