Paleo Butter Pecan Keto Fat Bombs
Calories 390kcal
Ingredients
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/4 cup ghee (or butter)
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 8 drops stevia
Instructions
- Heat a skillet over medium heat.
- Add the pecans and toast them while constantly stirring.
- Transfer to a dish when the pecans are darker and smell toasty.
- They'll toast even more while cooling.
- Roughly chop the pecans.
- I like to leave them in larger chunks.
- In a small saucepan, combine coconut butter, ghee (or butter), and coconut oil and heat over low heat until melted.
- Stir in vanilla extract and sea salt, as well as a sweetener and/or grass-fed collagen, if using.
- Divide the chopped pecans into a silicon mold of your choice.
- I filled them into 12 mini cubes.
- Pour the heated butter and coconut mixture over the pecans, dividing it evenly.
- Freeze for at least 30 minutes until the fat bombs harden.
- If you don't have a silicon mold, you can pour the mixture in a small container, freeze, then cut into bite-sized squares.
- Store in the freezer or the refrigerator.
Originally posted 2019-02-20 18:44:14.
