Description
Delicious and easy-to-make Low-Carb Candy Corn Fat Bombs that satisfy your sweet tooth without the carbs.
Ingredients
Scale
- 1 cup almond butter
- 1/2 cup coconut oil
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Yellow and orange food coloring
Instructions
- In a mixing bowl, combine almond butter, coconut oil, powdered erythritol, vanilla extract, and salt.
- Mix until smooth and well combined.
- Divide the mixture into two bowls.
- Add yellow food coloring to one bowl and orange food coloring to the other, mixing until the colors are well incorporated.
- In a silicone candy mold, layer the yellow mixture first, followed by the orange mixture.
- Freeze for about 30 minutes or until solid.
- Remove from the mold and enjoy your Low-Carb Candy Corn Fat Bombs!
Notes
- Store in the refrigerator for up to two weeks.
- Feel free to adjust the sweetness to your taste.
- These fat bombs are perfect for a quick snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (freezing time)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg