Keto candy fat bombs that are super delicious!
Easy keto recipe for amazing keto Baby Ruth candy fat bombs.
Here is a spin on the traditional Baby Ruth candy bar…now you can a low carb option.
A super yummy keto candy fat bomb that is a chocolate covered delight filled with peanuts and caramel.
You really can’t go wrong with this copycat Baby Ruth candy bar.
These candy chocolate caramel fat bombs are so delicious and even those that don’t follow a low carb diet / lifestyle love these.
Homemade DIY keto fat bombs that fit perfect into any keto meal plan.
Serve these ketogenic diet sweet treats as keto desserts, keto snacks or for those mid afternoon cravings.
If you are looking for a new, tasty and delish keto fat bomb recipe this is the one for you.
Get ready to mix up the BEST caramel chocolate fat bombs.
Try the BEST low carb keto Baby Ruth candy fat bombs.
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How To Make Keto Baby Ruth Fat Bombs
In a mixing bowl
combine all of the ingredients for the nougat
and blend on high until smooth.
Press the nougat mixture into a candy mold or other sectioned container, and place in the freezer to set for 30 minutes.
In a pot on the stove, melt and brown 2 tablespoons of butter over low heat.
Add 2 tablespoons of Swerve brown sugar substitute to the pot with the butter and whisk well.
Whisk in the heavy whipping cream to the pot on the stove, and cook for 15-20 minutes over low heat without stirring until a thick caramel has formed.
Be sure the pot is over low heat so that the caramel does not burn.
Place the caramel in a small bowl to allow it to cool slightly.
Remove the nougat from the candy mold, and dip each one into the caramel.
Sprinkle some peanuts on top of each fat bomb before the caramel hardens.
Place the fat bombs into the freezer to set for an additional 30 minutes.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil.
Heat at 30 second intervals until the chocolate is completely melted and combined.
Cover each fat bombs with chocolate, and place on a parchment lined baking sheet.
Place the fat bombs into the freezer to set for 15 minutes before serving.
Serve
Enjoy
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Keto Baby Ruth Fat Bombs
Ingredients
For the nougat:
- 1 C. Almond flour
- 3 Tbsp. Coconut oil
- 2 oz. Cream cheese softened
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioners sugar substitute
For the Caramel:
- 2 Tbsp. Butter unsalted
- 2 Tbsp. Swerve brown sugar substitute
- ¼ C. Heavy whipping cream
For the chocolate coating:
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
- 1 oz. Peanuts
Instructions
- In a mixing bowl, combine all of the ingredients for the nougat, and blend on high until smooth.
- Press the nougat mixture into a candy mold or other sectioned container, and place in the freezer to set for 30 minutes.
- In a pot on the stove, melt and brown 2 tablespoons of butter over low heat.
- Add 2 tablespoons of Swerve brown sugar substitute to the pot with the butter and whisk well.
- Whisk in the heavy whipping cream to the pot on the stove, and cook for 15-20 minutes over low heat without stirring until a thick caramel has formed. Be sure the pot is over low heat so that the caramel does not burn.
- Place the caramel in a small bowl to allow it to cool slightly.
- Remove the nougat from the candy mold, and dip each one into the caramel.
- Sprinkle some peanuts on top of each fat bomb before the caramel hardens.
- Place the fat bombs into the freezer to set for an additional 30 minutes.
- In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Heat at 30 second intervals until the chocolate is completely melted and combined.
- Cover each fat bombs with chocolate, and place on a parchment lined baking sheet. Place the fat bombs into the freezer to set for 15 minutes before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10
Net carbs: 2 net carbs per serving
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