Best fat bomb recipes

[SayraT]

Wondering if any of you have had success with fat bombs? I am currently at home writing up my PhD thesis and I know I don't need anything but having a little something nice to have with a coffee at a break really helps!

I thought that I could make some fat bombs and maybe they could be a wee treat, I have tried making some before but I didn't like them, these are the ones I tried lemon fat bomb.

I have a variety of things in the house that could be used:

cashew butter
coconut oil
cocoa butter
almond butter
coconut cream
cream cheese
butter
cream
dark chocolate
orange/vanilla/lemon/rose flavourings (vanilla is extract not flavour)
mango butter (not 100% sure if this is edible, this and the cocoa butter are leftover from cosmetics making).

Or if anyone has any other suggestions for nice things to eat? I made aubergine crisps yesterday which were yummy and I have kale to make kale crisps as well.

I really want to be able to stick with LC but writing up can be quite stressful and everyone at work was horrified when I told them I was going back to strict LC from September

I use an adaptation of one off the recipe thread.
3oz dark choc, 4oz coconut oil, 4oz unsalted butter, 1tbs almond butter.
Melt very slowly over a low heat. Sometimes the almond butter gets a bit peevish about melting so I whizz it with a stick blender to incorporate the last bits. I put it in 1tbs dollops in ice trays which gives around 1carb each. Best chilled first in the freezer but then will keep in jars in the fridge.

I'm not a big lover of very dark choc and I can't have a lot anyway due to its massive oxalate content. I find one of these with a big cup of coffee can fend off that 'need for a treat' feeling. They are a bit rich to eat too many but give that mouth-feel you get with chocolate. I've used peanut butter in them too but I prefer the almond.

Try www.ketodietapp.com/blog. Sorry, haven't fathomed links! She has fat bomb recipes. Haven't looked through all her recipes yet but some look interesting.

Oh, looks as though I just fathomed links!

Well done on the links miffy

I just made an attempt at some, similar to the recipe you've just posted but before I read your post

I used butter, cream, dark chocolate, cashew butter and cocoa butter The mix tasted ok and they are in the freezer just now. I put them in chocolate moulds and made 7, the work out at 1.5 carbs each. I will try one with my afternoon coffee this afternoon

Good luck! Never thought of adding cream. I have made coconut ones but they were a bit of a faff as you have to blitz coconut flakes down almost to a butter. Nearly burnt the blender out! I used to add vanilla and cinnamon and a hint of stevia. I prefer the chocolate ones as they are more like having a truffle and a lot less gritty.

I do one very like miffy -

4 ounces butter
4 ounces coconut oil
4 ounces almond butter
4 squares dark chocolate
chopped almonds

melted, mixed and pored into a flat lidded dish and store in the fridge

Your very own Toblerone

pored?!!!!....poured.....

They were pretty good, like truffle sort of things but really rich so I wouldn't eat loads but at least at 1.5 carbs each even if I did eat a lot it wouldn't be too bad.

I might reduce the amount of chocolate, they were too chocolatey who knew there was even such a thing as too chocolatey!

Cardoon how much is 4 squares of chocolate? I use the little bars of Moser Roth from Aldi as I need gluten free. I must try it with the extra almonds. I adore Toblerone.

Its crazy isn't it SayraT how you just lose the ability to stuff down chocolate like its going out of fashion? I never ever thought I would be able to refuse a chocolate or anything with sugar in it for that matter! It just doesn't hit the spot for me now. I don't take chances though as I think its something that could quickly return. I do think that there is truth in the idea of it being an addiction.

About 50gms I think

If I'm feeling very indulgent I chop and add this too....mmmm

I was wondering about coconut rather than almonds. I have to be very moderate with nuts due to the high oxalate content. Add chocolate and nuts and I do have to be careful how many I eat. Maybe that's not a bad thing though as it does put the brakes on!

Could you use vitalite marg if you're allergic to milk?.

If its stable to bake with then I assume it would be OK. You can use all coconut oil but its a lot more expensive than butter and it makes them much harder. I think the point of adding the butter is that you get a nicer texture and more of that chocolate mouth-feel.

I avoid artificial spread myself but I have various intolerances myself so I appreciate the need sometimes to just use what you can get! If you can melt it over a low heat without it splitting into its component parts you should be fine. Try melting a bit on its own before you add in the more expensive ingredients!