Keto Snickers Ice Cream Fat Bombs

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Get ready to dive into a delicious world of healthy indulgence with our Keto Snickers Ice Cream Fat Bombs. This delightful treat combines the creamy goodness of homemade ice cream with a rich chocolate shell and a silky caramel core for a guilt-free dessert that will gratify your sweet tooth while adhering to a ketogenic diet. It's a perfect blend of bold chocolates, nutty crunch and velvety caramel, an amalgam of taste and health that surely no one can resist.

Because of the ingenious incorporation of keto-friendly ingredients such as almond milk, granulated sweetener and heavy cream, the Keto Snickers Ice Cream Fat Bombs not only aids in weight loss, but they also provide a plethora of health benefits. Moreover, this recipe is easily accessible on your keto mobile app, ensuring that you can whip up this delightful treat whenever a craving strikes! These snickers ice cream fat bombs are truly a testament to the versatility that the ketogenic diet provides.

The heavenly flavors, the irresistible texture, the nutritional benefits - all make the Keto Snickers Ice Cream Fat Bombs a must-have in every keto follower's kitchen. The compelling richness of the chocolate shell, the smooth and creamy caramel, and the icy satisfaction of the almond milk ice cream offer a multisensory experience that'll transport you to your own sweet, health-conscious nirvana. Remember, taste and health are not mutually exclusive, and these fat bombs are a prime example of that!

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chocolate chips1 1/2 Cups Chocolate Chips, Divided
peanuts1/2 Cup Chopped Peanuts
granulated sweetener3/4 Cup Granulated Sweetener
heavy cream1/4 Cup Heavy Cream
butter4 Tbsp Butter
vanilla1/2 Tsp Vanilla
sea saltPinch of Sea Salt
heavy cream1 1/2 Cups Heavy Cream
almond milk1 1/4 Cups Almond Milk
granulated sweetener1/2 Cup Granulated Sweetener
egg yolks3 Egg Yolks
vanilla1 Tsp Vanilla


Melt half the chocolate chips in the microwave or on top of a double boiler. I melt them in the microwave stirring every 20 seconds. Spread the melted chocolate in the bottom and up the sides of the silicone pan or foil cupcake papers. Sprinkle with the peanuts. Set aside.
To make the caramel combine 1/4 cup cream, 3 tbsp butter, and the sweetener in a small saucepan and cook over medium-low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, remaining 1 tbsp butter, and remaining 2 tbsp cream. Stir until smooth. Pour into the molds just to cover the peanuts (leave room for the ice cream). You may have caramel sauce leftover.
Put in the refrigerator or freezer until the caramel has thickened and cooled. Add a spoonful of ice cream to each mold. Spread flat. Freeze until firm.
Melt the remaining chocolate chips. I found the easiest way to get chocolate on the bottoms was to pop out the ice cream bites and put them on a piece of waxed paper. Drizzle the ice cream side with melted chocolate. It's ok if you don't completely cover the ice cream, you just want to be able to hold these to eat. Store in the freezer.
Homemade Vanilla Ice Cream Instructions:
Blend all ingredients in a blender. Pour into an ice cream machine and churn according to the manufacturer's instructions. Freeze until firm before using in this recipe. This recipe makes 3 pints so you will have 2 extra pints after using 1 for the fat bombs.
Nutrition Facts
24 servings
% Daily value*

Total Fat 15.53g

Saturated Fat 6.96g

Cholesterol 51.09mg

Sodium 42.83mg

Total Carbohydrate 3.84g

Dietary Fiber 1.33g

Included Sugar 0.39g

Net Carbohydrates 2.51g

Protein 2.73g
Vitamin D 0.4mcg

Calcium 33.8mg

Iron 0.2mg

Potassium 42.53mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.