Salted Caramel and Chocolate Fat Bombs (Keto & Low Carb)

  • Author: Wendy Hilton


These Keto-friendly Salted Caramel & Chocolate fat bombs will help you meet your fat macros and satisfy your sweet-tooth! The flavors make this treat perfect to enjoy in the autumn.



For Caramel: 

  • 1/4 cup of Butter
  • 1/4 cup of Heavy Cream
  • 1 tablespoon of Erythritol Sugar (Swerve)
  • Pinch of Kosher Salt

For Cream Cheese Mixture:

  • 1 pkg. 8oz Cream Cheese (softened)
  • 1 stick Butter (softened)
  • 1 teaspoon of Vanilla
  • 1/4 cup of Erythritol or Swerve Sugar
  • 3 tablespoons of Coconut Oil

Finishing Touches:


  1.  To make the caramel, place your 1/4 a cup of butter in a sauce pan on high heat. Melt it down and cook until golden brown.
  2. Add in your heavy cream, cook at medium heat and let simmer for 1 to 2 minutes.
  3. Add in your sugar and salt.
  4. Cook until substance turns golden brown and sticky.
  5. Place into a blender and blend on high until caramel forms, and set aside.
  6. Beat your cream cheese with a mixer until fluffy.
  7. Add in butter, vanilla, swerve, homemade caramel, and coconut oil.
  8. Mix until well blended.
  9. Press mixture firmly into candy molds.
  10. Place in freezer for one hour.
  11. Pop out of molds.
  12. Melt chocolate down and drizzle over fat bombs, sprinkle with salt before chocolate hardens.
  13. Freeze again for 10 minutes.
  14. Serve and enjoy!


These will melt at room temperature, so store them in the freezer!