Keto Candy Corn Fat Bombs

These are no-bake keto fat bombs made from almond flour, cream cheese, shredded coconut and nut butter, split into three colors and layered in a mini muffin tin to look like candy corn: yellow, white and orange. They are sweetened with powdered erythritol, so each one has 2 grams of carbohydrates and no sugar. The recipe makes 12 and takes 1 hour 15 minutes in total, most of it freezer time.

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The mixture is thick and spreadable, a bit like frosting. Everything is mixed in one bowl before it is divided, so only the coloring and layering take any care.

What Goes in the Mixture

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Almond flour (1 cup): a low-carb base with a nutty flavor and a good texture.
• Unsweetened shredded coconut (1/2 cup): adds texture and a hint of tropical flavor.
• Cream cheese (1/2 cup, softened): brings creaminess and richness. Mascarpone works in its place and gives an even creamier texture.
• Peanut butter or almond butter (1/4 cup, unsweetened): adds a nutty flavor.
• Powdered erythritol (1/4 cup): the sweetener. Use your preferred keto sweetener if you like.
• Vanilla extract (1 teaspoon) and salt (1/4 teaspoon): the vanilla rounds out the flavor and the salt balances the sweetness.
• Yellow and orange food coloring (1/2 teaspoon each): they create the candy corn look.

Mixing and Layering

Let the cream cheese and nut butter sit out for a while first. At room temperature they blend more easily and give a smooth, creamy texture. Combine everything except the food coloring in a bowl with a rubber spatula or hand mixer until smooth.

Divide the mixture into three equal parts in separate bowls. Mix the yellow coloring into the first, the orange into the second, and leave the third plain for the white layer.

Line a mini muffin tin with paper liners or grease it lightly. Layer yellow first, then white, then orange, and repeat until all the mixture is used. Freeze for at least 1 hour so the fat bombs set. Then take them out of the tin and keep them in an airtight container in the refrigerator.

No mini muffin tin? Silicone molds or even ice cube trays can work. A wooden spoon can stand in for the spatula.

Ways to Change Them

• Cocoa: mix a couple of tablespoons of unsweetened cocoa powder into one layer for a chocolate layer.
• Other nut butters: cashew or sunflower seed butter each give a different flavor.
• Spice: add a pinch of cinnamon or nutmeg for a fall flavor.
• Toppings: crushed nuts or a sprinkle of unsweetened cocoa powder.
• No coloring: leave the food coloring out. They taste the same, just without the candy corn look.
• Other sweeteners: stevia or monk fruit can replace the erythritol. Adjust the amount to the sweetness of the one you choose.

What to Serve With Them

A plate of sliced cheese and salami, such as cheddar, gouda or brie with thinly sliced salami or pepperoni, gives a savory contrast to the sweetness. A bowl of keto pumpkin soup made with pureed pumpkin, coconut milk, cinnamon and nutmeg suits the season. A warm coffee, herbal tea such as chamomile or peppermint, or sugar-free flavored sparkling water goes well with them.

Storing Them

Keep the fat bombs in an airtight container in the refrigerator, where they last up to two weeks. To keep them longer, freeze them, separating layers with parchment paper so they do not stick.

Nutrition per Serving

One fat bomb has approximately 120 calories, 11 grams of fat (3 grams saturated), 2 grams of carbohydrates, no fiber or sugar, 3 grams of protein and 50 milligrams of sodium.

FAQ

Can I use a different sweetener?

Yes. Stevia or monk fruit work in place of powdered erythritol. Adjust the quantity to the sweetness of what you use.

How long do they keep in the refrigerator?

Up to two weeks in an airtight container.

Can I make them without food coloring?

Yes. They taste the same, but they will not have the candy corn look.

What is the best way to store leftovers?

In an airtight container in the refrigerator. For longer storage, freeze them with parchment paper between the layers.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us