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.
Nutrition Facts (per fat bomb, recipe makes 8 fat bombs): 140 calories, 15 g total fat, 6 g total carbs, 6 g non-glycemic sugar substitute (0 g net carbs), 0 g protein