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Keto fat bombs that will be your NEW favorite recipe.
EASY keto recipe for the BEST keto Heath candy fat bombs.
Yes, Heath candy bar in a fat bomb. Super YUMMY low carb fat bomb.
Layer of toffee and chocolate make for tasty and delish fat bombs.
Chocolate candy fat bombs you are going to want to make.
Homemade fat bombs with only 1 net carb per serving.
Simple, quick and delicious fat bombs everyone will love.
Even those that don’t follow a ketogenic diet / lifestyle will love these fat bombs.
These make great low carb desserts, keto snacks, or little sweet treat for those mid afternoon cravings.
Don’t buy store bought keto snacks or keto desserts when you can make homemade DIY keto fat bombs.
Put a spin on those high carb candy bars with this healthy, gluten free, sugar free copycat candy bar recipe – but in a fat bomb.
Get ready to mix up the BEST low carb fat bombs.
Check out these low carb keto Heath candy bar fat bombs.
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How To Make Keto Heath Candy Fat Bombs
In a mixing bowl
blend together the ingredients
for the base layer
until a crumbly dough has formed.
Press a layer of the dough into the bottom of a small rectangular or square candy mold, filling 12 sections of the mold about ⅓ of the way each.
Place the mold into the freezer to set for 1 hour.
Add two tablespoons of butter to a pot over medium-low heat on the stove.
Once melted, add the Swerve brown sugar substitute
and the heavy whipping cream to the pot on the stove, and whisk to combine well.
Cook the mixture for 15 minutes or so, until it has turned into a thick sauce.
Remove the sauce from the heat and add the almond extract, stirring to combine.
Pour the sauce mixture into the candy mold on top of the base layer, filling each section about ⅔ of the way to the top.
Place the fat bombs into the freezer for another hour to set.
Add the Lily’s baking chips and one tablespoon of coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until the chocolate has melted and the ingredients are combined.
Pour the chocolate layer onto the top of each of the candy mold sections, filling them to the top.
Place the fat bombs into the freezer one last time to set until the chocolate has hardened, and then serve.
Serve
Enjoy
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Keto Heath Bar Fat Bombs
IngredientsFor the base layer:
- ½ C. Almond flour
- 2 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Almond extract
- 3 Tbsp. Coconut oil melted
For the center layer:
- 2 Tbsp. Butter
- 2 Tbsp. Swerve brown sugar substitute
- ¼ C. Heavy whipping cream
- ½ tsp. Almond extract
For the top layer:
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- In a mixing bowl, blend together the ingredients for the base layer until a crumbly dough has formed.
- Press a layer of the dough into the bottom of a small rectangular or square candy mold, filling 12 sections of the mold about ⅓ of the way each.
- Place the mold into the freezer to set for 1 hour.
- Add two tablespoons of butter to a pot over medium-low heat on the stove.
- Once melted, add the Swerve brown sugar substitute and the heavy whipping cream to the pot on the stove, and whisk to combine well.
- Cook the mixture for 15 minutes or so, until it has turned into a thick sauce.
- Remove the sauce from the heat and add the almond extract, stirring to combine.
- Pour the sauce mixture into the candy mold on top of the base layer, filling each section about ⅔ of the way to the top.
- Place the fat bombs into the freezer for another hour to set.
- Add the Lily’s baking chips and one tablespoon of coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until the chocolate has melted and the ingredients are combined.
- Pour the chocolate layer onto the top of each of the candy mold sections, filling them to the top.
- Place the fat bombs into the freezer one last time to set until the chocolate has hardened, and then serve.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Net Carbs: 1 net carb per serving
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