Low carb, keto friendly vanilla fondants (fudge fat bombs), sugar free, gluten free, with a dairy free and nut free version and also diabetic friendly!
Keto / low carb
This is the most delicious keto fudge recipe!
The buttery, almost childlike taste of these fondants can be addictive, so be careful with the consumption, especially if you try to lose weight.
These treats are considered fat bombs and can supplement the fat that may be missing from a keto meal.
It is known that in the ketogenic diet it is preferable to consume the fat that is proportional to us through foods that naturally contain it, such as fatty cuts of meat.
But sometimes this is not possible and that is why I decided to add this tasty recipe on my blog.
Fat bombs should not replace the lack of fat in food on a daily basis.
I will also reiterate here that all keto desserts and fat bombs should be (sparingly) eaten right after a meal and not as an in-between snack.
These fondants are delicious especially during summer time direct from the freezer where they must kept.
There's also an alternative for those who avoid dairy, but the texture, aroma and taste of the fudge will change.
Make this perfect recipe and try to exercise restraint..
(do not say I didn't warn you 😉)
Keto Fondants Fudge Fat Bombs
Servings: 16
• Ingredients:
120 g / Butter
(or coconut oil for those avoiding dairy)
130 ml / Heavy cream
(or coconut cream for those avoiding dairy)
50 - 70 g / Natural sweetener (I use a 1:1 erythritol-stevia blend)
90 g / Tahini (without additives)
1-2 tsp / Homemade Vanilla Extract
30 g / Coconut flour
30 g / Walnuts (they are optional and
not calculated in the macros)
• Instructions:
1. In a small saucepan, und medium heat, melt the butter.
2. Add the heavy cream, sweetener and vanilla extract.
3. Stir until the sweetener has dissolved (about 3-4 minutes) and remove from the heat.
4. Add the tahini and coconut flour and mix well, with a hand whisk, until these ingredients are also incorporated.
5. Immediately divide the mixture into 16 small silicone molds.
If silicone molds are not available, pour the mixture into a form or small baking pan covered with parchment paper.
6. Optionally place a piece of walnut in each fondant.
7. Wait until completely cool and place in the freezer for 2-3 hours.
If you put the fudge mixture in a baking pan, you should cut this into portions, before it freezes completely.
Fondants are best kept in the freezer because they easily melt on room temperature.
• Serve and enjoy!
Macros for 1 serving:
Protein: 2,1 g
Carbohydrates (net): 0,8 g
Fat: 12 g
Energy: 123 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.