Keto Snickers Almond Candy Fat Bombs
Keto candy fat bombs that are EASY to make and delicious.
Quick and simple keto recipe for amazing keto Snickers almond candy fat bombs.
Here is a spin on the traditional Snickers Almond candy bar…now you can a low carb option.
Delicious and yummy keto candy fat bomb that layer of chocolate, almonds and caramel.
You really can’t go wrong with this copycat Snickers candy bar – only 2 net carbs per serving.
These candy almond 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 Snickers candy fat bombs.
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How To Make Keto Snickers Candy Fat Bombs
Place the ingredients
for the crust
into a mixing bowl
and blend
until smooth.
Separate the crust batter into 12 sections of a small rectangular or square silicone candy mold, and press it down into an even layer.
Place two almonds into each of the 12 sections on top of the crust.
Drizzle some of the caramel sauce over the almonds in each section, filling them about ⅔ of the way to the top.
Place the fat bombs into the freezer for 3 hours to set.
Add the Lily’s baking chips and the coconut oil to a microwave safe bowl.
Heat at 30 second intervals until completely melted.
Layer the chocolate on top of the caramel in the sections, filling them the rest of the way full.
Place the fat bombs back into the freezer for an additional 2 hours before serving.
Serve and Enjoy
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IngredientsFor the crust:
- ⅓ C. Almond flour
- 1 tsp. Vanilla extract
- ½ tsp. Almond extract
- 2 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Butter unsalted and melted
For the caramel almond filling:
- 12 Tbsp. Walden Farms sugar free caramel syrup
- 24 Whole almonds
For the chocolate topping:
- ⅓ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
Instructions
- Place the ingredients for the crust into a mixing bowl, and blend until smooth.
- Separate the crust batter into 12 sections of a small rectangular or square silicone candy mold, and press it down into an even layer.
- Place two almonds into each of the 12 sections on top of the crust.
- Drizzle some of the caramel sauce over the almonds in each section, filling them about ⅔ of the way to the top.
- Place the fat bombs into the freezer for 3 hours to set.
- Place the Lily’s baking chips and the coconut oil to a microwave safe bowl. Heat at 30 second intervals until completely melted.
- Layer the chocolate on top of the caramel in the sections, filling them the rest of the way full.
- Add the fat bombs back into the freezer for an additional 2 hours before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 12
Net Carbs: 2 Net Carbs 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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