Pecan Fat Bombs

These low carb Pecan Fat Bombs will help you meet your daily macronutrient goals and satisfy your sweet tooth at the same time! 

These sweet Pecan Fat Bombs are easy to make and come together in minutes. You just have to be patient while waiting for them to freeze!

These fat bombs will help you meet your macronutrient goals on a vegan keto or ketogenic diet. They're also great for adding more coconut oil into your diet.

I've added them to my morning coffee for a pecan flavored bulletproof coffee. I've also added them to my morning smoothie.

Even though I was only on a vegan keto diet for about 7 months, many readers come to my site for the recipes I created during that time.

So to serve the vegan keto and low carb community, I continue to create vegan keto recipes mixed in with my other vegan recipes.

Check out my vegan keto category for more vegan keto recipes.

I have many fat bomb recipes since they are so popular.

Other Vegan Keto Fat Bombs

• Chocolate Coconut Almond Fat Bombs
• Coconut Fat Bombs
• Chocolate Cherry Fat Bombs
• Chocolate Low Carb Vegan Fudge
• Lemon Coconut Fat Bombs

How to Make Pecan Fat Bombs

• Grind pecans in a coffee grinder or food processor.
• Mix ground pecans with coconut oil, vanilla extract, stevia, and salt.
• With a tablespoon, fill molds.
• Freeze for 15 minutes, add a pecan to the top of each fat bomb, and freeze until solid.

Pecan Fat Bombs

These vegan fat bombs are a sweet treat to curb your appetite in between meals.

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If you make fat bombs regularly, you may want to invest in some silicone muffin pans. They are oven, microwave and fridge safe.

Print

Pecan Fat Bombs

These low carb Pecan Fat Bombs will help you meet your daily macronutrient goals and satisfy your sweet tooth at the same time! 

Course Dessert

Cuisine vegan, gluten free

Keyword keto fat bombs, pecan fat bombs

Prep Time 5 minutes

Inactive 1 hour

Total Time 1 hour 5 minutes

Servings 16

Calories 90kcal

Author Willow Moon

Ingredients

• 1/2 cup pecans ground
• 1/2 cup coconut oil melted
• 1 teaspoon vanilla extract
• 16 drops stevia
• Pinch salt
• 16 pecans for topping

US Customary - Metric

Instructions

• Mix all ingredients. With a tablespoon, fill a mini cupcake tray, silicone molds, an ice cube tray, or mini cupcake liners with 1 tablespoonful in each.
• Freeze for 15 minutes, or before totally frozen. Top each fat bomb with a pecan. Pecans should sink only slightly into fat bomb.*
• Freeze. Store in fridge.

Notes

*If your fat bombs freeze solid before you're able to put pecan on top, you can heat some water and place mini cupcake tray over top to melt the mixture slightly. This happened to me, so that's what I did.

This method will not work with all options for making your fat bombs. Use caution and check that your molds can be heated. 

Nutrition

Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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