Updated: Jan 23
White Chocolate Butter Pecan Fat Bombs Macros per fat bomb: • 287 Calories • 30g of Fat • 0.5g of Protein • 0.5g of Carbs
ServingsPrep Time4fat bombs15minutesCook Time5minutes
2 tbsp coconut oil
2 tbsp butter
2 oz cocoa butter
1/4 tsp vanilla extract
1 pinch Stevia or Monk Fruit
1 pinch salt
1/2 cup chopped pecans
Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off.
If you don’t have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined.
Add a pinch of salt to bring out the sweetness.
Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol.
Add in vanilla extract.
Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don’t have pecans, walnuts and hazelnuts work well with white chocolate too!
Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately.
Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.
Recipe courtesy of our friends at tasteaholics