Bring the butter and the erythritol to a saucepan over medium low and cook for 10 minutes or until it starts to gently bubble and get a brown color.
Slowly start adding the heavy cream in while constantly stirring. Allow to reduce for another 10 minutes on medium heat.Add a pinch of sea salt for salted caramel or leave it as it is.
In a bowl over a saucepan on medium heat melt the chocolate, vanilla and pinch of salt all together.
Line a muffin tin with muffin wrappers and pour 1 tablespoon of the melted chocolate. Roll them around so the chocolate can coat all sides of the muffin wrap and let them set for about 10 minutes in fridge.
Place a tablespoon of the cooled caramel and let it sit in fridge for 10 minutes.
Cover the whole cups with melted chocolate and let it chill until set.
Serve and enjoy.
Serving: 6 cups
Preparation time: 30 minutes
Keyword low carb fat bombs, no sugar fat bombs
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