Butter Pecan Fat Bombs – Cr*p I Eat at My Desk

Posted by on September 11, 2014 in Cr*p I Eat At My Desk (Low Carb & Gluten Free Snacks), Easy Button Low Carb Keto Recipes, Gluten Free Recipes, Low Carb Keto Recipes | 7 comments

Butter Pecan Fat Bombs – Cr*p I Eat at My Desk

Looking for a quick snack? Fat bombs are the rage in the low carb keto world, because people are finally embracing that it takes fat to lose fat. Most of those fat bombs are sweet and feature ingredients such as chocolate and coconut oil. But Fluffy Chix Cook believe it’s hard to go wrong with the nutrition found in butter made from grass fed cows.







Yes, we all have those days when we’re too busy to eat or need something to bridge the gap between meals. I don’t use fat bombs to enhance a meal or assuage a sweet tooth, I use them to replace or cut back on a meal through the magic of fat. I’m talking about assuaging real, physical hunger. Why? Cuz these are too good and go down way to easy to indulge in when it’s your head hunger driving the bus to the crazy train. And you can overeat them with one hand tied behind your back! But, in general, I have found fewer problems with portion control using savory fat bombs as opposed to sweet fat bombs. Savory somehow tends to keep me full longer. Two little buttered pecan fat bombs held me for 3 hours yesterday. That’s a calorie bargain at only 89kcals for the two fat bombs!


Here’s how we control fat bomb portions: Make only as many as you plan to allow for that “Susie Snack” meal. I chose to only make 2 yesterday. So that’s how many I made. It took all of 1 minute these Butter Pecan Fat Bombs.


There are so many ways to go with Butter Pecan Fat Bombs:

  • Purist – just straight butter, pecans and sea salt
  • Blue – 1/2 butter, 1/2 blue cheese, a dash of Worcestershire, pecans
  • Spiced – use your favorite savory or sweet spice blends with the butter, pecans
  • Sweet- use your favorite liquid sugar sub to sweeten the butter, pecans
  • Cream Cheese – 1/2 cream cheese, 1/2 butter, spices, pecans
  • Brie – 1/2 brie, 1/2 butter, pecans

Make sure to toast the pecans prior to making the fat bombs. Toasting the pecans really elevates the fat bomb. I keep some kind of toasted or Crispy Nuts in the fridge at all times, for just this sort of emergency ration! When we’re in a hurry, we simply throw them into a 350° oven for 8-10 minutes. Watch so they don’t burn. But when we are thinking straight, we make Crispy Nuts (recipe coming soon) which involves soaking the nuts in sea salt overnight, then dehydrating 6-8 hours at 105° (the nut setting on the dehydrator).

Throw the toasted pecans together, scurry back to the dim recesses of your poorly lit desk and devour! No questions asked. No apologies. Just wham, bam, thank-ee mam!


Butter Pecan Fat Bombs – Cr*p I Eat at My Desk

Prep Time: 1 minute

Total Time: 1 minute

Yield: 2 fat bombs

Serving Size: 2 fat bombs

Calories per serving: 89

Fat per serving: 10g

Butter Pecan Fat Bombs – Cr*p I Eat at My Desk

Butter Pecan Fat Bombs make a great low carb keto or low carb high fat quick meal replacement or snack to help feed that ketogenic cycle while waiting for a chance to make the next meal!


  • 4 pecan halves, toasted
  • 1/2 tablespoon grass fed butter, unsalted
  • 1 pinch sea salt, use the best you can afford


  1. Spread half of the grass fed butter between two pecan halves. Use a tiny bit of sea salt and boom, baby! You have a Butter Pecan Fat Bomb or a pecan and butter sandwich!


So sure, these are 93% fat, perfect for a fat fast or to use as a savory fat bomb. Just 2 of these babies holds me 2-3 hours, while working. Best enjoyed at your desk! 😉 Hence, um, cr*p I eat at my desk labeling.

Serving Ideas Serve alone, with a tall glass of water, or with hot coffee.

Nutritional Information

Per 2 Fat Bombs: 89 Calories; 10g Fat (93.4% calories from fat); trace g Protein; 1g Carbohydrate; trace g Dietary Fiber; 1g Effective Carbs

Copyright © 2014 Fluffy Chix Cook. All rights reserved.

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We are not dieticians, nutritionists or medical professionals. The materials on this blog are for informational (and fun) purposes only. We do not fact check, nor do we worry about sources. Please do your own fact checking. We encourage you to look things up and check with your doctor or health care professional before acting on anything seen on Fluffy Chix Cook.   xoxo


  1. YES YES YES. butter and pecans – a match made in heaven.

    I only have raw pecan halves at the moment – the others are “pieces” D:

    Can one toast/roast raw pecans? If so, is the method the same? Can’t wait for the cruncy nuts recipe!

    • Hi Emma, yes toast the nuts on a baking sheet at 350° for 8-10 minutes. Check them at 8 minutes. Stir if you want–I don’t. And take them out as soon as they look golden! Cool and bag! Will try to get the crispy nuts up. Sally Fallon and Mary Enig introduced me to soaking nuts in Nourishing Traditions cookbook and again in Eat Fat, Lose Fat. Check out their recipes in the meantime!

  2. This may not be as tasty as oven toasted pecans, but it’s faster and I don’t burn them. I put a single layer on a paper towel and put them in the microwave for 60-90 seconds. They get a toasty flavor.

    • Wow, cool idea! Thanks for sharing, friend! 🙂

  3. Butter Pecan ice cream was my favorite many years ago before low carb days so I started developing a fat bomb that would mimic my favorite! I freeze them in silicone candy forms (used ice cube trays in the past) and they remind me of those ice cream bon-bons we used to get.
    This is my latest version:
    Butter Pecan Fat Bombs

    3/4 Cup rough chopped pecans
    1/2 Cup ground pecans
    1 stick softened butter
    1/2 Cup coconut oil
    1 tsp butter pecan flavor extract
    sweetener to taste

    Mix all ingredients well and spoon into
    silicone candy tray. Freeze till firm
    then pop the bombs out and keep them
    in a baggie in the freezer.

    • Oh wow those sound amazing!!! Thanks for sharing!

  4. So, so good. I make up several at a time and keep them in a tupperware in the fridge. I do get annoyed at the tediousness so this weekend I just toasted the pecans, whirled them up in the food processor, pour in melted the butter, add smoked salt (amazing addition), portion out into silicone molds and freeze. Much faster and easier to make in bulk. I’m bringing some with the bleu cheese and bacon additions to bring as an app to Thanksgiving – anything to keep me sane and avoid delving into the mashed ‘taters!


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