A craving to bake and for muffins sent me on a web search for a recipe that fits my diet (and at-home ingredient availability). I found this recipe from SavoryTooth and the results were excellent.
It’s an almond flour base with just a few other simple ingredients.
The muffins were tasty, had a traditional moist crumb, and were gobbled up in no time. This particular recipe only makes a few muffins so I doubled it.
The other alteration I made was to add dark chocolate instead of blueberries.
I’m going to try this one out again soon. Baking can be relaxing and therapeutic for me, and especially so when I’m using a familiar recipe with expected good results.
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.
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.
Fat head dough is the name given to dough typically made with cheese and low-carb flour such as finely-ground almond meal or coconut flour. It can be a strange concept to wrap your brain around until you try it yourself. But I am here to tell you it works. And tastes amazing. The resulting dough is indeed low carb, and also very rich and tasty. You don’t need a lot of it to satisfy.
The term ‘fat head’ comes from the movie of the same name. It came out ten years ago and is a documentary which tries to challenge popular opinion and nutrition paradigms regarding the standard North-American diet.
Fat head dough is a popular recipe for many following a ketogenic lifesyle. I make it for myself when our family enjoys a pizza night and my four year old has proclaimed she likes it better than the ‘real’ pizza. How’s that for an endorsement?!
The basic recipe I use is adapted from the site Ditch the Carbs and makes a good size pizza which I cut into six slices. I top it will low-sugar tomato sauce, pepperoni and/or salami, mushrooms, peppers, olives, or whatever I have for pizza that particular day. Since there is so much cheese inside the crust itself, I often just sprinkle some Parmesan cheese on top or leave the top cheeseless.
Fat head dough can also be used for other savory dishes, and even for sweet baking. I have made fat head cinnamon rolls previously and recently made cinnamon cream cheese babka which was divine. It disappeared from my house within 24hrs of being made. It was so good! The recipe is from Keto Diet Channel and I can’t wait to make it again. I will note that the amount of butter the original recipe calls for is way too much. When I make it next I will cut the butter down quite a bit when mixing the cinnamon butter mixture. I also didn’t have any walnuts at home when I made it so I’m looking forward to adding those to my next attempt.
I also just found out a few restaurants locally are starting to offer fat head dough options. One location of Boston Pizza so far, and Pannizzaa. Haven’t tried but looking forward to having more options when out and about.
Do you like fat head dough? Have you made it or have a favorite method?