Pecan Cream Fat Bombs

I’ve been exploring fat bombs and stumbled upon a pie recipe that I saw an opportunity to convert to a keto fat bomb. Who doesn’t love pecan pie? Well this recipe can be made so quickly and it tastes like a dream. Because I made this into fat bombs, the macros are much better too! This recipe was inspired by 12 Tomatoes.

Pecan Cream Fat Bombs

These little bombs are a nutty and satisfying treat!
Prep Time 10 mins
Servings 12 fat bombs

Ingredients
  

  • 1 cup heavy whipping cream
  • 1/4 cup BochaSweet (powdered)
  • 2 (8 oz) packages cream cheese room temperature
  • 1/3 cup Swerve brown sugar
  • 1/4 cup NuNaturals maple syrup
  • 1-1/2 cup roasted pecans use my recipe
  • 1/4 tsp salt

Instructions
 

  • Whip the heavy cream and BochaSweet powdered sugar until stiff peaks form.
    In a separate bowl mix the blocks of cream cheese, Swerve brown sugar, NuNaturals maple syrup, and salt. Add in 1 cup of the pecans and mix.
    Fold in the whipped cream and mix gently. Add mixture into a large piping bag with a large tip. If you don't have a piping bag you can also just use a spoon for a more rustic look.
    Using silicone muffin cups, pipe or spoon mixture into 12 servings. Top with the remaining 1/2 cup of pecans. Refrigerate for 2 hours.

Notes

This recipe will be the BEST if you make it the way I did. The brands of keto sweeteners I listed in this recipe do make a difference in the overall taste of these fat bombs. However, you can use any brand you wish just make sure it’s sugar free!

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