Keto Brown Butter Macadamia Nut Fat Bombs 

These brown butter macadamia nut fat bombs are on another level. Almost like a decedent candy instead of a fat bomb, it gets an elevated flavor from browning the butter that goes into the chocolate and the cream cheese filling.
Brown Butter Macadamia Nut Fat Bomb Recipe Below!!!
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Brown Butter Macadamia Nut Fat Bomb Recipe
Chocolate:
2 Tbs. + 2 tsp. Brown Butter
8 oz. Lily's Milk Chocolate Chips
1/4 tsp. salt
Filling:
4 oz. Cream Cheese (room temp.)
1/4 cup Brown Butter
3 Tbs. Powdered Sweetener
1/4 cup Macadamia Nuts (finely chopped)
Brown your butter (salted or unsalted) on medium heat, once brown put right into a dish to stop the cooking. Beat the cream cheese and powdered sugar until well whipped, slowly add 1/4 cup of brown butter, mix in macadamia nuts. Place filling into a piping bag. Melt your chocolate on medium power on thirty second intervals or melt over a double boiler. Add 2 Tbs. + 2 tsp brown butter and 1/4 tsp. salt. Layer into whatever candy mold you have or if you don't have any molds, layer into cupcake tins with liners.
I have very small silicon candy mold, every time this makes different amounts and every mold is going to take different amounts of ingredients. So I worked out the macros for the ingredients above then divide by how many pieces I made. I like small chocolates so one or two is enough to curb my chocolate craving. This made 45 small fat bombs. When put in carb manager app-
47 calories 4.3 g fat 4 g total carbs 1.1 g fiber 2.1 g sugar alcohols .9 g net carbs .6 protein
Chocolate macros with lily's milk chocolate:
1162 calories
95 g fat
165 g total carbs
49 g fiber
84 sugar alcohols
32 g net carbs
17 g protein
Cream Cheese Filling:
946 calories
97 g fat
24 g total carbs
3 g fiber
12 g sugar alcohols
9 g net carbs
10 g protein
Sage Brown Butter Sauce
www.organictus...
TO DRESS PASTA OR GNOCCHI FOR 8-10
100 g (3 oz) butter
20 sage leaves, whole
2 cups heavy cream
salt and pepper
2 cups Parmesan cheese, grated
Instructions
Melt the butter on a low flame with the sage.
Add the cream and cook on a low flame for a further 5 minutes, stirring in half the cheese.
Leave for at least a further 5 minutes for the sage flavour to infuse the sauce. To dress gnocchi or pasta, put half the pasta into a warmed bowl.
Add half the sauce and half the remaining cheese.
Mix well and repeat with the remaining pasta, sauce and cheese. Serve immediately.