Vicky Abrams Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.

Dr. Rosmy Barrios, MD Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.

Two flavors, one keto fat bomb.

Yes, you read that right, white chocolate on a low carb diet!

After a recent purchase of cocoa butter, I was itching to play with it. It smelled amazing! But tasting it right out of the bag (it came delivered in block form in a plastic baggy) reminded me of tasteless wax. I was a little skeptical and wondered how much sweetener I’d have to add for it to taste like the low carb white chocolate I’d been reading it would. Turns out, not much! A little bit of erythritol is all it takes! After playing around with a basic recipe for low carb “white chocolate” I decided to mix in some flavors and make some fat bombs out of this new ingredient. Enter butter pecan. Who knew this ice cream flavor was so keto-friendly? Minus the sugary ice cream, of course.

Fat bombs are popular in the keto community and are handy boosts of fat. They’re usually sweet mixes of coconut oil, cream cheese, butter, sweetener and/or cocoa. Savory ones do exist though! Fat bombs are used throughout the day (if you’re busy and didn’t have time for lunch) and deliver the fat you may be missing. They are usually very high in fat (80-90% fat) with some protein and very little carbs. You can easily make some fat bombs using just coconut oil, peanut butter, cocoa powder, and sweetener by melting them all together and freezing in ice cube trays or cupcake molds, or you can get a little fancier with Coconut Butter Cups! The varieties are endless and they’re fun to eat!

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This variation is a little more complex, but the flavor you get is out of this world! I like to enjoy 1 or 2 with tea at the end of my day and they are an amazing treat. One key to this recipe is to use powdered erythritol which melts easily into the cocoa butter. If you only have granular erythritol on hand, you can still make it work but the fat bombs may have a slightly grainy texture. While I’m obsessed with the butter pecan flavor of these fat bombs, you can definitely use a different kind of nut to make the recipe a little differently. Chopped almonds or walnuts will both work wonderfully. Hazelnuts are another decadent option. No matter what kind of nut you choose, you are going to love these fat bombs especially if you have been craving white chocolate yet trying to stick to your keto diet. Hope you enjoy them as much as I do!

Looking for more recipes to satisfy your love for pecans? Check out these Keto Peanut Pecan Bars from Butter Together Kitchen. The delicious combination of creamy smoothness and its pecan crunch is irresistible!

Now onto our fat bomb recipe!

White Chocolate Butter Pecan Fat Bombs Votes: 372

Rating: 4.53

You: Rate this recipe! Print Recipe Macros per fat bomb:

• 287 Calories

• 30g of Fat

• 0.5g of Protein

• 0.5g of Carbs

Serves 4 fat bombs Prep Time 15 minutes Cook Time 5 minutes Serves 4 fat bombs Prep Time 15 minutes Cook Time 5 minutes White Chocolate Butter Pecan Fat Bombs Votes: 372

Rating: 4.53

You: Rate this recipe! Print Recipe Macros per fat bomb:

• 287 Calories

• 30g of Fat

• 0.5g of Protein

• 0.5g of Carbs

Serves 4 fat bombs Prep Time 15 minutes Cook Time 5 minutes Serves 4 fat bombs Prep Time 15 minutes Cook Time 5 minutes Servings: fat bombs Log this recipe with the FREE Total Keto Diet app! Ingredients 2 tbsp coconut oil

2 tbsp butter

2 oz cocoa butter

2 tbsp So Nourished powdered erythritol sweetener

1/4 tsp vanilla extract

1 pinch Stevia

1 pinch salt

1/2 cup chopped pecans Instructions Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off. If you don't have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined. Add a pinch of salt to bring out the sweetness. Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol. Add in vanilla extract. Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don't have pecans, walnuts and hazelnuts work well with white chocolate too! Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately. Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily. Enjoy! Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dessert recipes to learn to make more delicious and healthy meals!

NUTRITIONAL DISCLAIMER The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.