Cinnamon Pecan Fat Bombs

About

These deliciously sweet low carb fat bombs are rich with warming cinnamon and Keto-friendly fats. Simple to prepare, our Keto fat bombs are made with a base of unsalted butter, smooth almond butter, ground almonds, low carb sweetener, and aromatic ground cinnamon. Once the fat bomb base is prepared, it is combined with crunchy pecans for added texture, then set in the freezer until firm enough to scoop and roll. These make a great Keto snack or treat to have on hand in the fridge!

Can I Make These Dairy-Free?

We have used butter to create the creamy base of our low carb fat bombs. If you are following a vegan or dairy-free diet, you can omit the butter and substitute with coconut oil and a little extra almond butter. Simply follow the recipe as directed, replacing the butter with the same quantity of coconut oil and add an extra tablespoon of almond butter. Be sure to adjust your macros to account for any changes made to the original recipe.

Recipe Variations

These sweet Keto fat bombs have been seasoned with warming ground cinnamon for a hint of spice and natural sweetness. This versatile recipe can also be adapted with other low carb add-ins if preferred. The cinnamon can be swapped for some pumpkin spice mix, and you could even add some unsweetened cocoa powder for a chocolate flavor. The pecans could also be swapped for an alternative chopped low carb nut if preferred.

Ingredients

3 tablespoon unsalted butter
2 tablespoon, chopped pecans
2 teaspoon cinnamon
2 tablespoon 100% pure erythritol by now
1 tablespoon almond butter, unsalted
1 cup, ground almonds, raw
⅛ teaspoon salt, sea salt

Instructions

Add the butter, almond butter, cinnamon, erythritol, ground almonds, and salt to a food processor. Blend well to combine until thick and smooth. Taste and adjust cinnamon and sweetness as desired.
Spoon the fat bomb mixture into a bowl. Add the chopped pecans. Stir the pecans throughout the fat bomb mixture, so they are evenly distributed.
Cover the bowl and transfer to the freezer for an hour to firm up. Remove from the freezer. The mixture should be firm but scoopable. If it is too firm, allow it to stand at room temperature until you are able to scoop with a spoon. Divide the mixture into 16 even portions and roll each into a ball. Store the fat bombs in the fridge in an airtight container until ready to serve.