Paleo Butter Pecan Keto Fat Bomb
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Ingredients
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/4 cup ghee or butter
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- Optional: sweetener of your choice I added about 7-8 drops of stevia. Omit if you are on a sugar detox.
- Optional: 2 tbsp grass-fed collagen Use code GREATGRANDMA10 for 10% off your entire order
Instructions
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Heat a skillet over medium heat.
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Add the pecans and toast them while constantly stirring. Transfer to a dish when the pecans are darker and smell toasty. They’ll toast even more while cooling.
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Roughly chop the pecans. I like to leave them in larger chunks.
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In a small saucepan, combine coconut butter, ghee (or butter), and coconut oil and heat over low heat until melted.
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Stir in vanilla extract and sea salt, as well as a sweetener and/or grass-fed collagen, if using.
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Divide the chopped pecans into a silicon mold of your choice. I filled them into 12 mini cubes (I used these).
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Pour the heated butter and coconut mixture over the pecans, dividing it evenly.
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Freeze for at least 30 minutes until the fat bombs harden.
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If you don’t have a silicon mold, you can pour the mixture in a small container, freeze, then cut into bite-sized squares.Store in the freezer or the refrigerator.
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