It's Time To Get Fat. Real Fat!
Throw out your sugar-laden peanut butter cups and try our delicious keto and paleo almond butter balls recipe instead. Our mild-flavored Leaf Lard is the perfect way to get the almond filling extra creamy for these keto almond butter coconut balls. And a crisp chocolate shell will leave you feeling like you just left a gourmet chocolate shop. Make the keto balls with almond butter any size you like for perfect dosing to children or adults alike.
Add the almond butter, honey, Leaf Lard, vanilla, and sea salt to the bowl of a large food processor. Process until well combined (the mixture will start to appear crumbly and greasy). Add the coconut flour and process again to incorporate.
With the food processor running, add the filtered water 1 tablespoon at a time through the top. Stop when the mixture smooths out and has a whipped appearance. Scoop it out into a bowl and place it in the freezer for 15 minutes.
While the almond mix is freezing, add the chocolate chips and 1 tablespoon of Leaf Lard to a microwave-safe bowl. Microwave at 30-second intervals until the chocolate chips have barely melted, stirring well in between. Mix it well until very smooth.
Remove the almond mix from the freezer. Use a cookie scoop to portion out balls about 1-2” in size. Do not roll between your hands or the mix will warm up too much. Dip the balls into the melted chocolate to coat completely and set onto a lined sheet pan. Sprinkle with flake salt. Freeze for another 5-10 minutes, or until the chocolate has fully hardened. Store leftovers in the refrigerator for up to 2 weeks.