Cocoa Fat Bombs Recipes
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
26 KETO FAT BOMB RECIPES
Provided by Jennifer
Number Of Ingredients 26
Steps:
- Pick a delicious keto fat bomb recipe.
- Grab the high-fat ingredients.
- Enjoy a tasty satisfying fat bomb snack!
COCOA BOMBS
These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
Provided by Chocolatl
Categories Dessert
Time 18m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
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- Place the cream cheese and butter into a large bowl and allow to soften gently at room temperature.
- When softened beat briefly with an electric whisk then add the cacao powder and your sweetener of choice.
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4.5/5 (23)Estimated Reading Time 5 mins
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- Prep a rimmed cookie sheet or similar sheet with parchment paper. You can also use a silicon mold for this recipe.
- In a small sauce pan over low heat, melt together the peanut butter, cream cheese, and coconut oil. Stir this as it melts. Do not allow this to bubble or boil.
- Once the ingredients have melted, remove from heat and stir in the remaining ingredients one at a time (cocoa powder, sugar alternative, and vanilla extract). If this seems like it is not sweet enough for your liking simply add a bit more sweetener as stated above.
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