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Savory Fat Bombs?

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Replies

  • ABrownGrl
    ABrownGrl Posts: 41 Member
    hotsungirl wrote: »
    I couldn't get past the flavor or odour of Ghee. I stick to frying with Grapeseed oil.

    Try a different brand. They aren't all created equal! :)
  • nicsflyingcircus
    nicsflyingcircus Posts: 2,840 Member
    DittoDan wrote: »
    nicsflyingcircus wrote: »
    DittoDan wrote: »
    nicsflyingcircus wrote: »
    dldoddy wrote: »
    @baconslave- I buy ghee online (vitacost, luckyvitamin) I think it doesn't cost any more to buy it than to purchase all the butter to make it. (I use grass-fed butter, it costs a little more.)

    I saw Ghee at the grocery store. It was in a glass jar down an aisle, so I imagine it's shelf stable? Kinda weirded me out.

    Which store? I can only find it at Trader Joe's (a long drive for me)

    Dan the Man from Michigan

    Kroger!

    I really only fry eggs in butter anyway, other things I default to bacon fat or olive oil. Tbh, it looked gross in the jar.

    Gosh I shop at two different Kroger's all the time. The Ghee I bought at Trader Joes was in a jar and in the non-refrigerated aisle. What aisle/section did you find it in?

    Thank you Nic.

    Dan the Man from Michigan

    I believe I was on the ethnic food aisle, but don't quote me. That or the baking aisle. I think I saw it when the kids were picking ingredients to make fudge, lol.
  • DittoDan
    DittoDan Posts: 1,850 Member
    ABrownGrl wrote: »
    baconslave wrote: »
    I need to figure out to make ghee. Both DH and ds10 are lactose intolerant and I hate using margarine. It would be nice to figure out how to make cream sauces for them. LCHF problems...

    I recommend trying OMGhee if making it seems like too much trouble or time consuming. It may be a little more expensive than the stuff you can pickup at your local Trader Joe's or such, but the flavor and smoothness is worth every dollar. Plus you're supporting a local business which is a always a fabulous thing. They make a cultured and regular. OMGhee is my go to fat! I could *almost* eat it by the spoon...

    You have to order online directly from the guy. If you google it, you'll find him.

    Thanks ABrownGrl,

    I went to the site and see almost everything is sold out. They do have cultured Ghee. Have you ever tried that? I am wondering if it tastes different?

    Dan the Man from Michigan
  • BritDillinger
    BritDillinger Posts: 77
    http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

    Strawberry Cheesecake Fat Bombs
    • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
    • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
    • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
    • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
    • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract

    Directions
    1. Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
    2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
    3. Add the powdered Erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
    4. Add to the bowl with softened butter and cream cheese.
    5. Use a hand whisk or food processor and mix until well combined.
    6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
    7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!
    - - - - -

    These are fantastic. You don't have to add the sugar alcohol and I used imitation strawberry extract versus using real strawberries. Very delicious. I have a whole container of them in my freezer. Mmmm~
  • Lillith32
    Lillith32 Posts: 483 Member
    Ghee is super easy to make, dump butter into a small slow cooker and let it go for 24 hours, then strain resulting liquid through cheese cloth. As for savory fat bombs, how about bulletproof coffee or bulletproof broth? You can make it with coconut oil.
  • nicsflyingcircus
    nicsflyingcircus Posts: 2,840 Member
    Lillith32 wrote: »
    Ghee is super easy to make, dump butter into a small slow cooker and let it go for 24 hours, then strain resulting liquid through cheese cloth. As for savory fat bombs, how about bulletproof coffee or bulletproof broth? You can make it with coconut oil.

    I take my morning coffee with 10g coconut oil and 2tbsp hwc. Boom, fat bomb, lol.
  • tq33702
    tq33702 Posts: 121 Member
    edited January 2015
    Schmaltz & Gribenes an Addictive Snack,
    or 'How to Enjoy Fresh Fried, Onion Flavored,
    Salty Chicken Skins in place of Pork Rinds...
    LCHF Heaven..!
    tinyurl.com/ms2ymha
  • Pddavis13
    Pddavis13 Posts: 9 Member
    edited January 2015
    During the holidays I made mini bacon-covered cheeseballs using cream cheese, cheddar, garlic, chives and lots of crispy bacon. Dee-lish! Whenever I wanted...something... I would pull one out of the fridge and pop it in my mouth! :smile:
  • moonius
    moonius Posts: 663 Member
    I made these yesterday. Great with cucumber slices or celery.

    ketodietapp.com/Blog/post/2015/01/25/Savory-Salmon-Fat-Bombs
  • ABrownGrl
    ABrownGrl Posts: 41 Member
    DittoDan wrote: »
    ABrownGrl wrote: »
    baconslave wrote: »
    I need to figure out to make ghee. Both DH and ds10 are lactose intolerant and I hate using margarine. It would be nice to figure out how to make cream sauces for them. LCHF problems...

    I recommend trying OMGhee if making it seems like too much trouble or time consuming. It may be a little more expensive than the stuff you can pickup at your local Trader Joe's or such, but the flavor and smoothness is worth every dollar. Plus you're supporting a local business which is a always a fabulous thing. They make a cultured and regular. OMGhee is my go to fat! I could *almost* eat it by the spoon...

    You have to order online directly from the guy. If you google it, you'll find him.

    Thanks ABrownGrl,

    I went to the site and see almost everything is sold out. They do have cultured Ghee. Have you ever tried that? I am wondering if it tastes different?

    Dan the Man from Michigan

    They make each jar by hand in their kitchen so I know they do sell out at times. Their spring batch is supposed to be the best of the best so maybe hold out for that? I've had both the cultured and regular. I prefer the regular but like them both.
  • hippygirl325
    hippygirl325 Posts: 223 Member
    moonius wrote: »
    I made these yesterday. Great with cucumber slices or celery.

    ketodietapp.com/Blog/post/2015/01/25/Savory-Salmon-Fat-Bombs

    Oh, that looks totally delicious!
  • KeithF6250
    KeithF6250 Posts: 321 Member
    The omelets I made for my wife and myself this week were bacon, cream cheese and mushroom topped with cheddar. Clearing a driveway in zero degree weather meant that I could eat 500 calories of bacon, cream cheese and eggs washed down with coffee & coconut oil and still lose weight. Anyway, bacon and cream cheese go well together no matter how you want to prepare it.
  • NasherBasher
    NasherBasher Posts: 9 Member
    BritDillinger wrote: »
    http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

    Strawberry Cheesecake Fat Bombs
    • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
    • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
    • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
    • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
    • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract

    Directions
    1. Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
    2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
    3. Add the powdered Erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
    4. Add to the bowl with softened butter and cream cheese.
    5. Use a hand whisk or food processor and mix until well combined.
    6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
    7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!
    - - - - -

    These are fantastic. You don't have to add the sugar alcohol and I used imitation strawberry extract versus using real strawberries. Very delicious. I have a whole container of them in my freezer. Mmmm~

    I made this recently and it tasted just like ice cream
  • ConanSonja
    ConanSonja Posts: 32 Member
    kirkor wrote: »
    Any dairy-free fat bombs? Or is that known as "spoonful of oil"? ;)

    You could use tallow (beef fat)
  • mkakids
    mkakids Posts: 1,913 Member
    Almonds dipped in butter. Quick, easy and fatty
This discussion has been closed.

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