Keto Pecan Pie Fat Bomb Recipe

Keto Pecan Pie Fat Bombs,  everything you love in a classic pecan pie in a luscious creamy treat covered in the divine crunch of crushed nuts. Enjoy this high energy, quick on the go snack.

What is a Fat Bombs?

Fat bombs are a delightful keto snack made with healthy fats,  some proteins, and a small number of carbohydrates. They are super easy to prepare and the flavor combination is endless. The bombs are an awesome snack before or after a workout.

Ingredients

• full fat cream cheese
• salted butter
• Swerve brown sugar 
• almond flour
• crushed pecans – I buy them in bulk and crush the nuts in my blender or food processor. More affordable.  
• pure vanilla extract

Step by step instructions

1. Cream the cream cheese, butter, and brown sugar, together.
2. Stir in almond flour, crushed pecans, vanilla extract. Mix until well combined
3. Use a small scoop or teaspoon, make 4-6 fat bombs with the cream cheese mixture.
4. Roll the bombs in chopped pecans. Place in the freezer for about 30 minutes.
5. Enjoy.

Expert Tips

• Using whole pecans and crushing them in a food processor or blender is cost-effective.
• Softened the butter for about 30 minutes to make mixing easier.
• Place the fat bombs in the freezer to set them.
• In lieu of Sverve, monk fruit can be used as your sweeter.

Storage Tips:

Store your pecan pie fat bombs in a sealed container in the fridge for up to 2 weeks.

Some other keto-friendly snacks you may enjoy:

• Chocolate Bark Recipe
• Homemade Boursin Cheese
• Horseradish Deviled Eggs
• Parmesan Kale Chips
• Keto Popcorn
• Keto Soft Pretzels

Keto Pecan Pie Fat Bombs

Delicious keto pecan pie fat bomb treats. They are easy to prepare with a creamy texture with the dded crunch of pecans.

5 from 12 votes

Print Pin Rate

Course: Breakfast/Snack

Cuisine: American

Keyword: fat bomb recipe, keto fat bombs, pecan pie fat bombs

Prep Time: 10 minutes

Cook Time: 0 minutes

Freezer Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 86kcal

Author: Eileen Kelly

Equipment Needed:

• baking sheet

Ingredients

• 2 Tablespoons cream cheese
• 2 Tablespoons salted butter, softened
• 2 Tablespoons Swerve brown sugar
• 1 Tablespoon fine almond flour
• 2 Tablespoons crushed pecans Note 1
• 1 Tablespoon vanilla extract

Pecan Topping

• 1 Tablespoon crushed pecans (optional) For rolling the fat bombs.  

Instructions

• Line a baking sheet with parchment paper.
• Cream together the cream cheese, butter, and Swerve brown sugar.
• Stir in almond flour, crushed pecans and vanilla extract and mix well to combine all ingredients.
• Use a small ice cream scoop or teaspoon and make 4-6 fat bombs.
• Optional: Roll the balls in the 1 Tablespoon of crushed pecans then onto the prepared baking sheet.
• Place the baking tray into the freeer for at least 30 minutes to set.
• Ready to serve.

Notes

Note 1: Crush your pecans in a food processor or blender. If you do not have either, use a knife to chop your pecans. You can also purchase crushed pecans. 

Storage: Store your pecan pie fat bombs in a sealed container in the fridge for up to 2 weeks.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

 

Nutrition

Serving: 1fat bomb | Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Calcium: 10mg | Iron: 1mg

Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!