Cinnamon Bourbon Pecan Fat Bombs
Course: SnacksCuisine: AmericanDifficulty: Easy
Servings
15
servingsPrep time
5
minutesCooking time
5
minutesCalories
113
kcalTotal carbs
2
gramsNet carbs
<1
gramFat
12
gramsProtein
2
gramsLike candy for grown-ups, these fat bombs bring the flavor of bread pudding with a bourbon sauce.
Ingredients
2/3 cup coconut oil (160 mL)
1 scoop Quest cinnamon crunch flavor whey protein (30g)
1/2 TBS bourbon (optional)
15 candied pecan halves (see my other recipe for that)
Directions
- Combine the first three ingredient in a small pan over low heat. Stir until coconut oil is melted and protein powder is dissolved. If you use the Quest cinnamon crunch protein, there will still be “crunch bits” that do not dissolve.
- Put a silicone candy mold (I prefer half spheres) on a small cookie sheet (this helps for transfer to the freezer). Put one candied pecan half in each compartment.
- Pour your protein oil into each compartment, filling to the top. You should be able to fill all 15.
- Transfer the tray/candy mold to the freezer for 2 hours.
- Pop the fat bombs out of the mold, place in a Zip-Loc storage bag and store in the freezer.
These are really good!
I make these and keep them in my freezer. I have tried other fat bombs but these are my favorite. Very easy to make once you make the pecans. Don’t leave the pecans out. They add a little crunch.
Steve, I just made these and they are SOOO good! I only had rum, and I added a little butter… amazing! I’m having so much fun baking and making your recipes today-Thanks!