Wednesday, December 13, 2017

Keto Coconut Chocolate Fat Bombs

If you are following along for keto recipes, then you'll love this. If you have no idea what I'm talking about then here are a few facts.
Keto or ketogenic diet is one high in fat, medium amounts of protein and very low carbs. The fat helps you with cravings. I know when I have not eaten a sufficient amount of fat, I will begin to crave foods like sugar and carbs. The low carb allows you to burn the fat and carbs stored in your body. Protein feeds you. Some days depending on what I have eaten, my fat percentages are falling into where I need but others day my fat intake is very low. That is when I reach for a fat bomb. Also when I want a treat. But be careful too many fat bombs and you defeat the purpose.
If you are low carb, these are perfect, if you are diabetic, again a perfect treat as there is NO SUGAR in these wonderful little treats.
No baking or cooking required. Since my oven was in use, I put the ingredients in a small sauce pan and the heat from the oven melted it all very nicely without scorching it or burning the chocolate. You could use a microwave or a double boiler if you wanted to.
In a muffin pan I lined half with muffin cups and the other half with 2 oz condiment cups with lids. I did this to see which way worked best and what I preferred.
Verdict? The paper liners are great and peel off easily but you should use two because the oil will soak through, the cups are perfect size, have lids and allow for easy storage. You need to allow the bomb to sit on the counter for 5 minutes or so, this will allow an easier removal from the cups and a softer (otherwise frozen and hard as a brick) texture.

Coconut Chocolate Fat Bombs - Keto
6 TBSP coconut oil
2 TBSP WOW butter or nut butter
6 TBSP cocoa powder, unsweetened
3 TBSP unsweetened coconut flakes
1-2 TBSP salted roasted sunflower seeds
Yields 12 muffin size disk.
Melt the cocoa powder, coconut oil and nut butter, mix well. Allow to cool slightly. In the liners or cups, add 1/2 tsp of sunflower seeds and 1/2 to 1 tsp of coconut flakes. Spoon 1 TBSP of chocolate mix over the seeds/flakes. Set in the freezer 30 minutes. Store in an air tight container in the freezer. They keep for weeks.

Round 2
This time I used a chocolate protein powder, low in carbs to substitute for the cocoa powder. I used a mixture of cashews, macadamia nuts and walnuts, raw and chopped instead of sunflower seeds. So I also added a pinch of Pink Himalayan salt. I used only the cups this time as the storage is so much easier and it allows me to toss one in my bag or lunch box when I leave the house.

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