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Salted Caramel Chocolate Fat Bombs

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There's something about the combination of salted caramel and chocolate that feels like a hug for your taste buds. And when you turn that into a keto-friendly treat like Salted Caramel Chocolate Fat Bombs, it's like hitting a culinary jackpot! I've been experimenting in my kitchen, and I think I've nailed the perfect recipe.

Salted Caramel Chocolate Fat Bombs on a counter

The Magic Behind Salted Caramel Chocolate Fat Bombs

Why am I obsessed with these little delights? For starters, they're the perfect blend of creamy, sweet, and just a hint of salty goodness. They're a godsend when you're craving something sweet but want to stick to a keto-friendly diet. The best part? They're surprisingly easy to make.

Salted Caramel Chocolate Fat Bombs recipe card
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03/11/2024 09:57 am GMT

Salted Caramel Chocolate Fat Bombs,

Ingredients You'll Need:

  • 1/4 cup of Butter
  • 1/4 cup of Heavy Cream
  • 1 tablespoon of Erythritol Sugar
  • Pinch of Kosher Salt
  • 1 pkg. 8oz Cream Cheese (softened)
  • 1 stick Butter (softened)
  • 1 teaspoon of Vanilla
  • 1/4 cup of Erythritol or Swerve Sugar
  • 3 tablespoons of Coconut Oil
  • Candy Molds
  • Sugar-Free Dark Chocolate
  • Kosher Salt
Step 1 Caramel Fat Bombs
Step 3 Caramel Fat Bombs
Step 4 Caramel Fat Bombs

Step-by-Step Guide:

  1. Make the Caramel: Start with melting 1/4 cup of butter in a saucepan. Once it turns golden brown, add heavy cream and let it simmer for a minute or two.
  2. Add Sweetness and Salt: Mix in a tablespoon of erythritol and a pinch of salt, cooking until it becomes a sticky, golden brown delight.
  3. Blend It Up: Pour this mixture into a blender, give it a whirl until it's smooth caramel, and set it aside.
  4. The Cream Cheese Base: Beat the cream cheese until it's fluffy, then add in the softened butter, vanilla, swerve, your homemade caramel, and coconut oil.
  5. Mold and Freeze: Press this mixture into candy molds and freeze for about an hour.
  6. Chocolate Topping: Once they're set, pop them out of the molds, melt some sugar-free chocolate, and drizzle it over. A sprinkle of salt on top, and back they go into the freezer for a brief 10 minutes.
finished Caramel Fat Bombs

Tips for Perfect Fat Bombs:

  • Consistency is Key: Ensure your cream cheese and butter are at room temperature for a smooth mix.
  • Quality Matters: Opt for high-quality, sugar-free chocolate to keep it keto-friendly without compromising taste.
  • Patience Pays Off: Don’t rush the freezing process; it ensures they hold their shape.

FAQs About Salted Caramel Chocolate Fat Bombs

What's the Best Way to Store These Fat Bombs?

  • In the Freezer: They melt at room temperature, so keep them in the freezer. Just give them a couple of minutes to thaw slightly before enjoying.

Can I Use Regular Sugar Instead of Erythritol?

  • For Keto, Stick to Erythritol: Regular sugar will increase the carb count, taking it off the keto-friendly list.

How Long Can I Keep Them?

  • Up to a Month: Stored properly in the freezer, they’ll last up to a month.

Can I Use Different Molds?

  • Absolutely! Get creative with shapes and sizes.

Are They Really Keto-Friendly?

  • Yes! With erythritol and sugar-free chocolate, they fit right into a keto diet.
plated view of Keto Salted Caramel Chocolate Fat Bomb

Key Takeaways for Salted Caramel Chocolate Fat Bombs

  • Perfect Keto Treat: Low in carbs, high in flavor.
  • Easy to Make: Simple ingredients, no complicated steps.
  • Versatile: Experiment with different molds and toppings.

Conclusion: Salted Caramel Chocolate Fat Bombs

Whether you're a keto enthusiast or just someone who loves a good, guilt-free treat, these Salted Caramel Chocolate Fat Bombs are a game-changer. They strike that perfect balance between indulgence and health, making them a great snack or dessert. Trust me, once you try them, you'll be hooked!

Yield: 12

Keto Salted Caramel Chocolate Fat Bomb

Salted Caramel Chocolate Fat Bombs on a counter

Dive into the blissful world of homemade treats with these Salted Caramel Chocolate Fat Bombs. A heavenly combination that's not only delicious but also keto-friendly! Imagine a luscious layer of creamy salted caramel, made from scratch, paired with a fluffy cream cheese base. Each bite offers a harmonious blend of sweet and salty notes, perfectly complemented by a rich drizzle of sugar-free dark chocolate. These delightful bombs are not just a treat for your taste buds; they're also a guilt-free pleasure, thanks to their low-carb goodness. Ideal for satisfying your sweet tooth without straying from your health goals, these fat bombs are a gourmet journey in every bite.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/4 cup of Butter
  • 1/4 cup of Heavy Cream
  • 1 tablespoon of Erythritol Sugar
  • Pinch of Kosher Salt
  • 1 pkg. 8oz Cream Cheese (softened)
  • 1 stick Butter (softened)
  • 1 teaspoon of Vanilla
  • 1/4 cup of Erythritol or Swerve Sugar
  • 3 tablespoons of Coconut Oil
  • Candy Molds
  • Sugar Free Dark Chocolate
  • Kosher Salt

Instructions

    Lets start by making your caramel, place your 1/4 a cup of butter in a sauce pan on high heat. Melt it down and cook until golden brown.
    Add in your heavy cream, cook at medium heat and let simmer for 1 to 2 minutes.
    Add in your sugar and salt.
    Cook until substance turns golden brown and sticky.
    Place into a blender and blend on high until caramel forms, and set aside.
    Beat your cream cheese with a mixer until fluffy.
    Add in butter, vanilla, swerve, homemade caramel, and coconut oil.
    Mix until well blended.
    Press mixture firmly into candy molds.
    Place in freezer for one hour.
    Pop out of molds.
    Melt chocolate down and drizzle over fat bombs, sprinkle with salt before chocolate hardens.
    Freeze again for 10 minutes.
    Serve and enjoy!

Notes

*Melts at room temperature.

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