Salted Caramel Fat Bombs
Salted Caramel Fat Bombs
Ingredients
- 1/2 cup 115 g unsalted butter
- 1/4 cup 60 ml heavy cream
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt plus extra for sprinkling
- 1/2 cup 120 g cream cheese, softened
- 2 tablespoons coconut oil melted
Instructions
Prepare the Caramel Base:
- In a saucepan over medium heat, melt the unsalted butter until it turns a golden brown color, releasing a nutty aroma.
- Carefully add the heavy cream and erythritol, stirring continuously.
- Allow the mixture to simmer gently for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in the vanilla extract and 1/4 teaspoon of sea salt.
- Let the caramel cool to room temperature.
Combine with Cream Cheese:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the cooled caramel mixture to the cream cheese, mixing until fully incorporated.
Incorporate Coconut Oil:
- Stir in the melted coconut oil until the mixture is smooth and creamy.
Portion into Molds:
- Spoon the mixture into silicone molds or mini muffin tins lined with paper cups, filling each cavity evenly.
Chill:
- Place the molds in the refrigerator for at least 1 hour, or until the fat bombs are firm.
Serve:
- Once set, remove the fat bombs from the molds.
- Lightly sprinkle the tops with additional sea salt before serving.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 120kcalCarbohydrates: 1gProtein: 1gFat: 13g
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