Keto candy fat bombs with this tasty low carb Twix fat bomb recipe.
SUPER YUMMY keto Twix candy fat bombs you won’t be able to stop eating.
Layers of cookie, caramel and chocolate make this fat bombs the BEST.
If you are looking for an easy keto recipe this is the one for you.
Caramel chocolate fat bombs everyone will love even those that don’t follow a ketogenic diet / lifestyle.
Simple and quick fat bomb recipe you can mix up in no time at all.
Homemade candy fat bombs with this copycat Twix candy recipe.
No need to buy store bought snacks or desserts when you can make DIY desserts and snacks.
This is a great keto beginners recipe and to add to any keto meal plan.
Serve as keto desserts, keto snacks or sweet little treats.
This low carb fat bomb recipe will be your new favorite.
Get ready to learn how to make keto fat bombs.
Make the BEST low carb keto Twix candy fat bombs today!
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How To Make Keto Twix Fat Bombs
In a mixing bowl
beat together the ingredients for the base layer
until a loose dough forms.
Fill the bottom ½ of eight sections of a small square candy mold with the base mixture.
Place the fat bombs into the freezer to set for an hour.
On the stove over medium heat, add the butter until melted.
Whisk the Swerve brown sugar substitute into the butter on the stove, and then whisk in the heavy whipping cream.
Let the mixture on the stove cook down for 15-20 minutes until it turns into a thick caramel sauce.
Let the caramel sauce cool slightly, and then pour it onto the base layer of the fat bombs, filling each candy mold section about ⅔ of the way to the top.
Place the fat bombs back into the freezer for another hour.
Add the Lily’s baking chips and coconut oil to a microwave safe bowl, and cook at 30 second intervals until completely melted and combined.
Pour the chocolate mixture onto the top of each fat bombs, filling it to the top.
Place the fat bombs back into the freezer for an additional hour or more
until they are completely set and easily removed from the mold.
Serve
Enjoy
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Keto Twix Fat Bombs
Ingredients
For the cookie base:
- ½ cup Almond flour
- ⅕ tablespoon Swerve confectioners sugar substitute
- ⅛ cup Coconut oil
- ¼ teaspoon Vanilla extract
For the caramel layer:
- 2 tablespoon Butter unsalted
- 2 tablespoon Swerve brown sugar substitute
- ¼ cup Heavy whipping cream
For the chocolate layer:
- ⅓ cup Lily’s baking chips
- 1 tablespoon Coconut oil
Instructions
- In a mixing bowl, beat together the ingredients for the base layer until a loose dough forms.
- Fill the bottom ½ of eight sections of a small square candy mold with the base mixture.
- Place the fat bombs into the freezer to set for an hour.
- On the stove over medium heat, add the butter until melted.
- Whisk the Swerve brown sugar substitute into the butter on the stove, and then whisk in the heavy whipping cream.
- Let the mixture on the stove cook down for 15-20 minutes until it turns into a thick caramel sauce.
- Let the caramel sauce cool slightly, and then pour it onto the base layer of the fat bombs, filling each candy mold section about ⅔ of the way to the top.
- Place the fat bombs back into the freezer for another hour.
- Add the Lily’s baking chips and coconut oil to a microwave safe bowl, and cook at 30 second intervals until completely melted and combined.
- Pour the chocolate mixture onto the top of each fat bombs, filling it to the top.
- Place the fat bombs back into the freezer for an additional hour or more, until they are completely set and easily removed from the mold.
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