Crush these and use as a topping on keto ice cream or other desserts, or eat them whole as individual candies! To use as a crushed topping, it works best to bake it as a thin sheet. To make individual candies, you will need two mini muffin pans. Both methods are included below. You can use this basic recipe to make just about any flavor of fat bomb you like; some of my favorite flavor variations are below. Note that fat bombs that contain cocoa powder are thicker because the cocoa powder keeps the mixture from spreading out as readily.
Ingredients
- 1 cup Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit
- 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)
- 3 tablespoons coconut oil (or unsalted butter if not dairy-sensitive)
How to Make It
- Preheat the oven to 350°F. If planning to use the fat bomb as a crushed topping, have on hand a mini rimmed baking sheet, about 10 by 6 inches; if planning to make individual candies, have on hand two 24-well mini muffin pans.
- In a medium-sized bowl, combine the sweetener, vanilla, and coconut oil with a fork until small crumbs form. If Making a Sheet of the Fat Bomb (for use as a topping)
- Place the mixture in the middle of the baking sheet. There’s no need to spread it out; it will melt into a thin layer in the oven. If Making Individual Candies
- Divide the mixture evenly among the mini muffin wells, putting about 1 teaspoon of the mixture in each well.
- Bake for 12 to 15 minutes, until the mixture becomes a liquid. Remove from the oven and allow to cool completely in the pan. The candy will harden as it cools.
- Break the cooled sheet of candy into pieces or remove the cooled candies from the muffin pans. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 89 kcal Calories from Fat: 97.2 kcal |
|
% Daily Value*
|
| Total Fat 10.8 g 31% |
Trans Fat 0.0 g |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |