Keto Chocolate and Bacon Fat Bombs Recipe

Gluten Free
Snacks
4.6/5
(2941 reviews)
Keto Chocolate and Bacon Fat Bombs
Zylo Recipes

Description

Imagine a bite-sized indulgence that balances richness and subtle sweetness, a treat designed to satisfy cravings while offering a delightful textural experience. These little flavor bombs start with a base of creamy cheese, lending a smooth and luxurious foundation to each morsel. Heavy cream is blended in, amplifying the velvety texture and adding a delicate, comforting richness.

A hint of cocoa powder weaves its way through the creaminess, imparting a gentle chocolate note that isn't overpowering but rather enhances the overall flavor profile. The cocoa adds depth and complexity, playing beautifully against the other ingredients. Then comes the star of the show: crispy bacon crumbles.

These salty, smoky bits provide a wonderful contrast to the sweet and creamy elements, creating a symphony of flavors that dance on the palate. The bacon is cooked until perfectly crisp, ensuring each crumble delivers a satisfying crunch and burst of savory goodness. Finally, each of these delicious bites is topped with a pecan, adding a delightful nutty crunch and a touch of elegance.

The pecan not only contributes to the textural appeal but also introduces a warm, earthy flavor that complements the other components. These treats are perfect as a quick snack when you need a little something to tide you over, or as a small dessert to end a meal on a satisfying note. Keep them chilled in the refrigerator for an easy, grab-and-go indulgence that you can enjoy any time.

Their combination of creamy, sweet, salty, and crunchy elements makes them a truly irresistible treat for any occasion, offering a satisfying and flavorful experience in every single bite.

Preparation Time

Prep Time
3 h 10 min
Cook Time
15 min
Total Time
3 h 25 min

Nutrition Information

Per 1 servings (per 2 fat bombs) serving
C
Calories
160 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
16 g
Saturated Fats 9 g
Unsaturated Fats 6 g

Cholestrol 20 mg
Sodium 50 mg
Potassium 30 mg
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Ingredients

    1.
    Pecans, Raw
    Pecans, Raw
    12 half
    2.
    Bacon, Pork
    Bacon, Pork
    3 slice - 6" long
    3.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon
    4.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 teaspoon
    5.
    Cream Cheese
    Cream Cheese
    ½ cup
    6.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 teaspoon
    7.
    Coconut Oil
    Coconut Oil
    ⅓ cup
    8.
    Heavy Cream
    Heavy Cream
    ¼ cup
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon

Instructions

    1.
    Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a shallow oven tray with baking paper to prevent sticking. Ensure your coconut oil is at room temperature for easy mixing.
    2.
    Arrange the bacon slices on the prepared oven tray in a single layer. Brush each slice generously with the half tablespoon of Lakanto maple syrup. Transfer the tray to the preheated oven and bake for 12-15 minutes, or until the bacon is perfectly crisp and beautifully caramelized. Once done, remove from the oven and set aside to cool.
    3.
    While the bacon is cooling, combine the cream cheese, heavy cream, softened coconut oil, cocoa powder, and a pinch of salt in a food processor. Blend the ingredients until the mixture is thick, smooth, and thoroughly combined.
    4.
    Spoon the creamy cream cheese mixture into a mixing bowl. Crumble the cooled, crispy bacon into the bowl, and drizzle with the remaining Lakanto maple syrup. Mix everything together gently but thoroughly, ensuring the bacon and syrup are evenly distributed throughout the cream cheese mixture.
    5.
    Divide the decadent mixture evenly among 12 truffle cases or ice cube molds, filling each one to the top. Ensure each portion is roughly the same size for consistent fat bombs.
    6.
    Top each fat bomb with a pecan half, pressing it gently into the mixture. Transfer the filled molds or cases to the refrigerator and chill for 2-3 hours, or until the fat bombs are firm and fully set.