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Keto Maple Pecan Fat Bombs - A Sweet, Satisfying Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup raw pecans, roughly chopped (plus a few extra for topping)
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 4 oz cream cheese, softened (use dairy-free cream cheese if needed)
  • 1/4 cup powdered erythritol or allulose (adjust to taste)
  • 1–1.5 teaspoons maple extract or 2 tablespoons sugar-free maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional but recommended)
  • Pinch of fine sea salt
  • Optional: 1–2 teaspoons MCT oil for extra fat and a softer texture
  • Optional drizzle: 2 tablespoons sugar-free dark chocolate chips, melted

Method
 

  1. Toast the pecans: Add chopped pecans to a dry skillet over medium heat. Stir for 3–5 minutes until fragrant and lightly golden. Remove from heat and let them cool completely.
  2. Cream the base: In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy, about 1–2 minutes. Scrape down the sides as needed.
  3. Sweeten and flavor: Add the powdered sweetener, maple extract or keto maple syrup, vanilla, cinnamon, and a pinch of salt. Beat again until fully combined. Taste and adjust sweetness and maple intensity.
  4. Add pecans: Fold in most of the toasted pecans, reserving a tablespoon or two for topping if you like a crunch on the outside.
  5. Chill the mixture: Place the bowl in the fridge for 15–20 minutes to firm up. This makes shaping easier and cleaner.
  6. Shape the fat bombs: Use a small cookie scoop or tablespoon to portion the mixture into 14–18 balls. Roll gently between your palms. Press the tops into the reserved pecans, if using.
  7. Optional chocolate drizzle: Melt sugar-free chocolate chips and lightly drizzle over each fat bomb. Chill for 5–10 minutes to set.
  8. Set and store: Place the fat bombs on a parchment-lined tray and refrigerate for at least 30 minutes before serving.