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Keto Easter Candy!!!! (Fat Bombs)

I really love candy and it's especially hard around the holidays that center around a basket full of candy.

So I decided to make some candy for myself this year. And to make them more keto friendly I made them into chocolate fat bombs with extra buttery centers. These recipes are just guidelines really because it all depends on the molds you have. You may need more or less chocolate to make your shells and coat the tops of the candies. The filling is the important part and you are just going to use as much chocolate as needed to make little candies.


You can also just pour the fillings into fat bomb molds then top with some melted chocolate, easy peasy.

Store in the fridge to keep them nice and solid or in the freezer. Below is 6 filling recipes with different chocolate coatings. I used 3 different molds, the eggs are kind of a big for fat bombs, so I usually cut them in half. But they looked really nice in the picture but are kind of high in carbs for one egg. If I were doing these just for myself I would probably just put them all in mini muffin cups like I did for the dark chocolate orange ones.







Easter Candy Extravaganza!!!


The dark chocolate orange are sooo delicious, creamy and orangey. Orange chocolate is probably my favorite flavored chocolate. Usually in Buffalo for Easter we would have orange chocolate sponge candy but I have failed many attempts at keto sponge candy but I'm not giving up! LOL Hopefully I will get it soon. Until then try these guys out if you enjoy orange chocolate.


Keto Dark Chocolate Blood Orange Cups: Makes 20 mini muffin cups


Keto Dark Chocolate Orange Shell:

7 oz. Lily's Dark Chocolate Blood Orange Chocolate

1 Tbs. Coconut oil (refined)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Coat the bottom and sides of mini muffin liners with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Keto Dark Chocolate Orange Fat Bomb Filling:

4 oz. Semi-sweet chocolate chips (can use any chip you want)

2 oz. Heavy Cream (1/4 cup)

2 oz. Soft Butter (1/4 Cup)

Few drops of liquid stevia (optional)

1/2 tsp. Orange Extract


Instructions:

1. Heat the cream in the microwave, once simmering, pour over the chocolate chips

2. Let sit for a minute, then whisk until combined

3. Add butter and whisk until combined

4. Add stevia if using and the orange extract and mix

5. Grab the chocolate shells and fill with about a 1 tsp. of filling in each one, let set then coat with a thin layer of the orange chocolate coating left from earlier

6. You may have to blast for 5 seconds in the microwave to get it liquid enough

7. Chill until completely hardened and enjoy


Macros for 1 Keto Cup:

101 Calories

9.5 g Fat

7.8 g Total Carbs

4.5 g Fiber

2.7 g Sugar Alcohol

.6 g Net Carbs

1.5 g Protein



Reese's eggs are my favorite candy for Easter besides sponge candy. Missed them terribly last year because I went keto in April. Made these in the egg molds I bought but they are a little bigger. Be careful you don't over indulge because they are so delicious you may get carried away, if you're anything like me. But make them, you will not be disappointed!






Keto Reese's Eggs shell: Makes 12 Eggs in my mold


Keto Reese's Egg Shells:

7 oz. Lily's Milk Chocolate Chips

1 Tbs. Coconut oil (refined)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Coat the bottom and sides of the egg molds with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Keto Reese's Egg Filling:

8 oz. Natural no sugar added peanut butter (1 Cup)

4 oz. Softened Butter ( 1/2 Cup)

2-4 Tbs. Powdered Sweetener (to taste)

Instructions:

1. Melt the peanut butter and butter together in the microwave

2. Add the amount of sweetener you prefer (sifting it is best)

3. Fill the chocolate shells, leaving enough room at the top for a thin layer of chocolate

4. Pop in the fridge or freezer to set completely then top with the rest of the melted milk chocolate

5. You may have to blast for 5 seconds in the microwave to get it liquid enough

6. Chill until set and enjoy!


Macros for 1 Giant Egg: I cut them in half!

276 Calories

24.75 g Fat

16.5 g Total Carbs (not including powdered sweetener)

6.75 g Fiber

5.95 Sugar Alcohol (not including powdered sweetener)

3.8 g Net Carbs

6.6 g Protein



Love caramel filled things and I was so happy when I figured out a keto caramel sauce. But if you just up the butter and minus some heavy cream of my caramel recipe you will get a stiffer, chewy caramel, perfect for the center of a fat bomb! If you want a video to see when to add the cream and butter, check out my keto hot cocoa bomb video where I made caramel.

https://www.youtube.com/watch?v=PRCI77HBGqs



Keto Salted Caramel Fat Bomb


Keto Caramel Center: Made 30 1/2 inch balls only need 12

1 Cup Powder Allulose

2 Tbs. Water

1 Tbs. Heavy cream

4 Tbs. Butter

1 tsp. Vanilla extract


Instructions:

1. Place Allulose into a heavy bottom sauce pot then add water around the edge of the pot to try to alleviate any crystals forming around the pan.

2. Cook on medium- low heat once dissolved if you see crystals forming on top, which you probably will, place a snug lid on top for 1-2 minutes until there are no more crystals on top of the liquid.

3. Cook until it is an amber color and it looks like honey. Have the heavy cream, butter and vanilla ready to go.

4. When the sugar has reached an amber color turn off the heat and add the heavy cream. It will bubble up so be careful and stir to combine.

5. Add butter and vanilla and stir to combine.

6. Pour into a vessel of choice, I used little fat bomb circle puck molds and place in freezer

7. Once solid cut into little chunks with kitchen scissors and roll into small 1/2 inch balls and place back into the freezer until needed


Salted Caramel Fat Bomb Shell: Makes 12 half spheres

7 oz. Lily's Semi-sweet chocolate chip (can use any you prefer)

1 Tbs. Coconut Oil (refined)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Coat the bottom and sides of the half sphere molds with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Salted Caramel Fat Bomb Filling:

4 oz. Lily's Salted Caramel Chocolate Chips

2 oz. Heavy Cream (1/4 Cup)

2 oz. Softened Butter (1/4 Cup)


Instructions:

1. Heat the cream in the microwave, once simmering, pour over the chocolate chips

2. Let sit for a minute, then whisk until combined

3. Add butter and whisk until combined

4. Grab the chocolate shells and fill with about a 1/2 tsp. of filling in each one, grab the hardened caramel balls out of the freezer and push one down to the center of each bomb

5. Coat with any left over filling and chill until completely solid

6. Once solid coat with remaining semi sweet chocolate

6. You may have to blast for 5 seconds in the microwave to get it liquid enough

7. Chill until completely hardened and enjoy


Macros for 1 small half sphere:

163 Calories

15 g Fat

13.6 Total Carbs

7.75 g Fiber

5.5 g Sugar Alcohol

.8 g Net Carbs

1.8 g Protein






Chocolate peppermint is just a classic combination and I do enjoy it. So I decided to do a Keto Dark Chocolate Peppermint Fat Bomb. This would be delicious with a keto thin mint as the base! Check out that video if you'd like!

https://www.youtube.com/watch?v=gpwUfQW1qBg


Keto Dark Chocolate Peppermint Fat Bomb: Makes 12 half spheres


Keto Dark Chocolate Peppermint Shell:

7 oz. Lily's Dark Chocolate Chips

1 Tbs. Coconut oil (refined)

1/2 tsp. Peppermint Extract (to taste)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Add in the peppermint extract

3. Coat the bottom and sides of the half sphere molds with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Keto Dark Chocolate Peppermint Filling:

4 oz. Lily's Semi-Sweet Chocolate Chips (can use any chips you want)

2 oz. Heavy Cream (1/4 Cup)

2 oz. Softened Butter (1/4 Cup)

1 tsp. Peppermint Extract

15 Drops Peppermint Stevia (optional) (to taste)


Instructions:

1. Heat the cream in the microwave, once simmering, pour over the chocolate chips

2. Let sit for a minute, then whisk until combined

3. Add butter and whisk until combined

4. Add in the peppermint and stevia (if using)

5. Grab the chocolate shells and fill with about a 1 tsp. of filling in each one (Can top with chocolate cookie crumbs if you want)

6. Chill until completely solid

7. Once solid coat with remaining dark chocolate

8. You may have to blast for 5 seconds in the microwave to get it liquid enough

9. Chill until completely hardened and enjoy


Macros for 1 small half sphere:

164 Calories

14.5 g Fat

15 g Total Carbs

8 g Fiber

5 g Sugar Alcohol

2 g Net Carbs

2 g Protein



I wanted to make some white chocolate eggs to make pretty colored eggs for Easter. And I had some snickerdoodle cookies I thought would make a good crunchy bit to a fat bomb. Plus I bought some Perfect Keto cinnamon toast collagen powder I want to experiment with. So white chocolate cinnamon fat bomb were born. It is delicious but a little high in carbs, so I suggest making smaller ones or cutting the big eggs in half. Plus white chocolate is pretty sweet, so I usually can't eat a lot at once.





Keto White Chocolate Cinnamon Eggs: Makes 9 big eggs or 20 small cups


Keto White Chocolate Shell:

7 oz. Lily's White Chocolate Chips

1 Tbs. Coconut Oil (refined)

Colored Dye (optional)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Add in dye to the molds or chocolate itself

3. Coat the bottom and sides of the half sphere molds with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Keto White Chocolate Cinnamon Filling:

4 oz. Lily's White Chocolate Chips

2 oz. Heavy Cream (1/4 Cup)

2 oz. Softened Butter (1/4 Cup)

1/4-1/2 tsp Ground Cinnamon

1/2 Scoop Cinnamon Collagen Powder (optional)

9 Snickerdoodle Highkey Cookies (optional)


Instructions:

1. Heat the cream and butter in the microwave, once simmering, pour over the chocolate chips

2. Let sit for a minute, then whisk until combined

4. Add in the cinnamon and collagen (if using)

5. Grab the chocolate shells and fill, top with one cookie (if using) leaving room at the top for a layer of chocolate

6. Chill until completely solid

7. Once solid coat with remaining white chocolate

8. You may have to blast for 5 seconds in the microwave to get it liquid enough

9. Chill until completely hardened and enjoy


Macros for 1 Giant Egg: I cut them in half!

209 Calories

19 g Fat

21 g Total Carbs

7 g Fiber

9.6 g Sugar Alcohol

4.7 g Net Carbs

1.7 g Protein



Brown butter is delicious and I love any excuse to put it in something. But that part is optional it just gives a nutty buttery flavor to your fat bombs. You can do this with any fat bomb that calls for butter to add another layer of flavor. Macadamia nuts are a great keto nut to add to fat bomb because they are low in carbs and high in good fats. And they go great with white chocolate.


Keto White Chocolate Brown Butter Macadamia Nut Fat Bomb: Makes 9 big eggs or 20 small cups


Keto White Chocolate Shell:

7 oz. Lily's White Chocolate Chips

1 Tbs. Coconut Oil (refined)

Colored Dye (optional)


Instructions:

1. Melt on low power in the microwave, try not to go over 90 degrees. If you do add a piece of chocolate at a time and let melt until it around 86 degrees

2. Add in dye to the molds or chocolate itself

3. Coat the bottom and sides of the half sphere molds with the chocolate

3. Pop into refrigerator and save the rest of the chocolate to coat the top


Keto White Chocolate Brown Butter Macadamia Nut Filling:

4 oz. Lily's White Chocolate Chips

2 oz. Heavy Cream (1/4 Cup)

2 oz. Browned Butter (1/4 Cup)

1/4 Cup Toasted Chopped Macadamia Nuts


Instructions:

1. Brown the butter in a sauce pot then add the cream and heat until simmering

2. Pour over the chocolate chips

3. Let sit for a minute, then whisk until combined

4. Add in the chopped macadamia nuts

5. Grab the chocolate shells and fill, leaving room at the top for a layer of chocolate

6. Chill until completely solid

7. Once solid coat with remaining white chocolate

8. You may have to blast for 5 seconds in the microwave to get it liquid enough

9. Chill until completely hardened and enjoy


Macros for 1 Giant Egg:

231 Calories

21 g Fat

23 g Total Carbs

7.7 g Fiber

10 g Sugar Alcohol

5.3 g Net Carbs

1. 7 g Protein




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