Maple Pecan fat bomb with espresso

Maple Pecan Fat Bomb Recipe

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Maple Pecan Fat Bomb

These maple pecan fat bombs really hit the spot first thing in the morning.

In addition to tasting fantastic, they are filled with powerful ingredients that can help you slim down and increase your overall wellness.

Coconut oil is high lauric acid which does some amazing things for the body. It's important to choose a high quality coconut oil to get the maximum benefits from this superfood. 

Pecans and Cashews (cashew butter) introduce a powerhouse of vitamins, minerals, fiber, oleic acid and antioxidants. All which may reduce the risk of heart disease.

Use high quality, fresh pecans and choose a cashew butter that has no added sugars.

Scroll down for personal recommendations on ingredients.

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96% Fat ~ 2% Net Carb ~ 2% Protein

Maple Pecan fat bomb with espresso

Maple Pecan Fat Bomb Recipe

These simple Maple Pecan Fat Bombs can be made with or without the pecans. If you don't have pecans, but do have another nut--I don't see why you couldn't use those. I just love the crunch and texture that chopped nuts add to this fat bomb recipe. These are so good you just might mistake them for candy 😉
5 from 7 votes
Print Pin Rate
Course: Dessert, Fat Bomb, Keto
Cuisine: Keto
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 16 Servings
Author: Tara Wright


Fat Bomb



  • You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe.
  • Combine the coconut oil, cashew butter, maple extract, vanilla and stevia and heat on low temperature until melted. Whisk to combine.
  • Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
  • Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
  • Store your fat bombs in an airtight container in your fridge or freezer!


Note: You may need to adjust how much of the fat bomb recipe liquid you put into your molds--depending on size. If you're using mini-cupcake pans, then you'll be fine as recommended!
Want to try another fat bomb recipe? Check out my Keto Peppermint Cacao Fat Bombs.


Calories: 154kcal | Carbohydrates: 1g | Protein: 0g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 25mg | Fiber: 0g | Sugar: 0g | Calcium: 3mg | Iron: 0.2mg

Tips For Amazing Fat Bombs

  • Choose Quality Ingredients

    We make and eat fat bombs on a keto diet to increase our fat percentage. It can be quite a challenge to get up to 80% fat, especially during the first phase. These fat bombs are mostly made of fat, so it follows that choosing a high quality base is important to get something that tastes good. Choose your ingredients wisely. For your convenience, there's a list of recommended ingredients towards the end of this post.

  • Heat Gently

    When making fat bombs, heat your ingredients just enough to get the coconut oil to liquefy. Turn off your heat at this point and mix in the remaining ingredients.

  • Storage: Tight & Cool

    Store your fat bombs in a tightly sealed container in a cool location. During the winter, fat bombs often sit out on our counter because we keep our home at a cool 66 degrees which is well below the melting temperature of Coconut Oil. However, in the warmer months we store these in the refrigerator. Keep them cool and in a tightly sealed container for optimum freshness and enjoyment 🙂

How To Choose Fat Bomb Molds

Choosing molds for your fat bombs is really fun. Look for silicone candy or chocolate molds that are approved to be used with heated material.

Think about the size of fat bomb you would like to end up with and purchase molds in that size. Some people like their fat bombs thinner, fatter, taller, wider. 🙂 There's so many different shapes and sizes to choose from!

Avoid ice molds because they are generally made with plastics that are unsafe to heat.

If you don’t have silicone candy molds, and don't want to buy anything look around your kitchen for things you can use.

Mini cupcake pans are a popular mold for people just starting out. These can be a little challenging to remove fat bombs from, especially in the colder months. To remove, let the fat bombs sit for 10-15 minutes at room temp before you attempt to take them out of the stiffer molds.

Look at all these fun molds!

Here are some search terms to try:

  • chocolate silicon molds
  • candy making molds
  • wilton candy molds

Did you enjoy this recipe? If so, please rate it by clicking on the star in the recipe card.

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Things Used in Maple Pecan Fat Bomb

Cashew Butter  (look for one with no sugar in the ingredients list)

Pure Vanilla Extract (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)

-or- Madagascar Pure Vanilla Extract by Simply Organic

Watkins Maple Extract

NuNaturals Vanilla Stevia

Coconut Oil is purchased through Tropical Traditions because of their attention to quality.


These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.

The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:

Mighty Mold Assorted Shape Molds

Wilton 24-Cavity Heart Mold

Kovot Heart Shaped Silicone Molds

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

About the Author

Tara Wright, CHC, MBA


Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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