Coconut Pecan Keto Friendly Fat Bombs

By deiv3 on August 25, 2024

Ingredients:

1/2 cup coconut oil, melted
1/2 cup unsweetened shredded coconut

1/2 cup pecans, finely chopped
2 tablespoons powdered erythritol or preferred low-carb sweetener
1/2 teaspoon vanilla extract

A pinch of salt

Instructions:

Prepare a Tray:
Line a mini muffin tin with paper liners or silicone molds. This will help shape the fat bombs.
Mix Ingredients:
Melt the coconut oil and mix in the shredded coconut, pecans (chopped finely), powdered erythritol, vanilla essence, and salt (a pinch will do). Thoroughly combine all ingredients by mixing them together.
Fill Molds:
Spoon the mixture into the prepared mini muffin tin, dividing it evenly among the cups.
Freeze:
To make sure the fat bombs set, put the small muffin pan in the freezer for half an hour.
Pop Out Fat Bombs:
Once the fat bombs are solid, pop them out of the mini muffin tin and transfer them to an airtight container.
Store in Freezer:
Store the Coconut Pecan Keto-Friendly Fat Bombs in the freezer until you're ready to enjoy them.