These keto-friendly Maple Pecan Fat Bombs are like a taste of Fall in one bite!
What are Fat Bombs you ask? Well, they are little bites of fatty heaven.
Fat Bombs are made with different types of fat, with added seasonings and flavors (mostly sweet, but I have seen savory fat bombs) then they are refrigerated or frozen in molds to harden.
They are great when you are trying to meet your fat percentage for the day if you are doing Keto, or for a quick snack.
I try not to make Fat-Bombs often, because I find it hard to eat just one, and they are pretty much all fat.
However, for times that I am really busy or just craving something sweet, and instead of reaching for something terrible I grab a Fat-Bomb out of the freezer.
WARNING: These are incredibly addictive. You may need to do what I do and hide them from yourself. Yes, you read that right.
I put them in the freezer in the basement so I “forget” about them and eat them less often. Then when I see them, it’s like Christmas!
I like to make these and bulk and freeze them so they last longer. This recipe will fill around 28 silicone molds depending on how much you fill them up.
These Maple Pecan Fat Bombs have all the flavors of Fall in just one bite. Enjoy one (or two) with your morning coffee, and you’ll be ready to tackle the holiday chaos that’s to come.
What can you substitute in this recipe?
- If you don’t like pecans, you can use any other nuts, but then you can’t call them Maple Pecan Fat Bombs. 🙂
- If you want to make this dairy-free, you can use only coconut oil, simply add 1/2 cup more coconut oil to the recipe.
- You can use larger fat bomb molds, but you will need to recalculate the macros, the molds I used were from IKEA and they made about 18 fat bombs
- I used 2 tbsp of sugar-free syrup and they were the perfect sweetness. Start with one and adjust to taste.
I would keep these in the freezer. They will melt if stored in the fridge.
Maple Pecan Fat Bombs
The taste of Fall, in a Fat Bomb
Ingredients
- 1/2 cup butter
- 1/2 cup coconut oil
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 cup pecans
- 1/2 tsp salt
- 2 tbs Sugar Free Maple Syrup
Instructions
- Chop up the pecan into small pieces.
- Melt the butter and coconut oil together in a microwave.
- Add the cinnamon, nutmeg, vanilla extract, salt, and maple vanilla syrup into the coconut oil mixture.
- Stir in the pecans.
- Pour the mixture into a large liquid measuring cup so it is easier to pour.
- Distribute among fat bomb molds.
- This recipe makes 28 fat bombs depending on how much you fill the molds.
- Freeze for at least 30 minutes.
Notes
Store these in the refrigerator for up to a week or in the freezer up to a month.
Nutrition Information
Yield 18 Serving Size 1 Fat BombAmount Per Serving Calories 47Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 41mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
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Hi I live in Canada and the syrup you recommend doesn’t ship here. Do you have any suggestions for substitutes?
Hi Beverly! You can use any sugar free syrup you can find. Does lakanto ship there? They have a good substitute.
Rx sugar maple flavor is really good. It uses allulose. A much healthier sugar substitute derived from kiwi. It tastes just like the bad stuff!
Thank you for your comment! I appreciate you sharing another maple syrup option. I actually used Lakanto Sugar-free maple syrup in this recipe. Feel free to use any sugar-free substitute based on your preference and taste. Happy cooking!