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-   -   Awesome Fat Bombs Recipe Collection (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/821497-awesome-fat-bombs-recipe-collection.html)

lowcarbella 01-24-2014 05:12 AM

Awesome Fat Bombs Recipe Collection
 
Had to start one.

courtesy:MerryKate

I have about 10 variations on the original fat bomb programmed into my recipe index. My current favorites:

Coconut Fat Bomb (think mini-Mounds Bar)
Body:
4 TB coconut oil
4 TB coconut butter
1/2 cup unsweetened coconut
1.5 TB amaretto SF Torani
1 TB SF praline DaVinci syrup

In a microwave-safe bowl, melt coconut butter and coconut oil, stirring often to avoid overheating. Add sweeteners and stir until well blended. Finally, add coconut shreds and mix well. Divide among 8 silicone cups. Place in freezer until set.

Topping:

2 TB coconut oil
30 g 70% dark chocolate
6 drops liquid splenda
1 TB heavy whipping cream

Heat chocolate in microwave for 1 minute. Stir, if possible, and heat at 15 second intervals, stirring between, until fully melted. Melt coconut oil and combine with chocolate. Add 5 drops of splenda and stir until fully combined. Finally, add heavy cream and stir well. Mixture should thicken to syrup consistency.

Remove bombs from freezer, and divide chocolate mixture among them. Return to freezer. Bombs should be set and ready to eat in 10 minutes. Best stored in fridge or freezer, as they will tend to melt at room temperature.

Makes 8 cups, each 256 calories, 26 g fat, 7.0 g carb, 4.0 g fiber (3.0 net carbs), 1.7 g protein

************************************************** ***********

Chocolate Peanutbutter Bombs

Body:
2 TB coconut oil
2 TB sugar-free peanut butter
2 TB butter
5 drops liquid splenda
1/8 cup pecans chopped

Melt butter and coconut oil in microwave. Add peanut butter and stir until well blended. Add sweeteners and flavorings and stir well.

Divide pecans among 12 silicone mini-muffin cups and pour liquid over nuts. Place in freezer until set.

Topping:
1 TB butter
10 drops liquid splenda
1 squirt monk fruit extract
3 blocks 90% dark chocolate
1 TB heavy whipping cream

Meanwhile, melt chocolate in a bowl - 1 minute at first, stir, then at 15 sec intervals until melted. Melt butter in a separate bowl, then combine. Add heavy whipping cream and stir until well blended - mixture will thicken considerably. Add sweeteners last, and do not heat again or it will go bitter.

Remove cups from freezer and divide chocolate topping among them. Return to freezer. Bombs will be ready in 10 minutes. Store in fridge.

Makes 7 mini-cup candies, each 148 cals, 15.6 g fat, 2.5 g carb, 1.2 g fiber (1.3 net carbs), 1.9 g protein

WHITE CHOCOLATE PECAN BARK

1/3 cup coconut oil
1/3 cup coconut manna (may be called creamed coconut or coconut butter*)
1/3 cup finely chopped cocoa butter (about 1 and 1/2 ounces)
2 tablespoon powdered erythritol or other powdered sugar substitute, optional
Liquid sugar substitute to equal 1/4 cup sugar, more to taste
1 teaspoon sugar-free vanilla extract
A few grains of salt
1 cup lightly toasted pecan halves

Line a 8- x 12-inch shallow pan with parchment paper or foil and place in refrigerator to chill.

Melt the coconut oil, coconut manna, and cocoa butter together in the top of a double boiler over hot, but not boiling water. Add sweeteners, vanilla, and salt and stir until smooth. Stir in pecans and pour onto chilled pan in an even layer. Place in refrigerator until hardened. Break into irregular pieces. Candy will soften if left at room temperature for too long.

*Coconut oil is liquid above 76 degrees and solid below. It is sometimes called coconut butter when it is in a solid state. Coconut manna or creamed coconut is to coconut what peanut butter is to peanuts. It is finely ground coconut flesh, not just the extracted fat. Instructions for making it yourself are easy to find online. I also found a YouTube video for making it in a high-speed blender, but haven't tried it; I bought mine and it was much dryer than the one shown in the video.

Makes about 12 ounces or 26 pieces, roughly 2- x 2-inches.

Calories: 92; Fat: 9.9g; Pro: 0.4g; Carbs: 1.2g; Fiber: 0.2g, Net Carbs: 1 g


courtesy:Mistizoom

Chocolate Peanut Butter Fat Bombs
1/2 cup butter
1/2 cup coconut oil
2 oz. unsweetened chocolate
sweetener equivalent to 2/3 cup sugar (I used liquid sucralose - EZ-Sweetz)
2 tablespoons cream
1/2 cup chunky peanut butter (or use creamy peanut butter and add some chopped nuts)

Melt butter, coconut oil and chocolate in microwave until melted, 1 - 2 minutes (do not boil). Stir in sweetener, cream and peanut butter until melted. Pour into molds or lined mini-muffin tin (I use a silicone mold made for mini brownies with 24 squares). Makes 22 fat bombs (recipe can be halved). Based on the ingredients I use, each contains 136 calories, 2 g total carbs, 1 g fiber, 14 g fat, 2 g protein, 93% of calories from fat.

Note that some people think sucarlose (Splenda, EZ-Sweetz) tastes bitter with chocolate alone, but I have found that if I don't "cook" the chocolate too much and just heat it until the ingredients melt it works fine. If I cook the chocolate too much then I do detect a slight bitter note, and I add some erythritol + stevia combo to compensate. If you use erythritol in this recipe I would recommend powdered, as granular won't melt into it very well.

lowcarbella 01-24-2014 05:22 AM

courtesy:Merrykate

fat bomb in a jiffy:

Just melt 1 TB coconut oil and 1 TB butter, add a bit of cocoa powder and some sweetener and pour it into a silicone muffin cup, then pop it in the freezer for 5-10 minutes to solidify. Tastes like candy, with no damage to your fat fast. I usually do a dozen at a time and keep them on hand for times of weakness.

msgirl 01-24-2014 07:53 AM

making some of these today!!!

sweetradish 01-24-2014 08:56 AM

Great post/recipes. Thanks!

kwerp 01-26-2014 10:25 AM

Quote:

Originally Posted by lowcarbella (Post 16770941)
courtesy:Merrykate

fat bomb in a jiffy:

Just melt 1 TB coconut oil and 1 TB butter, add a bit of cocoa powder and some sweetener and pour it into a silicone muffin cup, then pop it in the freezer for 5-10 minutes to solidify. Tastes like candy, with no damage to your fat fast. I usually do a dozen at a time and keep them on hand for times of weakness.

I've been using this of late. It is the BOMB diggity! :D

keto_canada 02-08-2014 06:22 PM

Lemon Fat Bomb

2 tbsp of cream cheese, room temp
2 tbsp of butter, room temp
2 tbsp of coconut oil, melted
1 tbsp of sour cream
2 tsp lemon juice (fresh is better!)
1/8 tsp lemon extract
sweetener to taste (optional)

Stir together the cream cheese and butter first. Add the remaining ingredients and stir smooth. Refrigerate until it stiffens. Or, you can freeze it for 20 min before eating.

Fat= 63g
Protein= 2.84g
Carbs= 1.6g

Enjoy!

Galveston Gal 02-14-2014 06:23 AM

Last night after eating 4 oz of home-grilled steak with butter:yummy:...I was till hungry for "something".:confused:
After I put 4 of these on top of that steak...the satiety-calm finally covered my mind:cool:

8oz. full fat cream cheese
1 stick butter
3/4c Splenda
1/4c Natural peanut butter
1T vanilla
Yield is about 30 scoops, frozen on a silpat, then bagged in the freezer.
The hint of peanut butter is enough to calm/sooth...:shake:

Even though I have cut artificial sweetener to just a few items in my food plan, I still use it in my "Frozen Sweets";)

lowcarbella 02-17-2014 02:58 PM

Wow those recipes all look amazing!!

I have been asking the moderators to make this thread sticky,but not sure if they saw my request.

ilsita 02-19-2014 11:14 AM

The other day, I was playing around with a recipe (trying to make a keto version of one of my favorite pasta dishes) and realized that one of the components of the recipe -- the sauce -- makes a fantastic savory fat bomb!

1 stick of butter
1 cup of heavy cream
2 TBSP tomato paste (5 net carbs*)
small pinch of nutmeg

Melt the butter, then whisk in the heavy cream, tomato paste and nutmeg. Simmer until it all reduces by about 1/4 and thickens up. Add salt if you need it, but try to resist the temptation to add anything like garlic or herbs -- at least the first time you make it. It's so simple, but you will not be able to keep your fingers out of it. It is amazing and decadent!

DaisyGG 03-18-2014 02:31 PM

Bump

More ideas please!

:yummy:

Mimosa23 03-19-2014 01:59 AM

Crispy bacon savoury fat bomb

8oz packet of thin sliced bacon
4TB rendered beef fat/tallow, for frying (or butter or coconut oil if not on hand, but the beef tallow is actually the best for flavour)

In a large frying pan fry up the bacon to crispy in batches in the beef tallow. Set aside the bacon and when cool enough, crumble into little pieces. Then in a muffin tin, add the bacon crumbles and cover with the rendered beef/bacon fat. Set aside in fridge to cool. These are delicious!

msjake 03-19-2014 09:15 AM

Yummy Fat Bomb
 
I usually make this and store it in the fridge in a bowl and snack on a few spoonfuls through the day.

My biggest challenge is not eating the whole bowl at once because it's oh, so delicious....It's tastes like chocolate cheesecake filling.

4 oz cream cheese (softened)
4 Tbsp coconut oil (you can add up to 6 if you want, your final product may be a little thinner)
1 1/2 tsp unsweetened cocoa powder
1 pkt Splenda (or whatever sweetener you like, to taste)

Sometimes I'll add some heavy cream as well to give it a little more whipped consistency, maybe 3-4 Tbsps.

Put it all in a mixer until it's thickened, pour into a bowl, refrigerate and enjoy!

Partyof7 03-23-2014 06:59 PM

Sounds great :)

SkinnyB212 05-13-2014 01:43 PM

Yummy. I think I will try one of these recipes.:yummy:

Galveston Gal 05-13-2014 03:51 PM

Yesterday I made a coconut version::yummy:

8oz. full fat cream cheese
1stick butter
3/4c Splenda (or equivalent sweetner of your choice)
1/4c EVCO (I use Nutiva brand)
1/2t coconut flavor
1t vanilla flavor
1c shredded coconut-no sugar added I use Kroger brand

First 6 ingredients whipped until soft/light like a frosting.
Then fold in the shredded coconut till all equal throughout.
Use small cookie scoop to spoon onto a non-stick surface...mine is about 3/4T in size...works like a spring trigger ice cream scoop
Pop into the freezer for at least 1 hour...then pick them off and put in a Ziploc...store in the freezer.
They are yummy straight from the freezer.:high5:

DaisyGG 05-19-2014 06:16 AM

Love all of these bomb delights!

Annie411 05-19-2014 01:05 PM

Quote:

Originally Posted by Galveston Gal (Post 16799754)
Last night after eating 4 oz of home-grilled steak with butter:yummy:...I was till hungry for "something".:confused:
After I put 4 of these on top of that steak...the satiety-calm finally covered my mind:cool:

8oz. full fat cream cheese
1 stick butter
3/4c Splenda
1/4c Natural peanut butter
1T vanilla
Yield is about 30 scoops, frozen on a silpat, then bagged in the freezer.
The hint of peanut butter is enough to calm/sooth...:shake:

Even though I have cut artificial sweetener to just a few items in my food plan, I still use it in my "Frozen Sweets";)


Galveston Gal, can I get that recipe for oopsie danish? Omg that's one thing I miss so much...Danish! :sad:

Galveston Gal 05-19-2014 04:16 PM

Here you go::shake:

http://www.lowcarbfriends.com/bbs/lo...s-tonight.html

Annie411 05-19-2014 08:53 PM

Quote:

Originally Posted by Galveston Gal (Post 16915340)

Thanks Gal! I'm having so much fun with all these recipes. :yummy:

shadrach 05-31-2014 10:19 PM

Great recipes, thanks.

Does anyone know the conversion for liquid splenda to powdered splenda? I can't seem to find it and doubt i can find liquid splenda where i live.

earthcrosser 06-03-2014 06:33 PM

Quote:

Originally Posted by msjake (Post 16842476)
I usually make this and store it in the fridge in a bowl and snack on a few spoonfuls through the day.

My biggest challenge is not eating the whole bowl at once because it's oh, so delicious....It's tastes like chocolate cheesecake filling.

4 oz cream cheese (softened)
4 Tbsp coconut oil (you can add up to 6 if you want, your final product may be a little thinner)
1 1/2 tsp unsweetened cocoa powder
1 pkt Splenda (or whatever sweetener you like, to taste)

Sometimes I'll add some heavy cream as well to give it a little more whipped consistency, maybe 3-4 Tbsps.

Put it all in a mixer until it's thickened, pour into a bowl, refrigerate and enjoy!

I just made this one, mixed the ingredients by hand and it's so good!!

Margie 09-01-2014 03:53 PM

My fat bombs!
 
I can't have chocolate and most of the recipes I see uses cocoa. I decided to make fat bombs using what I like, pecans and bacon! They came out great. Since I didn't use a recipe, just I tasted and added. First I toasted some pecans and baked some bacon. I added pecans, some toasted, some not toasted to my food processor. I had over toasted some peans around the edges of the pan and I wanted more pecans. Then I added some crisp bacon, coconut oil, 1/2 stick of butter and Splenda to taste. To make it more pourable, I added some cream. Also a little salt because I like salty and sweet together. Last I added 1/2 t. maple extract. I spooned into silicone candy molds and put into the freezer. They popped out of the molds nicely.
Just add and taste to your liking. I bet everyone could come up with interesting recipes.

bkm 09-01-2014 08:48 PM

Quote:

Originally Posted by shadrach (Post 16928427)
Does anyone know the conversion for liquid splenda to powdered splenda? I can't seem to find it and doubt i can find liquid splenda where i live.

You can order EZ-Sweetz Liquid Sucralose from Netrition - lots of uses for it, I like to carry a small container with me when traveling.

DaisyGG 09-04-2014 02:36 PM

Quote:

Originally Posted by Margie (Post 17024278)
I can't have chocolate and most of the recipes I see uses cocoa. I decided to make fat bombs using what I like, pecans and bacon! They came out great. Since I didn't use a recipe, just I tasted and added. First I toasted some pecans and baked some bacon. I added pecans, some toasted, some not toasted to my food processor. I had over toasted some peans around the edges of the pan and I wanted more pecans. Then I added some crisp bacon, coconut oil, 1/2 stick of butter and Splenda to taste. To make it more pourable, I added some cream. Also a little salt because I like salty and sweet together. Last I added 1/2 t. maple extract. I spooned into silicone candy molds and put into the freezer. They popped out of the molds nicely.
Just add and taste to your liking. I bet everyone could come up with interesting recipes.

yours sound amazing! I'm not that creative!

Margie 09-05-2014 12:05 PM

Thanks, Daisy
 
These are that first fat bombs I have made and they are awesome. I have trouble not eating them all.

rakh 09-28-2014 05:27 PM

I am working from this recipe: 1c. coconut oil, 1/2 c. pb, 3/4 c. Splenda (switching to liquid sucralose equivalent next time, yay!), 8 tbsp cocoa powder (lately using Hershey's Special Dark, yummy, look for 0 carbs), 1/2 c. butter (I use unsalted, recipe said to use salted)

First time, it worked great, and I could bite them while they were frozen. This past time, I think they were a little short on the coconut oil, so are hard when first taken out of the freezer (recipe is for 24 by the way, I have one for breakfast and one for lunch and high fat dinner, 3 days per week).

Maybe cream cheese, or would that freeze solid too? I wouldn't mind a refrigerated variety, but I want very high fat (no coconut itself or too many nuts).

I want to try bacon next time too - I love chocolate and bacon :)

Galveston Gal 09-28-2014 07:01 PM

[QUOTE=rakh;17048090].....


Maybe cream cheese, or would that freeze solid too? I wouldn't mind a refrigerated variety, but I want very high fat (no coconut itself or too many nuts).

.......QUOTE]

When I take mine out of the freezer...that's where I keep them...I bite right into them...and then let the bite melt in my mouth!:yummy:
You can use just cream cheese + butter + sweetener(if you want)...just whip it with the mixer on high for an extra longer time to make it light and fluffy...I think that is what causes it to be lighter and not 'hard as a rock' when you store them in the freezer.:hiya:

gotsomeold 09-29-2014 03:31 AM

This is less 'bomb' and more savory topping:

I got hold of a few huge beef marrow bones at last-day markdown price (pennies).

Put them in a lined pan (with high sides), toss on some salt & pepper, and roast them in a 400 degree oven for 30 minutes until a knife inserted in the marrow proved it was all jiggly.

Let them cool.

Scoop out the marrow and toss it in the food processor.

Add the melted fat from the cooking pan.

Finely chop and add an approximately equal amount of the best butter I can afford.

Whizz it all up until completely blended.

Scrape it out. Refrigerate. (Next time I do this, I plan to glop it onto plastic wrap and roll it into a log for easier slicing.

The result, to me, does not taste 'beefy'. I melted some on chicken last night and it just enhanced the flavor by tasting like the richest butter I have ever had in my life.

Oh it does solidify very hard. Before using, bring it room temp or plan to use a chisel.

I understand you can add garlic or herbs or other seasonings. I plan to try that. But - wowsers - the results are amazing (and presumably teeming with nutrition). It looks like it will keep in the fridge for weeks.

Clean-up: since I didn't really want to put that much sat-fat down the drain, I used paper towels to scrape most of the excess out of the food processor before washing.

Angelina 12-23-2014 02:48 AM

2 Fat Bomb Recipes:
 
Shock horror: I'm not a fan of coconut oil! - In my food anyway. It works miracles on my skin, but feels like an oil slick in my stomach when consumed, so I avoid eating it in bulk. This, of course, means that I make delish low carb fat bombs without it. I haven't included measurements, as I cook with my senses. You guys can easily work this recipe out with taste, touch, smell & sight too:

Faux-Halva Fat Bombs
Cream cheese, softened
Butter, softened
Hulled Tahini
SF maple syrup
Vanilla extract
Sweetener of choice

Blitz ingredients together and divide into silicon muffin cups. While you can freeze these, I recommend eating these while they are a creamy, rather than frozen consistency. So put them in the freezer to start off, then stick 'em in the fridge 'til you want to eat them - creamy, halva-ish, fat-bomby yumminess!

Maple Pecan Fat Bombs
Home made pecan butter *
Cream cheese
Butter
SF maple syrup
Vanilla extract
Sweetener of choice

To make pecan butter, whiz pecans in a coffee grinder or food processor, adding a little coconut oil (or other neutral tasting oil) and some sf maple syrup to sweeten, until you achieve a butter.
Blitz the other ingredients together, then stir through the pecan butter with a spoon. I do this because I like to feel the chunky bits of pecan in the nut butter. Divide amongst silicon muffin cups and freeze. I also prefer these creamy, so I allow them to thaw a bit before eating with glee!


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