Let’s face it—when cravings hit, your cauliflower meals suddenly don’t cut it. You crave something rich, creamy, and indulgent. Even better if it keeps you in ketosis. Enter Salted Caramel Keto Fat Bombs: the perfect sweet and salty snack that’s about to become your go-to keto treat.
Why Salted Caramel Is Keto’s Best Friend
Salted caramel isn’t just a flavor—it’s practically made for keto. It’s naturally buttery and decadent, blends beautifully with keto fats like coconut oil and almond butter, and nails that crave-worthy sweet-and-salty combo your brain loves.
What Makes This Recipe a Keto Winner
1. Healthy Fats for Sustained Energy
A luscious blend of coconut oil, almond butter, and cream cheese gives these fat bombs their silky, melt-in-your-mouth texture—all while fueling your body with the quality fats keto demands.
2. Low-Carb Sweetness
Thanks to keto-friendly sweeteners like erythritol or stevia, you get caramel’s sweetness without any sugar spikes, keeping you solidly in ketosis.
3. Crave-Crushing Flavor
Unlike bland keto snacks, these provide a genuine rich caramel experience with a pinch of sea salt to elevate every bite. They satisfy like a treat but fuel like keto food.
Key Ingredients Spotlight
– Coconut Oil: Provides a smooth texture and MCT energy boost.
– Almond Butter: Adds nuttiness and richness—choose unsweetened.
– Cream Cheese: Creates a dense, creamy center reminiscent of cheesecake.
– Keto Sweetener: Powdered erythritol, monk fruit, or stevia blends best.
– Sea Salt: The secret to that iconic salted caramel punch.
Keto vs. Traditional Caramel: Why It Matters
Conventional caramel bombs you with sugar, wrecking your macros. These fat bombs offer the same luscious experience but through fats instead of sugar, making them a truly indulgent keto dessert without any artificial aftertaste.
Pro Tips for Perfect Fat Bombs
– Chill well: Set for at least an hour for firm, truffle-like texture.
– Adjust sweetness: Start small and tweak to your taste—salt enhances flavor.
– Use fine sea salt: For even, balanced flavor without overpowering.
Storage & Enjoyment
Make a batch to stash in the fridge in an airtight container—they’ll last up to two weeks but rarely stick around that long. Best enjoyed chilled; if you prefer softer, let them sit out briefly or warm just seconds in the microwave.
When to Enjoy These Keto Treats
Perfect as a post-dinner indulgence, an afternoon pick-me-up, or a crowd-pleaser at gatherings. These bite-sized fat bombs are sophisticated, satisfying, and undeniably keto magic.
Ready to treat yourself? Whip up a batch of Salted Caramel Keto Fat Bombs and discover a delicious way to enjoy keto without compromise.
Salted Caramel Keto Fat Bombs
Equipment
- Mixing bowl
- Hand mixer or whisk
- Silicone candy mold or mini muffin pan
- Microwave-safe bowl or small saucepan
- Rubber spatula
- measuring cups and spoons
Ingredients
For the salted caramel fat bomb base
- 4 ounces cream cheese softened to room temperature
- 1/2 cup almond butter unsweetened, well-stirred
- 1/3 cup coconut oil refined or unrefined, melted and slightly cooled
- 1/3 cup powdered erythritol or powdered monk fruit erythritol blend, to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon caramel extract sugar-free, optional but recommended for stronger caramel flavor
- 1/8 teaspoon fine sea salt plus more to taste
- 2 tablespoons heavy whipping cream full-fat
For finishing
- 1/8 teaspoon flake sea salt for sprinkling on top, optional
Instructions
- Line a silicone candy mold or mini muffin pan with paper liners and set aside in the freezer to chill while you prepare the mixture.
- Add the softened cream cheese to a mixing bowl and beat with a hand mixer or whisk until completely smooth and creamy.
- Add the almond butter to the bowl and beat again until the mixture is well combined and no streaks remain.
- In a separate small bowl, whisk together the melted coconut oil, powdered erythritol, vanilla extract, caramel extract if using, fine sea salt, and heavy whipping cream until the sweetener is mostly dissolved and the mixture is smooth.
- Pour the coconut oil mixture into the bowl with the cream cheese and almond butter, then beat on medium speed until everything is fully emulsified, thick, and silky with no oily separation.
- Taste the mixture and adjust by adding a pinch more salt for a stronger salted caramel flavor or a little more powdered sweetener if you prefer it sweeter, mixing again to incorporate.
- Remove the chilled mold or lined mini muffin pan from the freezer and spoon or pipe the salted caramel mixture evenly into 16 cavities, smoothing the tops with a spatula if needed.
- Lightly sprinkle the tops with flake sea salt if using, taking care not to over-salt since the flavor will intensify as they chill.
- Transfer the filled mold back to the freezer and chill for about 60 minutes, or until the fat bombs are firm enough to easily pop out of the mold or peel away from the liners.
- Once firm, remove the fat bombs from the mold and store them in an airtight container in the refrigerator for a truffle-like texture or in the freezer for a firmer bite.
- Serve the salted caramel keto fat bombs chilled straight from the fridge, or let them sit at room temperature for a few minutes to soften slightly before enjoying.
Notes
Nutrition
