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 powdered erythritol, a low-carb sweetener 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.
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 mini-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.
More sweet recipe ideas that you will love:
- Â Low-Carb Salted Raspberry Chocolate Bark – 4 Ingredients
- Low-Carb Strawberry Cheesecake Energy Balls
- Low-Carb Chocolate Peanut Butter Cups
- 15 Minute Low-Carb Rich Chocolate Mousse
- Low-Carb Mint Chocolate Strawberry Fat Bombs
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Dark Chocolate & Nut Fat Bombs
Ingredients
- 4 oz dark chocolate (at least 85% cacao)
- 1 oz coconut oil
- 1 tsp vanilla extract
- 2 tbsp powdered erythritol sweetener
- â…“ cup peanut butter unsweetened
- 2 oz cocoa butter or butter
- 10-20 drops liquid stevia (optional)
Instructions
- Melt the dark chocolate and cocoa 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 extract, powdered erythritol and peanut butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin molds 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.
Notes
Recipe from www.ketodietapp.com
★ Did you make this recipe? Please give it a star rating below!
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