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Keto Chocolate and Bacon Fat Bombs
These sweet and savory fat bombs are rich with cream cheese and heavy cream, cocoa, crispy maple bacon crumbles topped with a crunchy pecan.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Bring the coconut oil to room temperature.
Step 2
Arrange the bacon on the lined oven tray and brush all over with the half tablespoon of lakanto maple syrup. Transfer to the oven to bake for 12-15 minutes or until crisp and caramelized. Set aside to cool.
Step 3
Whilst the bacon is cooking, add the cream cheese, cream, coconut oil, cocoa powder and salt to a food processor. Blend until thick and smooth.
Step 4
Spoon the cream cheese mixture into a bowl and crumble in the cooled bacon and drizzle with the remaining syrup. Mix well to combine.
Step 5
Divide the mixture evenly between 12 truffle cases or ice cube molds.
Step 6
Top each with a pecan half and transfer to the fridge for 2-3 hours or until set.
Ingredients
- Pecans, Raw
12 half
- Bacon, Pork
3 slice – 6″ long
- Cocoa Powder, Unsweetened
1 tablespoon
- Maple Flavored Syrup by Lakanto
1 teaspoon
- Cream Cheese
½ cup
- Maple Flavored Syrup by Lakanto
1 teaspoon
- Coconut Oil
⅓ cup
- Heavy Cream
¼ cup
- Salt, Sea Salt
¼ teaspoon
