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Savory Fat Bombs?
hippygirl325
Posts: 223 Member
I'm trying to stay away from the artificial sweeteners and right now I don't have any coconut products, but sometimes I have trouble getting my fat percentage up there enough so I wanted to possibly try making some fat bombs. I have cream cheese, olive oil, and butter. I was thinking about maybe making something with the cream cheese and butter and maybe add some bacon and cheese? Do you guys make these kind of things?
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I make them with cream cheese, butter, stevia (which i grew myself so its natural) and flavoring like vanilla or lemon. You can probably get away from the stevia if you dont like that natural sweetner either.
Ive never tried it with bacon or cheese but I'd love to hear your experiences if you do try it.0 -
I've been reading about them but haven't tried making them yet. Please let me know how you like your experiment.0
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i am experimenting with ground chia and oil, but i haven't created a recipe worth sharing yet.
a couple tablespoons of cream cheese wrapped in thin sliced deli salami is a good fatty snack.
lately, i've been dipping avocado into sour cream or melted butter. also very fatty.
i recently discovered mascarpone cheese. if you've never had it, it is somewhat like philadephia cream but it has a naturally sweet taste. check the different brands, though-- i've seen the carb range from 0 to 5. the next sweet fat bombs i make will be with these
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sljohnson1207 wrote: »
That looks sinful!0 -
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I've started using hollandaise sauce as a fat bomb - 1 x egg yolk, 100g butter, juice of one lemon. Smear it on all the things. Yum! Best part is I found a recipe that uses an immersion blender so it takes all of 2 minutes:
http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html0 -
mmmarshmallow wrote: »I've started using hollandaise sauce as a fat bomb - 1 x egg yolk, 100g butter, juice of one lemon. Smear it on all the things. Yum! Best part is I found a recipe that uses an immersion blender so it takes all of 2 minutes:
http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
My only issue with that is the recipe says it cannot be cooled and reheated and 1 and 1/2 cups of hollandaise is alot for one person at once, heh.
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sljohnson1207 wrote: »
wow...sounds SO good. I must put this on my meal plan for next week! Thanks for sharing. I'm just going to use regular cream cheese though, as much as I wish I did, I don't have time to be making Kefir cream cheese
Boy...that homemade Kefir cream cheese does sound lovely though....and I'm sure the health benefits of the probiotics are good, compared to regular cream cheese, which doesn't have any.
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Not a "bomb" other than a calorie dump of fat- but have you tried melting butter onto pork rinds and flavoring them with powered cheese? It sounds weird, but it's great. I like to use these- https://www.kernelseasons.com/0
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Sometimes I make a cheeseball and eat it with a spoon. I use cream cheese, pepperoni, green onions, and Worcestershire sauce.0
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Mmm, that sounds good.0
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Any dairy-free fat bombs? Or is that known as "spoonful of oil"? 0
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Oh but butter is dairy...I fail.0
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hippygirl325 wrote: »Oh but butter is dairy...I fail.
Could make that butter into ghee, depending on the nature/reason for dairy-free.Any dairy-free fat bombs? Or is that known as "spoonful of oil"?
Or spoonful of coconut butter.
You can probably use an animal fat of some sort to provide a little more warmth-tolerance, so your fat bomb doesn't insta-melt on a hot day.
I can't remember what it's called, but many hunters of hunter-gatherer populations would make something akin to a fat bomb by mixing together animal fat and nuts, seeds, berries, etc. The Inuit have something like it, but they mix snow in (akutaq, or Eskimo Ice Cream). It provided fuel on long hunts, though I have no clue about the taste.
As for the original question -- I would think any cheese ball recipe would be good, at least for a base. Most cheese balls (at least that I'm used to) are served as appetizers, and so tend to be savory.0 -
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...0
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@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.)0
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Dragonwolf wrote: »
Could make that butter into ghee, depending on the nature/reason for dairy-free.
Or spoonful of coconut butter.
You can probably use an animal fat of some sort to provide a little more warmth-tolerance, so your fat bomb doesn't insta-melt on a hot day.
I can't remember what it's called, but many hunters of hunter-gatherer populations would make something akin to a fat bomb by mixing together animal fat and nuts, seeds, berries, etc. The Inuit have something like it, but they mix snow in (akutaq, or Eskimo Ice Cream). It provided fuel on long hunts, though I have no clue about the taste.
As for the original question -- I would think any cheese ball recipe would be good, at least for a base. Most cheese balls (at least that I'm used to) are served as appetizers, and so tend to be savory.
Pemmican.
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@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.
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@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 do this too. You can actually get it fairly cheap, all things considered.
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nicsflyingcircus wrote: »
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.
Yes ma'am, its shelf stable, since they remove all of the milk solids from it, and the moisture. I have a huge jar of it in my cabinet, and keep a little jar in my desk drawer at work next to my tub-o-coconut oil.0 -
hippygirl325 wrote: »I'm trying to stay away from the artificial sweeteners and right now I don't have any coconut products, but sometimes I have trouble getting my fat percentage up there enough so I wanted to possibly try making some fat bombs. I have cream cheese, olive oil, and butter. I was thinking about maybe making something with the cream cheese and butter and maybe add some bacon and cheese? Do you guys make these kind of things?
sausage balls...using ground pork rinds as a binder instead of breadcrumbs.0 -
Yes ma'am, its shelf stable, since they remove all of the milk solids from it, and the moisture. I have a huge jar of it in my cabinet, and keep a little jar in my desk drawer at work next to my tub-o-coconut oil.
Do you use it instead if butter or what?
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nicsflyingcircus wrote: »I know you weren't asking me, but ya, use it instead of butter. It has a higher smoke point so it's great for frying.0
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nicsflyingcircus wrote: »
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
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I couldn't get past the flavor or odour of Ghee. I stick to frying with Grapeseed oil.0
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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.
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nicsflyingcircus wrote: »
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
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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.0
This discussion has been closed.