The low carb, high-fat lifestyle of Keto has taken the health and fitness world by storm over the last few years. There are many things that make it easy to stick to the Keto diet. Those who follow it often report that they love: the satisfying healthy fats, noticeable weight loss, and sustained energy that they get to enjoy with this way of eating.
However, as the autumn and the holidays grow nearer, following the Keto diet might make you feel like you are missing out on some of the treats of fall. This time of year, sweets reign supreme. More often than not, they are decked out in warm, autumn spices and covered in chocolate.
If you follow a low carb lifestyle, but want to enjoy some autumnal sweet treats, too, you will love this recipe for Salted Caramel and Chocolate Fat Bombs! This gorgeous, low carb treat will indulge your sweet tooth, provide some delicious fall flavors, and meet your macros… all at the same time!
The first step for these delicious fat bombs is to make your own caramel. One of the things people love the most about the low carb, high-fat lifestyle is the fact that eating butter is actually encouraged. Of course, butter is what makes caramel so yummy, so we’ll make good use of it in this recipe.
To get started, you’ll melt your butter (specific amounts in recipe posted below) in a saucepan and cook it until it’s golden brown. At this point, add in the heavy cream. Cook the butter and cream together at medium heat for 1 to 2 minutes. Once they’ve combined, add in your sugar replacement (I love Swerve for baking) and salt.
Stir the mixture and cook it together until it gets golden brown and sticky. Spoon the mixture into a blender or food processor.
Blend it together until a caramel forms. Then set it aside for a minute.
Grab your softened cream cheese and place it in a bowl. Use a hand mixer to beat it until it gets fluffy, then add in the remainder of the butter, vanilla extract, Swerve, homemade caramel and coconut oil.
Mix with the hand blender until well combined, and then spoon the mixture into silicone candy molds of your choice.
Silicone candy molds are must for making Keto-friendly fat bombs. We have several at our house for different occasions!
Once you’ve filled the silicone molds with your caramel and cream cheese mixture, place them in the freezer to harden. It will take about an hour for your fat bombs to set up. After your fat bombs have hardened, pop them out of their molds. In the microwave, melt down some sugar-free chocolate. Lily’s is probably my favorite brand of sugar-free chocolate to use because it is sweetened with Stevia, but you can also use Hershey’s Sugar Free chocolate (or any other kind you like.) How much you use is purely up to your discretion.
Once your chocolate is melted, you can drizzle it over the fat bombs with a spoon and sprinkle them with some salt before the chocolate hardens. Place these beauties in a tupper ware container and place them in the freezer for 10 more minutes.
Store your Salted Caramel & Chocolate Fat Bombs in the freezer in an air tight container and pull one out to enjoy whenever you need a delicious, low carb treat! If keeping Keto-friendly sweet treats on hand helps you maintain a healthy lifestyle, you may also enjoy our recipes for Keto Strawberry Macadamia Cookies and Keto S’mores!
Do you follow a Keto lifestyle? We’d love to know what you think about these Keto-friendly fat bombs! If you regularly keep fat bombs on hand, what is your favorite, go-to recipe?Print
These Keto-friendly Salted Caramel & Chocolate fat bombs will help you meet your fat macros and satisfy your sweet-tooth! The flavors make this treat perfect to enjoy in the autumn.
- 1/4 cup of Butter
- 1/4 cup of Heavy Cream
- 1 tablespoon of Erythritol Sugar (Swerve)
- Pinch of Kosher Salt
For Cream Cheese Mixture:
- 1 pkg. 8oz Cream Cheese (softened)
- 1 stick Butter (softened)
- 1 teaspoon of Vanilla
- 1/4 cup of Erythritol or Swerve Sugar
- 3 tablespoons of Coconut Oil
- Candy Molds
- Sugar Free Dark Chocolate
- Kosher Salt
- To make the caramel, place your 1/4 a cup of butter in a sauce pan on high heat. Melt it down and cook until golden brown.
- Add in your heavy cream, cook at medium heat and let simmer for 1 to 2 minutes.
- Add in your sugar and salt.
- Cook until substance turns golden brown and sticky.
- Place into a blender and blend on high until caramel forms, and set aside.
- Beat your cream cheese with a mixer until fluffy.
- Add in butter, vanilla, swerve, homemade caramel, and coconut oil.
- Mix until well blended.
- Press mixture firmly into candy molds.
- Place in freezer for one hour.
- Pop out of molds.
- Melt chocolate down and drizzle over fat bombs, sprinkle with salt before chocolate hardens.
- Freeze again for 10 minutes.
- Serve and enjoy!
These will melt at room temperature, so store them in the freezer!