Add coconut cream (3/4 cup) and erythritol (1 cup) to a small saucepan and bring to a boil. Allow the sauce to reduce/thicken until it's reached a caramel-like consistency and coats the back of a spoon (about 8-10 minutes).
Remove from heat and stir in almond butter (2 tablespoons) and vanilla extract (2 teaspoons).
Stir in coconut (4 cups).
Pour into prepared baking dish.
Freeze until firm (about 20 minutes).
Melt Low Carb Chocolate (1 cup) in a large bowl -- I do this using a double boiler, but you can also do this in the microwave.
Cut the fat bombs into 16 pieces, and place them on a rimmed cookie sheet.
Pour melted chocolate over each slice.
Place the fat bombs back in to fridge for about 30 minutes, or until the chocolate sets. Enjoy!
Notes
Chocolate. I love Lily's chocolate chips for this (they makedark,semi-sweet, andmilk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Nutritional information is based on 1 fat bomb, if you make 16 using this recipe. It was calculated using Lily's Chocolate and has 1 g of sugar alcohol per serving. There are 4g net carbs per serving: