Combine the nut butter, collagen protein powder, and flour in a bowl.

Stir until you achieve a cookie dough consistency.

– Depending on the nut butter you use, you may need more or less flour.

– If you don't use the protein powder, double the coconut flour.⁠

⁠

Line a baking sheet with parchment paper.

Scoop out dough and roll it into a bunch of 3/4 inch balls.

Freeze for 15 minutes. ⁠This will be the base of your keto bomb.

⁠

Combine melted chocolate chips, coconut oil, and 1 packet of LMNT Chocolate Salt into a small bowl.

Stir until no lumps remain – it should be thick, but not stiff.

⁠

Remove your keto bombs from the freezer.

Using a skewer or a fork, pick up a bomb and dip it most of the way into the chocolate.

Place it back on the parchment.

Repeat until complete.

Sprinkle sea salt on all of your almond butter keto bombs.

Refrigerate your treats until the chocolate coating sets.

Enjoy!