KETO RECIPE: Fat Bombs
Let’s talk about Fat Bombs! Do you need them? When should you eat them?
Fat Bombs are yummy keto treat. I have several fat bomb recipes in my cookbooks. Fat Bombs are not a necessary part of keto, but they are a nice sweet and filling keto-friendly treat. It can be very convenient to have keto-friendly sweet treats prepped in your freezer whenever you want to pop one!
All of these recipes make 10 fat bombs.
Spicy Chocolate Fat Bombs
INGREDIENTS
1/4 cup coconut butter
1/4 cup coconut oil
1/4 cup butter or ghee
2 tablespoons cacao powder
1/2 teaspoon vanilla extract
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
2 tablespoons Swerve sweetener
Pinch salt
DIRECTIONS
In a small skillet, melt the coconut butter, coconut oil, and butter over low heat. Once melted, add the cacao powder, vanilla, cayenne, cinnamon, erythritol/Swerve (if using), and salt.
Pour the mixture into ice cube trays or silicone molds.
Freeze for 30 minutes, then un-mold the bombs. Store in an airtight container in the freezer or refrigerator.
Pecan Fat Bombs
INGREDIENTS
1/2 cup pecans
1/4 cup coconut butter
1/4 cup coconut oil
1/4 cup butter or ghee
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup of Swerve sweetener
DIRECTIONS
Heat a dry skillet over medium heat. Add the pecans and toast, stirring constantly until slightly darkened.
Transfer the pecans to a cutting board and roughly chop.
Reduce the heat to low and place the skillet back on the burner. Add the coconut butter, coconut oil, and ghee. Heat until melted and then add the vanilla, pumpkin pie spice (if using), erythritol (if using), and salt.
Divide the chopped pecans into ice cube trays. Pour the coconut-ghee mixture over the pecans.
Freeze for 30 minutes, then un-mold the bombs. Store in the freezer or refrigerator.
Lemonade Fat Bombs
INGREDIENTS
1/2 lemon
4 ounces of cream cheese (room temperature)
2 ounces butter (room temperature)
2 teaspoons Swerve sweetener
Pinch of salt
DIRECTIONS
Zest the lemon half with a very fine grater into a small bowl. Squeeze the juice from the lemon half into the bowl with the zest.
In a medium bowl, combine the cream cheese and butter. Add the sweetener, lemon zest, juice and salt using a mixer, beat until fully combined.
Spoon the mixture into the fat bomb molds. I use small silicone cupcake molds (like these on Amazon). You could also use cupcake liners or an ice cube tray.
Freeze for at least 2 hours, un-mold, and eat! Keep extras in your freezer in a ziplock bag, you can keep it stored for up to 3 months.
Berry Cheesecake Fat Bombs
INGREDIENTS
4 ounces of cream cheese (room temperature)
2 ounces butter (room temperature)
2 teaspoons Swerve sweetener
1 teaspoon vanilla extract
1/4 cup of berries, fresh or frozen
DIRECTIONS
In a medium bowl, use a mixer to beat the cream cheese, butter, sweetener and vanilla.
In a small bowl, mash the berries thoroughly. Fold the berries into the cream cheese mixture using a rubber scraper.
Spoon the cream cheese mixture into fat bomb molds. I use small silicone cupcake molds (like these on Amazon). You could also use cupcake liners or an ice cube tray.
Freeze for at least 2 hours, un-mold them, and eat!
Peanut Butter Fat Bombs
INGREDIENTS
1 tablespoon butter (room temperature)
1 tablespoon coconut oil
2 tablespoons all-natural peanut butter or almond butter
2 teaspoons Swerve sweetener
DIRECTIONS
In a microwave-safe medium bowl, melt the butter, coconut oil, and peanut butter in the microwave on 50% power. Mix in the sweetener.
Pour the mixture into fat bomb molds. I use small silicone cupcake molds (like these on Amazon). You could also use cupcake liners or an ice cube tray.
Freeze for 30 minutes, un-mold them, and eat!
