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These little vanilla buttercream keto fat bombs are as “fat bomb” as it can get.
They’re literally almost 100% fat, which makes them absolutely perfect for the ketogenic diet.
While it might sound gross to bite into something that’s almost exclusively fat, that’s not the case with these little guys.
The first reason is that thanks to the added vanilla and sweetener, they taste just like the buttercream frosting you know from your favorite cupcakes!
Just in very small praliné form instead of creamy frosting.
The second reason is: they are very small.
Mini fat bombs if you will.
Of course, it’s your choice in the end how big your vanilla buttercream fat bombs will be, but I highly recommend to make them very small – about the size of a big blueberry.
This way you can enjoy them one small bite at a time, without the overwhelming feeling of eating a lot of fat at once. 🙂
OTHER KETO FAT BOMBS:
Keto Cookies And Cream Fat Bombs Keto Cinnamon Rolls Fat Bombs Keto Ferrero Rocher Fat Bombs Super Easy Keto Butter Pecan Bites Velvety No Bake Keto Brownie Bites Keto Carrot Cake Fat Bombs
KETO VANILLA BUTTERCREAM INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!)
Easy recipes that don’t require a lot of ingredients are the best recipes in my opinion.
And this is one of them: only 3 ingredients with an optional 4th one!
Leave the butter at room temperature for at least 30-40 minutes for desired consistency.
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but 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.
Keep that ratio in mind when sweetening your buttercream fat bombs and adjust accordingly.
I highly recommend to add the scraped seeds of a vanilla pod – it adds so much flavor!
But this is still optional as vanilla pods can be ridiculously expensive at times.
☝︎ Tip: If you do use a vanilla pod, don’t throw away the scraped-out vanilla pods!
Stick them into a jar of granulated erytritol and make yourself some amazingly smelling vanilla-infused erythritol.
HOW TO MAKE KETO VANILLA BUTTERCREAM FAT BOMBS:
1. Beat your butter:
Add the very soft butter into a mixing bowl.
Beat the butter for a few minutes until it becomes pale & fluffy.
Add the powdered erythritol (best sifted, to avoid lumps) and vanilla and beat again for approx. 1 minute until everything has combined fully.
2. Squirt your buttercream into fat bomb shape:
Transfer the buttercream from your mixing bowl into a piping bag.
Pipe away!
I recommend squirting the buttercream in small bursts onto a plate that’s lined with plastic wrap or a sheet of parchment paper, this way you’ll have no problems with getting them off the plate once they are cold!
You can choose whatever shape you want, the only thing I’d like to mention is that I like to make my buttercream fat bombs really small (Maybe the size of a big blueberry).
The reason for this is that these buttercream fat bombs are as “fat bomb” as it can get,
it’s by definition mostly butter.
With that said, everything that’s bigger than blueberry-sized can be too intense for A LOT of people.
I’m quite used to eating a lot of fat and can eat coconut oil with a spoon and thus don’t have a problem with bigger pieces.
But if you take my boyfriend, for example, he isn’t used to eating a lot of fat at once and would probably get nauseous if he would bite into a big chunk of butter, even if they are as delicious as these vanilla buttercream fat bombs. 😛
Think about your own fat tolerance and keep that in mind when you decide on the size of these little guys!
3. Chill & Enjoy:
Chill in your fridge for at least 1 hour before enjoying them.
Store in your fridge covered with plastic wrap for up to 3-4 days.
I definitely don’t recommend to keep them longer than that because the butter may take on bad flavors from the other foods around it.
If you know you won’t be able to eat all of them within that time frame, I recommend splitting the recipe in half.
Nutrition Info:
One mini keto vanilla buttercream fat bomb (approx. 2g or about the size of a big blueberry) has 0g net carbs, 2g fat, 0g protein, and 18 calories.
I got about 25 mini buttercream fat bombs from this recipe.
Keep in mind that the nutrition info per serving may change if you decide to make bigger or smaller fat bombs – the carbs won’t be affected at all though!
(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:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
These buttercream keto fat bombs are the definition of a true fat bomb: almost 100% fat which makes them perfect for the ketogenic diet! Super delicious & easy to make with only 3 ingredients needed.
Add the very soft butter into a mixing bowl.
Beat the butter for a few minutes until it becomes pale & fluffy.
Add the powdered erythritol (best sifted, to avoid lumps) and vanilla and beat again for approx. 1 minute until everything has combined fully.
Transfer the buttercream from your mixing bowl into a piping bag.
Pipe away!
You can choose whatever shape you want, the only thing I'd like to mention is that I like to make my buttercream fat bombs really small (Maybe the size of a big blueberry).
The reason for this is that these buttercream fat bombs are as "fat bomb" as it can get, it's by definition mostly butter.
With that being said, everything that's bigger than blueberry-sized can be too intense for A LOT of people.
I'm quite used to eating a lot of fat and don't have a problem with bigger pieces, but my boyfriend, for example, isn't used to it at all and can't eat big pieces.
He still thinks they are super delicious, he just can't eat much of it at once.
Keep that in mind when you decide on the size of these little guys!
Chill in your fridge for at least 1 hour before enjoying them.
Store in your fridge covered with plastic wrap for up to 3-4 days.
I don't recommend to keep them longer than that because the butter may take on a bad taste from the other foods around it.
If you know you won't be able to eat all of them within that time frame, I recommend splitting the recipe in half.
*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!
25 servings
1 mini fat bomb (approx. 2g or about the size of a big blueberry)
- Amount per serving
- Calories18
- % Daily Value *
- Total Fat 2.0g3%
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Protein 0g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add the very soft butter into a mixing bowl.
Beat the butter for a few minutes until it becomes pale & fluffy.
Add the powdered erythritol (best sifted, to avoid lumps) and vanilla and beat again for approx. 1 minute until everything has combined fully.
Transfer the buttercream from your mixing bowl into a piping bag.
Pipe away!
You can choose whatever shape you want, the only thing I'd like to mention is that I like to make my buttercream fat bombs really small (Maybe the size of a big blueberry).
The reason for this is that these buttercream fat bombs are as "fat bomb" as it can get, it's by definition mostly butter.
With that being said, everything that's bigger than blueberry-sized can be too intense for A LOT of people.
I'm quite used to eating a lot of fat and don't have a problem with bigger pieces, but my boyfriend, for example, isn't used to it at all and can't eat big pieces.
He still thinks they are super delicious, he just can't eat much of it at once.
Keep that in mind when you decide on the size of these little guys!
Chill in your fridge for at least 1 hour before enjoying them.
Store in your fridge covered with plastic wrap for up to 3-4 days.
I don't recommend to keep them longer than that because the butter may take on a bad taste from the other foods around it.
If you know you won't be able to eat all of them within that time frame, I recommend splitting the recipe in half.
*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!
Notes
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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