Low Carb Coconut White Chocolate Fat Bombs Recipes
LOW CARB COCONUT WHITE CHOCOLATE FAT BOMBS
Dairy-free white chocolate and coconut recipe using organic cacao butter and vegan coconut milk powder. High fat, low carb and easy to fit into a keto diet.
Provided by Stephen | Low Carb Alpha
Categories Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Melt the cocoa butter in a stainless steel mixing bowl placed over a saucepan filled with 1-2 cups of water.
- Remove from the heat pour the mixture into a food processor.
- Add coconut milk powder and powdered Erythritol or sweetener of your choice.
- The coconut milk powder we are using contains maltodextrin. If you use a similar product then when adding ingredients to the recipe, pass it through a sieve to help prevent clumping.
- Also, add vanilla extract and Himalayan salt.
- Pulse for a couple of minutes or until smooth. Alternatively, use a hand blender in the stainless steel mixing bowl.
- Pour into silicone molds or ice cube trays and place the white chocolate mixture in the fridge to harden up.
- Once solid, remove from the molds and enjoy. You can continue to store in the fridge or freeze for up to 3 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0.5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 Fat Bombs, Sodium 54 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHOCOLATE-PEANUT BUTTER KETO CUPS
This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.
Provided by John Larkin
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h18m
Yield 12
Number Of Ingredients 8
Steps:
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g
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