Salted Caramel Fat Bombs

/Salted Caramel Fat Bombs

Salted Caramel Fat Bombs

These Salted Caramel Fat Bombs or Keto Bombs are the ultimate high-fat Ketogenic snack.  They are rich, fudge-like little treats that you will thoroughly enjoy. Fat bombs or Keto Bombs will sustain you and get you through any hunger issues that arise between meals, or when you’ve skipped a meal but aren’t quite ready for the next one.  

I make these Salted Caramel Fat Bombs for my children to get them through Halloween without needing to eat a bunch of junk candy from Trick or Treating.  It works like a charm. My kids gobble these up as soon as I give the go-sign that they are set-up. Sometimes sooner.

Salted Caramel Fat Bombs
Salted Caramel Fat Bombs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Salted Caramel Fat Bombs
Salted Caramel Fat Bombs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
30mini fat bombs 10 minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
30mini fat bombs 10 minutes
Cook Time Passive Time
5minutes 20minutes
Servings: mini fat bombs
Units:
Ingredients
Instructions
  1. Line a mini muffin pan with paper liners or use a silicon mold.
  2. Melt the ghee, or butter first in a small saucepan over low heat. Then add the coconut oil, and coconut butter and stir until melted.
  3. After the stove is off add the unsweetened coconut, cinnamon, vanilla, sea salt, and stevia.
  4. Pour the mixture into a pourable glass 2-cup measure or something else you have that is easy to pour out of.
  5. Pour the mixture into each of the liners or molds. Alternatively you can pour it into the bottom of a flat container and cut it into squares once it is set.
  6. Place in the fridge for 1 hour to harden or the freezer for 20 minutes.
Recipe Notes

Nutrition Facts
Salted Caramel Fat Bombs
Amount Per Serving
Calories 103 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 6mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy right away or store in an airtight container for 3 weeks.

Salted Caramel Fat Bombs

 

About the Author:

2 Comments

  1. Michaela November 23, 2017 at 11:36 pm - Reply

    This recipe is easy and delicious! The perfect snack in between meals!

  2. Michaela November 23, 2017 at 11:37 pm - Reply

    Also wondering how I can give this recipe a 5 star rating?

Leave A Comment

Salted Caramel Fat Bombs

Salted Caramel Fat Bombs

These Fat Bombs or Keto Bombs are the ultimate high fat/Ketogenic snack. They are rich, fudge like little treats that you will thoroughly enjoy. Fat bombs or Keto Bombs will sustain you and get you through any hunger issues that arise between meals or if you’ve skipped a meal but aren’t quite ready for the next one.

I made these Caramel Fat Bombs for my children to get them through Halloween without needing to eat a bunch of junk candy that they got trick or treating. It worked like a charm, my kids gobbled these up right after they set in the freezer.

  • 1/3 cup ghee or unsalted butter
  • 1/3 cup coconut oil
  • 2/3 cup coconut butter
  • 1/3 cup unsweetened shredded coconut flakes
  • 2 tsp cinnamon
  • 1 tsp vanilla powder or extract
  • 1/8 tsp Pinch of sea salt
  • Stevia drops to taste.
  1. Line a mini muffin pan with paper liners or use a silicon mold.

  2. Melt the ghee, or butter first in a small saucepan over low heat. Then add the coconut oil, and coconut butter and stir until melted.

  3. After the stove is off add the cinnamon, vanilla, sea salt, and stevia.

  4. Pour the mixture into a pourable glass 2-cup measure or something else you have that is easy to pour out of.

  5. Pour the mixture into each of the liners or molds. Alternatively you can pour it into the bottom of a flat container and cut it into squares once it is set.

  6. Place in the fridge for 1 hour to harden or the freezer for 20 minutes.

  7. Enjoy right away or store in an airtight container for 3 weeks.

2017-11-23T10:39:57+00:00Categories: Desserts, Recipe|0 Comments

About the Author:

Leave A Comment