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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butter Pecan Fat Bombs Recipe

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This recipe for Butter Pecan Fat Bombs is from Lifestyle Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 T (1 stick/112g)) of Salted Butter
1 t Vanilla Extract I used this one
20 drops of Liquid Monk Fruit I used this brand
4 t Chopped Salted Pecans (1/4 t in each fat bomb)
Directions:
Directions:
Brown the butter. Notes about how to brown butter are below the recipe.
Once the butter cools, add in the extract and sweetener.
Once the mixture is fully cooled, just before the butter hardens. I have put the mixture in the fridge for a few minutes and would keep checking on it. It can harden quicker than you think. There have been times when I would have to reheat the mixture. 🙂
Get your fat bomb molds and put some the mixture in. Leave room for the nuts.
Add the pecans and then add more of the mixture on top.
Place in fridge or freezer to harden.
Enjoy! To kick this up a notch, use roasted pecans.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Nutrition Facts (16 servings)
Calories: 66.25
Fat: 7.4
Protein: 0.23
Carbs: 0.33
Fiber: 0.17
Net Carbs: 0.16

 

 

 

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