5-Ingredient Brown Butter Pecan Keto Fudge Fat Bombs
If there is one culinary technique that instantly elevates a keto dessert from 'good' to 'gourmet,' it is browning butter. The Maillard reaction transforms simple fats into a nutty, aromatic, amber-hued liquid gold that mimics the flavor of toffee without a single gram of sugar. These Brown Butter Pecan Keto Fudge Fat Bombs are designed to kill cravings instantly while keeping your body firmly in ketosis. Rich in healthy fats from grass-fed butter and cream cheese, they provide the satiety needed to bridge the gap between meals or end your dinner on a high note. The texture is velvety and smooth, punctuated by the crunch of toasted pecans. With less than 1g of net carbs per serving, this is the ultimate low-carb indulgence that feels like cheating but actually fuels your fat-burning engine.
The Masterplan
Place the butter in a small saucepan over medium heat. Let it melt, then continue cooking while swirling the pan occasionally. The butter will foam up and then subside. Watch closely for the milk solids to turn a golden amber color and for a nutty aroma to develop (approx. 5-7 minutes). Remove from heat immediately to prevent burning and pour into a heat-proof bowl to cool slightly.
While the brown butter cools (it should be liquid but not scalding hot), place the chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
In a medium mixing bowl, use an electric hand mixer to whip the softened cream cheese until smooth and fluffy.
Slowly pour the slightly cooled brown butter into the cream cheese while beating on low speed until fully incorporated.
Add the powdered sweetener and vanilla extract. Beat until the mixture is glossy and smooth.
Fold in the toasted chopped pecans with a spatula.
Spoon the batter into a silicone candy mold or mini muffin tin (makes about 12 fat bombs).
Sprinkle a tiny pinch of flaky sea salt on top of each bomb if desired.
Freeze for at least 30-45 minutes until set. Pop them out and store in an airtight container in the refrigerator or freezer.
Perfect Pairings
Velvety Keto Pumpkin Cheesecake Mousse with Buttery Pecan Crumble
Keto Brown Butter Pumpkin Spice Cheesecake Fat Bombs
Crispy Cinnamon Sugar Keto Chaffle Churros
Gather Your Energy
Step by Step
Place the butter in a small saucepan over medium heat. Let it melt, then continue cooking while swirling the pan occasionally. The butter will foam up and then subside. Watch closely for the milk solids to turn a golden amber color and for a nutty aroma to develop (approx. 5-7 minutes). Remove from heat immediately to prevent burning and pour into a heat-proof bowl to cool slightly.
While the brown butter cools (it should be liquid but not scalding hot), place the chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
In a medium mixing bowl, use an electric hand mixer to whip the softened cream cheese until smooth and fluffy.
Slowly pour the slightly cooled brown butter into the cream cheese while beating on low speed until fully incorporated.
Add the powdered sweetener and vanilla extract. Beat until the mixture is glossy and smooth.
Fold in the toasted chopped pecans with a spatula.
Spoon the batter into a silicone candy mold or mini muffin tin (makes about 12 fat bombs).
Sprinkle a tiny pinch of flaky sea salt on top of each bomb if desired.
Freeze for at least 30-45 minutes until set. Pop them out and store in an airtight container in the refrigerator or freezer.