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Low Carb Chocolate Covered Vanilla Buttercream Truffle Candy (Keto Fat Bombs) on Vintage Tray
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Low Carb Chocolate Covered Vanilla Buttercream Truffle Candy (Keto Fat Bombs)

Simultaneously get in those healthy fats and satisfy your sweet tooth with these rich chocolate-coated vanilla buttercream truffle keto fat bombs!
Course fat bomb
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 truffles
Calories 234kcal
Author Faith

Ingredients

Instructions

  • Melt the cacao butter in a double boiler or microwave. Once melted, add the cubed butter and stir until melted.
  • Stir in the Swerve Confectioners, vanilla bean paste, vanilla extract, almond extract, stevia glycerite, and salt.
  • Once mixed, stir in the cream.
  • Pour the mixture into 8 cubes of a standard ice cube tray, and transfer to the freezer. Freeze until solid, about 2 hours.
  • Remove the candy from the ice cube tray. (If they don’t easily pop out, dip the bottom in warm water for a few seconds.)
  • Melt the dark chocolate in a double boiler or microwave. Coat the candy in the dark chocolate and transfer the candy to a wire rack so any excess chocolate can drip off.
  • Let the chocolate harden before serving. Store the candy in the fridge for up to 2 weeks.

Nutrition

Calories: 234kcal | Carbohydrates: 8.6g | Protein: 1.8g | Fat: 24g | Saturated Fat: 119g | Polyunsaturated Fat: 2.9g | Cholesterol: 3.8mg | Sodium: 26mg | Fiber: 1.9g