Combine all ingredients except the almonds into a microwave safe bowl and mix well.

Save Heat in the microwave on high for 1 minute.

This will soften the mixture into a dough like texture.

It will not become runny, so don't continue to heat beyond 1 minute.

Alternatively, heat the mixture in a small saucepan over low-heat to soften.

Spoon the softened mixture into mini-muffin molds (or mini-cupcake liners) and press the mixture into the molds gently with your fingers.

Press an almond (or your favorite nut) into the top of each fat bomb.

Place in the freezer for 20 minutes to harden.

Recipe Notes Once hard, Keto White Chocolate Coconut Fat Bombs can be kept in the refrigerator or at room temperature.

If you don't have MCT oil powder, try substituting collagen powder or 1/2 cup of MCT oil.

The taste and texture is best with MCT oil powder though.

If you using MCT oil instead of powder, the mixture will be liquid after heating.

Pour the mixture into your molds and freeze for 25-30 minutes.

Remove from the freezer and press an almond into the top of the fat bomb.

Freeze for a further 10-15 minutes until solid.