Two flavors, one keto fat bomb.
Yes, you read that right, white chocolate on a low carb diet!
After a recent purchase of cocoa butter, I was itching to play with it. It smelled amazing! But tasting it right out of the bag (it came delivered in block form in a plastic baggy) reminded me of tasteless wax. I was a little skeptical and wondered how much sweetener I’d have to add for it to taste like the low carb white chocolate I’d been reading it would. Turns out, not much! A little bit of erythritol is all it takes! After playing around with a basic recipe for low carb “white chocolate” I decided to mix in some flavors and make some fat bombs out of this new ingredient. Enter butter pecan. Who knew this ice cream flavor was so keto-friendly? Minus the sugary ice cream, of course.
Fat bombs are popular in the keto community and are handy boosts of fat. They’re usually sweet mixes of coconut oil, cream cheese, butter, sweetener and/or cocoa. Savory ones do exist though! Fat bombs are used throughout the day (if you’re busy and didn’t have time for lunch) and deliver the fat you may be missing. They are usually very high in fat (80-90% fat) with some protein and very little carbs. You can easily make some fat bombs using just coconut oil, peanut butter, cocoa powder, and sweetener by melting them all together and freezing in ice cube trays or cupcake molds, or you can get a little fancier with Coconut Butter Cups! The varieties are endless and they’re fun to eat!
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This variation is a little more complex, but the flavor you get is out of this world! I like to enjoy 1 or 2 with tea at the end of my day and they are an amazing treat. One key to this recipe is to use powdered erythritol which melts easily into the cocoa butter. If you only have granular erythritol on hand, you can still make it work but the fat bombs may have a slightly grainy texture. While I’m obsessed with the butter pecan flavor of these fat bombs, you can definitely use a different kind of nut to make the recipe a little differently. Chopped almonds or walnuts will both work wonderfully. Hazelnuts are another decadent option. No matter what kind of nut you choose, you are going to love these fat bombs especially if you have been craving white chocolate yet trying to stick to your keto diet. Hope you enjoy them as much as I do!
Looking for more recipes to satisfy your love for pecans? Check out these Keto Peanut Pecan Bars from Butter Together Kitchen. The delicious combination of creamy smoothness and its pecan crunch is irresistible!
Now onto our fat bomb recipe!
| Servings: fat bombs |
- 2 tbsp coconut oil
- 2 tbsp butter
- 2 oz cocoa butter
- 2 tbsp So Nourished powdered erythritol sweetener
- 1/4 tsp vanilla extract
- 1 pinch Stevia
- 1 pinch salt
- 1/2 cup chopped pecans
- Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off.
- If you don't have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined.
- Add a pinch of salt to bring out the sweetness.
- Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol.
- Add in vanilla extract.
- Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don't have pecans, walnuts and hazelnuts work well with white chocolate too!
- Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately.
- Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.
- Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dessert recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Can the White chocolate be used in chocolate chip cookies or will it just melt ?
I think they should be fine since they’re made for baking. To be safe though, I keep them in the fridge.
Silly question… using Cocoa butter wagers and wondering how many needed for 2 oz in recipe.
Thank you
You would need to weigh them to get an accurate measurement, as all wafers are different.
Concern: I clicked on the cocoa butter in your ingredient list, it took me to amazon and the organic cocoa butter discs state for external use only and not for human consumption???? Is this a mistake in the ingredients?
I double checked the listing and didn’t see that warning anywhere. That’s the brand we purchased and used in our recipe 🙂
I saw the same thing as Vicky.
I also just clicked on the cocoa butter link in the ingredients list and it says toward the bottom that it is great for making lotions, creams, etc. but it is not for consumption.
About the product
Ingredient(s): 100% Pure and Organic Raw Cocoa (Cacao) Butter
Comes in a small disk for easy measurement. Great for making homemade creams, lotions, lotion bars, shampoos, etc.
Great for stretch marks – Natural moisturizer
Imported from Ecuador – Vegan and Halal – Ships in a resealable package – Hexane free
For external use only; not for consumption
It’s 100% cocoa butter so it can be consumed 🙂 but I’ll update the link to one which is marketed as a food product. Here’s one: http://amzn.to/2aY7zkw
Sooo…in my haste on Amazon I ordered cacao butter not cocoa butter. I’m following the recipe with it anyway cause the stuff is so dang expensive but any idea if it will work as well or close to the same as the cocoa butter? No carbs, still high fat….?? Any insight would be great-Google was a bit vague. Lol. Thanks!
We consider it the same thing. Your fat bombs should be fine!
So these are amazing!!!! I did have to keep stirring the erythritol back into the butters/oil mixture to make sure it stayed evenly distributed as I spooned it into the mold. And I only used half the erythritol as well. But they are seriously so dang delicious. Thank you!!!
Aaand I used a small silicon mold-this recipe made 16 tsp size delicious bites you can pop in your mouth anytime.
Is it Cocoa butter or Cacao butter?
We used Anthony’s Goods Cocoa Butter.
Has anyone ever tried these without an sweetener? All sweeteners give me cravings so I usually make my fat bombs with no sweeteners.
Just made these today and they are so delicious!! The pecans are a perfect addition. Very satisfying, thanks for this great recipe!
You’re welcome, Jamie! Enjoy!
The Erythritol also refused to dissolve for me as well. The fat bombs were a bit of a greasy mess. I took one commenter’s suggestion and added 3 Tbsp of cream cheese to the mix. It still didn’t dissolve the Erythritol but when frozen it all came together. I also added sugar free chocolate chips instead of nuts. This is now my favorite fat bomb!
Can I use swerve instead of erythritol? If so, how much?
Swerve is a brand name of erythritol, so feel free to use it!
Can I use a different oil than coconut oil? These look delicious but I’m allergic to coconut. Thanks!
I’d use 3 tbsp of butter and 3 oz. cocoa butter instead, to accommodate leaving out the coconut oil entirely.
Sorry I meant to add for anyone using xylitol please be careful, I have three dogs and it is poisonous to dogs.
Yes, it is! However we don’t use xylitol. We prefer erythritol – it’s lower in calories, lower on the glycemic index and not poisonous to dogs.
I wanted to try this but can’t find cocoa butter anywhere?! Where do you get it? Is there a substitute?
Unfortunately not! Cocoa butter is pretty essential to this recipe. You can get similar results by using regular butter but the consistency and taste will be different.
Hi there
I love your blog post, White Chocolate Butter Pecan Fat Bombs, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post.
Thanks so much
Myra
GreenThickies.com
Absolutely, Myra 🙂
Can xylitol be used instead of erythinol ? Also how can I make almond flour . Is cadburys cocoa ok ?
Xyltiol is fine, though a bit sweeter than erythritol. Almond flour can be made be grinding almonds in a food processor finely, though it may be easier to purchase almond flour (found in most supermarkets or on Amazon.com). Cadbury’s cocoa may be okay if it is only cocoa powder and doesn’t contain any sugar. Hope that helped!
Hi, thank you for this recipe, but will ghee work instead of cocoa butter and liquid Hermesetas instead of erythritol please ?
Hi Edwina, thanks for your comment! I don’t think substituting ghee for cocoa butter will work. Cocoa butter is the key ingredient for making sugar-free white chocolate. It gives the distinct flavor and texture! As for Hermesetas, we’ve never worked with it before. We recommend avoiding saccharine, aspartame and acesulfame-K, which are the main ingredients in Hermesetas. We stick to erythritol and stevia, which are both natural sweeteners without any harsh side effects. Hope that helped!
Hi! Thank you for the recipe, i adore coconut and all what made of it ))) But can i omit erythritol at this recipe?
Sure! Just be sure to add some more of your preferred sweetener to taste.
I love these fat bombs. Except for the ones that were made from the liquid at the bottom of the pan. I have undisolved erythritol in the bottom. I have made this recipe three times and each time I think I have stirred it enough to dissolve the powdered sweetener. This last time I even left the pan over a very low heat setting to try to dissolve every last bit. What else can I do. I use powdered Swerve to his recipe.
Sometimes erythritol just doesn’t comply 🙠try using less erythritol and supplementing some stevia. Maybe that’ll help!
Thank you so much. I will do that. These are my favorite flavor of fat bomb, thank you for the recipe and for replying so quickly.
I’m so glad I wasn’t the only one with this problem! I still have not gotten them to work, and the ingredients are too expensive to try again. I’m not sure how the creator of this got it to work. The powdered Erythritol just sinks to the bottom and doesn’t dissolve.
If you end up making it again, try to make sure the butter is not heated too much, just until softened. This will help the erythritol distribute evenly and stay that way. Also, consider stirring once in a while to redistribute it if it sinks. One of the challenges of working with erythritol is its tendency to not stay dissolved. Sugar is much easier in that sense, but so much more harmful, of course!
I had the same problem, so remelted them and added 3Tbsp of cream cheese. It changed the type of fat bomb to a chocolate cheesecakey concoction, but they tasted great!
Cream cheese is a great idea!