Keto Chocolate Caramel Cups Fat Bombs
5 ingredient fat bombs that everyone will love! These are the BEST keto
chocolate fat bombs with a super easy recipe. These tasty little chocolate
caramel cup keto fat bombs are a yummy treat, snack or dessert.
These mini little treats are great for the keto diet and or keto lifestyle.
Make them for yourself or family or for a party – you will have a tasty treat to
eat at the party – and everyone will be coming back for more. If you love
chocolate and caramel then you will want to make these low carb treats.
You can’t go wrong these chocolate caramel fat bombs. They won’t last long!
Keto friendly recipe that is simple to put together – you can make these in about
15 minutes. Learn how to make these chocolate caramel homemade keto fat
bombs with the step by step instructions. Are you ready to make some delicious fat
bombs that taste so delicious?
Check out these keto chocolate caramel cup fat bombs!
Bring the butter and the erythritol to a saucepan over medium low and cook
for 10 minutes or until it starts to gently bubble and get a brown color.
Slowly start adding the heavy cream in while constantly stirring.
Allow to reduce for another 10 minutes on medium heat.Add a pinch of
sea salt for salted caramel or leave it as it is.
In a bowl over a saucepan on medium heat melt the chocolate, vanilla and
pinch of salt all together.
Line a muffin tin with muffin wrappers and pour 1 tablespoon of the
melted chocolate. Roll them around so the chocolate can coat all sides of the
muffin wrap and let them set for about 10 minutes in fridge.
Place a tablespoon of the cooled caramel and let it sit in fridge for 10 minutes.
Cover the whole cups with melted chocolate and let it chill until set.
Serve and enjoy.
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Keto Chocolate Caramel Cup Fat Bombs Recipe
Ingredients
Ingredients For Chocolate Cups:
- 9 ounce unsweetened Lily's chocolate, melted
- 1 teaspoon vanilla extract
- 1 pinch salt
For the caramel:
- 1/3 cup butter
- 1/3 cup erythritol
- 1 cup heavy whipping cream
- 1 pinch sea salt, optional
Instructions
- Bring the butter and the erythritol to a saucepan over medium low and cook for 10 minutes or until it starts to gently bubble and get a brown color.
- Slowly start adding the heavy cream in while constantly stirring. Allow to reduce for another 10 minutes on medium heat.Add a pinch of sea salt for salted caramel or leave it as it is.
- In a bowl over a saucepan on medium heat melt the chocolate, vanilla and pinch of salt all together.
- Line a muffin tin with muffin wrappers and pour 1 tablespoon of the melted chocolate. Roll them around so the chocolate can coat all sides of the muffin wrap and let them set for about 10 minutes in fridge.
- Place a tablespoon of the cooled caramel and let it sit in fridge for 10 minutes.
- Cover the whole cups with melted chocolate and let it chill until set.
- Serve and enjoy.
Notes
Preparation time: 30 minutes
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Keto Chocolate Caramel Cups Fat Bombs
Carnel chocolate fat bombs can you use margarine or do you need butter for the carmel?
Which Lily’s unsweetened chocolate product do you use in this recipe? The baking bars? The baking chips? The bars are 4 ounces and the recipe calls for 9 ounces.
Thanks!