Welcome to the world of keto indulgence where delectable treats aren’t just allowed, they’re encouraged! Baked Keto Macadamia Fat Bombs are the perfect way to satisfy your cravings while staying true to a low-carb lifestyle. Packed with healthy fats and a hint of sweetness, these fat bombs are your guilt-free dessert.
Ingredients
These ingredients come together to deliver little bites of bliss. You’ll need:
- 1 cup of macadamia nuts
- 1/2 cup of unsalted butter
- 1/4 cup of coconut oil
- 2 tablespoons of cocoa powder
- 1 tablespoon of powdered erythritol
- 1 teaspoon of vanilla extract
- A pinch of sea salt
Equipments
Gather these essential tools to make your baking experience smooth and delightful:
- Food processor
- Mixing bowl
- Silicone mold
- Spatula
- Measuring cups and spoons
How to Make Baked Keto Macadamia Fat Bombs – Step By Step
Step 1: Prep the Oven
Start by preheating your oven to 350°F (175°C). This ensures your fat bomb molds will bake evenly and just right. Line your silicone mold on a baking tray to catch any spills effortlessly.
Step 2: Process the Macadamias
Place the macadamia nuts in the food processor and pulse until they’re finely ground. The key is achieving a crumbly texture but avoiding a paste. This will give the fat bombs the perfect bite.
Step 3: Melt the Fats
In a mixing bowl, melt the butter and coconut oil together. You can do this by microwaving for about 30-seconds and stirring in-between, or gently heating on a stovetop. Once melted, allow it to cool slightly.
Step 4: Combine Ingredients
Mix the processed macadamia nuts with the melted butter-coconut oil mixture. Add cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt. Stir the mixture until all ingredients are well combined and creamy.
Step 5: Pour and Set
Spoon the mix into your silicone molds, pressing slightly with a spatula to flatten the surface. This helps avoid trapped air bubbles. Let them cool down a little before transferring to the oven.
Step 6: Bake and Chill
Bake in the preheated oven for 10-12 minutes. You want the edges to set slightly without over-baking, keeping them moist. Remove and cool at room temperature before shifting them to the fridge for further setting.
How to Serve Baked Keto Macadamia Fat Bombs
Once the fat bombs are fully set, pop them out of the molds. They’re best served chilled, perhaps alongside your favorite keto-friendly tea or coffee. These also make delightful additions to your dessert platter when entertaining guests.
Recipe Success Tips & Suggestions
For a richer flavor, try roasting the macadamia nuts lightly before processing. You can customize your sweetness level by adjusting the powdered erythritol. Remember that a little sea salt elevates the overall taste beautifully!
Protein-Packed Power: High Protein Version
If you’re looking to add some protein to your fat bombs, consider incorporating a scoop of your favorite whey or plant-based protein powder. This addition transforms these treats into a more satisfying option after a workout, while keeping the carbohydrate content minimal.
Low Carb, High Flavor: Carb Conscious Version
Simplifying further for a strict low-carb diet? Maintain the rich, nutty flavor while lowering carb content by opting for unsweetened baker’s chocolate instead of cocoa powder. By making minor tweaks, this recipe can fit snugly into any keto regimen.
Storage Instructions
Store your Baked Keto Macadamia Fat Bombs in an airtight container in the refrigerator. They stay fresh for up to two weeks. Alternatively, freeze them for longer storage and let them thaw in the fridge before enjoying.
FAQs
- Can I substitute macadamia nuts with another type?
Yes, almonds or pecans are great alternatives. - How long do they last?
They last up to 2 weeks in the fridge and up to 2 months when frozen. - Can I use a sugar substitute for erythritol?
Absolutely, monk fruit sweetener can be a good substitute. - What’s the best way to enjoy these fat bombs?
They are perfect as a quick snack or dessert chilled from the fridge. - Is there a non-dairy alternative?
Use vegan butter instead of regular butter.
Irresistible and Keto-Friendly: Your New Go-To Sweet Treat
If you tried and loved this recipe, let us know in the comments below. Share this with fellow keto enthusiasts and help them find their new favorite sweet indulgence!
Baked Keto Macadamia Fat Bombs
Equipment
- Mixing bowl
- Baking tray
- – Oven
- Silicone Mold or Mini Muffin Tin
Ingredients
Main Ingredients
- 1/2 cup macadamia nuts chopped
- 1/2 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted butter unsalted
- 2 tbsp erythritol or keto sweetener of choice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray or prepare silicone mold or mini muffin tin.
- In a mixing bowl, combine chopped macadamia nuts, almond flour, shredded coconut, sweetener, salt, and vanilla extract.
- Add melted butter and stir until the mixture holds together like a dough.
- Spoon mixture into molds or form small mounds on a baking tray. Flatten slightly if needed.
- Bake for 10–12 minutes or until edges are golden. Cool completely before removing from mold.
- Store in an airtight container in the fridge for up to 1 week.