Keto Almond Roca candy fat bombs you are going to want to make.
Super easy copycat keto recipe for the BEST candy fat bombs.
Low carb recipe that is tasty and delish. Homemade low carb toffee and chocolate fat bombs that everyone will love including the kids.
If you follow a ketogenic diet you will want to keep this recipe close.
These are super delicious and simple to mix up.
No need to buy store bought keto desserts or keto snacks when you can make DIY keto candy fat bomb.
Follow the step by step instructions for this NO FAIL low carb chocolate fat bomb recipe.
NO BAKE keto fat bombs for a low carb diet / lifestyle.
Get ready for the BEST low carb keto Almond Roca candy fat bombs.
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How To Make Keto Almond Roca Candy Fat Bombs
Place the butter and sugar substitute into a pot on the stove over low heat.
Continue to cook the butter mixture down, whisking well and often to keep the butter from separating.
Cook until the temperature has reached 300 degrees, and then remove from the heat.
Add the heavy whipping cream
almond extract and vanilla extract, whisking to combine well.
Spoon the mixture into 12 sections of a small square or rectangular candy mold, filling each section about ½ – ⅔ of the way full.
Sprinkle the chopped almonds into the sections of the candy mold on top of the mixture.
Place the fat bombs into the freezer to set for several hours.
Once the fat bombs are set, add the baking chips and coconut oil to a microwave safe bowl.
Heat at 30 second intervals in the microwave until completely melted and combined.
Place a layer of chocolate on the top of each of the fat bombs.
Return the fat bombs to the freezer to set for an additional 15 minutes before serving.
Serve and Enjoy
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Ingredients
- 1 Stick unsalted butter
- ¼ C. Swerve confectioners sugar substitute
- ¼ C. Heavy whipping cream
- ½ tsp. Vanilla extract
- ½ tsp. Almond extract
- ½ C. Chopped almonds
- ½ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- Place the butter and sugar substitute into a pot on the stove over low heat.
- Continue to cook the butter mixture down, whisking well and often to keep the butter from separating. Cook until the temperature has reached 300 degrees, and then remove from the heat.
- Add the heavy whipping cream, almond extract and vanilla extract, whisking to combine well.
- Spoon the mixture into 12 sections of a small square or rectangular candy mold, filling each section about ½ – ⅔ of the way full.
- Sprinkle the chopped almonds into the sections of the candy mold on top of the mixture.
- Place the fat bombs into the freezer to set for several hours.
- Once the fat bombs are set, add the baking chips and coconut oil to a microwave safe bowl. Heat at 30 second intervals in the microwave until completely melted and combined.
- Place a layer of chocolate on the top of each of the fat bombs.
- Return the fat bombs to the freezer to set for an additional 15 minutes before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
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