Fat Bombs........... What?!?!
Replies
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Dragonwolf wrote: »crystalsan726 wrote: »ShawnaDrew wrote: »Can someone explain to this newbie what fat bombs are, and WHY they are being eaten? What are the benefits? Downfalls? I am type 2 diabetic if that makes a difference!
Being a newbie myself I am so glad you asked this I have been wondering about it as well. I have seen recipes for some fat bombs and they look good but my mind is blown by several of the ingredients I have never heard of before. I have no clue where to even start to look for the ingredients in some of the low carb recipes I have found.
Such as?
Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
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KnitOrMiss wrote: »UK/AU adjustments, I think
125 grams butter (this is half a stick for US)
52 grams coconut oil (per conversion chart)
125 grams softened cream cheese
You're an angel Knit
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crystalsan726 wrote: »Dragonwolf wrote: »crystalsan726 wrote: »ShawnaDrew wrote: »Can someone explain to this newbie what fat bombs are, and WHY they are being eaten? What are the benefits? Downfalls? I am type 2 diabetic if that makes a difference!
Being a newbie myself I am so glad you asked this I have been wondering about it as well. I have seen recipes for some fat bombs and they look good but my mind is blown by several of the ingredients I have never heard of before. I have no clue where to even start to look for the ingredients in some of the low carb recipes I have found.
Such as?
Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
Agave is not low carb, avoid it. Erythritol is the no-calorie sugar under the brand name Swerve. I think you can get it at Walmart (I haven't tried it yet, but it is popular). Otherwise, you don't have to use that sweetener, use Splenda instead.
Liquid sweeteners are in droves at Walmart or Kroger or at ANY grocery store. Just go to the sweetener aisle. At Walmart, the section is about 6 foot by 6 foot square full of all kinds of liquid sweeteners and no-calories granular sweeteners. Just read the labels, if they say "0" calories, you can use it (some on this group would disagree).
I use Splenda, Stevia & Monk Fruit in the Raw (Walmart).
I have never heard of Almond flour in a fat bomb. I guess its possible. Almond flour is ground up almonds. Almost any grocery store has it, go to the "organic" section.
I hope this helps,
Dan the Man from Michigan
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Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
I'm not sure if you are in the US but I use Bobs Red Mill for the Flours, Almond, Coconut, Flaxseed etc. They are at Krogers, Food Lion and Martins where I am.
For the Liquid Sweetner I use Smokey Mountain Sweetner -- I have only found that at Food Lion.
Agave is pretty common, but I don't use it anymore. I have found it at the three stores I mentioned.
Erythritol I have only found online. But I think some whole foods stores cary it.
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Fat bombs are tasty(?) treats used to up your fat calories/percentages when on keto/LCHF. Most are sweet, but i have seen a few savory ones. Basically most people don't want to munch on a stick of butter to up their fats, so this provides them with a way to do that. This site explains it well and has recipes! http://lowcarbediem.com/fat-bombs-recipes-atkins-ketosis/
Pope 705 thank you so much for the link to all those recipes!0 -
crystalsan726 wrote: »Dragonwolf wrote: »crystalsan726 wrote: »ShawnaDrew wrote: »Can someone explain to this newbie what fat bombs are, and WHY they are being eaten? What are the benefits? Downfalls? I am type 2 diabetic if that makes a difference!
Being a newbie myself I am so glad you asked this I have been wondering about it as well. I have seen recipes for some fat bombs and they look good but my mind is blown by several of the ingredients I have never heard of before. I have no clue where to even start to look for the ingredients in some of the low carb recipes I have found.
Such as?
Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
Agave is not low carb, avoid it. Erythritol is the no-calorie sugar under the brand name Swerve. I think you can get it at Walmart (I haven't tried it yet, but it is popular). Otherwise, you don't have to use that sweetener, use Splenda instead.
Liquid sweeteners are in droves at Walmart or Kroger or at ANY grocery store. Just go to the sweetener aisle. At Walmart, the section is about 6 foot by 6 foot square full of all kinds of liquid sweeteners and no-calories granular sweeteners. Just read the labels, if they say "0" calories, you can use it (some on this group would disagree).
I use Splenda, Stevia & Monk Fruit in the Raw (Walmart).
I have never heard of Almond flour in a fat bomb. I guess its possible. Almond flour is ground up almonds. Almost any grocery store has it, go to the "organic" section.
I hope this helps,
Dan the Man from Michiganstillonamission wrote: »Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
I'm not sure if you are in the US but I use Bobs Red Mill for the Flours, Almond, Coconut, Flaxseed etc. They are at Krogers, Food Lion and Martins where I am.
For the Liquid Sweetner I use Smokey Mountain Sweetner -- I have only found that at Food Lion.
Agave is pretty common, but I don't use it anymore. I have found it at the three stores I mentioned.
Erythritol I have only found online. But I think some whole foods stores cary it.
These.
Most of them are only exotic seeming, simply because you haven't bought them or looked for them, before.
Kroger has an organic section, which is where you can find the non-wheat flours, though I haven't heard of any flour in a fat bomb (low carb mug cake is a different story). You can also find the liquid Stevia in that section, but other liquid sweeteners (monk fruit, agave, etc) are in the sugar aisle (at least in Kroger, can't speak for other stores).
Agave is the health industry's new darling child, mainly because it's not cane or corn sugar, so it's pretty much everywhere these days. Unfortunately, it's 90%+ fructose, which goes straight to your liver to be turned into triglycerides. Not good.
The sugar alcohols, like erythritol are harder to find. I've found xylitol in a few places (VitaminShoppe and a couple other diabetic-specific locations), but they're pretty much all available on Amazon.
Recipes often call for more than one sweetener, because most have distinct flavors, and using too much of one can overpower everything else, so you use a blend to get the desired sweetness, without as much of the side or aftertaste. They're interchangeable, though, just remember to account for the difference in sweetness (for example, liquid stevia is a few thousand times sweeter than granulated xylitol, so if you're putting in stevia, don't do a one-for-one substitution!).0 -
crystalsan726 wrote: »ShawnaDrew wrote: »Can someone explain to this newbie what fat bombs are, and WHY they are being eaten? What are the benefits? Downfalls? I am type 2 diabetic if that makes a difference!
Being a newbie myself I am so glad you asked this I have been wondering about it as well. I have seen recipes for some fat bombs and they look good but my mind is blown by several of the ingredients I have never heard of before. I have no clue where to even start to look for the ingredients in some of the low carb recipes I have found.
No one needs to eat fat bombs. They are just a tasty way to get some fat into your diet without consuming protein. People following a ketogenic diet generally try to eat moderate/adequate protein. Lots of natural fat sources have both protein and fat. If we want to fit in more fat and/or are hungry but don't want to eat more protein, then a fat bomb can do the trick.0 -
crystalsan726 wrote: »Dragonwolf wrote: »crystalsan726 wrote: »ShawnaDrew wrote: »Can someone explain to this newbie what fat bombs are, and WHY they are being eaten? What are the benefits? Downfalls? I am type 2 diabetic if that makes a difference!
Being a newbie myself I am so glad you asked this I have been wondering about it as well. I have seen recipes for some fat bombs and they look good but my mind is blown by several of the ingredients I have never heard of before. I have no clue where to even start to look for the ingredients in some of the low carb recipes I have found.
Such as?
Erythritol
Liquid sweetner
Agave
Almond flour and the different types of flour.
Agave is not low carb, avoid it. Erythritol is the no-calorie sugar under the brand name Swerve. I think you can get it at Walmart (I haven't tried it yet, but it is popular). Otherwise, you don't have to use that sweetener, use Splenda instead.
Liquid sweeteners are in droves at Walmart or Kroger or at ANY grocery store. Just go to the sweetener aisle. At Walmart, the section is about 6 foot by 6 foot square full of all kinds of liquid sweeteners and no-calories granular sweeteners. Just read the labels, if they say "0" calories, you can use it (some on this group would disagree).
I use Splenda, Stevia & Monk Fruit in the Raw (Walmart).
I have never heard of Almond flour in a fat bomb. I guess its possible. Almond flour is ground up almonds. Almost any grocery store has it, go to the "organic" section.
I hope this helps,
Dan the Man from Michigan
@crystalsan726 Me personally, I can use the generic version of Splenda liquid sold at WM. It just says sweetener on the label and is a little yellow squirty pod type thing for about $3. I CANNOT use the same version for Stevia (right next to it in a green pod). It gives me headaches. I can, however use Pure Via brand Stevia (non-GMO and other good stuff) and I've never not had it mix in well to any recipe I've used it in. I can use the powdered splenda, but it uses more filler than the Pure Via Stevia... Just be sure to sample something if you can, or know someone you can give it to. I had to bring that liquid stevia stuff to work... I don't know about MonkFruit, I've heard good things but haven't sampled it yet. But if @DittoDan gives his nod of approval, you're probably good to go.
It's always nice to have a variety from which to choose. Some work better with one thing than another.
And this is definitely the place to ask about any ingredient in a recipe you don't know what it is, where to get it, or what you could use instead. Most times, someone will know, and if they don't, someone can probably find it! And most, if not all of us, have been in your exact shoes on this one, so don't feel silly! We all need to start somewhere. 0 -
If you can't find something in the store, they're all on Amazon. Sometimes the prices are competitive, sometimes not (the place I order xanthan gum from is more expensive on Amazon than their own website).0
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@she2cute you're absolutely right to urge caution with protein levels for people with kidney issues or potentially kidney issues. As I understood your post your were not advocating high protein but simply urging caution. Your position is certainly supported by people like Dr Ron Rosedale who would advocate a lower level of protein for people who are diabetic and thus open to the risk of at least potential kidney problems. All of this simply goes to demonstrate the need to consider the diverse spectrum of people wishing to try low carb/ keto for a whole variety of reasons and to agree that each of us is free to tailor the basic approach to suit our individual needs. As Fit-Goat often urges let our bodies be our teachers.0
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I found erythritol, and stevia at iherb.com, and also order coconut oil from them as it is much cheaper. But had to get a friend to bring me some Torani sugarless syrup from Canada. Living in Japan makes it hard sometimes for me to find LC ingredients I read about online
-- but on the other hand, they do have stuff here that can't be found elsewhere. Konnyaku Batake are a sweet low carb treat (though you do need to be sure to chew them... http://en.wikipedia.org/wiki/MannanLife).
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@KnitorMiss I tried your cream cheese/coconut oil/butter fat bomb - I added a package of Sugar Free Jello -- Amazing!0
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stillonamission wrote: »@KnitorMiss I tried your cream cheese/coconut oil/butter fat bomb - I added a package of Sugar Free Jello -- Amazing!
Awesome! Glad you liked it - though as I mentioned, I did steal the "base" recipe, so to speak. As far as Jello, I like the jello fat bombs. Uses jello, heavy whipping cream and sour cream. My guy said it is like creamy custard yogurt, but better! I might have to try the jello in the solid bombs too. Thanks @stillonamission I love the exchange of ideas here.0 -
can you please pass on the Jello fat bomb receipe @KnitOrMiss ....sounds so good
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happylifex10 wrote: »can you please pass on the Jello fat bomb receipe @KnitOrMiss ....sounds so good
@happylifex10 http://www.myfitnesspal.com/blog/KnitOrMiss/view/recipe-jello-fat-bombs-731743
I posted it in my blog, but if you can't find it...
UPDATED TO INCLUDE METRIC CONVERSIONS to be best of my abilities, with google at my ready.
I know most people aren't fans of the artificial sweeteners, but I found my new favorite fat bomb, tweaked my way. It is a creamy, custardy, dense mousse like pudding that just makes me SUPER happy. (My fiance says this is better than any yogurt he's ever had...)
Jello Fat Bombs
Ingredients
1 package of sugar free gelatin, your flavor choice (peach is my current fave) - (0.30 oz/8.5 g)
1/2 packet (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit) (each packet is 0.25 oz/7 g - so this is 0.125 oz/3.5 g)
2 cups boiling water (per gelatin instructions, instead of one part boiling, one part cold, I use both boiling to dissolve the extra gelatin. Apparently, this is 470 ml (rounded), I'm sure UK packages are set up to be a better calculation for y'all)
1 cup full fat sour cream (240 ml)
1 cup heavy whipping cream (240 ml)
1 packet stevia sweetener (to taste, optional - this took off the sour cream edge for me) (each US packet is 1 g)
Directions
Boil water. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (240 ml / slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE - the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream "bite" was off-putting for me (I'm not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! And this works fabulously for those who can't afford other fats sources - or who just need an awesome satisfying snack with staying power that kills the sweet tooth, but without all the sugar! 0 -
thank you so much @KnitOrMiss ....looks great
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