Thanks for a great website! I mixed all in a bowl except nuts, melted slightly in microwave and mixed until smooth then added almond flakes instead of walnuts and desiccated coconut until big ball, I rolled them into 18 balls and let set.
Very yum. Some of the chocolate got sticky and thick. But when I ate it, OMG! It was better than the others. Soooooo good. I used pumpkin seed butter, four goji berries per bomb and the walnuts you suggested. They are like delicious little superfood bombs. Wow Noelle, your version sounds amazing. I will be posting some more fat bombs soon, and dairy free.
I topped each one with an almond. Next time I am going to experiment with adding in a nut butter. No need to be rude to those who ask for U. If it provided both then everyone could follow the recipe. These look great and I will have to try.
Weight is the most accurate way to get consistent results. Most scales have the ability to switch to grams.
Yay, sending you a virtual hug. I cannot wait for the US to go metric. Will it ever happen? Using an electric scale has to be the easiest way to cook. So simple for either metric or imperial. Calorie tracking is just more accurate that way. Hi there everyone from beautiful Bonnie Scotland, on the west coast I was wondering, how long does a jar of coconut butter last.
I love reading the comments, keep them coming. As for your coconut butter, my jar had an expiry date of just over a year, so as long as it has been stored in a cool and dark cupboard, I am sure it would be fine for that time. You can actually make your own coconut butter if you have a powerful enough blender.
Hi Libby Strange question, but do you know how long these will keep once they are made? And could I freeze them? I have just made these, delicious …. Tahini paste will usually be near the peanut butters or in the health aisle. How about a drop of peppermint essence instead?
Thanks for the delicious recipes and helpful website!! I just need to get rid of some of these stupid food intolerances so I can make your recipes.
Anyhow, I will—and I will be making some of your recipes. Being lazy, I think I, too, would like the cups and tablespoons. Just give a smile, and close is good enough. I only weigh because cups are so inaccurate how do you get a cup of coconut oil or nut butter out easily so I put my bowl on the electric scales and just keep on pressing tare so the balance starts at zero between each addition — easy peasy.
Popular with the whole family — especially the students! Yes, they are 1. Heather, there are 0 carbs as there is no sugar added. Could you suggest a tasty healthy alternative to the coconut oil it makes us want to vomit.
Yeah I agree, coconut oil by itself is pretty awful and not to everyones taste. I have developed some fat bombs using cream cheese which I hope to post soon. Most Americans tell me they use electric scales to weigh their ingredients. I asked on Facebook a few times and the outstanding majority including Americans want to keep it as metric of accuracy. I used to use cups but there are US and Uk cups so very inaccurate.
Take a look at my cooking conversion charts. Hope that helps. I seriously need to think about doing this. In the meantime, take a look at my conversion charts. I love this recipe and I am glad you are using coconut oil…it is so good for your health. As for the people who want you to convert the amounts…are they lazy…just do it guys…google conversion chart …If you want butter and other fatty ingredients then look up another recipe…leave this Album alone…Thanks Libby for the great recipes.
Much appreciated. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Want to start low-carb FAST? Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties. There is no additional cost to you. Share 19 Pin 13 Tweet Yum Email.
Chocolate fat bombs help you at the beginning when you really have some serious sweet carb cravings. These will help stop you reaching for the high sugar candy and keep you fuller for longer. Prep Time 10 mins. Total Time 10 mins. Course: Snacks, Sweet treats. Diabetic, Gluten Free. Keto chocolate fat bombs. Servings: NET Carbs 0. FIBRE: 0. Instructions Warm the coconut oil until melted.
Add all the other ingredients except the walnuts and allow to cool slightly so the ingredients don't settle and sink to the bottom of the fat bomb. Pour into ice cube trays and refrigerate until semi set. Once almost set, place a half walnut on top of each fat bomb. Notes The taste of fat bombs is incredibly personal.
How sweet you like them depends on how your sweet tooth has adapted, and if you are a dark chocolate or dairy milk chocolate lover. Nutrition Facts. Calories Calories from Fat Fat Total Carbohydrates 1. Fiber 0. Sugar 0. Protein 1. NET carbs 0. You will learn: The 30 ways sugar is damaging you How to snack smarter How to eat out AND stay sugar free How sugar is hiding from you See what's in my pantry How to live sugar free for life! Now check your email and let's get started!
The softened fat base can be formed into balls or bars whatever shape you prefer to consume and refrigerated. The melted fat base can be transferred into a container, tray, or plate and refrigerated until it is solid. The hard part is learning how to make a tasty fat bomb that looks good.
You can have fat bombs in many different forms like cookies, mug cakes, or other meals like salads. Melt the coconut oil in a pan at low heat. Once the coconut oil is completely liquified, mix in the same amount of cacao powder until you have a homogenous chocolate mixture.
By this I mean use one cup of cacao powder if you used one cup of coconut oil. It is best to start with a smaller amount like a quarter cup of each. Once you develop a delicious recipe, however, all restrictions are off — make as much chocolate as you desire. It can save well and be portioned out if you store it in the refrigerator. Now that you have your chocolate liquid, turn off the heat source and add in what you want to be in your chocolate.
You can put in a bit of erythritol, stevia, or sucralose for some sweetness, mix in your favorite nuts for some crunch, or add in some cinnamon and vanilla to give it a unique twist.
Once you have finished mixing in your extra ingredients, pour it into a plate, cookie sheet, or silicone container, and put it in the fridge until it solidifies hours. Go to the refrigerator, break off a piece of your chocolate, and enjoy. Yes, it is that easy to make a fat bomb. It will not look as beautiful as store-bought chocolate bars, but it will still be tasty and much healthier. This is where nutrient-dense fat bomb recipes like the Salmon Benny Breakfast Bombs save the day.
With 10 ingredients and 17 steps, however, this recipe looks dauntingly complex — especially when you compare it to the chocolate fat bomb recipe. But even this fat bomb is easy to make and when you are finished you will feel like a culinary expert.
You can find the recipe and try it out for yourself by clicking here. These fat bombs serve as a better than pizza replacement. They are super rich, decadent, and velvety in the mouth, extremely easy to make and eat, and just plain delicious. Feel free to serve as appetizers or just portion them out for yourself as a way to get more fats into your meals. A decadent combination of chocolate, strawberry, and vanilla that will fulfill your craving for sweets. Coconut Orange Creamsicle Fat Bombs.
If you love to relax with a refreshingly delicious orange creamsicle on a hot day, then this fat bomb is for you. This recipe is for all of you chocolate and peanut butter lovers. This is a mouth-watering combination of chocolate, peanut butter, and coconut. Crunchy, chewy, creamy, and chocolaty — all in one portable, delicious, and fat-filled snack. If you are reading this article, you may already know about the health benefits of a low-carbohydrate and high-fat diet like the ketogenic diet.
But you may still be concerned about how some of the fat bomb ingredients will affect your health. Common fat bomb ingredients like butter, heavy cream, and cream cheese are believed to destroy our health and well-being, but is this true? After decades of debate, many researchers conclude that high-fat dairy should not be demonized. Contrary to the popular belief that high-fat dairy can cause heart disease, studies find no relationship between the two. In fact, high-fat may even be healthier than low-fat dairy, especially for people with colorectal cancer.
These positive findings are partly due to the beneficial effects that CLA the fatty acid that we talked about earlier has on our health. Eating high-fat dairy with dinner may also help your body burn fat as you sleep. This allows your body to stay fueled on fat without having to secrete stress hormones and rely on sugar.
We cannot leave the topic of high-fat dairy, however, without mentioning that some of its long-chain fatty acids can raise cholesterol levels. Contrary to popular belief, this may not be a bad thing because high cholesterol does not cause heart disease. As long as you eat plenty of low-carbohydrate vegetables, exercise, maintain low-stress levels and minimize your consumption of toxic ingredients, your risk of heart disease will be low regardless of how high your cholesterol is.
This does, however, raise another question — what about artificial sweeteners? Just hearing that something is artificial implies that it is toxic and poisonous, but the truth is that the line between natural and artificial is blurred. Some ingredients that are known as artificial, like sucralose, are identified as toxic just because they are chemically synthesized.
On the other hand, natural ingredients like carrageenan seem harmless when you find out that they are extracted from natural foods. In fact, studies suggest that the opposite is true. Carrageenan can be toxic to our digestive system. Sucralose, on the other hand, has been proven to be safe for human consumption. Biochemistry is not meant to fit our way of categorizing the world, but we can still use scientific research to find out the safety of certain ingredients. Because of the popularity of artificial sweeteners, many of them have been studied in many animals including humans in many different ways.
Sucralose is one sweetener that has been studied the most and is still surrounded by controversy. Sucralose, which is commonly confused with Splenda, is one of the most popular artificial sweeteners. It is calorie-free and times sweeter than table sugar, but what does it do to our health? Please note Album Splenda uses added filler ingredients to achieve the consistency of their sweetener. Try to find the pure form usually found in liquid. Many popular health professionals, like Dr.
Mercola and Chris Kresser, strongly advise against the use of artificial sweeteners due to their potential negative impact on the gut biome. This means that when we consume sucralose, most of it moves through our digestive tract untouched by our digestive processes and our gut bacteria.
This review also addressed some of the studies that Dr. Mercola and Chris Kresser referenced as evidence that sucralose is bad for the gut biome. The researchers found that the studies were inconclusive because they did not directly measure the affects that sucralose had on the microbiome.
Instead, Album, indirect measures were used to make conclusions. Other studies have found that sucralose has no toxic effects in humans, no effect on blood glucose or insulin, and it does not build-up in the body with long-term use. Another popular artificial sweetener is aspartame, commonly known as Equal or Nutrasweet. This sweetener has not been studied as much as sucralose, and the evidence is inconclusive.
Many studies, however, point to the toxic effects that it can have on the antioxidant systems in rats — antioxidant systems that work like ours. Toxic effects are caused by aspartame and not sucralose because aspartame is broken down by the body and enters the liver, while sucralose stays in our digestive tract without being broken down until it is released in the feces. For this reason, it is best to stay away from aspartame. If you MP3) still considering a non-calorie sweetener, however, what should you choose?
Should you go with the more natural options like Stevia or Erythritol? Is Stevia Safe for Consumption? It is derived from the leaves of a green plant that looks a lot like mint and has been used as a medicine and a sweetener for hundreds of years, so it must be the healthiest sweetener — right? Many studies have concluded that stevia is safe and may have beneficial effects on blood pressure, blood sugar, and inflammation, but a recent study by researchers at UCLA is much more conservative.
However, this only happened when the doses far exceeded amounts that we would normally consume. At normal physiological doses, stevia has been found to have anti-tumor properties — the opposite effect that the UCLA researchers found. These contradictory results can be explained by one principle: moderation.
If you use stevia as a meal substitute, then you may experience negative side effects. However, if you use it as a sugar substitute, then stevia will probably improve your health in many ways. The only negative effects that erythritol can cause are nausea and stomach discomfort. But this was only found in people that consumed 50 grams of erythritol in one sitting. To give you some context, the Neapolitan Fat Bomb recipe calls for 25 grams 2 tablespoons of erythritol, which is divided into 24 — 1.
Even if you indulge in all 24 fat bombs at once, you are not going to have any negative side effects. This is because other sugar alcohols like xylitol tend to cause more side effects at lower doses than erythritol. After sifting through the science, it is clear that erythritol, stevia, and sucralose are all safe when used as sugar substitutes. Each one has a unique sweet flavor and is extremely versatile.
Regardless of the sweetener you choose, it is best to limit its use. There are plenty of other ways to make your fat bombs tastier and healthier without using too many sweeteners. This list of health-promoting fat bomb ingredients will give you some ideas on what to use and why.
Coconut oil has the highest percentage of medium chain Album MCTs than any other fat source. This is where some knowledge of biochemistry comes in handy. There are different types of saturated fats that are defined by the number of carbon atoms they have. MCTs fats with carbon atoms are different from the long chain fatty acids fats with more than 12 carbon atoms because most of the MCTs are transported directly to the liver after digestion rather than flowing throw the lymph of the body like long chain fatty acids.
Once the MCTs reach the liver they are converted to energy and other metabolites rather than being stored as fat. These metabolites include ketone bodies, which can be used by the brain and heart as an immediate form of energy.
This is why coconut oil is known to help you get into and stay in ketosis. The MCTs in coconut oil can also increase your feeling of fullness, which will reduce your cravings for carbohydrates and sugar. If you are not noticing any positive effects from eating coconut oil, try adding pure MCT oil or caprylic acid oil like KetoMCT supplements to your fat bombs.
Taking a small amount about a tablespoon of MCT oil or caprylic acid oil will almost certainly send you into ketosis. Coconut oil alone may not convert to ketones because it is mostly made up of an MCT with the most carbon atoms, which makes it less absorbable than pure MCT oil and caprylic acid oil. Not only does it contain the anti-inflammatory fatty acid CLA, high-fat dairy also is a good source of every fat soluble vitamin Vitamins A, D, E, and K and contains varying amounts of every b-vitamin and vitamin C.
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