Your Favourite Fat Bomb?
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http://buttoni.wordpress.com/2011/06/08/toasted-coconut-candy/
These here...oh my dear sweet lord lol. They are amazing with absolutely no weird aftertaste from the sweetener (swerve) and at 91 percent fat...how much better can you get? You eat them right from the freezer (or let them sit out for about 10 minutes for a softer texture). They taste like an ice cream with the texture of nougat if you let them soften a bit. I make them in bigger squares to total about 250 cals. The original recipe's stat's are:
NUTRITIONAL INFO: Makes 48 pieces that are about 1¼” square. Each piece contains:
51.4 calories
5.11 g fat
1.06 g carbs, .6 g fiber, .46 NET CARBS
.72 g protein
Here are the ingredients so you can decide if it's something you will like...
8 oz. softened cream cheese
¼ c. (1 oz). dessicated, unsweetened coconut
¼ c. (1 oz.) dessicated, unsweetened coconut, TOASTED
½ c. coconut oil
1 oz. roasted almonds, ground coarsely
1 tsp. almond extract (makes the candy extra special)
3 T. coconut flour
¼ c. powdered erythritol (I powder in my food processor)
½ tsp. Fiberfit or other liquid sweetener to taste
Tiny pinch of salt
I replaced the almonds with walnuts and it's amazing that way...and even lower in carbs. Best fat bomb EVER!0 -
I've only made one batch of fat bombs, just started keto a few days ago for the first time. I think they turned out great and they are super easy.
Chocolate Raspberry Fat Bombs
5 tablespoons butter
3 tablespoons coconut oil
2 tablespoons unsweetened cocoa powder
2 tablespoons of Sugar Free Raspberry Syrup (or any flavor you have) I use Walmart brand because its super cheap.
Heat on low in microwave, stir until ingredients are mixed and pour into silicone mold. Freeze for 30 minutes and enjoy. I keep the extra in ziploc bags in the freezer.
This recipe makes 12 small fat bombs. 73.3 calories, 8 g fat, 1/2 carb each.0 -
This is good to know, thank you. I'm glad now that I hadn't tried stevia yet. That could've ended badly.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.
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Bump great recipes!0
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60 second chocolate shot-
2 tbsp cream coconut (manna or coconut butter)
2 tbsp heavy whipping cream or almond milk
1 tbp unsweetened cocoa or carob
sweetener of choice ( I use a generous serving of stevia)
splash of vanilla extract
cream together for 60 seconds using the back of a spoon,or I usually melt in the microwave.
Not my favorite fat bomb as far as taste but it does a couple of things for me - 1. totally kills my appetitie and 2. it will take care of any chocolate craving I have for some time. Just thought I'd share, made it tonight for dinner when I realized that I had used up my protein for the day and I'm sitting here not even interested in food.0 -
I love all these recipes, will be trying some soon. Here is one I found via Fbook, I make them in my silicon mini muffin pan, so more than the recipe says and about 56 cals each, and they freeze well, taste like ice cream.
http://www.djfoodie.com/Vanilla-Candy
Ingredients Calories Fat Protein Carbs Fiber SA's Net Carbs
8 ounces (227g) full fat cream cheese, preferably warmed 777 77.3 13.7 8.8 0 0 8.8
1/2 cup (100g) 'Swerve' or other sugar equivalent 0 0 0 100 0 100 0
1 dash (0g) salt 0 0 0 0 0 0 0
1 tsp (4g) vanilla extract 11.54 0 0 .5 0 0 0.5
1/2 cup (119g) cream, heavy whipping 410.5 44 2.5 3.5 0 0 3.5
Totals (of 6 Servings): 1199.04 121.3g 16.2g 112.8g 0g 100g 12.8g
Per Serving: 199.84 20.22g 2.7g 18.8g 0g 16.67g 2.13g *
re: Starbucks in Japan not knowing about substituting HWC in a latte, I tried that once and had to ask them to use "the whipped cream that they had not whipped yet" LOL. Some funny looks on their faces. They stock cream for whipping. They only know that it is for whipping. Never for just adding to a drink!
So lately, I just ask for whipped cream on top.0 -
I use the almond butter chia squares recipe found at ruled.me They're a little strange at first, but quickly become delicious! The next time I make them I'm going to make my own pecan butter and see if it is even better.0
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My favorite, though you must save some calories for the end of the day, is 1 Tbsp melted butter, 1 oz softened cream cheese. Mix together, then add 2 Tbsp Jiff Creamy Peanut Butter and 1 tbsp. splenda. JUMPIN GEHOSEPHAT IT'S GOOD.
NOOOOOOOOOOO, not Jiff. I know it taste good but it's not really peanutbutter. Peanut butter should have 1 or 2 ingredients. Peanuts and possible salt.
Jiff:
Ingredients:
MADE FROM ROASTED PEANUTS AND SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.
3 grams of sugar in 1 server.
It's too bad it is so tasty.0 -
I just found this today. I call it the perfect keto shake. It was actually an ice cream recipe.
Just throw it all in a blender if u want ice cream blend it and put it in icecream maker.
1 tbs heavy cream
2 tbs butter
2 tbs coconut oil
1/2 tsp vanilla
3 drops apple cider vinegar (idk why)
1 tbs sweetener (give or take)
1 whole egg (pasteurized of course)
1 additional egg yolk
1/2 cup ice
I added 1/2 tbs of peanut butter but you can flavor with coffee or strawberries maybe. Its like 59 grams fat
Feel free to tweak this as I'm no chef
Here is the original icecream recipe
http://www.bulletproofexec.com/get-some-ice-cream/0 -
I need to mark this topic to read through it later. I used to make great fat bombs using some honey or banana, when I was breastfeeding and ate more carb.
Now as I do keto, I can not find any good recipe. I hate stevia taste ( both powder and liquid ) and other sweeteners seems to give me sugar like reactions.
Maybe I just wait until my taste buds adjust enough to enjoy them without any type of sweetener.0 -
...allergic to ragweed, which is in the same family as the stevia...that is probably why I can't use it.
Oh boy... I bought a stevia plant the other day, curious about experimenting with using the leaves, and I thought "Odd... this looks like a ragweed plant."
I'm allergic to ragweed...0 -
As for my latest fat bomb, I've been making quickie coconut lemon bombs: half a tablespoon each of kerrygold butter and coconut oil, 2 tablespoons of unsweetened shredded coconut (Bob's Red Mill), a dash of lemon juice or extract. I found that I liked it with or without a sweetener.0
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As for my latest fat bomb, I've been making quickie coconut lemon bombs: half a tablespoon each of kerrygold butter and coconut oil, 2 tablespoons of unsweetened shredded coconut (Bob's Red Mill), a dash of lemon juice or extract. I found that I liked it with or without a sweetener.
I'll have to try these. I despise chocolate, so I've been looking for a fat bomb recipe without it. The cheesecake fat bombs mentioned previously sounds great, as well.0 -
I am going to try this too. Thanks!As for my latest fat bomb, I've been making quickie coconut lemon bombs: half a tablespoon each of kerrygold butter and coconut oil, 2 tablespoons of unsweetened shredded coconut (Bob's Red Mill), a dash of lemon juice or extract. I found that I liked it with or without a sweetener.0 -
Mine is pretty simple. I mixed equal parts of coconut butter and natural peanut butter and put it in a mini-muffin tin by tablespoons and store in the fridge. Then, I take one of those and melt it together with a small square of 85% cacao dark chocolate, then mix in a tablespoon of hwc. The only sugar in it is the tiny bit in the chocolate, but it tastes plenty sweet enough. I'm going to make it with almond butter next time.0
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My favorite fat bomb lately is a large bunch of coconut oil,melted, add a Tbsp or 2 of sugar free chocolate chips, which makes the coconut oil very chocolatey. I then add either toasted coconut & almonds, or other nuts. Its simple but just like a tasty chocolate bar.0
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I haven't had very good luck with fat bombs, but these sound delicious.I've only made one batch of fat bombs, just started keto a few days ago for the first time. I think they turned out great and they are super easy.
Chocolate Raspberry Fat Bombs
5 tablespoons butter
3 tablespoons coconut oil
2 tablespoons unsweetened cocoa powder
2 tablespoons of Sugar Free Raspberry Syrup (or any flavor you have) I use Walmart brand because its super cheap.
Heat on low in microwave, stir until ingredients are mixed and pour into silicone mold. Freeze for 30 minutes and enjoy. I keep the extra in ziploc bags in the freezer.
This recipe makes 12 small fat bombs. 73.3 calories, 8 g fat, 1/2 carb each.0 -
Holy crow I hit the jack pot. Mostly commenting to bump this in the forum in case people need new ideas!
You can never have too many fat bomb variations!
Personally I'm looking for dairy free ones. But I think I will splurge and make the cheese cake ones for a special occaision coming up. AND I DIDN'T KNOW ABOUT THE STEVIA-RAGWEED CONNECTION.
I'm just not using sweetners anyway, period. Just don't personally feel the need. But I'm deathly allergic to ragweed. Sounds silly but I'm sooooo tempted to get some stevia and test it out just to see what happens.0 -
I like the Zesty Lemon Cheesecake ones on this site (scroll down)- http://lowcarbediem.com/fat-bombs-recipes-atkins-ketosis/
When I ran out of those and wanted to make more, I didn't have another lemon, so I made strawberry cheesecake ones instead-
2 oz cream cheese, softened
4 tbsp butter, softened
4 tbsp coconut oil, melted
1 tsp lemon juice
1-1 1/2 tbsp Swerve (I use the confectioner's)
2 tsp Polaner's Sugar-free + fiber Strawberry Jam
Blend cream cheese, butter, coconut oil, lemon juice, and Swerve. Spoon 1 tbsp into a muffin pan or mold (I use a silicone Wilton's brownie pop pan with half a popsicle stick in each bomb- makes it an extra special yummy treat!). Top w/ 1/4 tsp of the jam, then another tbsp of the cheesecake mixture. Freeze until hard and enjoy! Store in the freezer.0 -
Almond butter through the day. Lowers ldl raises hdl, right macros and very nice.0
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I love that this thread has been resurrected. . I was wondering where it got to.0
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1 tbs cream cheese
1 tbs coconut oil
1/4 tsp cinnamon
1/3 packet sweetener
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These are my plan for today: http://empoweredsustenance.com/stop-sugar-cravings/
It uses honey, but 3 tbsp in that many portions doesn't worry me much.0 -
i just eat warmed coconut butter off a spoon, sometimes with a sprinkle of cinnamon.
also, these popcicles:
1 can coconut milk (sometimes i 1/2 with coconut cream)
4 tbs ceylon cinnamon
10-15 drops stevia (to taste)
4 tbs coconut oil
4 tbs coconut butter
1/4 tsp himalayan pink salt
1 tsp. vanilla
blend & pour into popcicle molds (makes 10)
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There are a lot of very similar recipes here, but also some new and exciting things! Nice!
My fat bombs usually involve heavy cream, cream cheese, and butter. Sometimes all together. >_>
Fat bomb cream cheese frosting:(from here)
2 oz cream cheese
2 oz Kerrygold unsalted butter
1/4 teaspoon pure vanilla extract
4 drops of liquid stevia or 2 servings of sweetener of your choice.
Directions:
Mix in a blender like you would normal frosting.
This should maybe be a 2-serving thing, but I usually eat the whole darned bowl.
Chai jello: (adapted from Knox blox recipe)
1 packet or 1 tablespoon of unflavoured gelatin(e)
1 cup of boiling water (to prepare tea)
1-2 bags of chai tea. I use Stash double spice. It's intense.
1/2 cup unsweetened almond or almond coconut milk
1 tablespoon unsweetened pure cocoa powder (OPTIONAL)
4-8 tablespoons heavy cream
Directions:
Prepare tea using the water + tea bags. Let steep a little longer than you might usually for a black tea.
Remove tea bags and discard.
Mix the cocoa powder and sweetener into the chai.
Measure cold almond milk into a bowl.
Sprinkle gelatin over almond milk and set timer for 1 min.
While the gelatin is "blooming" in the bowl, microwave your prepared chai to make sure it's NICE and hot.
Stir almond milk and gelatin together and then add your hot ingredients to the cold.
Stir for 5 mins to FULLY DISSOLVE and incorporate the gelatin.
Pour into desired molds.
SUGGESTIONS FOR MOLDS: Find something that divides easily into 4 servings. I found some little plastic 4 oz.Ziploc containers that are exactly the right size to put these in and then just transport to work. Anchor Hocking also makes wonderful small glass ramekins that are perfect and come with lids.
Let set at least 3 hours.
To serve:
Dice the gelatin into cubes and pour good ol' heavy cream over the top. Depending on the cream used and my fat needs, I will add 1-2 tablespoons of pure heavy cream.
By the way, I use a similar concept to make all kinds of tea and coffee jello. One of my favourites that is NOT a fat bomb is Mojito Kevita + 2 tablespoons of lemon juice. I made another one that actually used pureed raspberries + raspberry hibiscus tea which was also amazing with cream and lower carb than I would have thought.
-T.
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omg those jello ideas are the bomb! (ptp)
thanks!0 -
I just realized I didn't add the sweetener to my recipe above. For the jello, I usually use 12-16 drops of liquid stevia. Since it makes 4 servings, you can substitute 4 servings of whatever sweetener you prefer.
-T.
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bernicem77 wrote: »I made this today. I think they could count as fat bombs. Taste like cheesecake to me.
1 pack cream cheese (room temperature)
1 stick unsalted butter (room temperature)
2 packs splenda
Makes 6 servings
Per serving: 255 cal, 3g protein, 26g fat, 3 carbs
This is slightly better when adding vanilla - more like cheesecake. There's a recipe for "Cream Cheese Clouds" on the web that does this. You can use any extracts.
My favorites use a base of 1/4 coconut oil melted with 1 stick butter. Add 8 oz softened cream cheese - then add flavors/sweeteners to taste. This is my favorite BASE recipe now..
My favorite is with 1 TBSP cocoa powder and 1 TBSP cinnamon. I use Pure Via Stevia (the only one that I've found not to give me headaches). I think I use 3 packets for a batch. Comes out to a little over 1 carb per, if I remember right. I usually make a double batch in my pyrex, then chill, cut, and refrigerate or freeze before eating.
Lemon are okay but next time I'm leaving out the zest. A few TBSP of lemon juice and zest of half a lemon in the blend above, sweetened to taste....
I also make a jello fat bomb that tastes a lot like yogurt... I posted it on my blog page.
http://www.myfitnesspal.com/blog/KnitOrMiss0 -
I just realized I didn't add the sweetener to my recipe above. For the jello, I usually use 12-16 drops of liquid stevia. Since it makes 4 servings, you can substitute 4 servings of whatever sweetener you prefer.
-T.
thanks again, can't wait to make these. what do you heat when you make the mojito kevita one, or what is the process?0 -
oh my gosh thanks again for the knox blox recipes! i made the chai ones this morning and was thinking of them allllll day! stopped off for some cream on the way home and nom nom!
i added some shredded coconut and cinnamon on top. woweeee!!! so good! can't wait to try some other versions! (:0
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