Chocolate Fat Bomb Food
CHOCOLATE FAT BOMBS
Try these low carb, chocolate fat bombs! They're refined sugar-free, only have 3 ingredients and you don't have to turn on the oven! Bring on the healthy, filling fats!
Provided by Lindsey Hyland
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Add unsweetened baking chocolate (2 Ounces) and coconut oil (2/3 cup) to a double boiler, and stir together as the ingredients melt (this can also be done in the microwave!).
- Remove from heat and stir in erythritol (1/3 cup), salt (1/2 teaspoon), cinnamon (pinch) and chopped pecans (1/2 cup) *if using*.
- Pour into silicone molds** -- if you don't have any, a muffin tin with muffin liners will work perfectly.
- Place in freezer until firm (about 30 minutes).
- Store in the fridge, and enjoy!
Nutrition Facts : Calories 80 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS
Steps:
- Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
- Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
- Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
- Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
- Sprinkle crushed macadamia nuts on top of fat bombs.
- Freeze for at least 30 minutes, until solid.
Nutrition Facts : Calories 122 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, Fiber 1 g, ServingSize 1 serving
SPICY CHOCOLATE KETO FAT BOMBS
Don't be fooled by their size; these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they're topped with toasted coconut flakes and a touch of cayenne for spice.
Provided by norasingley
Categories < 15 Mins
Time 8m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth.
- Add stevia, cinnamon, and salt and stir to combine.
- Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.).
- Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.
Nutrition Facts : Calories 110, Fat 10.3, SaturatedFat 6.5, Sodium 62.2, Carbohydrate 3.6, Fiber 1.1, Sugar 1.3, Protein 2.2
CHOCOLATE ALMOND FAT BOMBS
A treat for those on a Low Carb High Fat diet. ** Note - Be sure to use the un-refined coconut oil so these have that coconut flavor. If you do not have the un-refined, you can ad some shredded un-sweetened coconut instead. **
Provided by Pam-I-Am
Categories < 30 Mins
Time 25m
Yield 12 Fat Bombs, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
- Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
- Take off heat and put into a pouring container.
- Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
- Place into the freezer for about 15 minutes to harden.
- Store in fridge or freezer in a tightly sealed container.
- Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.
Nutrition Facts : Calories 161.6, Fat 16.7, SaturatedFat 9.3, Cholesterol 5.1, Sodium 38, Carbohydrate 3, Fiber 1.6, Sugar 0.5, Protein 2.6
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