BEST Keto Fat Bombs! Low Carb Keto Milky Way Candy Fat Bombs Idea – No Bake – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Super YUMMY keto fat bombs you won’t be able to stop eating.

Quick and easy keto Milky Way fat bombs you will want to make.

If you are craving candy on a ketogenic diet then mix up these amazing low carb keto Milky Way candy fat bombs.

Layers of chocolate, nougat and caramel make for the perfect keto fat bomb.

These are almost like a copycat Milky Way candy bar but in a fat bomb and only 2 NET carb per serving.

No need to crave high carb candy bars when you can make a healthy, gluten free, sugar free chocolate candy bar fat bomb.

Make for keto desserts, keto snacks or sweet treat.

No need to buy store bought keto snacks when you can make homemade keto fat bombs.

These truly are so tasty and delish and even people that don’t follow a low carb diet / lifestyle love them.

Are you ready to learn how to make keto fat bombs?

Get your mixing bowl ready for the BEST keto Milky Way candy fat bombs!

Check out these other

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How To Make Keto Milky Way Candy Fat Bombs

In a mixing bowl, combine the cream cheese

Swerve sugar substitute

cocoa powder

vanilla extract

and almond flour. Beat on high until smooth and creamy.

Fill the sections of a small silicone candy mold, mini muffin tin or other container ¾ of the way full with the “nougat” mixture, and freeze to set for at least 2 hours.

In a pot over medium heat on the stove, combine ⅓ cup Swerve sugar substitute, ⅓ cup of butter and 2 tablespoons of heavy whipping cream.

Whisk the ingredients until well combined, and continue to cook down until it is golden brown and thickened to a caramel sauce.

Remove the caramel from the heat, and allow to cool slightly.

Pour the cooled caramel on top of the “nougat” filling in the candy mold.

Return the fat bombs to the freezer to set for an additional hour.

Remove the fat bombs from the molds.

Place the Lily’s baking chips and 2 tablespoons of coconut oil in a microwave safe bowl

and heat at 30 second intervals until completely combined and melted.

Dip the fat bombs into the chocolate mixture to coat, and place onto a foil or parchment lined tray to set.

Return the fat bombs to the freezer to set completely for at least 30 minutes.

Store uneaten fat bombs in an airtight container in the freezer.

Serve and Enjoy

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Keto Milky Way Fat Bombs

best keto fat bombs! low carb keto milky way candy fat bombs idea – no bake – sugar free – quick & easy ketogenic diet recipe – completely keto friendly

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

  

1x2x3x

For the “nougat”:

• 6 ounce Cream cheese
• 2 tablespoon Swerve confectioners sugar substitute
• 2 tablespoon Cocoa powder
• ¼ teaspoon Vanilla extract
• ⅓ cup Almond flour

For the caramel:

• ⅓ cup Swerve confectioners sugar substitute
• ⅓ cup Butter
• 2 tablespoon Heavy whipping cream

For the chocolate coating:

• ⅓ cup Lily’s chocolate baking chips
• 2 tablespoon Coconut oil

Instructions

 

• In a mixing bowl, combine the cream cheese, 2 tablespoons Swerve sugar substitute, cocoa powder, vanilla extract and almond flour. Beat on high until smooth and creamy.
• Fill the sections of a small silicone candy mold, mini muffin tin or other container ¾ of the way full with the “nougat” mixture, and freeze to set for at least 2 hours.
• In a pot over medium heat on the stove, combine ⅓ cup Swerve sugar substitute, ⅓ cup of butter and 2 tablespoons of heavy whipping cream. Whisk the ingredients until well combined, and continue to cook down until it is golden brown and thickened to a caramel sauce.
• Remove the caramel from the heat, and allow to cool slightly.
• Pour the cooled caramel on top of the “nougat” filling in the candy mold.
• Return the fat bombs to the freezer to set for an additional hour.
• Remove the fat bombs from the molds.
• Place the Lily’s baking chips and 2 tablespoons of coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely combined and melted.
• Dip the fat bombs into the chocolate mixture to coat, and place onto a foil or parchment lined tray to set. Return the fat bombs to the freezer to set completely for at least 30 minutes.
• Store uneaten fat bombs in an airtight container in the freezer.

Notes

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 16
Net Carbs: 2 net carbs per serving

Net Carbs: 2

Keyword low carb fat bombs

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