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I feel like I’m on a run with my keto fat bombs recipes lately.
First my super delicious peanut butter fat bombs that caused me to eat almost all of them in one sitting and now these little pecan pie fat bombs that are just heavenly!
(And psst, there are a few more fat bomb recipes coming your way in the next days and weeks!)
This recipe goes so well with a nice cup of black tea or coffee, I absolutely love it.
And even though it’s quite a task to make traditional pecan pie, these little guys can give you that cozy holiday feeling of pecan pie in a blink of an eye with almost no effort!
You can literally whip them up in five minutes and after they’ve chilled for a short period of time you can enjoy them for up to 3 days.
I’m sure even your friends and family members who aren’t following a ketogenic diet will love to have one of these because they just hit your taste buds the right way.
Scroll down to find out how to make them!
OTHER KETO FAT BOMBS:
Chocolate-Covered Peanut Butter Keto Fat Bombs Healthy Blueberry Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Chocolate-Covered Coconut Keto Fat Bombs
PECAN PIE KETO FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed in the recipe card at the end of this post!)
The best thing about this recipe: You don’t need a lot of ingredients. (6 to be precise).
it doesn’t matter if you buy whole pecans or pecans that are already chopped.
You can easily chop your pecan halves with a knife or by pulsing them for a few seconds in a food processor.
☝︎ Measure AFTER your pecans are chopped!
the almond flour will bring additional texture to the fat bombs and make sure they keep their shape more easily.
you can also use normal granulated erythritol for this recipe but I highly recommend to use brown or golden erythritol. (It tastes sooo good!)
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 but it doesn’t ship to Germany!
Hopefully, I can get my hands on it when I’m in the US next 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.
I adjusted the amounts you would have to use if you use a 1:1 replacement in the recipe card!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Recent studies even suggest it’s actually GOOD for your teeth!
Because of its natural origin and natural production process (fermentation with a special kind of yeast) I also consider erythritol to be paleo-friendly.
Even though I’m a little bit biased towards erythritol, I’m not discriminating against other granulated keto-friendly sweeteners that won’t spike your blood sugar.
But you should be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
I adjusted the amounts in the recipe card for 1:1 sugar replacements as well, don’t worry!
I really wanted to order this sugar-free maple syrup from Lakanto for this recipe but it just won’t ship to me.
So again, I used a local German brand instead.
According to my research the sweetness should be quite similar – no need to adjust the amounts here.
Leave the butter at room temperature for approx. 20-30 minutes for desired consistency.
HOW TO MAKE PECAN PIE KETO FAT BOMBS:
1. Mix the ingredients for the fat bomb mass:
If your pecans aren’t chopped already, chop them rather finely with a knife or pulse them a few seconds in a food processor.
Mix all of the ingredients in a middle-sized bowl and chill in the freezer for approx. 15 minutes.
2. Form the fat bombs:
Scoop out small portions of the mass (my fat bombs were approx. 2 tsp) and roll them between your hands until you get beautiful, even balls.
If they melt too fast in your hands, put them in the freezer for another 10 minutes.
3. (Optional) Roll in chopped pecans:
If you want to add a bit of extra crunch and make them even prettier, roll the finished balls in chopped pecans.
4. Serve:
Chill the finished fat bombs in the fridge for about 1 hour before enjoying them!
(But nobody will judge you if you eat them before!)
Cover them with plastic wrap and store in your fridge for up to 3 days.
OTHER POPULAR KETO PECAN RECIPES: (VIDEO)
(Video moves to the top of the post on desktop.)
Nutrition Info:
One pecan pie fat bomb (approx 0.5 oz/14g) has 0.5g net carbs (1.4g total carbs and 0.9g dietary fiber), 4.1g fat, 4.3g protein, and 68 calories.
(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:
Peanut Butter Keto Mug Cake Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Snickers Bars Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
This delicious and healthy pecan pie keto fat bombs recipe will make eating keto-friendly a bliss! An easy to make treat with only 0.5g net carbs!
If your pecans aren't chopped already, chop them rather finely with a knife or pulse them for a few seconds in a food processor.
Mix together all of the ingredients for the fat bomb mass in a middle sized bowl until you get a smooth mass.
Place the mass in your freezer for approx. 15 minutes.
Scoop out small portions of the fat bomb mass and roll it into balls between your hands.
Optional: Roll the balls in chopped pecans for a pecan coating.
Place the finished fat bombs in your fridge for approx. 1 hour before enjoying them!
Cover the finished pecan pie keto fat bombs with plastic wrap and store in your fridge.
Consume within 2-3 days.
*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 (approx. 0.5 oz/ 14g)
Servings 7
- Amount Per Serving
- Calories 68
- % Daily Value *
- Total Fat 4.1g7%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.9g4%
- Protein 4.3g9%
* 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
If your pecans aren't chopped already, chop them rather finely with a knife or pulse them for a few seconds in a food processor.
Mix together all of the ingredients for the fat bomb mass in a middle sized bowl until you get a smooth mass.
Place the mass in your freezer for approx. 15 minutes.
Scoop out small portions of the fat bomb mass and roll it into balls between your hands.
Optional: Roll the balls in chopped pecans for a pecan coating.
Place the finished fat bombs in your fridge for approx. 1 hour before enjoying them!
Cover the finished pecan pie keto fat bombs with plastic wrap and store in your fridge.
Consume within 2-3 days.
*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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I seriously can’t stop eating this!!! It reminds me of cookie dough. This might be my favorite low carb thing yet (after 10 months!!). I’m thinking of using it softened as a crepe filling!!
Holy smokes. This was fabulous!!! Wow! Absolutely delicious. I notice that the fat to protein ratio is about equal. And wondering if there is a way that I can up the fat content. I have MCT oil but I’m afraid that will make it too runny. I also thought about cream cheese? I don’t want it to taste like cheese cake though. Marscapone? If nothing else, in so gonna top it with this! What about adding extra butter, would that change the consistency too much? Generally I just stuff my fat bombs in a jar and eat it with a spoon, because I’m lazy like that. Thank you for your hard work on this recipe. It really is wonderful. I plan to make it often.
Cream cheese did not work. Yuck!
Hey Heather!
Your comments are always so nice that they melt my heart, thank you soo much for that raging enthusiasm in your comments. Made my day!
You already tried the cream cheese and I can understand that it probably isn’t the best fit for this recipe – but additional butter might work I think!
When you store it in the fridge the consistency should stay similar to the original recipe.
If you decide to up the amount of butter I would add a bit more sweetener as well though 🙂
Again, thank you so much for the time you took to write those comments, I truly, truly appreciate them! 😀
Much love, Uliana 🙂
Ok. I did it. I doubled the butter and monk fruit like you suggested. I also cut the almonds in half and did the other half with macadamia nuts, for more fat. It makes about 6 Servings at 20g (a spoonfull-ish, since I still stuffed it in a jar). That made every 20g 1/2 net carbs, 12g fat, 1g protein and 112 calories. It doesn’t taste as good as yours, obviously since I changed the ratios, so that was disappointing. But it was still really good and I can use it as a fast and awesome fat bomb for my keto. I’ve also noticed if I double the pecans it works out to 1 nc, 14 fat, 1 protein and 139 calories. I think I will do that next time since it lost some of the pecan flavor with the added butter. But, upon typing this I’m starting to think I could’ve just replaced the almond flour with ground macadamias and given myself an extra gram of fat… guess I’ll try that next. Regardless, by far my favorite keto bomb!!
Hey Heather!
Thank you for sharing your experiments with this recipe!
I also like to tweak some of my favorites and try out different ratios etc. 🙂
Thank you as always for your lovely comments, I’m always happy when I see your name in the comment section :p
Much love, Uliana ♥︎
Thanks for sharing! I’ve never used Monk Fruit Sweetener! What other places could I substitute it?
Hey there!
I’m afraid I don’t know if understand your question fully. :/
Do you mean what you could substitute for monk fruit sweetener?
I usually recommend Erythritol but I think granulated sweeteners like swerve should also work in this recipe.
Much love, Uliana 🙂
These look so good! Can I freeze them?
Thank you!
I think you could! I haven’t tried it myself though – but I don’t see a reason why not 🙂
Much love, Uliana 🙂
Yes, you can freeze them up to 3 weeks. I use silicon candy trays and then put them in ziplock bags once frozen. Also good to double recipe as they will not last…lol
Super easy and awesomely delicious!
Thank you so much! 🙂
Much love, Uliana