Keto Brown Butter & Macadamia Sea Salt Fat Bombs
There is a secret weapon in the culinary world that transforms good recipes into unforgettable ones: 'Beurre Noisette,' or brown butter. By simply toasting the milk solids in butter until they turn a deep amber, you unlock a rich, nutty aroma that mimics hazelnuts and caramel. In this Keto recipe, we harness that liquid gold to create the ultimate high-fat, low-carb treat. These fat bombs combine the sophisticated depth of brown butter with the creamy stability of cream cheese and the satisfying crunch of macadamia nuts—arguably the most keto-friendly nut due to their high monounsaturated fat content. Finished with a pinch of flaky sea salt, these bites offer that addictive sweet-and-salty contrast that curbs cravings instantly. Whether you need a midday energy boost or a guilt-free after-dinner delight, these fat bombs deliver a massive dose of healthy fats with less than 1g of net carbs per serving. They are the perfect fuel for staying in ketosis while feeling like you are cheating.
The Masterplan
1. PREPARE THE BROWN BUTTER: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn a golden-brown color and smell nutty (about 5-7 minutes). Immediately pour into a heat-proof bowl to stop the cooking process and let it cool for 10-15 minutes until it is room temperature but still liquid.
2. WHIP THE BASE: In a medium mixing bowl, beat the softened cream cheese and powdered sweetener with a hand mixer until fluffy and smooth.
3. COMBINE: Pour the cooled liquid brown butter and vanilla extract into the cream cheese mixture. Beat on low speed until fully incorporated and the mixture is silky.
4. ADD CRUNCH: Fold in the chopped macadamia nuts using a silicone spatula.
5. MOLD: Spoon the mixture into a silicone mold (about 1 tablespoon per cavity) or scoop small mounds onto a parchment-lined baking sheet.
6. CHILL: Place the molds in the freezer for about 20-30 minutes, or until the bombs are firm to the touch.
7. FINISH: Remove from the freezer and immediately sprinkle a pinch of flaky sea salt on top of each fat bomb. Store in the refrigerator for a softer texture or the freezer for a firm bite.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Gather Your Energy
Step by Step
1. PREPARE THE BROWN BUTTER: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn a golden-brown color and smell nutty (about 5-7 minutes). Immediately pour into a heat-proof bowl to stop the cooking process and let it cool for 10-15 minutes until it is room temperature but still liquid.
2. WHIP THE BASE: In a medium mixing bowl, beat the softened cream cheese and powdered sweetener with a hand mixer until fluffy and smooth.
3. COMBINE: Pour the cooled liquid brown butter and vanilla extract into the cream cheese mixture. Beat on low speed until fully incorporated and the mixture is silky.
4. ADD CRUNCH: Fold in the chopped macadamia nuts using a silicone spatula.
5. MOLD: Spoon the mixture into a silicone mold (about 1 tablespoon per cavity) or scoop small mounds onto a parchment-lined baking sheet.
6. CHILL: Place the molds in the freezer for about 20-30 minutes, or until the bombs are firm to the touch.
7. FINISH: Remove from the freezer and immediately sprinkle a pinch of flaky sea salt on top of each fat bomb. Store in the refrigerator for a softer texture or the freezer for a firm bite.