Low in carbs, high in healthy fats, and packed with flavor, brown butter bites are a satisfying snack that can be stored in the fridge or freezer for whenever you want a tasty treat that will help keep your cravings under control. Easy to make, these fat bombs are a simple, guilt-free indulgence that’s perfect for those on a carnivore or ketogenic diet.
Following a ketogenic or carnivore diet can be challenging, especially when you’re always on the go. However, fat bombs, make it easier to stick to your diet while enjoying delicious treats. One of the most popular fat bombs is ketogenic brown butter bites. They have a toffee-like flavor without the sugar of candy.
Made with just one ingredient, these keto bites are easy to make and can be quickly whipped up and saved in the fridge for freezer for later. That way, they’re ready to satisfy your hunger or cravings whenever you need them.
While I’m focusing on making fat bombs in this post, you can also make brown butter for other uses. I show you how you can make and use it in my post about how to make brown butter.
The only ingredient that you really need to make this simple snack is some butter. Unsalted butter is the best choice because salted butter will make overly salty treats. You can also use a combination of salted and unsalted butter or later add some salt to the melted butter, to taste. I also like to sprinkle some salt on the finished bites.
Make as little or as much as you like. You could just use a stick of butter to quickly whip up a small batch, but I generally make a large batch with 4 250g blocks of butter. (That’s the equivalent of around 8 sticks of butter in the US.)
Some people like to add sweeteners or flavorings to their bites, but I don’t add anything to mine. I love enjoying the toffee-like flavor.
Making these is very easy. First, melt the butter in a saucepan, skillet, or heavy-bottomed pot over medium heat. At first, you’ll notice that it will bubble up as the moisture is released.
Once it starts to foam, lower the temperature to medium-low heat. The milk solids will separate from the liquid melted butter and fall to the bottom. Stir occasionally, scraping the bottom of the pot to keep the milk solids from sticking to the bottom and burning.
Continue to cook the mixture, scooping up the milk solids to check on their color. Remove the pan from the heat source once the milk solids have turned golden brown. At this point, the butter mixture should have a somewhat nutty aroma.
Allow the mixture to cool for a few minutes. Add salt and/or other flavorings, to taste.
Pour the brown butter into silicone candy molds, making sure to get some of the brown bits in each of the molds. If you don’t have candy molds, you can also line a loaf mold or baking sheet with some parchment paper and pour the mixture over the paper to make more of a thin toffee bark (or a bar that can be cut into pieces).
Place the mold(s) into the fridge or freezer until the butter has solidified. Pop the brown butter bites out of the molds. If you made a thin brown butter bark, break it into smaller pieces. (Or cut a thicker bar of brown butter, as needed.) Store the bites in an airtight container in the fridge or freezer.
Brown butter is a good source of healthy fats, which can help you maintain a state of ketosis. These bites are a low-carb snack that can keep you full for hours.
- Use unsalted butter so that you can more easily control the amount of salt in your fat bombs.
- To more easily spread out the brown bits amongst the candy molds, try using something like Lekue’s decorating pen as shown below and in the video.
- If you buy large trays, you can cut them to size to better fit your space in the refrigerator or freezer.
- When cooling multiple trays, cover each tray with parchment paper so that you can stack the trays in the fridge or freezer.
- With traditional brown butter bites, the brown protein solids will fall to the bottom of the molds, leaving a brown layer on the top of the finished bites. If you prefer to have the brown bits more evenly suspended, mix up the brown butter as it cools.
- For softer bites, whip up the brown butter before adding it to the candy molds. To whip the brown butter, pour the brown butter into a large bowl and allow it to cool. Once solid yet soft, whip the butter with an electric beater or an immersion blender.
- For those on a ketogenic diet who want to add some chocolate to their treats, you can sprinkle some chocolate bits over the top of the hot brown butter in the pan or molds. You can also spread some melted chocolate in a thin layer over the cooled brown butter.
- For fun, festive bites, use festive candy molds with seasonal themes. (This Christmas, I used some Christmas-themed silicone candy molds.)
Brown Butter Bites
- milk frother for whipped brown butter bites
- 1 kg butter unsalted
- salt optional, to taste
Make the brown butter
- Place the butter in the pan and melt it over medium-high heat. Stir the butter occasionally as it melts.
- As the butter melts, it will start to foam. This is the water in the butter evaporating. Keep stirring the butter occasionally to prevent it from burning.
- After several minutes, the foam will start to subside and the milk solids will start to fall to the bottom of the pan. At this point, lower the heat to medium low. Keep stirring, scraping the bottom of the pan to prevent the solids from sticking and burning.
- Keep checking the color of the milk solids at the bottom of the pan by spooning them up and looking at them. (It will likely begin to foam again.)
- Once the milk solids have browned, remove the butter from the heat source. The residual heat in the pan will continue to cook the butter, so it's important to remove it from the heat as soon as it's done.
- Allow the brown butter to cool slightly and add salt, to taste, if desired.
Making the brown butter bites
- Add the brown butter to the silicone candy molds. For best results evenly distribute the brown bits amongst the candy mold openings.
- Place the trays in the fridge or freezer until solid.
- Remove the brown butter bites from the molds.
Making whipped brown butter bites
- Pour the brown butter into a bowl and allow it to cool until solid yet soft.
- Whip the brown butter with an electric beater or an immersion blender.
- Add the whipped brown butter to candy molds and freeze or refrigerate until solid.
- Unmold the solid bites from the molds.