Cinnamon Pecan Fat Bombs Directions
- In a medium bowl, combine melted coconut oil, cocoa powder, powdered erythritol, and ground cinnamon. Mix until smooth.
- Stir in finely chopped pecans until evenly coated.
- Spoon the mixture into a silicone mold or mini muffin tin, filling each cavity about three-quarters full.
- Freeze for 30 minutes or until firm.
- Pop fat bombs out of the mold and store them in an airtight container in the refrigerator or freezer.
WW Points Calculation:
- Pecans (1 cup): 21 points
- Coconut oil (½ cup): 28 points
- Unsweetened cocoa powder (¼ cup): 0 point
- Powdered erythritol: 0 points
- Ground cinnamon: 0 points
Total Points: 49 points for the entire recipe
Servings: 12
Points per Serving: 4.08 points
Nutrition Information (per serving):
- Calories: ~120
- Fat: 12g
- Protein: 1g
- Carbohydrates: 2g
- Sugar: 0g
- Sodium: 1mg
I'm waiting for your comments! Enjoy!
