Maple & Pecan Fudge Fat Bombs

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After over a year working on my brand new cookbook Sweet & Savory Fat Bombs, I'm excited that it has just been released! Thanks to your amazing support and high volume of pre-orders, it's one of the best sellers in low-carb and paleo books on Amazon - thank you all so much! If you like my book, please, don't forget to leave a review on Amazon, it really makes a difference!

Looking back at my fat bomb cookbook project, creating and testing all the recipes was a lot of fun! I've created many fat bomb recipes, of which over a hundred made it to the book.

Everything came in handy as you can see on the photo below. Apart from my regular photography kit, I came up with some DIY improvements such as the kitchen string to hold one of the reflectors, the lettuce leaves to secure it in place, and a carrier bag filled with dumbbells for counterweight! :-)

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Here's how my fridge and freezer looked like when while working on the book cover that required several sweet and savoury recipes for the cover photo. I hate wasting ingredients and luckily, I managed to give most of the fat bombs away. My friends didn't complain :-)

Maple & Pecan Fudge Fat Bombs

Here are some of the 100+ recipes you will find in my new cookbook:

  • Basics: White Chocolate & Macadamia Butter, Spice Maple & Pecan Butter, Chocolate Chip Cookie Butter, Dark and White Chocolate
  • Sweet Fat Bombs: Chocolate Hazelnut Truffles (using homemade "Nutella"), Cookie & Cream Truffles, Chocolate Cherry Coconut Bars, Cookie Dough Cups, Chocolate & Berry Cups, Salted-Caramel Chocolate Cups, White Chocolate & Macadamia Fudge, Maple & Pecan Fudge, Dulce de Leche Squares, Lemon & Green Tea Cups, Cinnamon Sun Squares, Candied Bacon & Pecan Bark, Blueberry & Coconut Bark
  • Frozen Fat Bombs: Tiramisu Ice Bombs, Strawberry-Basil Ice Cups, Chocolate-Covered Coconut Ice Bombs, Vanilla-Keto Ice Cream, Dark Chocolate & Cherry Ice Bombs, Creamy Orange Ice Bombs
  • Liquid Fat Bombs: Creamy Dark Hot Chocolate, Creamy Keto Coffee, Lemon Cheesecake Smoothie, Key Lime Smoothie
  • Savory fat bombs: Ham & Cheese Fat Bombs, Bacon Artichoke & Onion Fat Bombs, Smoked Mackerel Pate Fat Bombs, Waldorf Salad Fat Bombs

Today, I'd like to share one of my favourites: Maple & Pecan Fudge. I also made a video for you and I hope you like it :-)

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Hands-on Overall

Nutritional values (per fat bomb)

1.4 grams 2.8 grams 2.6 grams 26 grams 5.4 grams 247 calories
Total Carbs4.2grams
Fiber2.8grams
Net Carbs1.4grams
Protein2.6grams
Fat26grams
of which Saturated5.4grams
Calories247kcal
Magnesium34mg (9% RDA)
Potassium118mg (6% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (4%), fat (94%)

Ingredients (makes 16 fat bombs)

Spiced Maple & Pecan Butter:
Maple & Pecan Fudge:
Download Recipe

Instructions

  1. Start by making the Spiced Maple & Pecan Butter. In a food processor, combine the pecans (or walnuts), vanilla, cinnamon, maple extract, and salt. Maple & Pecan Fudge Fat Bombs
  2. Process until smooth for a few minutes. Use a spatula to scrape the mixture from the sides if needed. Maple & Pecan Fudge Fat Bombs
  3. Add Erythritol and butter (or coconut oil).
    Maple & Pecan Fudge Fat Bombs
  4. Pulse until smooth. Maple & Pecan Fudge Fat Bombs
  5. Transfer the dough to an 8 x 8-inch (20 x 20-cm) parchment-lined pan, or a silicone pan. With a spatula, spread the dough evenly into the pan. Add roughly chopped pecans and mix in. Maple & Pecan Fudge Fat Bombs
  6. Top with the remaining pecan halves. Refrigerate for 1 to 2 hours, or until set. Maple & Pecan Fudge Fat Bombs
  7. Be sure the fudge has set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months. Maple & Pecan Fudge Fat Bombs Enjoy! Maple & Pecan Fudge Fat Bombs

Giveaway!!!

To celebrate the arrival of my new cookbook, I'm giving away three copies of the Fat Bombs Book! Anyone can enter this giveaway - my cookbook can be shipped internationally! :-)

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (360)

Hi.  A lot of keto recipes have eggs.   What is a great substitute for someone like me who cannot eat eggs?

Reply

Hi Marie, that is a very generic question and as much as I'd love to answer, I'd need to know where/how you want to use it and whether your aim is to meet your macros or to find a substitute that works well for a specific recipe. There are many egg-free recipes on my blog (use the filtering tool): KetoDiet Blog: Recipes

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I'm new to the diet I lost almost 100lbs before this diet and got stuck and couldn't loose anymore. I started the diet three days ago and I lost 5lbs. I am doing the intermittent fasting about 12/14hrs a day. I love all the fat bomb recipes I've looked at so far. The next time you have all those extra goodies in the fridge and freezer it would make a nice care package for newbies like me lol. I really do appreciate being able to find quick and easy recipes on here. Thanks a lot.

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Well done Brenda, that is amazing! Keto on!

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It's possible to do it with hazelnut?

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I can't see why not! 😊 But I would skip the maple extract.

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Can Xylitol be used in place of Erythritol in your recipes?  This one and any of the others in your cookbook?  Thanks and these look delicious!  I can't wait to try them!  

Reply

You can try Swerve, monk fruit or stevia based sweeteners (Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet) - these are the best alternatives. I don't use xylitol because it gives me upset stomach and it has a slight effect on blood sugar. Some people use it in moderation and they're fine with it though.

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Would it be possible to use half butter and half coconut oil? Butter for the flavour and coconut oil to help it set.

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Yes you can do that. Or even better use melted cacao butter - that will also help it set and will be more stable at room temperature.

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This is amazing and I will definitely be making again! I tweaked a little bit and did not use a pinch of salt but used salted butter and it tastes great. I also didn't put pecans on top but instead dumped them all in and roughly chopped them to mix in.  I can eat the whole batch!

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Thank you for the tips Tera! 😊

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MAPLE + NUTS = LUV  I cheated and just scooped them with a small scoop (golf ball size) and pressed  a pecan in center.  Stored in refrigerator in a bagged. AWESOME!  Thank you for sharing

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I made these today and wow...so very good.
I made a slight change as I still have a sweet tooth (used 1/8 cup powdered erythritol + 2 tbsp granulated Xylitol).
This pushed the carb count to 2.4g per serving.
I'll eventually wean off Xylitol and stick to Erythritol.
THANK YOU for the recipe Martina, you're a star!

Reply

Thank you! I'm glad you liked it! 😊

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Oh my God I just tried this recipe so yummy so satisfying thank you so much

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I dont understand the use of some,of the ingredients in tbe recipes, why would you use something thst is link to stomach issues and is used as a thickener in makeup like,xantham gum. Im new,to this but struggling to understand the use of some of the ingredients after looking them up.

Reply

Where did you see xanthan gum? There is no xanthan gum in this recipe.

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These are amazing! Thanks fir the great recipe. This was my first keto recipe and I was so happy with how it turned out.

Reply

Thank you Jennie! 😊

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I made this delicious looking fat bomb..but they came out very very soft...not like yours..I even put them in the freezer to see if this would help..not sure what I did wrong?? Hope my next try is better.

Reply

I noticed from a few more comments that this happens sometimes and I'm not sure why. I would try using more butter or coconut oil to help it solidify in the fridge. Other than that, it might be the maple extract that is making it too soft (if it contains glycerin). You may want to try skipping it or using less of the extract.

Reply

Hi Martina...
I love your blog and have purchased your book. I made your maple pecan fudge bombs and they are very good however even though I followed your recipe to the tee they came out lighter in color than yours and also did not set up enough that I could cut them into squares. I used swerve as my sugar base. I wondered if you had any ideas on why mine didn't set up. I still eat it but with a spoon..lol

Reply

Thank you for your kind words and support Sandra! I'm not sure why that happened. You may want to try using coconut oil or melted cocoa butter instead of dairy butter and let it sit in the fridge for 1-2 hours before cutting. Another thing that may help it get solid is coconut butter (aka coconut manna). The different colour could be caused by nuts (e.g. in case you used walnuts, they are lighter than pecans). I hope this helps!

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MADE THEM LOOOOOOVE THEM!

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Hi-
I have just received your cookbooks in the mail from Amazon. I have been doing Ketogenic diet for about 5-6 weeks now; I started with Maria Emmerich's cookbook but she recommended your cookbook and blog in the back of her book and I have visited your site for info and recipes many times and thus, ordered your cookbook and Fatbombs book. Anyway, I'm very excited to try some sweet recipes out because I have been missing that! But I detest coconut and coconut is a big part of your Fatbombs book--- my question is where you have coconut butter in recipes, can I use ghee or unsalted butter instead?? And what can I use to replace coconut milk powder in the white chocolate recipe? I have found flavorless coconut MCT oil so that's one problem solved lol. Please advise!!! Thanks!

Reply

Hi Jessica, thank you for buying my book!
Coconut butter: You can use any nut butter instead of coconut butter - do not use regular butter or ghee. Coconut butter is made from dried blended coconut meat - it is not pure fat like butter or ghee.
Coconut oil: You can use butter or ghee instead of coconut oil.
Coconut milk powder: This is just a guess but you may be able to use vanilla whey protein powder or egg white protein powder instead of coconut milk powder. I haven't tried it and I think you may need to use different amounts. I hope this helps!

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Thanks so much Martina-- you are a true lifesaver!!! By the way-- the Strawberry Cheesecake Ice Bombs are truly that-- the Bomb--- SOOO absolutely delicious and refreshing little bites of goodness and the Salted Caramel Chocolate Cups were a huge hit in my house-- you are amazing!! Thanks for your advice and excellent work!!! Happy Keto-cooking 😊

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Thank you so much, I really appreciate that and I'm glad you like them!! 😊

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Awesome!!

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Thank you for the blog. I have started ketogenic diet and it has been 1 month and there is no weight reduction. I have followed the diet properly. I am diabetic and 61 years old. When can I expect weight loss? Thank you

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I think this post might help: How To Low Carb: 15+ Common Weight Loss Mistakes

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thank you for this blog.

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Can't have too many fat bomb recipes!

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Wow, can't believe how many flavours you have created, I'm going to make the maple fudge ones tonight!  

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I just started a Keto diet and need recipes to keep me on track. Day 6 and 4lbs lighter. WOOHOO But besides the weight I am noticing some health benefits already. It will be my life choice from now on. I am very interested in this book. TY

Reply

Yummy... An Ice cream fat bomb.  I think I need that.  Please please. pick me... 😊  

Reply

this looks like a great cookbook and I would be a very happy KetoNewbie to receive it.

Reply

I just found this. Thank you for sharing. I look forward to using your cookbook for help and recipes.
Carrie

Reply

I am considering buying your new book but I am allergic to cocoa and was wondering what percentage of recipes in book are chocolate? ....I tend to buy books and then so much of the sweet stuff is chocolate and I can't make use of them.
Would really appreciate your reply.
Many thanks,
Jenny

Reply

Hi Jenny, I think that about half of the sweet recipes contain cocoa but you can substitute it with white chocolate in some cases (recipe for white chocolate included). I hope this helps 😊

Reply

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