Low Carb Keto Brownie 3 Musketeers Candy Fat Bombs
Keto 3 Musketeers Brownie Candy Fat Bombs you won’t want to pass up!
EASY low carb 3 Musketeers brownie fat bombs you can mix up today.
Enjoy this simple, quick and delicious keto 3 Musketeers brownie fat bomb recipe.
Mix up this low carb brownie 3 Musketeers candy fat bombs recipe in no time at all.
Homemade low carb 3 Musketeers brownie fat bombs don’t get any better than these little sweet treats.
These make great low carb desserts, keto snacks or mini treat for those mid afternoon cravings.
Make ahead and freeze for the perfect freezer meal after dinner treats.
Even if you family, friends and kids that don’t follow a ketogenic diet / lifestyle they will love these – they are so good.
Learn how to make keto fat bombs with this NO FAIL recipe.
Follow the step by step instructions for the BEST low carb keto 3 Musketeers brownie candy fat bombs.
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How To Make Keto Brownie 3 Musketeers Candy Fat Bombs
Preheat the oven to 350 degrees.
Add the ingredients for the brownies
to a mixing bowl
and beat until a smooth batter has formed.
Place the batter in an even layer in a 9×9 baking dish that has been well greased.
Bake for 15-20 minutes until completely cooked through.
Let the brownies cool completely.
Add the ingredients for the whipped topping
to a mixing bowl
and blend on high
until fluffy
and creamy.
Layer the whipped topping on the brownies in an even layer.
Place the Lily’s baking chips and coconut oil in a microwave safe bowl
and heat for 30 seconds at a time until completely melted and combined.
Use the tines of a fork to drizzle the chocolate over the whipped topping on the brownies.
Place the brownies into the freezer to set for 1-2 hours.
Slice into 36 small fat bombs an serve.
Serve and Enjoy
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IngredientsFor the brownies:
- ½ C. Almond flour
- ¼ C. Cocoa powder unsweetened
- ½ C. Swerve confectioners sugar substitute
- ½ tsp. Baking powder
- 1 tsp. Vanilla extract
- 3 Eggs
- 8 Tbsp. Butter unsalted and melted
For the whipped topping:
- 3 oz. Cream cheese softened
- ⅓ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioners sugar substitute
- ¼ C. Cocoa powder unsweetened
For the chocolate drizzle:
- ¼ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- Add the ingredients for the brownies to a mixing bowl, and beat until a smooth batter has formed.
- Place the batter in an even layer in a 9×9 baking dish that has been well greased.
- Bake for 15-20 minutes until completely cooked through.
- Let the brownies cool completely.
- Add the ingredients for the whipped topping to a mixing bowl, and blend on high until fluffy and creamy.
- Layer the whipped topping on the brownies in an even layer.
- Place the Lily’s baking chips and coconut oil in a microwave safe bowl, and heat for 30 seconds at a time until completely melted and combined.
- Use the tines of a fork to drizzle the chocolate over the whipped topping on the brownies.
- Place the brownies into the freezer to set for 1-2 hours.
- Slice into 36 small fat bombs an serve.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 36
Net Carbs: 1 net carb per serving
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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