Last week I decided to venture into the world of fat bombs – Dark Chocolate & Nut Fat Bombs to be precise. I had been quite scared of fat bombs, thinking that they were somehow going to blow up and cover me in dripping, hot fat or even worse, bacon!! This recipe for chocolate fat bombs from Martina at Ketodietapp.com looked like a good and easy place to start. I had all the ingredients, having just received a delivery of Swerve Confectioners Sweetener (the powdered version) and I was keen to try it out.

What Is A Fat Bomb?

Fat bombs are a high-fat, low-carb and usually low protein snack. They are often made with coconut oil, butter, nuts, seeds and non-sugar sweeteners. They can be both sweet or savory. If you are looking for ways to increase the fat intake in your diet, fat bombs are a great solution.

Stirring Dark Chocolate & Nut Fat Bombs

With a family of five, I cook quite a few meals each week and this was without doubt, the best thing I cooked last week! The recipe takes about 10 minutes to make. The fat bombs then go in the fridge for 30 minutes to solidify. After that, it’s straight to the freezer where you can keep your private stash of decadent Dark Chocolate & Nut Fat Bombs for up to 3 months, if they last that long.

Alternatively, just keep them in the fridge for a week. They do start to melt if left out of the fridge so it’s a shame that you have to eat them up quickly! These fat bombs are so rich and divine that you will only need to eat one to feel that life is complete.

I used a silicone mini-muffin mold. Ideally you would use a smaller silicone chocolate or candy mold as I found the fat bombs were a touch too big. If using a min-muffin mold or tin, fill them up to two-thirds full. Alternatively, an ice-cube tray works well too.

I highly recommend trying this recipe – fat bombs are the perfect high fat, low-carb treat or snack for ketogenic and low-carb diets.

Making Dark Chocolate & Nut Fat Bombs

Dark Chocolate & Nut Fat Bombs

Ingredients:

4 oz dark chocolate, at least 85% cacao ( 114 g)
1 oz cocoa butter or extra virgin coconut oil (28 g)
1 tsp vanilla powder or 1 tbsp unsweetened vanilla extract
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
⅓ cup any nut butter, I used Macadamia & Brazil Butter (86 g/ 3.1 oz)
2 oz butter, ghee or coconut oil (56 g)
Optional: 10-20 drops liquid Stevia extract

In this recipe, I used dark chocolate because it’s low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.

Instructions:

For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter. [Abbie – I used Dark Roast Peanut Butter]
Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.
Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice-cube tray.
Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.

Makes 16 fat bombs

Per serving:  118 Calories; 12.0g Fat; 1.2g Protein; 2.8g Total Carbohydrate; 1.0g Fiber; 1.8g Net Carbs

Recipe from Ketodietapp.com

Let us know in the comments how your fat bomb recipe turns out. I hope you love them as much as we did! Let us know how they are and any variations you suggest!

Dark Chocolate & Nut Fat Bombs
 
Author: 
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 118
  • Fat: 12
  • Net Carbohydrates: 1.8
  • Protein: 1.2
Recipe type: Desserts & Sweets
Cuisine: Low-Carb
Prep time: 
Cook time: 
Total time: 
This recipe takes only 10 minutes to prepare and then 30 minutes of fridge time. Fat bombs are a high-fat, low-carb and usually low protein snack. They are often made with coconut oil, butter, nuts, seeds and non-sugar sweeteners. They can be both sweet or savory. If you are looking for ways to increase the fat intake in your diet, fat bombs are a great solution.
These fat bombs are so rich and divine that you will only need to eat one to feel that life is complete. I used a silicone mini-muffin mold. Ideally you would use a smaller silicone chocolate or candy mold as I found the fat bombs were a touch too big. If using a min-muffin mold or tin, fill them up to two-thirds full. Alternatively, an ice cube tray works well too. I highly recommend trying this recipe - fat bombs are the perfect high fat, low-carb treat for ketogenic and low-carb diets.
Ingredients
  • 4 oz dark chocolate, at least 85% cacao ( 114 g)
  • 1 oz cocoa butter or extra virgin coconut oil (28 g)
  • 1 tsp vanilla powder or 1 tbsp unsweetened vanilla extract
  • 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
  • ⅓ cup any nut butter, I used Macadamia & Brazil Butter (86 g/ 3.1 oz)
  • 2 oz butter, ghee or coconut oil (56 g)
    Optional: 10-20 drops liquid Stevia extract
    In this recipe, I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
Instructions
  1. For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter. [Abbie - I used Dark Roast Peanut Butter]
  2. Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.
  3. Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice-cube tray.
  4. Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.
Notes
Note : recipe requires 10 minutes prep and 30 minutes of fridge time. I don't count fridge time as "cooking time" and consider this a 30 minute recipe
Recipe from www.ketodietapp.com

 

30 Minute Recipes Page Link

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