What is a fat bomb??

How many does this recipe make. Thankyou in advance.

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.

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).

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.
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Oh spiff, around these parts (ha!) they're called a breve. I love them!

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 :)

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.

_____

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 kitchen

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.

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.