A tasty treat for when you are craving something sweet, these coconut caramel fat bombs are delicious! Keto, low-carb, sugar-free.
A sweet treat for busy days.
Last fall, I posted several incredibly delicious caramel recipes, including this three-ingredient keto caramel sauce, these dark chocolate caramels, and this apple cinnamon mug cake with caramel sauce.
You’d probably think that after that, I would have been completely caramel-ed out, right? But it’s been 6 months or so since I posted those recipes, and once again the urge for caramel has surfaced!
When I want something super quick and that immediately squashes all my cravings, I’ll go for a fat bomb. I do tend to get tired of flavors fairly quickly, so I like to mix things up. These will definitely now be part of my normal flavor rotation.
They’re sweet, salty and nutty, all at the same time, but don’t fret because the sweetness is definitely the most prominent flavor, as it should be. The salty and nutty flavors really help to round out the flavor profile.
Let’s make some of these yummy snacks.
This recipe is based on the three-ingredient keto caramel sauce that I mentioned previously. The ingredients you will need are salted butter, a keto-friendly granulated sweetener, coconut milk or heavy cream, vanilla extract or vanilla bean powder, and extra virgin coconut oil.
Start by heating the ingredients in a pan, as instructed in the caramel sauce recipe. You’ll want to follow that recipe exactly, until the sauce begins to thicken. Then you’ll remove the pan from the heat and add in the coconut oil and continue to stir until the coconut oil mixes in fully.
If you have trouble mixing in the coconut oil fully, then no worries, you will just have swirls of coconut and caramel!
Next, you’ll want to pour the mixture evenly into approximately 8 muffin cups. Since this recipe is fairly oily, I do recommend using silicone baking cups, or something that will not absorb moisture and begin to disintegrate.
Lastly, simply pop them into the fridge or freezer, and wait until they harden. They may still be slightly soft at fridge temperature. If this is the case for you (it depends on how thick you got your caramel sauce), then I do suggest storing in the freezer, if you want to eat them with your fingers.
I want my caramel super sweet, like traditional caramel is. Are these that sweet?
I tend to make all of my desserts a bit less sweet than “normal” recipes and pre-made products you’d find in a grocery store. If you want to go all in with the sweetness, you can add 1.5x (for a typical level of sweetness), or even 2x (for super-duper sweet).
Can I double or triple the recipe to make a big batch?
I have not tried this personally yet, but intend to soon. I don’t see why it wouldn’t work though, you just want to make sure you are mixing the caramel more often as it cooks (constantly is best), to make sure it doesn’t burn and it thickens evenly.
If you give these coconut caramel fat bombs a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other fat bomb recipes:
Coconut Caramel Fat Bombs (Keto, Sugar-Free)
Ingredients
- ingredients from caramel sauce Click here for recipe
- 1/4 cup coconut oil (4 tablespoons)
Instructions
- Gather butter, can of full-fat coconut milk, sweetener and vanilla extract/vanilla bean powder.
- Heat butter in a medium pot over medium low heat until it begins to brown. Turn heat off and allow it to cool for a few minutes before adding the solid part of a can of coconut milk, sweetener and vanilla extract.
- Turn heat back on to medium low. Heat, stirring constantly until the caramel sauce begins to thicken. Add in coconut oil. Stir once more, and then pour into 8 baking cups.
- Refrigerate until hardened, approximately 1-2 hours. Transfer to an air-tight container and refrigerate for up to 5 days. Alternatively, these store well in the freezer for up to 1 month.
