Brown Butter Pecan Keto Fudge Fat Bombs
If you have never experienced the magic of brown butter, prepare for your life to change. In the world of Keto, where fat is fuel, we often look for ways to make our macros delicious, and these Brown Butter Pecan Keto Fudge Fat Bombs are the absolute pinnacle of high-fat luxury. By simply cooking butter a few minutes past its melting point, the milk solids caramelize, creating a deep, nutty, toffee-like aroma that elevates this recipe from a simple snack to a gourmet experience. These fat bombs are the perfect solution for those mid-afternoon cravings or post-dinner sweet tooth attacks. They are designed to keep you in ketosis while providing a healthy dose of quality fats to satiate your hunger. The combination of velvety cream cheese and the toasted crunch of pecans mimics the texture of traditional sugary fudge, but without the insulin spike. With less than 1g of net carbs per serving, these are the ultimate guilt-free indulgence to keep your metabolism burning fat efficiently.
The Masterplan
Place the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams and turns a golden amber color with a nutty aroma (about 5-8 minutes). Watch closely so it doesn't burn. Remove from heat and pour into a heat-safe bowl to cool slightly (about 10 minutes).
While the butter cools, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
In a medium mixing bowl, use a hand mixer to beat the softened cream cheese, powdered sweetener, and vanilla extract until smooth and fluffy.
Pour the slightly cooled brown butter (including all the toasted brown bits at the bottom) into the cream cheese mixture. Beat again until fully combined and velvety.
Fold in the toasted pecans using a rubber spatula.
Spoon the mixture into a silicone candy mold or mini muffin tin. You should get about 12-14 bombs depending on the size of your mold.
Freeze for at least 30-60 minutes until solid.
Pop them out of the molds and store them in an airtight container in the refrigerator (for a softer fudge) or freezer (for a firmer bite).
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. Cook, swirling the pan occasionally, until the butter foams and turns a golden amber color with a nutty aroma (about 5-8 minutes). Watch closely so it doesn't burn. Remove from heat and pour into a heat-safe bowl to cool slightly (about 10 minutes).
While the butter cools, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
In a medium mixing bowl, use a hand mixer to beat the softened cream cheese, powdered sweetener, and vanilla extract until smooth and fluffy.
Pour the slightly cooled brown butter (including all the toasted brown bits at the bottom) into the cream cheese mixture. Beat again until fully combined and velvety.
Fold in the toasted pecans using a rubber spatula.
Spoon the mixture into a silicone candy mold or mini muffin tin. You should get about 12-14 bombs depending on the size of your mold.
Freeze for at least 30-60 minutes until solid.
Pop them out of the molds and store them in an airtight container in the refrigerator (for a softer fudge) or freezer (for a firmer bite).