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 â…” 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.
Net Carbs: 2
Keyword low carb fat bombs, no sugar fat bombs
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