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Keto Caramel Delites Fat Bombs
BEST keto fat bombs you will not want to pass up!
Low carb recipe YUMMY keto caramel delites fat bombs.
If you are looking for a fat bomb recipe that is easy and delicious this is the recipe for you.
A copycat Girl Scout cookie fat bomb that everyone will love.
A layer of cookie, chocolate, caramel and coconut makes for a tasty mini little treat.
These make great keto desserts, keto snacks or sweet treat for those mid afternoon cravings.
No need to buy store bought keto snacks or store bought keto dessert when you can make homemade fat bombs.
You can mix these up fat bombs in under 15 minutes and have an amazing treat.
These chocolate caramel fat bombs will satisfy any sweet tooth.
Get ready to make NO BAKE keto fat bombs with this low carb chocolate fat bomb recipe.
Try this ketogenic diet recipe today!
BEST keto caramel delites fat bombs
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Keto Thin Mint Cookie Fat Bombs
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Keto Caramel Delites Cookies
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How To Make Keto Caramel Delites Fat Bombs
In a mixing bowl
combine the ingredients for the base
until they are smooth
and creamy.
Fill a candy mold, mini muffin tin or other container with small compartments with the fat bomb batter, leaving a bit of room at the top to add the caramel layer later.
Place the fat bombs into the freezer for at least an hour to harden and set.
To prepare the caramel layer, melt the butter in a pot on the stove over low heat.
Once the butter has melted, whisk in the Swerve brown sugar substitute, and cool until combined.
Whisk in the heavy whipping cream,and let the mixture cook for 15 minutes with absolutely no stirring over low heat only.
If you raise the heat too much, the mixture will scorch.
Remove the caramel mixture from the heat, and let cool once completed.
Pour the mixture onto the top of each fat bomb in a thin layer.
Place the coconut flakes on a baking sheet and toast under the broiler for a minute or two.
Sprinkle the toasted coconut flakes onto the caramel layer of each fat bombs before it hardens.
Place the fat bombs back into the freezer to allow the caramel to harden for a bit.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil.
Heat at 30 second intervals until smooth and completely melted.
Pop the fat bombs out of their container, and dip the bottom of each one into the chocolate mixture.
Place them onto a parchment lined tray.
Use the tines of a fork to drizzle the chocolate over the top of each fat bomb.
Place the fat bombs into the freezer to set for 15 minutes before serving.
Serve
Enjoy
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Keto Caramel Delites Fat Bombs
IngredientsFor the base:
- 4 oz. Cream cheese
- ½ C. Almond flour
- ¼ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
For the caramel topping:
- 4 Tbsp. Butter unsalted
- 4 Tbsp. Swerve brown sugar substitute
- ½ C. Heavy whipping cream
- ¼ C. Unsweetened coconut flakes
For the chocolate bottom and drizzle:
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the ingredients for the base until they are smooth and creamy.
- Fill a candy mold, mini muffin tin or other container with small compartments with the fat bomb batter, leaving a bit of room at the top to add the caramel layer later.
- Place the fat bombs into the freezer for at least an hour to harden and set.
- To prepare the caramel layer, melt the butter in a pot on the stove over low heat.
- Once the butter has melted, whisk in the Swerve brown sugar substitute, and cool until combined.
- Whisk in the heavy whipping cream,and let the mixture cook for 15 minutes with absolutely no stirring over low heat only. If you raise the heat too much, the mixture will scorch.
- Remove the caramel mixture from the heat, and let cool once completed.
- Pour the mixture onto the top of each fat bomb in a thin layer.
- Place the coconut flakes on a baking sheet and toast under the broiler for a minute or two.
- Sprinkle the toasted coconut flakes onto the caramel layer of each fat bombs before it hardens.
- Place the fat bombs back into the freezer to allow the caramel to harden for a bit.
- In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Heat at 30 second intervals until smooth and completely melted.
- Pop the fat bombs out of their container, and dip the bottom of each one into the chocolate mixture. Place them onto a parchment lined tray.
- Use the tines of a fork to drizzle the chocolate over the top of each fat bomb.
- Place the fat bombs into the freezer to set for 15 minutes before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
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