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Old 07-08-2013, 11:40 AM   #1
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Blueberry Fat Bombs!

If you’re looking to up the fat intake on your ketogenic diet, I can’t think of a better way to do that than Fat Bombs! I keep my lemon-coconut version and chocolate version fat bombs in the freezer at all times, but do get tired of just those two flavors all the time. Today I decided to try a blueberry version. Made them two different ways. One, with whole berries; one with pureed berries. Not sure which is my fav, but I think the pureed are more visually appealing.

I just bought a large carton of blueberries this week and modified my lemon-coconut fat bomb recipe, making the obvious changes for this fruit. These came out delicious! I confess the pureed version was a little grainy, but blueberries don’t get all their lovely fiber count from nowhere, ya know. But the taste was delightful. As with all fat bombs, you have to eat them straight out of the freezer, as they melt quickly in your hands. These are suitable for Atkins Phase 2, OWL once you get to the berries level of the carb ladder. They are OK for Primal, but not Paleo. Below is a pic of the silicone honeycomb ice-cube trays I have.


INGREDIENTS:

1 scant cup blueberries (about 9/10 cup or 1-2T. less than a cup?)
1 stick butter
3/4 c. coconut oil
4 oz. cream cheese, softened
¼ c. coconut cream
Preferred Sweetener to taste (I used 1 pkt. Stevia+ 6 drops liquid sucralose)

DIRECTIONS: You can put these together in either of two ways: using whole berries; or pureeing the ingredients. The latter more uniformly diffuses the blueberries. I like them both ways equally.

Place silicone candy molds onto a baking pan for support and set them near your work area. I used honeycomb silicone ice-cube trays to make the ones shown above. The recipe made 24 fat bombs for me that are about 1″x 1″. If your molds have smaller, shallower slots, you will undoubtedly get more than I did.

Pureed Version: Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth. In a saucepan over low heat, melt the butter and coconut oil. Cool slightly for 5 minutes and add to the food processor. Puree again until smooth. Add your sweetener of choice. Add sweetener slowly, tasting and adjusting to suit your preference level. I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top. Place pan on level surface in your freezer and freeze about an hour. Pop them out and enjoy or freeze in plastic bags.

Whole Berry Version: Place 3-4 blueberries into each mold slots. In a saucepan, melt the butter and coconut oil over low heat. Remove from heat and slightly cool for 5 minutes or so. Add all remaining ingredients and whip well with a whisk or stick blender if you have one. The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats. Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds. Fill each slot not quite full. Place in freezer on level surface for about 1 hour. Pop them out and enjoy or freeze in plastic bags.


NUTRITIONAL INFO: Number of servings will vary, depending on size of molds.

1/24 batch: 116 cals., 13g fat, .44g protein, 1.02g carbs, .18g fiber, .84g NET CARBS

Entire recipe: 2788 calories, 311 g fat, 24.5 g carbs, 4.3 g fiber, 20.2 g NET CARBS
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Old 07-08-2013, 12:16 PM   #2
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OMyGoodness !!!!!!!!
Those are a thing of BEAUTY!!!!!!!

I'm going to try these but no cream cheese. They look delightful.YUM!!!!!
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Old 07-08-2013, 01:23 PM   #3
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They look great, I'm surprised they are only 1 g carb each! I might have to try them, I have been eating the same recipe for a while. What exactly do you mean by coconut cream? Is the is the thick fraction from a can of coconut milk? I also have coconut butter - is that the same thing?
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Old 07-08-2013, 01:27 PM   #4
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Misti, Coconut butter is not the same thing. Coconut cream I buy in a little 8 oz. carton at Natural Grocers or on-line. But if you'll chill a can of coconut milk, the thick part that rises to the top is basically coconut cream. You can probably just use coconut milk right out of the can, well shaken in this recipe.

Hope you like these Esther. They'll be fine without the cream cheese. I just added it to make them richer.

Last edited by buttoni; 07-08-2013 at 01:28 PM..
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Old 07-08-2013, 01:30 PM   #5
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Hi buttoni

You mentioned a Chocolate version, so I popped over to your blog and cannot find that specific recipe. When you have time, would you please post it?

Thanks...

My cube tray arrives in a couple days...it has 5 rows of seven shapes, so I'm anxious to see if they end the same size as yours, or smaller.


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Old 07-08-2013, 02:16 PM   #6
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so pretty, you are so clever! And, a great cook, thank you.
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Old 07-08-2013, 02:29 PM   #7
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Thank you, ScaleStepper! Larry, the chocolate version I make is not my recipe, but a dear friend's, Rebecca Latham who used to post over on the Atkins forums. Just Google "Lowcarbbetterhealth" and click on her Recipes link at the right. Scroll down about 5 recipes and you'll see it. I really like her recipe for them!
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Old 07-08-2013, 06:42 PM   #8
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Thank you, ScaleStepper! Larry, the chocolate version I make is not my recipe, but a dear friend's, Rebecca Latham who used to post over on the Atkins forums. Just Google "Lowcarbbetterhealth" and click on her Recipes link at the right. Scroll down about 5 recipes and you'll see it. I really like her recipe for them!
Thank you very nice lady…

Found it...


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Old 07-11-2013, 12:53 PM   #9
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Hi buttoni...

Thanks again for the recipe…

I made a batch today without coconut cream (our Natural Grocers had none).

I cut it in half, and just added coconut oil to sub for the coconut-cream and an additional ounce of cream cheese.

I just used my boat-motor (hand blender) in my 4 cup glass measuring cup since it was only about 2½ cups total.

Then instead of trying to pour into my candy mold (mine looks like yours except it has 35 holes in it) I put the mixture in a quart zip lock bag, squeezed the air out, nipped the corner and piped it into the molds.

It was still too much to fit in a single batch so I just waited and piped the remainder into the second batch. I got about 55 hexagon pieces from half a recipe. I may have to call them fat bomb-lettes!

I have other molds which produce bigger sized bombs, so I'm going to experiment with those too.

No pics this time, but I promise the next batch I'll insert pics.

I also am awaiting my order of Valrhona Chocolate Cocoa Powder.

Thanks again for this marvelous recipe!! I like these even better than my Coconut Fudge Fridge Candy.


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Old 07-11-2013, 01:30 PM   #10
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Oh, I'm delighted you like them, Larry. I'm going to start making different berry versions as well. Stay tuned.
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Old 07-11-2013, 01:55 PM   #11
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When I make fat bombs I use my turkey baster and suck up the liquid and deposit into my molds! I learned really fast to make sure I put my molds on something solid before I start--not a good thing to have a wimpy mold to try to get into the freezer!

thanks for the berry bombs--love your recipes!

Last edited by jbatchelor; 07-11-2013 at 01:57 PM..
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Old 07-11-2013, 04:03 PM   #12
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Well aren't you clever. No doubt your baster is much better than mine. My turkey baster is so lousy it would drip all the way from the bowl to the mold.
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Old 07-11-2013, 05:20 PM   #13
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Peggy-it came from walmart-a glass one so not expensive but I do keep it tilted up until I get it to the mold but it works very well and is easy to clean with warm water too.. I really like your octagon molds but will have to make do with the ones I have for now-I don't think they wear out very often... but those sure do look pretty!
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Old 07-11-2013, 05:44 PM   #14
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I stumbled on those for cheap at a Marshalls store recently. Knew I'd never use them for ice cubes (what they were marketed for), but for candy making......they're great.
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Old 07-11-2013, 10:06 PM   #15
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I stumbled on those for cheap at a Marshalls store recently. Knew I'd never use them for ice cubes (what they were marketed for), but for candy making......they're great.
Hi buttoni (and others)...

I'm an experimenter, so I have 2 other mold sets.

One has 24 rectangles per small baking sheet, and another makes 12 Reeses Cup shaped/sized whatevers per small baking sheet.

I have plans to try the chocolate/almond butter bomb recipe with the Reeses shapes, and the lemon version with the 24 rectangles.

I will slow down a bit, plan ahead, and shoot some pics…


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Old 07-11-2013, 10:19 PM   #16
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These look great!! I pretty much only make the chocolate version (I have been known to make an 'after dinner' version by adding 10-15ml of Cointreau or Baileys).
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Old 07-12-2013, 04:43 AM   #17
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Thanks for the source of the molds-I live in Mayberry USA and get to Marshalls maybe 4 times a year but I will look when there...the price for rural living!


hmm-an after dinner version does sound good! great idea!

Last edited by jbatchelor; 07-12-2013 at 04:44 AM..
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Old 07-12-2013, 07:20 AM   #18
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Thanks for the source of the molds-I live in Mayberry USA and get to Marshalls maybe 4 times a year but I will look when there...the price for rural living!
HI jb...

Amazon has a lot too...for those of us who live in "Marshall free" territory, amazon comes through a lot of times...


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Old 07-12-2013, 07:42 AM   #19
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HI jb...

Amazon has a lot too...for those of us who live in "Marshall free" territory, amazon comes through a lot of times...


I agree, I just ordered a silicone daisy shaped pan for $7.46. I'll have it on Monday. Love Prime shipping!
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Old 07-12-2013, 09:05 AM   #20
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Thanks guys-love the input from this site! everyone is so helpful here!

Daisy shaped sounds really cute too!
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Old 07-12-2013, 10:07 AM   #21
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Yes, Larry, do post pics of yours. Would love to see the shapes. Overstock has quite a few silicone pans, too, I recently discovered.
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Old 07-12-2013, 01:08 PM   #22
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I suppose this could be made with dairy cream which I have, instead of coconut cream which I do not have....
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Old 07-12-2013, 05:33 PM   #23
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Oh, sure they can, Metqa. I just wanted the flavor of coconut in mine. Not necessary at all. You can make fat bombs with NO dairy, I just like the richness the CC or HWC brings to the final treats.
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Old 07-12-2013, 07:35 PM   #24
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Oh, Cool. I do have virgin coconut oil, but I have dairy cream. I have a freezer full of farm picked blueberries, so I can make this! Yay!
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Old 07-13-2013, 05:51 AM   #25
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I just bought some blueberries and can't wait to try these.


back Larry! Great to have you back amongst us.
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Old 07-13-2013, 08:13 AM   #26
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Hope you ladies like them!
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