Salted Caramel Fat Bombs

Salted Caramel Fat Bombs

Prep Time 15 minutes
Cook Time 1 hour
Servings 12 fat bombs
Calories 120 kcal

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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