In addition to providing you with 20 amazingly delicious ketogenic fat bomb recipes in this book, I thought I would also give you an overview of how to make your own fat bombs so you can create more fat bomb recipes of your own in the future.
There are 3 basic ingredients to every fat bomb recipe:
Here are some popular ingredients for each of these 3:
Fats: cacao butter, coconut butter, almond butter, coconut oil, coconut milk, coconut cream (solid part of a refrigerated can of coconut milk), ghee (mostly lactose and casein free, especially if you get cultured ghee, so it doesn’t present the same problems as other dairy products), butter (ok if you’re not sensitive to dairy), bacon fat, avocado
Flavoring: sugar-free vanilla extract, 100% dark chocolate, cacao powder, salt, peppermint extract, spices
Texture: cacao nibs, almonds, pecans, walnuts, chia seeds, bacon bits (choose sugar-free), shredded coconut
Here are the basic steps to making the fat bombs.
STEP 1: Mix all the ingredients together in a mixing bowl or sometimes a food processor or blender. If the fat you’re using (e.g., coconut oil) is solid, then melt it slightly in the microwave or on the stove.
STEP 2: Form ping-pong sized balls or else pour the mixture into muffin cups or into a baking pan.
STEP 3: Refrigerate for several hours until the mixture is solid. Cut into slices if you used a baking pan.
Because fat bombs are so high in fat content, and most fats are liquid at room temperature, they must usually be kept refrigerated. Just before you eat them, thaw them slightly so that they soften.
A Few Notes About These Fat Bomb Recipes