We all get a sweet tooth every now and then… These fat bombs are SO scrumptious, and they’re the perfect sweet treat for anyone following a low-carb or ketogenic lifestyle. Using erythritol for sweetness and maple extract for flavor keeps these low in sugar and LOADED with wholesome fats for fuel!
Macadamia Pecan Nut Butter
1/2 tsp cinnamon
10 oz macadamia nuts
1/2 tsp maple extract
8 oz pecans
salt (if needed)
Maple Nut Fudge
1/2 cup coconut oil
1/4 – 1/2 cup erythritol (to taste)
1 recipe for macadamia pecan nut butter
macadamia nuts crushed
In a food processor, add macadamia nuts, pecans, cinnamon, maple extract, and salt (if needed). Blend into a creamy nut butter.
In a sauce pan over medium heat, melt nut butter with coconut oil and erythritol.
Divide mixture into mini muffin cups with liners.
Add crushed pecan halves and crushed macadamia nuts on top. Sprinkle with sea salt.
Freeze until firm, and enjoy! Store in the freezer.
Yields ~50 fat bombs.
Serving: 1 fat bomb
about 50 servings