Your Favourite Fat Bomb?
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Some of my keyboard buttons are broken so forgive some things like the slash going the wrong way etc.
3\4 Cup Coconut Oil
1\2 Cup Butter (Salted or Unsalted depending on taste and any other concerns you may have)
3 Tablespoons of Cocoa Powder (unsweetened)
2-4 Tablespoons of No added Sugar\Salt Peanut Butter
Sweetener to taste: I use a mixture of Sugarless Liquid and Xylitol (granules). I find mixing the two cuts out the weird taste.
Put in pan, melt, make sure any granulated sugar is dissolved. Pour into your moulds (I use icecube trays). Makes about 20.
Enjoy :-)0 -
The only ones I've made so far are Lemon Clouds. They turned out all right...I don't think I used enough stevia though. Heres a link to the recipe: http://frominsideabubble.tumblr.com/post/49190129854/fat-bombs-lemon-clouds
I'm going to try this one ... but maybe use a different sweetener. I'm also considering adding some unsweetened, shredded, toasted coconut and adding it to the mix... I wonder if that would work, or if freezing the resulting bombs would make the coconut hard to chew?0 -
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My recipe for Spicy Fat Bomb dip eaten with crispy celery sticks
3oz cream cheese
1/4 c shredded cheddar
2 T salsa
hot sauce or sirracha to taste
Warm cream cheese in microwave (about 20 seconds), stir in cheddar until melted, add salsa and hot sauce to taste.
Eat it with celery sticks.
Yummy!0 -
I'm new to this keto way of eating, but I attempted to make a batch of fat bombs. I took half of a package of cream cheese, and real whipped cream, and beat them together with my mixer. Put bite sized dollops on parchment paper and froze them. Yummy!!! I am not experienced enough to give you calories, fat ratio..........? I know they are both higher in fat.0
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My recipe for Spicy Fat Bomb dip eaten with crispy celery sticks
3oz cream cheese
1/4 c shredded cheddar
2 T salsa
hot sauce or sirracha to taste
Warm cream cheese in microwave (about 20 seconds), stir in cheddar until melted, add salsa and hot sauce to taste.
Eat it with celery sticks.
Yummy!
This sounds great!! Thanks. Sometimes the sweet, nutty coconut fat bombs are not what I want, great alternative!!0 -
Hello!
I wanted to share a delicious fat bomb I created this morning!!!! ITS SOOOO GOOD!!!
CHERRY BOMBS
8 Tablespoons Heavy/Whipping Cream
2 Tablespoons Cream Cheese
1 Tablespoon Coconut Oil ( Use LIquid or solid melted or will not blend properly )
2 squirts MIO Black Cherry water enhancer ( small drops - very potent taste )
Blend heavy cream, cream cheese and coconut oil with mixer/blend on high for two mins. Add a drop or two Mio ( You can really use any flavor, lemonade is GREAT too )
Drop by tablespoonful into ice cube tray. Makes 8 frozen Bombs. Store in freezer *
PER SERVING:
Calories 61
Fat 7g
Carb 0-1g ( trace)
Protein 1g
Created by MyFitnessPal.com - Free Weight Loss Tools0 -
The only ones I've made so far are Lemon Clouds.
Bookmarked! That sounds awesome.
Uh...yeah. I'm going to have to make those.0 -
Hello!
I wanted to share a delicious fat bomb I created this morning!!!! ITS SOOOO GOOD!!!
CHERRY BOMBS
8 Tablespoons Heavy/Whipping Cream
2 Tablespoons Cream Cheese
1 Tablespoon Coconut Oil ( Use LIquid or solid melted or will not blend properly )
2 squirts MIO Black Cherry water enhancer ( small drops - very potent taste )
Blend heavy cream, cream cheese and coconut oil with mixer/blend on high for two mins. Add a drop or two Mio ( You can really use any flavor, lemonade is GREAT too )
Drop by tablespoonful into ice cube tray. Makes 8 frozen Bombs. Store in freezer *
PER SERVING:
Calories 61
Fat 7g
Carb 0-1g ( trace)
Protein 1g
Created by MyFitnessPal.com - Free Weight Loss Tools
I wanted to add they have the taste and feel of creamy ice cream :bigsmile: :bigsmile: :bigsmile:0 -
Mine is Starbucks cap with heavy whipping cream. 88g of fat and around 7g of carbs.0
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Bump
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What is a fat bomb??0
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Okay, my favorite pre-LCHF treat was an almond joy, but I always wished they'd made them dark chocolate instead of milk. Any ideas of how to put together a coconut, almond, dark cocoa and sea salt fat bomb that wouldn't be too high in carbs? I've made the dark bark with coconut oil and cocoa but I know the coconut and almonds have substantial amounts of carbs in relation to the fat.0
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How many does this recipe make. Thankyou in advance.0
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I haven't made fat bombs before; I haven't even her of them until recently, so thank you for this thread! I can't wait to try some of these recipes, especially the cherry bombs. I am a bit hesitant to use any artificial sweetener since I read about an experiment that shows they can lower ketone levels, thus slowing fat burning.
Are the ones with cocoa powder and no artificial sweetener very bitter?0 -
Okay, my favorite pre-LCHF treat was an almond joy, but I always wished they'd made them dark chocolate instead of milk. Any ideas of how to put together a coconut, almond, dark cocoa and sea salt fat bomb that wouldn't be too high in carbs? I've made the dark bark with coconut oil and cocoa but I know the coconut and almonds have substantial amounts of carbs in relation to the fat.
I was looking up fat bombs the other day and found this little treat: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2537035.
I haven't tried it yet, but it certainly looks promising. I used to loooove Mounds bars. You could probably stick one almond on the top of each before freezing.0 -
Can we get this thread stickied to the top of the page?
Most of these sound amazing, and I love that there are 'savory' fat bombs out there too and not just sweet ones!0 -
1 Justin's Peanut Butter Squeeze pack
1 TBSP stevia-flavored chocolate chips (no sugar)
1 TBSP Kerrygold Irish Butter
2 TBSP stevia-flavored homemade whipped cream
I like making a single serving at a time. So while making dinner, I'll melt the peanut butter and butter in a bowl then add the chocolate chips and put the bowl in the freezer. Once I'm done with dinner, I have a nice bowl of fat bomb ready for dessert. It's just frozen enough and then I top it with my whipped cream.
This works better for me because the squeeze packs keep me from dipping into an open jar of peanut butter (I love the stuff too much and it's too tempting for me to snack on -- whereas the squeeze packs are enough extra work that I tend not to want to open them throughout the day).0 -
The only ones I've made so far are Lemon Clouds.
Bookmarked! That sounds awesome.
Uh...yeah. I'm going to have to make those.
These are awesome! I didn't have enough coconut oil, so I used coconut butter, and they still came out yummy.0 -
Mine is Starbucks cap with heavy whipping cream. 88g of fat and around 7g of carbs.
What is a Starbucks cap? Like a Breve? My Starbucks never has heavy whipping cream, only half&half.
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Mine is Starbucks cap with heavy whipping cream. 88g of fat and around 7g of carbs.
What is a Starbucks cap? Like a Breve? My Starbucks never has heavy whipping cream, only half&half.
It is regular Starbucks latte made from Heavy Whipping cream, ask them to sub the HWC for milk.. I have never come across a Starbucks which wouldn't sub the milk for HWC in a latte.0 -
It is regular Starbucks latte made from Heavy Whipping cream, ask them to sub the HWC for milk.. I have never come across a Starbucks which wouldn't sub the milk for HWC in a latte.
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Oh spiff, around these parts (ha!) they're called a breve. I love them!0 -
Thank you for letting us know about Michaels. I was wondering where I could get one of those trays.0
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I *love* my Latte's and and am a GOLD member of Starbucks...LOL. The last time I got a Soy latte, my tummy got REALLY upset since dowing LCHF. I will ask them to SUB the HWC for Soy ... and getting one today!!! I DO like how Pete's whips the foam...I may think about getting my own machine again...cause I like the foam THICK! Lol... Thanks All:) 0
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Bump: Good ideas!0
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Starbucks I tried in Japan today... 20 minutes of frantic conversations between managers and employees produced the result of not having any concept of what I was even asking for in terms of the subbing. Granted, my Japanese isn't that great, but it's also socially unexpected to order things different than on the menu.
It took 10 minutes and 2 managers to get a burger without a bun here.
Though they're incredibly nice about it, they just don't get the concept.
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Ok, fat bomb attempt for the weekend (haven't tried it but it should work):
This is based on the It's-A-Snap Cheesecake recipe on the Knox gelatin box, it's just adapted for keto and enhanced a bit for flavor. I found the adapted to keto recipe somewhere online (subbing Splenda for sugar), but any problems with the flavoring changes are my fault entirely.
Almond Coated Mini Strawberry-Watermelon Cheesecake Balls
Makes 10 servings
1 envelope Knox unflavored gelatin
1/4 cup Splenda (or other sweetener, adjust your macros based on the difference)
1 cup boiling water
16 oz cream cheese
1 tsp vanilla
1/4 cup almond flour
4 tsp Mio Strawberry-Watermelon flavoring
Per serving:
179 calories
17g fat
2g carb
0g fiber
4g protein
Prep: Set out cream cheese to warm up about an hour before starting
1. Mix the gelatin and all but 1 tsp of the Splenda in a bowl
2. Add the water and stir until gelatin is completely dissolved (about 5 minutes)
3. Beat cream cheese, Mio and vanilla in a large bowl until smooth and creamy
4. Slowly add the gelatin/sweetener/water mixture making sure it's well blended
5. Pour into silicone tray mold separated into 10 equal portions (or however many you choose/will fit, just adjust the calories and macros to fit your number of servings), then refrigerate
6. Mix the almond flour and remaining sweetener
7. After the cheesecake balls are set (about 3 hours) take them out of the silicone mold and roll them around in the almond flour/sweetener mix so they each get equal amounts
Optional:
8. Dump any remaining flour mix into the bowl you made the batter in, mix it all together, and lick the bowl and spoon while having warm, happy flashbacks of being 5 years old in your mom's kitchen0 -
^^ yep, I like these and also the cheesecake bombs.
Recipe is:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda * - instead of all Splenda, see my note below on how I do it
1/2 teaspoon vanilla
Squeeze of Lemon Juice
Pinch of salt
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen. NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.
Makes 24 clouds
With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
I usually ignore the Splenda above and do sweetener to taste using a mix of Splenda and Stevia or Splenda and SF Vanilla Syrup) - adjust a little at a time to taste.
I usually double or triple the recipe so I have bombs on hand for several weeks, makes it less of a chore.
Once you know how you like to adjust the sweetness, then you can experiment with other flavorings to make "flavored cheese cakes"
Yum Yum!0 -
I usually just melt coconut oil with almond butter & a bit of cocoa but I tried to add some cream cheese today to make it creamier and it was a big fail! the cream cheese & the coconut oil didn't blend & it looked like it was curdled. but it tasted ok.0
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Bumping for recipes, thanks everyone!!!!0
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artificial sweeteners really mess with me
Have you tried stevia? It's quite rare for people to be sensitive to that.
/raises hand
I am.
Also allergic to ragweed, which is in the same family as the stevia...that is probably why I can't use it.0
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