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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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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I am adding maple extract to mine and plan to chill the fats until they just start to re-solidify then whipping in the sweetener.
Can I leave out the cocoa butter?
No, it’s pretty essential to the recipe.
Are the pecans raw, unsalted, or roasted and salted? Also, is the butter salted or unsalted?
The pecans can be to your preference but I believe we used raw. The butter is always unsalted 🙂
How much do you pour in each mold? What size molds do you use? How much is a serving?
You can use any molds you like! This recipe makes 4 large fat bombs about the size of Reese’s cups, and you can see the nutrition listed per 1 fat bomb.
Hi Vicki,
These were fantastic. May I share with Credit on Instagram?
As a rule I don’t eat sweet keto stuff because I don’t flavor but these are excellent.
Absolutely, Paul, tag us @tasteaholics! Glad you liked them 🙂
The erythritol will not blend. Just sits at the bottom no matter how much i mix. This makes pouring evenly into separate molds very difficult. I had some that had almost no sweetener and some that were almost totally sweetener.
Great flavours for sure! but that problem makes me not want to try this again.
One thing that helps us is waiting until the liquid is more of a solid texture, then remixing the cups. That way the erythritol is held up a bit better throughout the mixture, rather than being allowed to settle on the bottom. Erythritol isn’t exactly like sugar and takes a little finesse.
Hi there! Pardon the pun, but these look like the bomb! 🙂 *I have ‘cacao butter’ that I just bought. Will this be the same as the cocoa butter you used or is this different? TY!
I think it should work just as well, go for it!
TY Vicky! Totally loving your site!
Thank you <3
Is the erythritol really necessary?
If you want the fat bombs to be sweet, then yes! Otherwise, they wouldn’t be as tasty.
I’m just learning about macros and trying to understand how to calculate everything. Just wondering how you figured each fat bomb having only .5 carbs? There are 3 carbs per teaspoon of erythritrol and this recipe calls for 2 tablespoons, which would be 6 teaspoons, which according to my math would be 18g carbs divided by the 4 servings would equal 4.5g of carbs per fat bomb? Thanks
We calculate net carbs which are total carbs minus fiber and sugar alcohols (both are not digested by the human body).
This was my treat today, and they are really good. Next time, I may add some maple extract to half of them for a variety. One thing I especially like is that I can eat one right out of the fridge and don’t have to wait for it to soften. They are not as hard as some other Keto candy fat bombs because there is a better balance of type of fats.
I always have raw cocoa butter on hand because I use it for lotion and chapped lips and the dogs paws. I never thought about eating it. I’m definitely going to try this.
Could I use coconut sugar instead of ethyritol? And ghee or coconut butter in place of butter?
I wouldn’t use coconut sugar, as that is very high in carbs. I think coconut butter would be a great substitute, if you don’t mind the coconut flavor 🙂
So I double everything in this recipe except the pecans, let it cool a little before pouring 1 tablespoon amounts into a Wilton silicon mold. Then I sprinkle the chopped pecans into it and throw it I. The freezer for a bit. They are to die for… by far the best fat bomb. It makes about 24 this way, I like the smaller size because I feel like I get to eat more this way ;). Thank you so much for sharing this great treat!
Can I use a mini muffin pan?
Sure, that should work. Consider using paper cupcake liners to make their removal easier.
I found it difficult to get the powdered erithritol to mix in consistently. It kept separating. Is there something you can do to keep it mixed together.
Add a bit of xanthan gum and/or continue to mix even when cooling. Both should help!
Can you substitute ghee butter for cocoa butter
It’ll affect the end result too much. I wouldn’t do it.
Is there a way that I can make this with just the liquid stevia? I’ve looked up conversion tables for the erythritol but they all vary slightly.
Sure, give it a try. Add just a bit at a time and do a taste test so that it’s just the right sweetness for your preference.