Salted Caramel Fat Bombs

Salted Caramel Fat Bombs

Dark Chocolate Base and drizzle.




4 squares Bakers 100% Cocoa Chocolate 

1 TB. Butter or coconut oil

3 Smidgen scoops Pure Stevia Powder

1/2 TB. Powdered Erythritol 

1/2 ts vanilla extract

**1/4 ts coarse sea salt (set aside for top)




Melt chocolate, oil, Stevia, erythritol and 

vanilla until melted. I used an 

Ice cube tray but you can use silicone 

candy molds if you have them. Line 

bottom of mold with chocolate by dividing 

3/4 of this into equal amounts. This made 

6 ice cube sized pieces for me. Let Chocolate 

cool for about 5 min. but do not let it harden 

completely. You want the topping to meld 

with the chocolate so it’s stable. Set aside 

1/4 of the chocolate to drizzle over the fat bombs

when they have set up.



Nutty Caramel Center




1/4 c roasted Pecans

*I measured a heaping 1/4 cup

raw pecans and then roasted 10 min.

@350 F. Break into lg.pieces or chop if you prefer smaller nut pieces.

2 TB. Butter

25 drops Caramel Stevia

1 TB. Almond Flour


Directions For Making Nutty Caramel Center:


Melt butter in small saucepan. Remove 

from heat and add the remaining ingredients. Stir to combine. Divide evenly and scoop over chocolate base.

Smash lightly into the chocolate to meld.

Drizzle remaining chocolate over the tops.

**Immediately after drizzling the chocolate over the top, sprinkle with coarse sea salt. 


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