This past Thanksgiving was 100% keto for me…and it was the most delicious Thanksgiving ever! Even our non-keto guests agreed the food was awesome. Everyone’s favorite dish was definitely the low carb Maple Pecan Bars.
While I want to eat those delicious bars every single day for the rest of my life, I just do not have time to recreate the recipe all that often. That recipe inspired me to create these delicious Maple Pecan Fat Bombs. Since I am still participating in a No Artificial Sweetener New Year, these do not contain any added artificial sweeteners. They are high in healthy fats, low in carbs and overflowing with a great maple taste.
Scroll down for the recipe.
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- 4 ounces coconut oil
- 4 ounces almond butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 teaspoon blackstrap molasses
- 1/4 cup pecans, chopped
- Line mini muffin tray with mini cupcake tins
- Melt coconut oil and almond butter in saucepan over medium heat. Stir with whisk to combine.
- Once melted, remove from heat and allow to cool for a few minutes.
- Add in heavy cream, vanilla extract, maple extract and blackstrap molasses. Stir with whisk to combine.
- Add mixture to lined mini muffin tray in 1 tablespoon increments
- Drop in pecans to individual tins by hand
- Place in freezer until firm (20-30 minutes)
- Store in a ziploc bag in fridge or freezer
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