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
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