Cacao Butter And Pecan Fat Bombs

About

These Keto cacao butter fat bombs are loaded with healthy fats, and crunchy caramelized pecans. Deliciously sweet and creamy, these fat bombs are a great low carb snacking option to keep you satiated between meals. They are also an excellent way to boost your daily fat count.

Keto Cacao Butter Fat Bomb Ingredients

These Keto fats bombs are prepared with a base of pure cacao butter, coconut oil and maple flavored syrup. The pecans are lightly caramelized with cinnamon to create crisp clusters, then scattered throughout the fat bomb mixture, adding additional sweetness and texture. Once the mixture is prepared it is set in the fridge until chilled and firm then sliced into bite sized chunks.

Keto Cacao Butter Fat Bomb Tips

These delicious fat bombs are sweetened with a low carb maple flavored syrup. Once the mixture begins to set and firm a little you will need to give it a good stir to prevent the syrup sinking to the bottom of the fat bombs. We have used a maple flavored syrup to complement the pecans, however you may use a granulated low carb sweetener if preferred. Be sure to adjust your macros for any changes made.

Ingredients

1 tablespoon chopped pecans by diamond
1 teaspoon cinnamon, ground
⅔ cup raw cacao butter by sunfood
⅓ cup coconut oil
¼ cup maple flavored syrup by lakanto
⅛ teaspoon salt, sea salt

Instructions

Add the cacao butter, coconut oil, 3/4 of the maple syrup and a pinch of salt to a small saucepan. Set over a low/medium heat. Stir well to combine until both the oil and the cacao butter have melted. You may melt these together in a microwave if preferred.
Line a 7 x 3 inch freezer proof mould (or a similar size), with baking parchment. Pour the liquid into the lined mould. Leave to cool, then transfer to the freezer to allow the mixture to set just a little. Whilst the mixture firms, you can caramelize the pecans.
Add the pecans, cinnamon, remaining syrup and a pinch of salt to a skillet. Set over a low/medium heat. Stir to combine, coating the pecans in the cinnamon, syrup and salt. Toast gently for 3-4 minutes until the syrup begins to caramelize. Set aside to cool and solidify
Remove the fat bomb mixture from the freezer. It should be beginning to set and thicken like a soft butter. Churn the mixture to ensure the syrup is well combined with the fats. Crumble the caramelized pecan pieces evenly into the fat bomb mixture, breaking up any larger chunks.
Transfer to the fridge and leave to set and firm for 1-2 hours. Once set, slice or break the fat bomb bar into 8 even sized chunks. Store in the fridge in an airtight container until ready to eat.