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If you’ve been following this blog for a while then you know that I keep preaching to do your math before excluding any food groups from your diet – at least regarding the ketogenic diet.
Apples, for example, should be an absolute no go, right?
What if I tell you that these little keto apple pie fat bombs only have 3g net carbs each?
That doesn’t sound like a lot, does it?
Because it isn’t.
I have plenty of recipes that only contain generally “keto-approved” foods that have a higher carb count and that’s because I usually research the carb count before creating any recipe containing “no-go” foods like apples or carrots and adjust accordingly.
One whole apple is pretty hefty and will definitely kick you out of ketosis – but this recipe only calls for half of a middle-sized apple (I highly recommend weighing your piece of apple for this recipe – mine weighed 80g) which accounts for 10g net carbs.
Combined with the remaining ingredients and divided by the servings it’ll leave you with the very appropriate number of 3g net carbs per serving.
It just makes keto so much easier and sustainable in my opinion and leaves you with more jiggle room for delicious recipes like this one!
OTHER KETO FAT BOMBS:
Keto Cookies And Cream Fat Bombs Pecan Pie Keto Fat Bombs Chocolate-Covered Peanut Butter Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy Blueberry Keto Fat Bombs
KETO APPLE PIE FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!)
I recommend to buy grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.
I LOVE brown erythritol.
The malty flavor adds so much to recipes like this one and I definetly wouldn’t recommend swapping it for regular erythritol.
I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.
I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:
1. Golden Monk Fruit Sweetener
(I really want to try monk fruit sweetener myself as I read so much praise for it but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US this year!)
2. Sukrin Gold Brown sugar substitute
(This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.)
Why erythritol is my favorite keto-friendly sweetener:
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very natural sweet taste.
Because of the natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
Even though I’m a little biased towards erythritol, I’m not discriminating against other keto-friendly sweeteners that won’t spike your blood sugar.
Keep in mind though, that you might have to adjust the amount used because erythritol isn’t as sweet as other sweeteners out there.
Erythritol is about 70% as sweet as normal table sugar whereas other keto-friendly sweeteners like monk fruit and stevia are usually much sweeter than sugar.
Keep this ratio in mind when using other sweeteners and adjust accordingly.
ceylon cinnamon is usually higher in quality compared to cassia cinnamon
if you don’t have lemons at home, you don’t have to add it but I’d recommend adding a squirt of lemon if you have them at home!
for the topping.
I highly recommend it – it’s a perfect fit for this recipe!
I usually make my own whipped cream by beating heavy cream for a few minutes until stiff.
HOW TO MAKE KETO APPLE PIE FAT BOMBS:
1. Prepare the apple:
I highly recommend weighing your apple to make sure you’re not adding too much carbs, but you should be fine with about 1/2 of a middle-sized apple (weighing approx. 80-90g or 3 oz).
Grate 3/4 of your apple and add it into a small non-sticking pot.
Set aside the remaining piece of apple for now.
Add the butter, brown erythritol, vanilla extract, cinnamon and lemon juice to the pot as well and set to medium heat.
Stir while the butter is melting and bring it to a boil while not increasing the heat.
The reason for this is that we want to cook the apple pulp slightly to get the typical “apple pie” aroma but we want to avoid that the butter burns.
This can easily be done in a controlled setting if the heat is turned to medium instead of high – but you should keep an eye on the pot anyway and stir while bringing it to a boil.
Let the mixture simmer for about a minute.
2. Fill into cupcake liners:
Prepare 4 cupcake liners or something similar for the mixture to be filled in.
Distribute the mixture evenly into the cupcake liners.
Chill for at least 1 hour.
3. Serve:
While the apple pie fat bombs are chilling in the fridge, chop the remaining 1/4 of the apple into fine cubes and whip your heavy cream (if desired).
Serve once the fat bombs are solid with a tbsp of whipped cream, chopped apple and a bit of cinnamon sprinkled on top!
The fat bombs won’t be completely “solid” – meaning I’d store them in the cupcake liners and also serve them in the cups instead of removing them from the cups. 🙂
The keto apple pie fat bombs will keep for at least 4-5 days, but I’d recommend preparing the whipped cream and/or chopped apple separately as those will spoil sooner than the fat bombs alone.
Nutrition Info:
One keto apple pie fat bomb (recipe yields 4) has approx. 2.9g net carbs (3.3g total carbs and 0.4g dietary fiber), 13.1g fat, 0.3g protein, and 131 calories.
Keep in mind that the nutrition info per serving may change depending on the size of the cupcake liners or form you use.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.

Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Easy & Quick Keto Cinnamon Rolls Fat Bombs Tropical Passionfruit Keto Cheesecake In A Jar Healthy No Bake Keto Snickers Bars Healthy No Bake Ferrero Rocher Keto Fat Bombs The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
With these super delicious no bake keto apple pie fat bombs you can have your cake and eat it too! Only 3g net carbs per serving, super easy & quick to make and of course: 100% low carb!
Grate 3/4 of your apple and add it into a small non-sticking pot.
Set aside the remaining piece of apple for now.
Add the butter, brown erythritol, vanilla extract, cinnamon and lemon juice to the pot as well and set to medium heat.
Stir while the butter is melting and bring it to a boil while not increasing the heat.
The reason for this is that we want to cook the mixture slightly to get the typical "apple pie" aroma but we want to avoid that the butter burns.
Let the mixture simmer for about a minute.
Prepare 4 cupcake liners or something similar for the mixture to be filled in.
Distribute the mixture evenly into the cupcake liners.
Chill for at least 1 hour.
While the apple pie fat bombs are chilling in the fridge, chop the remaining 1/4 of the apple into fine cubes and whip your heavy cream (if desired).
Serve once the fat bombs are solid with a tbsp of whipped cream, chopped apple and a bit of cinnamon sprinkled on top!
The fat bombs won't be completely "solid" - meaning I'd store them in the cupcake liners and also serve them in the cups instead of removing them from the cups. 🙂
The keto apple pie fat bombs will keep for at least 4-5 days, but I'd recommend preparing the whipped cream and/or chopped apple separately as those will spoil sooner than the fat bombs alone.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 fat bomb
Servings 4
- Amount Per Serving
- Calories 131
- % Daily Value *
- Total Fat 13.1g21%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.4g2%
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Grate 3/4 of your apple and add it into a small non-sticking pot.
Set aside the remaining piece of apple for now.
Add the butter, brown erythritol, vanilla extract, cinnamon and lemon juice to the pot as well and set to medium heat.
Stir while the butter is melting and bring it to a boil while not increasing the heat.
The reason for this is that we want to cook the mixture slightly to get the typical "apple pie" aroma but we want to avoid that the butter burns.
Let the mixture simmer for about a minute.
Prepare 4 cupcake liners or something similar for the mixture to be filled in.
Distribute the mixture evenly into the cupcake liners.
Chill for at least 1 hour.
While the apple pie fat bombs are chilling in the fridge, chop the remaining 1/4 of the apple into fine cubes and whip your heavy cream (if desired).
Serve once the fat bombs are solid with a tbsp of whipped cream, chopped apple and a bit of cinnamon sprinkled on top!
The fat bombs won't be completely "solid" - meaning I'd store them in the cupcake liners and also serve them in the cups instead of removing them from the cups. 🙂
The keto apple pie fat bombs will keep for at least 4-5 days, but I'd recommend preparing the whipped cream and/or chopped apple separately as those will spoil sooner than the fat bombs alone.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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so tempted to make these but they aren’t keto because of the natural sugar content in the apples – keto is not only about the carb count – you should rename the recipe Low Carb and not Keto
Hey!
I get where you’re coming from but I don’t think you have to skip them just because of the sugar content of the apples.
Like I wrote in the intro, it might be counterintuitive but one of those fat bombs only has 3g net carbs.
In my opinion, that’s not a lot and still absolutely Keto friendly.
Just because the 3g net carbs come from the apple it won’t kick you out of ketosis faster than say carbs from cream cheese, in the end the amount of net carbs count for staying in ketosis.
I can say for myself that I only kicked myself out of ketosis by eating fruit if I didn’t think about how much I was eating – say a whole package of strawberries vs a handful.
If I calculate their carbs precisely and adjust my carbs the rest of the day – I don’t get kicked out.
And the sugar in strawberries or other berries is not different than that of apples.
Of course, it’s totally up to you and you don’t have to make them, I’m just explaining where I’m coming from and why I won’t change their name to low carb. 🙂 In my opinion, they’re Keto-friendly.
Much love, Uliana
Thank you Ulliana for breaking the keto mold and incorporating apples! It’s so nice to change up our food palette. Also, I love your print options feature!! I’m looking forward to trying this recipe as well as exploring your website. I will get back and comment once I’ve made this recipe (or others).
Hey!
Thank you so much for your comment, it made my day!
It’s always so nice to read something this sweet. 🙂
I hope it’ll turn out delicious for you and I’m eager to hear your feedback! 🙂
Much love, Uliana
So I’m very interested in making this. But, I’m looking at your picture and it looks like there is a crust of some sort? Is it an illusion? Am I missing something? I miss apples.
Hey!
It’s probably because of the “ruffles” of the cupcake liners?
I hope that makes sense, I don’t know how to explain it – but it’s only the fat bomb mass that was shaped by the cupcake liners. 🙂
Much love, Uliana 🙂