Awesome Fat Bombs Recipe Collection
Had to start one.
mod ,please make this thread sticky.
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)
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.
2 TB coconut oil
30 g 70% dark c
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
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.
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
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.
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.
making some of these today!!!
Great post/recipes. Thanks!
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.
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
1/4c Natural peanut butter
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";)
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.
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!
More ideas please!
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!
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!
Sounds great :)
Yummy. I think I will try one of these recipes.:yummy:
Yesterday I made a coconut version::yummy:
8oz. full fat cream cheese
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:
Love all of these bomb delights!
Galveston Gal, can I get that recipe for oopsie danish? Omg that's one thing I miss so much...Danish! :sad:
Here you go::shake:
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.
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