Keto Snickers Almond Candy Fat Bombs
Super yummy low carb almond Snickers candy fat bombs.
Easy low carb fat bombs inspired by Snickers candy.
Tasty copycat keto Snickers candy fat bombs you will want to make today.
Homemade low carb candy recipe with this delicious Snickers recipe.
Make fat bombs for low carb desserts, mid afternoon snacks, treats or grab and go snacks.
You won’t believe how yummy these keto Snickers candy fat bombs taste.
Get ready to make the best low carb almond Snickers 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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Low Carb Almond Snickers Candy Fat Bombs
Ingredients
- For 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.
- 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.
- Add the fat bombs back into the freezer for an additional 2 hours before serving.
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