Over the past couple of I have tried several different Keto Fat Bomb recipes. And, although they weren’t complicated, most required several steps to make layered fat bombs, which usually meant extra dirty bowls and added time. Most use either muffin tins or silicone molds, but I have found that pouring the fat bombs in a casserole dish and cutting into bite-size pieces is so easier for me. If you find yourself wanting something sweet and don’t want to make a big mess in the kitchen, this recipe is both delicious and super simple. You simply dump everything in a pan, cook until it boils, and then pour into a casserole dish. Easy Breezy. Of course, you can adjust the added ingredients to suit your taste. They remind me of my favorite No Bake Oatmeal Cookies from childhood. These Keto Fat Bombs are the perfect bite of chocolatey goodness after dinner or late at night when your sweet tooth hits.
You can access all of my Keto/Low Carb Recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest for fabulous Keto/Low Carb Recipe Ideas. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Keto Fat Bomb
These Keto Fat Bombs have a delicious fudgy consistency. I love the added crunch from the walnuts and cruncy natural peanut butter.
First, dump all of the ingredients in the pan. Then heat it on the stove stirring continously until it comes to a bowl.
Once the mixture comes to a boil, remove from heat and then pour into a 9 X 9 greased casserole dish.
Add all ingredients to a small saucepan.
Stir continuously to combine ingredients while bringing mixture to a boil.
Remove from heat and pour into a 9X9 greased casserole dish.
Put in the freezer for about 20 minutes, then move to the fridge to finish setting up.
Once it has set, you may store in the fridge. Cut into 36 pieces.