Fat bombs are pretty hot right now.
In case you haven’t heard – fat bombs are a tasty, high-fat treat that can help you to conquer your cravings and stop you from reaching for sugary, pre-packed candy bars and other snacks when you need an extra boost.
They pack a high amount of fat (and a low amount of carbohydrate) into a small, tasty and ultimately very filling snack – perfect for anybody following a ketogenic diet.
Sadly, fat-bombs aren’t readily available in stores – so if you want these guilt-free snacks to hand when the going gets tough, then you’ll have to make them yourself. Luckily, we have three tasty (and super easy) recipes to get you started.
- Half a cup of almond butter
- Half a cup of coconut milk
- Two tablespoons of cocoa powder (try the Green & Black’s Organic, Sugar-Free variety)
- One teaspoon of Erythritol powder
- Half a cup of chopped hazlenuts
- Walden Farm Sugar Free Chocolate Syrup (optional)
1) Place the almond butter, coconut milk, Erythritol powder and two tablespoons of cocoa powder into a double boiler and stir until all ingredients are fully combined
2) Once fully mixed together, place the mixture into the refrigerator to set – for around half an hour
3) While the mixture is solidifying, sprinkle one plate with a dusting of cocoa powder, and another plate with chopped hazelnuts
4) Take the mixture out of the fridge and roll into balls
5) Roll half of the balls in the cocoa powder and the other half in the chopped hazelnuts – making sure you coat them completely
6) Drizzle with a teaspoon of Walden Farms Sugar-Free Chocolate syrup, and enjoy
Nut Butter Cups
- Low Carb Baking Chocolate – try Scharffen Berger Unsweetened Dark Chocolate (99% Cacao)
- All natural peanut butter (or almond butter)
- Powdered Erythritol
- Pinch of salt
1) Melt the chocolate in a double boiler, making sure it does not burn
2) Add two teaspoons of powdered Erythritol to the chocolate, stirring gently until the granules have dissolved and the mixture is smooth and silky
3) Add a pinch of salt and stir again
4) Spoon 1 teaspoon of the melted chocolate into a silicone muffin case, then rotate the case slowly, allowing a thin layer of the chocolate to coat all of the edges as this will form the shell of the fat bomb
5) Repeat this process until all of your muffin cases are coated, then pop them into the refrigerator to set
6) Once the cases have set, add a dollop of peanut butter to the centre of each one, and pat down with a spoon until the cup is filled right to the edges. It helps to ‘whisk’ the peanut butter first, to loosen up the consistency a little
7) Coat the tops of the filled cups with more chocolate, taking care to make sure they are fully covered, then pop them back into the refrigerator to set completely
- Half a cup of coconut butter (make sure it’s coconut butter, not coconut oil!)
- Half a cup of coconut milk
- Half a teaspoon of natural, organic vanilla extract (not vanilla essence!)
- One teaspoon of powdered Erythritol
- Half a teaspoon of Allspice
- Half a teaspoon of cinnamon
- A quarter teaspoon of nutmeg
- Half a cup of shredded coconut
1) Place the coconut butter, coconut milk, vanilla extract, erithrytol and spices into a double boiler on a low heat
2) Stir the ingredients together slowly, until the mixture is melted and everything is smooth and well combined
3) Once smooth, take the mixture off the heat and transfer to the fridge
4) Wait until the mixture has cooled and set enough to be worked into balls. The consistency should be similar to that of cookie dough
5) Once set enough, grab handfuls of the mixture and roll into balls using the palms of your hands. Work quickly, as the mixture has a very low melting point.
6) Sprinkle coconut shreds onto a plate (for a bit of variety, you could try toasting a batch in the oven on a low heat for about ten minutes)
7) Roll the fat bombs over the shredded coconut, coating them completely
8) Pop them into the refrigerator until they are set completely – then enjoy!
Note: As fat bombs in general have such a low melting point, it is important to keep them in the refrigerator when you aren’t serving them.
Do you have a low-carb fat bomb recipe you’d like to share? We’d love to hear about it – so please let us know in the comments section.
Cassidy, via Flickr (CC, BY-SA, 2.0)
Rev Stan, via Flickr (CC, BY, 2.0)
adriennf, via Flickr (CC, BY, 2.0)