Super easy butter pecan fat bombs with only 2g of carbs per serving!

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 1/2 cup pecans
  • 1/4 cup coconut butter
  • 1/4 cup  butter
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • Optional: 7-8 drops of stevia.
  • Heat a pan over medium heat.
  • Add the pecans and toast them while constantly stirring. Transfer to a dish when the pecans are darker and smell toasty.
  • Roughly chop the pecans.
  • In a small saucepan, combine coconut butter, butter, and coconut oil and heat over low heat until melted.
  • Stir in vanilla extract and sea salt, as well as a sweetener.
  • Divide the chopped pecans into 12 mini piles.
  • Pour the heated butter and coconut mixture over the pecans, dividing it evenly.
  • Freeze for at least 30 minutes until the fat bombs harden.
  • Store in the freezer or the refrigerator.
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