Fat bombs (and a recipe for cocoa almond bites)

If you asked me two years ago (or any time before that) if I would make or eat something called a ‘fat bomb’ the answer would be a big NO. I learned from an early age that fat is bad. I’m sure many of you were the same. But it’s so wrong. Fat is glorious and healthy (and tasty). I’ve been making fat bombs since starting a ketogenic lifestyle. They’re popular in most keto sites and you can find lots of recipes on Pinterest.

Try these peanut butter chocolate ones from Divas Can Cook or these strawberry cheesecake ones from Savory Tooth.

I usually have at least a few in the freezer for a quick snack or to help nix any sweet or chocolate craving.

Fat bombs are made with ingredients with low or no carbs, lots of fat, and are often best kept cold or frozen. If at room temperature they generally will fall apart or melt. I mix mine up and use a silicone mold to form them. Best of all they don’t require baking or cooking!

Here is a recipe I recently tried and loved. It’s simple, doesn’t contain hard-to-source ingredients, and is satisfying and tasty.

Ingredients

3Tbs almond butter

2Tbs peanut butter

2Tbs coconut oil (solid)

2Tbs sweeteners (I had Truvia on hand)

2Tbs almond flour (finely ground almonds)

2Tbs cocoa powder

Handful of add-ins if desired such as pumpkin seeds, chopped nuts, chocolate, etc.

Mix everything together in a bowl and scoop into a mold. I find this much easier and less messy than rolling into balls. This particular mixture is looser or wetter too so doesn’t roll well.

Freeze. That’s it. When I get to them in a few hours or overnight, I pop the fat bombs out into a freezer-safe container. Put the lid on and keep them in the feeezer. Grab and snack as desired!

I often mix together a version of these and substitute different fat/butters and play with the ratios. I’ve not calculated the nutritional content as I just have these occasionally. And I know if they’re made with high fat, low carb ingredients then they’re ok for me. That’s one of the benefits of making your own food and keeping those options on hand.

Keto-friendly chocolate chip cookies

I made this recipe recently and the resulting cookies were chewy and satisfying. The recipe is from the site Fat For Weight Loss. It’s a great one and the recipe page has various ingredient options with photos. I used regular almond flour (not fine ground) and added xanthan gum. I didn’t have grass-fed butter but did use butter, of course. The sweetener I had was Swerve, and the chocolate was my fav Lindt 78% cocoa chopped up into pieces.

The dough before baking didn’t look the same as the pic for the original blog recipe. But I kept going and things worked out.

I put small balls of dough on a cookie sheet lined with a non-stick baking mat. That made 15 with some dough leftover. The original recipe said it would make 12 cookies so perhaps I made mine smaller and/or my ingredients made more volume. I did not smoosh or flatten them before baking.

These baked for about 15mins. The original recipe said to bake for 10mins but I kept checking mine and thought they needed more time in the oven. The cookies didn’t spread too much but flattened out to a nice cookie.

As with most keto and gluten free baked goods I found these were better a day after they were baked. The texture gets chewier which I love. Also as with most of my keto-friendly baking these cookies were gobbled up pretty quickly by me and my family. I’m looking forward to trying this recipe out again soon and see how it works next time.