Who doesn’t love a yummy sweet decadent treat? It’s completely possible when eating keto. A fat bomb a day keeps the doctor away I say…here’s four of my favourites to keep you full, satisfied and happy this Valentine’s day:
Bacon Maple Butter Fat Bombs
8 oz cream cheese, softened
1/2 cup grass-fed butter
4 tsp bacon fat
4 tbsp coconut oil
1/4 cup xylitol, monk fruit sweetener, swerve sweetener or stevia to taste – can be as little as a few drops
8 strips cooked crispy bacon, crumbled
Combine all ingredients, setting aside some crumbled bacon, and melt slowly in the microwave for 10 second intervals until smooth. Pour into a dish or pan and place in the freezer until firm, about 15 minutes. Remove from freezer, sprinkle with more crumbled bacon, slice and serve.
Pumpkin Cheesecake Fat Bombs
1/2 cup grass-fed butter
3 ounces cream cheese
1/2 cup pureed pumpkin
1/4 cup chopped pecans
4 tbsp xylitol or desired sweetener
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp pumpkin spice
1/8 tsp salt
Melt butter over medium high heat, stirring often.
Add pureed pumpkin and continue whisking.
Add cream cheese, sweetener, chopped pecans and spices.
Whisk until smooth, then add vanilla extract.
Mix completely and remove from heat. Line a 9 inch pan or dish with wax paper and pour fudge mixture into the pan.
Sprinkle with more pecans if desired and place in the freezer for 24 hours.
When ready to slice, remove it by pulling out the wax paper and cut into pieces.
Stacked Chocolate Coconut Bombs
3/4 cup coconut oil
1/4 cup cocoa powder
1/4 cup peanut butter or nut butter
liquid Stevia or preferred sweetener to taste
Heat coconut oil until melted. Divide among three bowls.
In one bowl, stir in the cocoa powder until completely dissolved. Add liquid stevia to taste, about 6 drops. In another bowl, add peanut butter to the coconut oil and blend until smooth. Add stevia to taste.
In the last bowl, simply add Stevia to taste.
To make single-serving fat bombs, use a square mold or muffin cups. Divide the chocolate flavored oil among 12 small cups. Set the mixture into the refrigerator until firm, about 10 minutes. Spoon the peanut butter mixture on top of the chocolate layer. Return to the refrigerator to set. When firm, remove the molds from the fridge and pour the remaining clear layer over the peanut butter.
Chill until ready to serve.
Vanilla Cloud Fat Bombs
1 cup goat cheese/cream cheese
1/2 cup unsalted grass fed butter
1/3 cup xylitol or preferred sweetener to taste
1 tsp vanilla extract
(optional to add 1 tbsp of plain Peanut Butter)
Blend together in stand mixer or hand mixer. Scoop onto parchment paper and freeze until set.
Registered Holistic Nutritionist
Jill is a Vancouver-based mom, health researcher (MJ) and Holistic Nutritionist. Her passion is optimizing health and aging thru diet, supplements and lifestyle choices. Her goal is to share her knowledge and help others. Jill works with groups and on a one to one basis with clients.