Maple Pecan Fat Bombs

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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