Salted Caramel Keto Fat Bombs

These Salted Caramel Keto Fat Bombs are rich, creamy, and perfectly sweet-and-salty bites designed for a low-carb lifestyle. A silky blend of coconut oil, almond butter, and cream cheese is whipped together with a caramel-style keto sweetener, vanilla, and a pinch of sea salt for that classic caramel flavor without any sugar. Chilled until firm, they set into truffle-like pieces that melt in your mouth and deliver sustained energy from healthy fats while keeping carbs ultra low. Enjoy them straight from the fridge as a post-dinner dessert, an afternoon pick-me-up, or a make-ahead keto treat for entertaining.

Course Dessert, Snack

Cuisine American

Keyword Fat Bombs, keto, low-carb, No Bake, salted caramel, sugar free

Prep Time 15

Total Time 1 15

Servings fat bombs

Calories 150kcal

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

For the smoothest texture, make sure the cream cheese is fully softened before mixing to avoid lumps. Powdered sweetener works best for a caramel-like finish and helps prevent any graininess in the fat bombs. If your mixture separates or looks oily, keep beating until it thickens and comes back together or chill briefly and then beat again. To keep carbs low, avoid almond butters with added sugar and always check labels on flavor extracts to ensure they are sugar free. Each fat bomb is very rich, so start with one and see how you feel before reaching for another, especially if you are sensitive to sugar alcohols. Stored in an airtight container, these will keep for up to 2 weeks in the refrigerator or about 2 months in the freezer.

Nutrition