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This butter pecan fat bomb recipe is my most favorite to date. I absolutely love butter pecan. It’s an amazing ice cream flavor and amazing dessert flavor for just about anything.
It took me over a year of being keto to realize just how easy it would be to make a fat bomb of this glorious flavor.
The best part of this recipe is the browned butter flavor you get in every bite. In fact, while I was testing this recipe, I didn’t even add pecans at first. The brown butter is just simply amazing!
Tips on Browning the Butter
Tips from YouTube
One tip people have said was to use a light-colored saucepan, which will help you see the butter get brown. I agree, great tip. Unfortunately, I did not do this. I used a black small pot. It can be done with either device. 🙂
Another thing they mentioned was to remove the brown butter from the pan right away once it has browned. This is where it varies from what I did.
When the butter starts to brown, I like to make sure my heat is on the lowest setting and continue to mix the butter liquid and solids for another 1 to 2 minutes. I then turn the heat off and keep it in the same pan to cool. To me, this kicks it up a notch.
How I Browned my Butter for the Butter Pecan Fat Bomb
To start, I put my heat on low or medium-low. I use a spatula to lightly move the butter around in the pan as it’s cooking. The butter will bubble and foam. This is okay. I try not to let it bubble too much though, as I don’t want it to get too hot and burn.
Once it does get bubbly, I turn the heat down more, if it’s not already on it’s lowest setting.
Then like I mentioned above, I like to leave the heat on low for another 1 to 2 minutes after the butter starts to brown some. After these few minutes, I turn the heat off and let it cool in the pan and let it thicken up.
However, to take less time to cool the butter, I would transfer it to another bowl. Or even stick that bowl into an ice bath (don’t physically let the butter touch the ice).
Fat Bomb Molds
In this butter pecan fat bomb recipe, I used a mold that holds about a half tablespoon of liquid. I enjoy having smaller fat bombs on hand, so I can easily increase my fat if needed or I can just have a variety of fat bomb flavors.
Fun Molds from Amazon
Simplifying the Butter Pecan Fat Bomb Recipe
I mentioned before that I loved eating just the butter mixture without the nuts as I was testing this recipe with monk fruit and vanilla. You can take this even a step forward, or should I say a step back?
This recipe can get even easier by not adding any sweetener or vanilla. I personally don’t need the sweetener in the browned butter. The vanilla does help give it the right taste for the butter pecan flavor though.
It’s all about what you want from these. Maybe try them with and then without the added items.
Butter Pecan Fat Bombs
- 8 T 1 stick/112g) of Salted Butter
- 1 t Vanilla Extract I used this one
- 20 drops of Liquid Monk Fruit I used this brand
- 4 t Chopped Salted Pecans 1/4 t in each fat bomb
- Brown the butter. Notes about how to brown butter are below the recipe.
- Once the butter cools, add in the extract and sweetener.
- Once the mixture is fully cooled, just before the butter hardens. I have put the mixture in the fridge for a few minutes and would keep checking on it. It can harden quicker than you think. There have been times when I would have to reheat the mixture. 🙂
- Get your fat bomb molds and put some the mixture in. Leave room for the nuts.
- Add the pecans and then add more of the mixture on top.
- Place in fridge or freezer to harden.
- Enjoy! To kick this up a notch, use roasted pecans.
Nutrition Facts (16 servings)
Net Carbs: 0.16
To log the recipe on MyFitnessPal search: Keto Keuhn Nutrition – The Perfect Butter Pecan Fat Bomb
I don’t have liquid monk fruit. How much of the crystal monk fruit should I use?
I would first grind the crystal sugar sub that you have to make it into a powder, as that will help with the texture. Then for how much, I would maybe try a tablespoon at a time. Test as you go for how sweet you want it. I never tried it with an erythritol/monk fruit blend before.
Brilliant ~ thanks for sharing such detailed notes. I’ve been hearing about & watching people make these for quite awhile now, but just getting around to trying it myself. Butter Pecan ANYTHING is my favorite, so I’m super thrilled to experiment with this~ I even bought a few varieties of butter to try.
*Oh- quick question, when you say you used “liquid monkfruit”, was it pure, 100% monkfruit, or a blend with erythritol or stevia perhaps? Appreciate your response, if you get a chance. Thanks, in advance~ Sammy
*Also meant to mention that your ingredient links are not active, meaning, not highlighted or clickable~ otherwise I wouldn’t have bugged you about the type of sweetener. =) -Sammy
For the monk fruit, it’s a pure liquid form. 🙂 This is the affiliated link to Amazon to the type of monk fruit I’m talking about. https://amzn.to/3h3pEFr
The links got removed in the recipe card when some changes happened. I learned of this today due to your first comment. 🙂 This will be a nice little project I’ll need to deal with. Joy… haha
Well that might be what happened to my own links, on a WordPress page, I’m glad you mentioned making changes. I hadn’t thought of that, & some of these platforms are finicky. *I just made these again tonight~ in the freezer right now actually. They truly are the best, imho, & I prefer not to take the browning quite as far as some folks have been suggesting- “nearly black” or “just before it burns”. I don’t find it’s needed to get the flavor. Mine look much more like the ones you show above~ so delicious! They really do the trick for after dinner, or when a sweet crave hits~ thanks again Abby✨🙋♀️-Sammy