Mini No Bake Keto Apple Pie Fat Bombs

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!