YUMMY keto fat bombs you will want to make today!
EASY low carb recipe for the BEST keto Snickers brownie fat bombs.
Combine your love for chocolate brownies and Snickers candy bars with this fat bomb recipe.
A brownie layer then caramel layer then chocolate layer – makes for a delicious fat bomb.
Homemade keto chocolate caramel fat bombs everyone will love.
Mix up these low carb chocolate fat bombs in no time at all.
With only 2 net carbs per serving you can’t go wrong with these tasty and delish fat bombs.
Make for keto desserts, keto snacks – great for grab and go that you can make ahead.
Make or take to parties and even those that don’t follow a ketogenic diet / lifestyle will love these.
Get ready to bake up the best chocolate caramel keto fat bombs.
Learn how to make keto Snickers brownie fat bombs.
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Keto Snickers Candy Recipes
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How To Make Keto Snickers Brownie Fat Bombs
Preheat the oven to 350 degrees.
In a mixing bowl, combine the cake mix and the 3 eggs until well blended.
Press the brownie batter into a well greased 9×9 baking dish.
Bake for 15-20 minutes until cooked through.
While the brownies are baking, add the butter into a saucepan on the stove over medium-low heat.
When the butter has melted, whisk in the brown sugar substitute
and the heavy whipping cream.
Cook the mixture without stirring for 15 minutes or until it forms a thicken browned caramel sauce.
If it starts to separate, add a splash of water, and it should easily come back together.
Once the brownies have cooled a bit
pour the caramel sauce over the top of them.
Sprinkle the peanuts onto the caramel sauce, and place the mixture into the freezer for 30 minutes to set.
Place the chocolate chips and the coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Drizzle the chocolate mixture over the top of the brownies.
Return the brownies to the freezer for an additional 30 minutes.
Slice the brownies into 25 equal sized fat bombs and serve.
Enjoy
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Keto Snickers Brownie Fat Bombs
Ingredients
For the brownie layer:
- 1 box Swerve chocolate cake mix
- 3 Eggs
For the caramel sauce:
- 4 tablespoon Butter unsalted
- 4 tablespoon Swerve brown sugar substitute
- ½ cup Heavy whipping cream
- 2 ounce Peanuts
For the chocolate topping:
- ⅓ cup Bake Believe dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the cake mix and the 3 eggs until well blended.
- Press the brownie batter into a well greased 9x9 baking dish.
- Bake for 15-20 minutes until cooked through.
- While the brownies are baking, add the butter into a saucepan on the stove over medium-low heat.
- When the butter has melted, whisk in the brown sugar substitute and the heavy whipping cream. Cook the mixture without stirring for 15 minutes or until it forms a thicken browned caramel sauce. If it starts to separate, add a splash of water, and it should easily come back together.
- Once the brownies have cooled a bit, pour the caramel sauce over the top of them.
- Sprinkle the peanuts onto the caramel sauce, and place the mixture into the freezer for 30 minutes to set.
- Place the chocolate chips and the coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
- Drizzle the chocolate mixture over the top of the brownies.
- Return the brownies to the freezer for an additional 30 minutes.
- Slice the brownies into 25 equal sized fat bombs and serve.
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