Keto Pecan Pie Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.5g

Protein
2.8g

Fat
7.5g

Kcal.
84

Carbs

0.5g

Protein

2.8g

Fat

7.5g

Kcal.

84

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto pecan pie fat bombs are the perfect sweet snack during the uncomfortable and cold seasons.

They taste like healthy mini pecan pies without all the hassle – easy to make and with only 0.5g net carbs also low carb!

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Keto Pecan Pie Fat Bombs Image #2
Keto Pecan Pie Fat Bombs Image #1

Ingredients

g soft butter
g chopped pecans
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
 tsp sugar-free caramel syrup
(optional) a few chopped pecans
oz soft butter
oz chopped pecans
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
 tsp sugar-free caramel syrup
(optional) a few chopped pecans
tbsp soft butter
cup chopped pecans
tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
 tsp sugar-free caramel syrup
(optional) a few chopped pecans

Step 1

  g chopped pecans

  oz chopped pecans

  cup chopped pecans

Add the pecans into a food processor and pulse for about 20 seconds until no big chunks are left.

If you don’t have a food processor, you can also chop the pecans with a big knife.

Step 2

  g soft butter, g defatted almond flour, g brown erythritol,  tsp sugar-free caramel syrup

  oz soft butter, oz defatted almond flour, oz brown erythritol,  tsp sugar-free caramel syrup

  tbsp soft butter, tbsp defatted almond flour, tbsp brown erythritol,  tsp sugar-free caramel syrup

Add the pecans and all of the remaining ingredients for the fat bomb mass into a middle-sized bowl and mix them until you get a smooth mass.

Step 3

Place the fat bomb mass in your freezer for about 10 minutes.

Step 4

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 5

 (optional) a few chopped pecans

 (optional) a few chopped pecans

 (optional) a few chopped pecans

(Optional) Roll the finished fat bombs in chopped pecans for a bit of extra decoration.

Step 6

Place the finished fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb pecan pie fat bombs with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within 4-5 days.

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