Recipe Steps steps 3 2 h 10 min
Add the butter, almond butter, cinnamon, erythritol, ground almonds, and salt to a food processor. Blend well to combine until thick and smooth. Taste and adjust cinnamon and sweetness as desired.
Spoon the fat bomb mixture into a bowl. Add the chopped pecans. Stir the pecans throughout the fat bomb mixture, so they are evenly distributed.
Cover the bowl and transfer to the freezer for an hour to firm up. Remove from the freezer. The mixture should be firm but scoopable. If it is too firm, allow it to stand at room temperature until you are able to scoop with a spoon. Divide the mixture into 16 even portions and roll each into a ball. Store the fat bombs in the fridge in an airtight container until ready to serve.