These Paleo Butter Pecan Keto Fat Bombs are a delicious snack filled with healthy fats and they are guaranteed to kill your sugar cravings!
New favorite snack alert! Since you guys have been loving my Chocolate Almond Butter Collagen Fat Bombs, I’m so excited to share another delicious fat bomb recipe with a flavor combo that I just can’t get enough of.
Paleo Butter Pecan Keto Fat Bombs Recipe
I’ve been loving these Butter Pecan Keto Fat Bombs so much in between meals to hold me over on busy weekdays ever since making them. I’m definitely not keto, but I do tend to do better on a lower carb diet. So when choosing my snacks, I like to keep them low in sugar and high in healthy fats to keep me satiated until the next meal. These fat bombs do just that while killing any sugar cravings that I may have.
You can use either butter or ghee for this recipes, but I do love the extra toasty and nutty flavor and smell of ghee so I highly recommend you use the latter. Also, many people who have a sensitivity to the lactose in butter usually find that they can tolerate ghee much better. If you want to make it at home, you can find my recipe here. It’s so nutritious and yummy, and make an excellent high heat cooking oil.
Grass Fed Collagen
I also like to add in collagen whenever I can for that extra boost in nutrients. I just love Perfect Supplements‘ Hydrolyzed Collagen and it’s been working really well for me in my gut healing, as well as my hair, skin, and nail health. And for a limited time, you can take 10% off your entire purchase with Perfect Supplements using the code GREATGRANDMA10 at checkout! Shop HERE.
I hope you enjoy these Paleo Butter Pecan Keto Fat Bombs as much as I have been. They remind me of my childhood summers when I use to steal a bite out of my dad’s favorite ice cream flavor, and it just makes me so happy. They are also a breeze to make so you have no excuse the next time you get hangry or those sugar cravings hit!
Paleo Butter Pecan Keto Fat Bombs
Ingredients
- 1/2 cup pecans
- 1/4 cup coconut butter
- 1/4 cup ghee or butter
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- Optional: sweetener of your choice I added about 7-8 drops of stevia. Omit if you are on a sugar detox.
- Optional: 2 tbsp grass-fed collagen Use code GREATGRANDMA10 for 10% off your entire order
Instructions
- Heat a skillet over medium heat.
- Add the pecans and toast them while constantly stirring. Transfer to a dish when the pecans are darker and smell toasty. They'll toast even more while cooling.
- Roughly chop the pecans. I like to leave them in larger chunks.
- In a small saucepan, combine coconut butter, ghee (or butter), and coconut oil and heat over low heat until melted.
- Stir in vanilla extract and sea salt, as well as a sweetener and/or grass-fed collagen, if using.
- Divide the chopped pecans into a silicon mold of your choice. I filled them into 12 mini cubes (I used these).
- Pour the heated butter and coconut mixture over the pecans, dividing it evenly.
- Freeze for at least 30 minutes until the fat bombs harden.
- If you don't have a silicon mold, you can pour the mixture in a small container, freeze, then cut into bite-sized squares.
- Store in the freezer or the refrigerator.
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These look great and I LOVE butter pecan everything lol
Thanks, Michala! It’s one of my favorites flavors too. 🙂
These look amazing!! My husband loves butter pecan ice cream and his birthday is coming up. Looks like I know what to make him for a treat!
Yay! Hope he likes these!
YUM! These look so good! I love how easy it is to make them ♥
Thanks so much! They really are so easy and so tasty!
What can I sub for the coconut butter since I cant find it anywhere n want to make these like yesterday lol plz help?
You can try with extra coconut oil, but it won’t give you that creaminess of coconut butter. Have you tried looking for it online? I order mine from Amazon: http://amzn.to/2uRVWai
You may want to look for “coconut manna”
OMG, you had me at butter pecan. That’s my fave ice cream flavor! I’ve been eating a lot more fat lately since I notice how much better and less dry my skin looks when I up the fat during the winter, so this looks like a delicious way to get some more in. So excited to try it!
You had me at butter pecan!! They look fairly easy to make, I am looking for more keto snacks. Thanks!
Oh. My. Goodness. YUM!
I love Butter Pecan anything. These look uh-may-zing! YUM!!
So many of my friends are on a keto diet right now – they will appreciate this! Yum!
I was going to say these look ‘bomb’ but that would make a really bad pun, so anyways these look utterly delicious!
I can never have enough fat bombs recipes on hand! These look easy and tasty!
These looks so delicious. Pecans are a household favorite and these look like the perfect little treat to keep in stock!
What other sugars substitute can you use??
Holy smokes these look so good and buttery totally making these
These look incredible, I literally just drooled a bit (!) – have pinned them to make. They’d be just the job for those hunger pangs in the day. Thanks for a great recipe.
These sound amazing! I love butter pecan!
I just made these for the first time and i tried adding in the collagen. It clumped up! Then stayed at the bottom when i poured into the molds. What did i do wrong?!? They’re freezing so we will see what comes out
What brand of collagen are you using? It should dissolve right away, especially when you stir it into a warm or hot liquid. I would try using a different brand or running the whole mixture in a blender.
Mine did the same thing. I’ve used my collagen in hot beverages, elixirs and baking so many times and never had that happen. It’s just an oily mess with bizarre clumps all throughout.
I think for some reason it’s the coconut butter that’s separating. Blender didn’t work. Reheating didn’t work. Very interesting.
So strange! So sorry that happened. Coconut butter should just liquify when it’s warmed up, and collagen (not gelatin) should dissolve well in cold or hot liquids. May I ask what brand of collagen you are using?
I just made these!! Ding a keto reset to get my weight and metabolism going in the right direction again…so having something like this to grab as a snack is SO helpful!!
I opted to brown my butter first, and toasted my pecans. They are SO good, and EXACTLY what I needed!!! I used regular ole collagen, two scoops. Maybe above reader used gelatin instead?
Thanks Jean!!
That’s awesome! So glad you liked it. 🙂 I love that you are trying out some of my recipes!!
I need to lose weight and I heard your recipes will work
Has anyone tried it without coconut butter?
What mold are you using for these?
This is the one I used: https://amzn.to/2DaYg2R
So, we substitute the ghee (or butter) with fat from bone broth, correct? What can we substitute for coconut butter?
Yes, but the ghee or butter is what gives that butter pecan flavor. The fat from bone broth might give it a meaty flavor which might be off-putting for a dessert flavored recipe. If you want to substitute the coconut butter, you can just use the same amount of coconut oil, but make sure to keep it in the fridge or freezer because that’ll make the fat bomb melt quickly at room temperature.
Thank you! Since this recipe and another fat bomb recipe were linked in your How to Save the Fat from Bone Broth post comments, I thought this was a way to use bone broth fat.
Delicious!
Does the nutrition breakdown include the collagen?
No, I usually don’t add it in for optional ingredients.
To die for! I added the grass fed collagen and used grass fed butter instead of ghee but I was making dinner and didn’t realize until I was done I had accidentally added extra SALTED butter so mine have a prominent salt flavor, not too much, but definitely know it later there. I need a bit more salt in my diet so that’s okay.
These butter pecan keto fat bombs are very decadent, and the people in my office are happy today! Thanks, Jean
Do these have a strong coconut flavor too with all the coconut butter and oil? I am not a fan of strong coconut flavor.
I personally don’t think so but I love coconut so I just may not taste it as much. You can replace with butter if you’d like.
How do you keep it from separating? I think my first batch is going to be a big flop but it is in the fridge.
It shouldn’t separate. Sometimes, cheaper brands of coconut butter doesn’t melt properly, so you might want to try another brand.
I used salted butter in lieu of the coconut butter (also added a pinch of actual salt). Thank you for the tip about keeping these in the fridge or freezer if making this substitution. Also used a tiny bit of pure stevia powder. Next time I will try browning the butter as another reviewer suggested as I think it will deepen the flavor. One of these is plenty satisfying. Thank you for the recipe!
Delicious!
Absolutely FANTASTIC Jean~ the sweetener/sugar isn’t even missed! I’ve been freezing browned butter for when I have a sweet craving, but sometimes I just want something a bit more interesting. These are perfect, in every way~ Thanks so much for sharing!
Amazing!! So happy to hear that!