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prep time
20 min
cook time
0 min
ready time
20 min
Keto Buttercream Fat Bombs
These lovely buttercream fat bombs are a delicious treat that can be done in just about 20 minutes and are among our favorite easy Keto snacks! Creamy butter balls are coated in dark chocolate for a wonderful Keto sweet snack you can enjoy between meals. We recommend using a stand mixer for this recipe to make very smooth buttercream. You can also add a few drops of vanilla extract to the recipe and adjust the amount of sweetener according to your taste. Enjoy!
How to store these Keto buttercream fat bombs?
Store these fantastic Keto buttercream fat bombs in the fridge for a few days, or freeze them for up to three months. When ready to serve, allow them to come to room temperature for the best texture.
What type of chocolate to use?
We used Lily's extra dark chocolate for this recipe, but you can use any type of your favorite Keto-friendly chocolate.
Net Carbs
0.5 g
Fiber
0.5 g
Total Carbs
5.4 g
Protein
0.3 g
Fats
8 g
73 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
6 oz
Allulose, powdered
0.67 cup
Dark Chocolate, Extra Dark
1.5 oz
Heavy cream
0.25 cup
Salt, sea salt
0.13 tsp
Recipe Steps
steps 6
20 min
Step 1
Place butter in a microwave-safe bowl. Heat in a microwave in 5-second increments until softened but not melted. You can also leave butter on the countertop at room temperature for a few hours until softened.Step 2
Add the softened butter to the bowl of a stand mixer. Alternatively, you can use an extra-large mixing bowl and a hand mixer. Add the allulose, heavy cream, and a pinch of sea salt to the bowl. Turn the mixer on medium-high speed and beat for 5-7 minutes until light and fluffy.Step 3
In the meantime, chop the chocolate very finely using a knife so it resembles shavings with some smaller pieces. Place the chopped chocolate into a bowl. Set aside.Step 4
Using a teaspoon-sized cookie scoop, scoop out the buttercream and level out the scoop. Place the scoop of buttercream into the chopped chocolate. Then using a spoon, scoop and pour the chopped chocolate over the buttercream until it sticks on all sides.Step 5
Remove each to a parchment-lined baking sheet. Chill until firm, about 30 minutes, in the freezer. Enjoy!Step 6
Allow fat bombs to come to room temperature for the best texture! Keep stored in the fridge. You can also store them in an airtight container in the freezer for up to three months.
