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
Notes
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.
Ingredients
- 4 pecan halves, toasted
- 1/2 tablespoon grass fed butter, unsalted
- 1 pinch sea salt, use the best you can afford
Instructions
- 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!
Nutrition Facts
Butter Pecan Fat Bombs – Cr*p I Eat at My Desk
Serves: 2 fat bombs
|
Amount Per Serving: 2 fat bombs
|
||
|---|---|---|
| Calories | 89 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fluffy Chix Cook
Copyright © 2012 Fluffy Chix Cook. All rights reserved.
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!
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! 🙂
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!
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!