Enjoy the sweet and salty flavors of these salted caramel fat bombs! They’re keto-friendly, vegan, low carb and contain only 4 ingredients!
Caramel + keto isn’t a combo you see often. To make a good caramel you need a lot of sugar and sugar is out of the picture for me right now.
I happened upon this recipe while toasting coconut to add to my coconut flour cake. I added a little bit of butter flavored coconut oil and monk fruit sweetener to the flakes and they tasted amazing! The whole batch got eaten up quickly! I knew I was on to something good so I experimented more with the recipe and came up with these salted caramel fat bombs.
Salted Caramel Fat Bombs Recipe
Before you get started make sure you have all your ingredients near you. The coconut flakes toast up quickly and if you turn your head they may burn!
A note on coconut oil: I tested this recipe with butter-flavored coconut oil, which gave these fat bombs an amazing buttery flavor. You may use regular coconut oil or butter instead if you prefer.
Warm one tablespoon of butter flavored coconut oil in a large skillet over low heat.
Add the coconut flakes to the pan and mix with the coconut oil.
Slowly toast the coconut in the pan. If you turn up the heat the coconut flakes may burn.
Add 2 more tablespoons of coconut oil to the flakes and toast until they’re golden brown. Remove the pan from the heat and let the coconut cool. Add sea salt and monk fruit to the mixture and pour it into a blender.
Use a blender or food processor to blend the toasted coconut into a smooth batter.
Carefully pour the batter into molds. Free the fat bombs for 5-10 minutes or until completely solid. Pop them out and store them in an airtight container in the refrigerator. Enjoy!
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Salted Caramel Fat Bombs
Enjoy the sweet and salty flavory of these salted caramel fat bombs! They’re keto friendly, vegan, low carb and contain only 4 ingredients!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 32 1x
- Category: snack
- Cuisine: keto
Ingredients
- 2 cups Coconut Flakes
- 3 Tablespoon Butter Flavored Coconut Oil
- 1 Tablespoon Monk Fruit
- 1/2 Teaspoon Sea Salt
Instructions
- Warm one tablespoon of butter flavored coconut oil in a large skillet over low heat.
- Add the coconut flakes to the pan and mix with the coconut oil.
- Slowly toast the coconut in the pan. Don’t be tempted to turn up the heat. The coconut flakes with burn if you do!
- Add 2 more tablespoons of coconut oil to the flakes and toast until they’re golden brown. Remove the pan from the heat and let the coconut cool.
- Add sea salt and monk fruit to the mixture and pour it into a blender.
- Use a blender or food processor to blend the toasted coconut into a smooth batter.
- Carefully pour the batter into molds (this part can be messy).
- Freeze the fat bombs for 5-10 minutes or until completely solid.
- Pop them out and store them in an airtight container in the refrigerator.
Notes
Before you get started make sure you have all your ingredients near you. The coconut flakes toast up quickly and if you turn your head they may burn!
Nutrition Facts
- Serving Size: 1 TBS
- Calories: 37
- Sugar: .25g
- Sodium: 33mg
- Fat: 3.3g
- Saturated Fat: 3.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.6g
- Fiber: .75g
- Protein: .25g
- Cholesterol: 0
delicious recipe
There’s nothing in your ingredients in your directions regarding any caramel whatsoever. You have it shown in your photo and the label of what it’s called but that’s it. So can you please inform as to where the caramel goes and or if you have ingredients for it?
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The flavor of these tastes like salted caramel 🙂
So I’ve been working hard on this recipe, as the first time I made it it was a hit with family and friends. That first attempt however was half batter half chunky, so I’m taking another stab at it, trying different methods. I’m using 3 tbsp coconut oil, and 4 tbsp butter, everything is working fantastic…. until I put it into the food processor. It just isn’t blending it into batter, and getting caked up under the blade on my mini processor. In our kitchen I do a ton of recipes, which calls for various equipment, in this case a magic bullet, mini food processor, large food processor, and a blender, all failing to get the batter like texture. I would like to speak with you more in detail on this outside of the comments here, and get a successful go on this recipe I can help guide others on some troubleshooting. Keep up the good work, these recipe ideas are awesome
Love your site and recipes, especially this one! Just too many ads on your site…but I know you’re trying to make money. It’s your living.
I have coconut oil, but not buttered. Can I just use butter?
Sure!
★★★★★
Absolutely DELICIOUS! I used salted butter and desiccated coconut and toasted for an hour then added a tablespoon of organic sugar free maple flavored syrup, This is the best recipe – Thank you!
Ps Next time I made it, I also added some golden toasted walnuts when food processing. So good x
★★★★★
Help…. I just made these and I blended them for 20 minutes. They are not a batter…..yikes. What can I add to help.?
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20 minutes is a very long time! I only blend the coconut for a few minutes. Try adding more coconut oil (or butter). Were your coconut flakes nice and toasted? If you under toasted them the coconut will take longer to blend.
Thank you ?
Excited to try these! What candy mold tray do you recommend? 🙂 I don’t have one and I want to get the correct one.
What type of monkfruit did you use? Powdered or liquid?
A sub other than coconut flakes, I despise them
Did you use sugar free coconut flakes?
Yes, unsweetened.
I read Salted Camel….oh goodness, sorry camels, but am making a batch right now. My keto needs can be satisfied.
where can you purchase monk fruit? Is it a fruit, powder, or what???
I buy mine here.
Want these recipes
I’d like to make these today but I don’t have monk fruit. Could I just use a tablespoon of honey?
Sure! You can sub any sweetener of your choice. I used monk fruit to keep the sugars low. Hope this helps!
So stevia would work too? I have a diabetic friend that I think would love these.
Thanks
Yes, stevia is a good substitute 🙂
Let me know how it turns out!
I am going to try with coconut sugar.
Monk fruit sweetener is also good for a diabetic. It does not affect the glycemic index. It doesn’t have an aftertaste like some of the other sweeteners do.
Where can I find a maple syrup that is truly keto? Without potato starch?
chocZero is one brand, and there is another sold at my health food store which doesn’t have erythritol in it, too.
Publix sells powdered monk fruit. Honey is a form of sugar and not considered keto, if that’s the diet you’re following. Monk fruit powder provides sugar free sweetness and it’s all natural.
Read the label. Typically there is little monk fruit in the sweeteners and a whole lot of erithrytol.