In a saucepan over medium-low heat, melt the coconut oil and almond butter.

Add in the 3 tablespoons of Erythritol. You can choose to use another powdered keto-friendly sweetener if you choose, and you can adjust the amount to suit your tastes.

Whisk in 3 tablespoons of unsweetened cocoa powder.

Once all of the ingredients are well combined, remove the pot from the heat, and set aside to cool for a few minutes.

Add in 1 teaspoon of Vanilla extract.

Stir in ½ teaspoon of almond extract.

Pour the mixture into a measuring cup with a spout.

Fill up the cups in a 12 count mini muffin pan that has been sprayed with olive oil or greased with butter. This should fill exactly 12 mini cups.

Place the filled tray into the freezer for about 30 minutes. Remove the tray, and top each fat bomb with 1 almond. Press the almond down gently to help it set.

Return the fat bombs to the freezer for an additional 3-4 hours. At that time, you can remove them, dump them out of the pan and store them in the freezer in a Ziploc bag.

Enjoy