Chocolate Caramel Cookie Fat Bombs

Medium

COOK TIME: 30 minutes

MACRONUTRIENT RATIO: 6:1 (will depend on how much of each ingredient is included for each serving)

KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

These delicious candies are similar to a candy bar that rhymes with “tricks”, can you guess? The best part is, our version is a sugar free delight, perfect for all ketogenic ratios, even 4:1 requirements. Chocolate Caramel Cookie Fat Bombs are a combination of a few of our oldest and best recipes, Almond Crackers and Caramel Sauce, topped with Lily’s Sweet’s Dark Chocolate. Make the Almond Crackers a day ahead to allow time for cooling and the Caramel Sauce should be made when you are ready to assemble the bars. Once it has hardened, it will not return to a liquid state. Both recipes are listed in the KetoDietCalculator under “Standard Snacks” and can be added to a meal or snack by searching for “Almond Crackers” and “Caramel Sauce”.

The nutrition for each serving will vary with the size mold you choose to use! We used a 1.25-inch square silicone mold, here is one similar but with slightly larger wells. These are approximately a 6:1 ratio and each well holds about 10 grams of caramel sauce, 5 grams of almond cracker, drizzled with 2 grams of chocolate. You can figure out the exact nutrition for each serving once you determine how much your molds can hold.

Click these links to view the full recipe instructions for Caramel Sauce and Almond Crackers. Enjoy!

If your KDT requires you to weigh the chocolate for each serving, you may add the chocolate to the wells first, precisely weighing each serving.

INGREDIENTS

Almond Cracker recipe x 5

Caramel Sauce recipe x 8

Lily's Sweets 55% Dark Chocolate

DIRECTIONS

1Make the Almond Crackers ahead of time and allow to cool completely. We swapped the olive oil for coconut oil since this a sweet treat. Cut the crackers prior to baking with a pizza wheel, make sure each square is able to fit into the wells of the silicone mold.

2Make a large batch of Caramel Sauce and prepare all the materials needed to assemble the fat bombs.

3Fill each well with the warm Caramel Sauce then top with an Almond Cracker so the cracker becomes the bottom of the fat bomb. Place the silicone mold into the freezer and allow the fat bombs to completely freeze solid.

4Remove each fat bomb from the silicone mold a arrange on a piece of wax paper, nearly touching. Allow these to come to room temperature.

5Break the required amount of chocolate into small pieces and place into a small zip top baggie. Remove as much air from the bag as possible. Place the baggie in a bowl of warm water to melt the chocolate. Once the chocolate has melted, snip a very tiny corner from the bottom of the baggie and drizzle the chocolate over the fat bombs. Store the fat bombs in the refrigerator and enjoy at room temperature.

6The leftover chocolate in the baggie can easily be saved by allowing it to harden in the baggie. Once it has reset, simply peel the baggie away from the chocolate a use for another recipe or just for snacking!