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Crispy Butterscotch Fat Bomb

By June 10, 2015February 18th, 2023Dairy Free, Desserts

Crispy Butterscotch Fat Bomb


Phone Client Testimony: “Maria, Today is my 50th birthday and I feel AMAZING since I had a phone consult with you! I have lost 15# I have incredible energy, I sleep through the night for the first time in years,and I’m no longer hungry all the time. I can’t say enough about you, your books amazing recipes and all the support you offer.

As you know I have tried so many plans and have been a chronic dieter since age 13. This all makes sense and its a life time change that is so easy to do. Thank you again for all that you do to make people healthy.

P.S I plan to celebrate my birthday today by taking a 50 mile bike ride, I just had knee surgery 4 weeks ago and healed so well. This too has to do with the way I feel. Thanks Mary”

  Click here to get started on your path to health!

Crispy Butterscotch Fat Bomb

 For the love of Butterscotch!

When I was little my parents had a huge garden! Here is a photo of me helping my grandpa Vince with planting seeds.

Crispy Butterscotch Fat Bomb

You must be thinking…”Why do gardens and butterscotch go together?” Well, the huge garden needed weeding! Lots and lots of weeding! This is where the butterscotch comes in. My parents would bribe my brother and I to pick as many weeds as we could for 15 minutes. They even set a timer. And if we picked for that entire time we would get to go to Tasty Treat, the local ice cream shop in Medford, Wisconin and get whatever we wanted. You know what I always got? A butterscotch malt!

When this tasty fat bomb was baking in the oven my house was filled with smells of my childhood.

I’m going to serve this on my keto ice cream tonight! Click HERE to find a dairy free ice cream recipe.

Crispy Butterscotch Fat Bomb

Crispy Butterscotch Fat Bomb

Maria Emmerich
Servings 4



  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Or set out a mini muffin tin.
  • Combine the natural sweetener, extract and coconut oil with a fork until small crumbs form.
  • Place on the baking sheet and spread into a thin sheet (or place 1 1/2 teaspoons of the mixture into each mini muffin tin. Bake for 10-12 minutes. Remove from the oven and allow to cool completely.
  • The candy hardens as it cools.
  • Store in an airtight container in the fridge for up to 1 month.
  • Use on keto ice cream or eat plain!


Hard Candy = 110 calories, 0g fat, 0g protein, 69g carbs
“Healthified” Fat Bomb = 89 calories, 10.8g fat, 0g protein, 0g carbs
(100% fat, 0% protein, 0% carb)

Crispy Butterscotch Fat Bomb

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Liz says:

    Wow! I will be making this over the weekend. Butterscotch and caramel flavors appeal to me far more than chocolate. 🙂

  • Sharon Z says:

    Does anyone have a recipe using root beer extract? I can totally relate to this story and her love of butterscotch. Mine is root beer!

  • Sharon Z says:

    Do you have a recipe for a popsicle (beersicle!)

  • PattiR says:

    Could butter be used instead of coconut oil?

  • SG says:

    Ooh, yummy! What muffin pan do you use? It looks like aluminum rather than non-stick.

  • Kathy R says:

    Where do you get your extracts, Maria?

  • Cyndi says:

    Omg! I’m so excited!! I can’t wait to make these. Thank you! My mini muffin pan is silicon. Do you think that will work or should I do the spread method?

  • Laura says:

    Is the coconut oil unrefined or refined?

  • b says:

    Wow! Amazing! You come up with the BEST healthy treats! I didn’t have butterscotch candies when I was little, I’m from a tropical island and my fav was Coconut Sugar Cakes made with freshly grated coconuts, sugar and essence (flavoring). They were not actual “cakes” because they were cooked on the stove then allowed to harden on a tray. They looked (kind of) like coconut macaroons but oh soooo much better! As an adult, I’ve come to love the taste of butterscotch. ..definitely trying these. Thanks for sharing! Happy Friday! 🙂

  • DonnaZ says:

    Thanks Maria, for all the time you put into helping all of us continue to eat this way by encouraging stories, pictures and recipes. I love this picture of you, Vince and Grpa Vince 🙂 It all warms my heart.

    I encourage people out there to buy into Maria’s program. It made all the difference when I took the step and had Maria put a plan together for just me….for MY needs. Try it. You won’t be sorry!!!

  • Bri says:

    Would love photos of each step or how something may look but is right. Because mine looked so watery, and the oil separated, so I thought I did something wrong. Hoping when it cools it tastes as good as it smells!

  • I love this and I can’t wait to bring some swerve with me to china to eat some yummy things like this.

  • Marie says:

    Can I make these using Torani Belgian Cookie sugar free syrup instead of the butterscotch extract? I’ve been looking for a crunchy recipe for that Belgian Cookie syrup. Thanks.

  • Karen says:

    These sound delicious!! wondering what your thoughts are on Canola oil? I’ve read/heard so many bad things about canola & that we should stay away from it…

  • Wendy says:

    Maria, I use coconut oil for most keto recipes, but it just doesn’t work in homemade mayonnaise. I would prefer to use macadamia nut oil, but I can’t seem to find an organic brand. The Now Foods brand has been out of stock in your Amazon Store for at least 6 months. What brand are you using for homemade mayonnaise?

    • Maria Emmerich says:

      MCT oil works great! 🙂

      • Wendy says:

        Yes, thank you. However, I’ve tried MCT oil, but when I use 100% MCT oil, it cramps up my stomach and makes me jittery. I’ve been using half MCT oil and half high-oleic organic sunflower oil and have no ill effects. I would like to reduce the polyunsaturated fats in my mayo by substituting macadamia nut oil for the sunflower oil. Will you be adding an available macadamia nut oil to your store soon? The item currently listed in your store appears to be discontinued.

  • Amanda Reed says:

    We’re going to try making these today. We don’t have butterscotch extract, but we do have caramel. 🙂 Going to be yummy!!!

  • cathy says:

    So all I need to do is change the extract to make different flavors then?

  • Kelly says:

    Hi Maria, I’m in Australia and I have no idea what Swerve confectioners is!!! Can you enlighten me please x

  • Shannon says:

    Where can I get swerve confectioners from? This recipe looks amazing! I can’t wait to try it out!

  • Sherry says:

    I’m not a fan of artificial sweeteners. Is there anything else that could be subbed for the Swerve?

  • Renee says:

    So good!!! Perfect as is, and super easy. I love that this can be made into so many different flavors. My husband wants me to try making a Mexican praline version with cinnamon and chopped pecans next time. Thanks for this recipe!

  • charlotte says:

    can I use splenda instead of the swerve?

    • Maria Emmerich says:

      Yes, but I don’t recommend splenda. It is mostly maltodextrin which is very high on the glycemic index. 🙂

  • Sandi says:

    What about stevia?

  • Ann says:

    I made these today as well as a batch of your blueberry crunch cereal (except I have never been able to find the blueberry extract so I tried the butterscotch. Both items came out with almost an over the top sweet taste. And I can eat sweets with best of them! Is it just me or does the Swerve leave a cool not quite minty taste? I also made the ice cream and found the same thing with the sickening sweet taste. It was a total bomb at my house with my husband (a true ice cream lover) and kids. I’ve tried out several recipes on friends and they all comment on the weird taste. The Swerve tastes so so so sweet I find I feel a little sick to my stomach. I know you recommend this sweetener and say it substitutes 1/1 with real sugar. I’m just finding it hard to believe with how many recipes I’ve tried that have been fails in the taste department. I find it surprising that your kids don’t find it overly sweet if they are not that into sweets. Any thots…I really want to like your recipes!!!

    • Kathy says:

      I agree with you about Swerve being overly sweet. I make Maria’s syrup, and I really like it, but instead of 1/2 C Swerve, I add a little over 1/4 Cup and that is much better. A couple months ago I made a fat bomb (I can’t remember now what it was called!) and used the amounts as in the recipe. Just the thought of it actually makes my teeth hurt! Way too sweet and I have always had a sweet tooth!

      • Ann says:

        Thanks for your tips Kathy! I’m curious, have you (or anyone else reading this) found this way to eat “do able?” I would like to lose 30lbs but it feels impossible. It’s not of course. I tried making Maria’s bread, pop overs, cinnamon fry bread, Keto fudge – all from the accelerated program. None were even remotely tasty. Some tasted like cardboard, other like spongy eggs wth cinnamon and fudge was just so over sweet. I feel bad saying all that. Really I have only liked her salad dressing so far but I want to love it all! I love all her knowledge and understand of how the body works.

        Trying to stay under 30 carbs a day seems almost impossible. I was so so hungry and barely lost any weight. To be fair, I had a few cheats that seemed minor to me (but
        probably weren’t)I couldn’t identify with people who said it was easy! I found it to be so difficult. Love any feedback from anyone who has insight.

        • cathy says:

          Not only is it doable I can’t imagine any other way now. Having said that it takes time to get use to the idea and you need to get the idea that LC breads etc are going to taste like what you are use to…….if you aren’t losing weight and you are under 30 grams carbs a day it could be you simply are not eating enough calories/fat/protein. This isn’t something to just jump into I have found and if you are trying to wing it you are setting yourself up to fail. Start with the basics….meat and a low carb veg. Tonight for dinner I had a rib steak with bearnaise sauce, green beans in butter and my treat was a LC coconut flour muffin with SF chocolate chips in it (my very favorite thing :))…..are you tracking what you eat? If you are how many calories/fat/protein/carbs are you eating a day?

          • Ann says:

            No I’m not currently tracking. I basically gave up for a while but really truly do want to lose weight. It is a huge struggle for me and I usually have to put what feels like a monumental amount of effort to lose any weight. I know it is terrible but sometimes when I compare the amount of effort with the result I often think it is barely worth it. I’ve never gotten to the “wow, I feel so much better that this is worth it.” I also have 3 kids ages 5, 7 and 10 so I’m trying to make things that are healthy and family friendly for them too. Any recipes that you highly recommend? So, the low carb muffin with choc chips…is that Maria’s?

    • DonnaZ says:

      I know exactly what you mean, Ann & Kathy. I usually use about 1/2 of recommended amount of Swerve and then add some liquid Stevia Glycerite. When combining the 2 or more sweeteners, as Maria has suggested often, it gives a better sweet taste and doesn’t hurt my teeth. I also enjoy sweets, but most often need to cut back on the sweetener. I have also thrown out some things that are too sweet for me. So now my thought is, start with 1/2 and I can always add more sweetener after I taste how sweet the dough is 🙂 With Stevia Glycerite being a liquid, it is easy to add.

  • LeeAnn says:

    Oh My Goodness. I SO needed this. I made the chocolate ones first, and all my ‘non-keto’ friends loved them; however, I have a problem with chocolate and my hormones. So, i made the butterscotch, which were tasty as well. Lastly, I used bacon grease with Maple extract. Oh My!!!! It worked (which I was surprised it did), and the combination of a slightly savory taste with the sweet is amazing. Thank you so much for the recipes!!!!!

  • Victoria says:

    I have tried this recipe multiple times and it will not work! It seems so easy and I am good cook so I am getting frustrated.
    When I make it, the Pyure I use crystallizes in this huge block in the middle and it tastes disgusting.

    Please Help!

  • Casey says:

    Is the muffin pan supposed to be sprayed? I just made them and they won’t come out at all.

  • Kim says:

    Do you melt the coconut oil?

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