Keto browned butter and chocolate fat bombs
I’m on my mission to find lots of different treat options. My latest discovery has been browned butter fat bombs.
A keto group I’m in talked about browning melted butter and cooling in a shallow tray then breaking up into bark when set, but another recipe I saw suggested adding cream cheese for a bit more substance. I decided to try the slightly sweeter version (and I used unsalted butter because of that choice), and was pleased with how it turned out.
Some people are very strict on keto avoiding sweeteners. You can certainly leave out the sweetener from these, they’ll still work. You’ll get the nuttier butter taste coming through with the hint of vanilla.
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I added chopped up unsweetened chocolate to the tops, but you could add chopped nuts, or just leave them plain. If using nuts, you might want to change the extract to an almond one rather than vanilla.
What I like about keto fat bombs is how easy it is to adapt them as they tend to be made in low numbers, so you don’t end up with lots of waste if one attempt is a disaster.
How to make keto browned butter and chocolate fat bombs
This is such an easy recipe – just make sure you keep an eye on the cooking butter and sweetener as you don’t want it to burn. Also watch out for hot butter – don’t do as I did and forget that it gets really hot (much hotter than other sauces I might cook), don’t wipe the spoon with your finger!
Ingredients for keto browned butter fat bombs
Makes 6-8
Cook time: 10 mins
Cooling time: 1 hours
Total time: 1 hour 10 minutes
- 30g butter
- 120g erythritol, granulated
- 1tsp vanilla extract
- 45g cream cheese
- Pinch salt (if using unsalted butter)
- 50g unsweetened chocolate chips or chopped chocolate (or other toppings of choice)
Instructions
To make the browned butter you just add the butter and sweetener to a pan and cook together over a medium heat until the sweetener has dissolved in the melted butter, it’s slightly browned (and smells amazing) and is thickening.
Off the heat, add in the cream cheese and vanilla extract. Mine bubbled up quite high when the extract hit (I assume from the alcohol carrier), so just keep an eye on it. Stir to combine and make sure the cream cheese has melted, and the mixture is smooth.
I left it to cool slightly so there wasn’t much danger of splashing any hot fat out when I poured or spooned it out.
Then tip or spoon it into your silicone moulds. If you don’t have moulds you can pour it into a small shallow silicone tray.
Chop up your chocolate and press in a few pieces in the top of the browned butter, or whatever alternative topping you want. It looked like my chocolate pieces were going to melt a little on contact with the mixture, but they held up.
Then it just needs to cool and set in the fridge. It only took an hour for mine to set, but it’ll depend whether you’ve got individual pieces in moulds or not. With one long ‘bark’ version in a tray it’ll take longer to set.
Simply remove from the moulds as and when you want to eat a treat. Or break up the bark if you’ve made one flat piece, and store broken pieces in a lidded tupperware container in the fridge.
This recipe makes around 6 quite thick discs, but depending on your mould size these could be smaller.
I love the taste of the browned butter. There’s a hint of sweetness and vanilla, and the browned butter tastes a bit nutty
Browned butter and chocolate fat bombs
Try these keto and low carb friendly browned butter and chocolate chip fat bombs
Ingredients
- 120 g erythritol granulated (or other equivalent sweetener)
- 30 g butter
- 45 g cream cheese full fat
- 1 tsp vanilla extract
- pinch salt (if using unsalted butted)
- 40 g unsweetened chocolate chips (optional, or chopped nuts as preferred)
Instructions
Add the butter and sweetener to a pan and cook together over a medium heat until the sweetener has dissolved in the melted butter, it’s slightly browned (and smells amazing) and is thickening
Off the heat, add in the cream cheese and vanilla extract. Stir to combine and make sure the cream cheese has melted, and the mixture is smooth
Tip or spoon it into your silicone moulds. If you don’t have moulds you can pour it into a small shallow silicone tray.
Chop up your chocolate and press in a few pieces in the top of the browned butter
Cool and set in the fridge
Eemove from the moulds as and when you want to eat a treat. Or break up the bark if you’ve made one flat piece, and store broken pieces in a lidded tupperware container in the fridge.
Like this post, try these other tips for nearby days out.
- Low carb almond shortbread
- Keto lemon posset
- Keto almond and coconut clusters
These look absolutely scrummy and so easy to make that not even I could make a mistake (hopefully!). Thanks for sharing this tasty recipe! xxx
Definitely easy enough for everyone to make. Just watch out for the hot butter and don’t burn yourself like I did!