Fat bombs are keto-friendly snacks: reach for a couple if you find it hard to boost your fat intake, or if you’re on a fat fast.
Ingredients
- ½ cup (125 g/4.4 oz) coconut butter
- ¼ cup (55 ml/1.9 fl oz) extra virgin coconut oil
- ½ cup (110 g/3.9 oz) butter or more coconut oil
- 3 tablespoons (25 g/0.9 oz) unsweetened cacao powder
- 20 drops liquid stevia
- 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
- 1 teaspoon hazelnut, cherry, or almond extract, or pinch of cayenne pepper
How to Make It
- Let the coconut butter, coconut oil, and butter sit at room temperature to soften (but do not let melt). Make sure you use coconut butter for this recipe: that’s creamed coconut meat, not creamed coconut milk.
- Combine all the ingredients in a food processor, but keep some cacao aside for coating. Process until smooth.
- Line a baking sheet with parchment paper (or any nonstick mat) and use a spoon to form 15 small truffles. Place in the fridge for 30 to 60 minutes.
- Remove from the fridge and sift the remaining cacao powder over the fat bombs. Store in the fridge for up to a week or freeze for up to three months.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 14.4 g 41% |
Trans Fat 0.0 g |
carbohydrates 2.7 g 2% |
Dietary Fiber 1.8 g 5% |
Protein 0.9 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |