Melt butter in small sauce pan over low heat, then continue to heat until butter foams and eventually subsides
Once the foam subsides, continue to heat, carefully watching until butter turns slightly brown - remove from heat immediately, and allow to cool until it begins to firm up again
While butter is cooling, coarsely chop the pecans, and divide into the candy mold
Mix all of the remaining ingredients with a whisk until smooth - if the mixture seems to lumpy, you can smooth it out in a blender
Divide mixture evenly in the candy mold by adding about a tablespoon of the mixture to each cup of the mold
Chill in the refrigerator for at least 1 hour or freeze for at least 30 minutes
Remove from the mold and store in an airtight container in the refrigerator
Notes
Net carbs: ~1g
Nutrition Facts
Butter Pecan Fat Bombs
Amount Per Serving (1 Fat bomb)
Calories 134Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 1g0%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Please note: nutrition values are approximate and intended to serve as a reference only. These values will vary based on the specific brands and ingredients used. To get the most accurate info, calculate the nutrition using information from the labels on the specific ingredients you use when making this recipe.