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.
Instructions
- 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.
Storage
These vegan fat bombs will last about 1 week in the fridge, and several months in the freezer.
Tips
- The coconut oil can be heated in the microwave if it's solid.
- Freeze the fat bombs and store in the fridge or freezer.
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
Recipe
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.
📋 Recipe
Pecan Fat Bombs
Ingredients
- ½ cup pecans ground
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 16 drops stevia
- Pinch salt
- 16 pecans for topping
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
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Gemma Coia says
I made these and only got 11 fat bombs @ 1/2 tablespoon each. I can't figure out how you got 16 @ 1 tablespoon.
Willow Moon says
Hi Gemma, I haven't made these in awhile, but reading the recipe I know that 1 cup = 16 tablespoons (in the U.S.). So it should equal 16 fat bombs. Hope that helps. If you're concerned about the macros, I always encourage readers to do their own math. Different brands yield different calories, etc.