Keto Fat Bombs – 5 Types

Coconut Pecan Fudge Bombs

  • Mix in a bowl until smooth:
  • 4 oz cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 3 tbsp unsweetened cocoa powder
  • 4 tsp monkfruit sweetener with erithrytol
  • 1 tsp vanilla extract
  • Add and mix in:
  • ¼ cup chopped pecans
  • Refrigerate for 10 minutes.
  • Form into tablespoon-sized balls.
  • Coat in shredded coconut.

Lemon Coconut Bombs

  • Mix in a bowl until smooth:
  • 4 oz cream cheese, room temperature
  • ¼ cup butter, room temperature
  • zest from 1 lemon
  • 2 tsp lemon juice
  • 4 tsp monkfruit sweetener with erithrytol
  • 1 tsp vanilla extract
  • Add and mix in:
  • 1 tbsp almond flour (texture is very soft. try using coconut flour, or use more? still experimenting.)
  • Refrigerate for 10 minutes.
  • Form into tablespoon-sized balls.
  • Coat in shredded coconut.

Cinnamon Bombs

  • Mix in a bowl until smooth:
  • 4 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature (or did I use ¼ cup?)
  • 4 tsp monkfruit sweetener with erithrytol
  • 2 tsp cinnamon
  • ½ tsp vanilla extract
  • Add and mix in:
  • ¼ cup almond flour
  • Refrigerate for 10 minutes.
  • Form into tablespoon-sized balls.
  • Coat in 1:4 ratio cinnamon : monkfruit sweetener with erithrytol.

Brownie Bombs

  • Mix in a bowl until smooth:
  • 4 tbsp coconut oil, melted
  • 1 cup smooth almond butter
  • ⅔ cup dark cocoa powder
  • 5 tbsp powdered monk fruit sweetener
  • ¼ tsp sea salt
  • Refrigerate for 1 hour.
  • Form into 1 oz-sized balls.

Lemon Blackberry Bombs

  • Mix in a bowl until smooth:
  • 4 oz cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • ½ tsp vanilla extract
  • ⅓ cup blackberries (mash them in)
  • 2 tsp monkfruit sweetener with erithrytol
  • Whip in a different bowl, with a hand mixer:
  • 1 cup heavy whipping cream
  • Gently fold in:
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 8 tsp powdered monkfruit sweetener with erithrytol (or to taste)
  • Divide blackberry mixture into paper muffin cups or a silicone mold.
  • Layer cream on top of each one.
  • Freeze for at least 10 minutes.

Bonus

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment.
  • 2 cups almond flour
  • 1 tbsp baking powder
  • 2 cups shredded cheese (colby, cheddar, mexican, parmesan)
  • thyme? sundried tomatoes?
  • 4 eggs
  • 1/3 cup half-and-half
  • Combine almond flour and baking powder in a large bowl.
  • Mix in cheese by hand.
  • Create a small well in the middle of the bowl; add eggs and half-and-half to the center.
  • Use a large fork, spoon, or your hands to blend all ingredients until a sticky batter forms.
  • Drop 12 portions of batter onto the prepared baking sheet.
  • Bake in preheated oven until golden, about 20 minutes.

Types of Stuff