COCONUT FAT BOMBS

 

Coconut Fat Bombs
Makes: 12 servings

 

 

INGREDIENTS:

  • 1 can Coconut Milk
  • 3/4 cup coconut oil
  • 1 cup unsweetened coconut flakes
  • 20 drops Liquid Stevia
  • (optional) add a few drops of Special Oil to help burn stubborn fat

 

INSTRUCTIONS:

 

  1. Add coconut oil to a large mixing bowl. Microwave for 20 seconds to melt.
  2. Add stevia and coconut milk to the warm coconut oil. Mix to combine.
  3. Lastly, add coconut flakes and mix.
  4. Pour into lined mini muffin pan and place in the freezer for 1 hour.
  5. Store in the freezer and Enjoy!

 

NUTRITION:

 

Calories: 89.1 kcal
Fat: 9.7g
Protein: 9.7g
Carbs: 0.87g

 

BACON EGG KETO FAT BOMB

 

Coconut Fat Bombs
Makes: 6 servings

 

INGREDIENTS:

 

  • 2 large eggs
  • 4 slices bacon
  • 4 tbsp butter
  • 2 tbsp Mayonnaise
  • salt and pepper to taste
  • (optional) add a few drops of Special Oil to help burn stubborn fat

 

  • INSTRUCTIONS:

 

    1. Preheat the oven at 350 F.
    2. On a baking sheet lined with baking paper, place the bacon strips. Lay the bacon strips out flat, leave space so they don’t overlap. Bake around 10-15 minutes until they are cooked and turned brown. Remove bacon and let it cool down, then chop into small pieces. Reserve the remaining fat from the tray. You will use it later for the fat bombs.
    3. For the Bacon Egg Fat Bombs: Boil the eggs and remove the shell. Shred the eggs and mix with butter, mayonnaise, salt, pepper, and a half bacon fat (bake tray residue). Chill in refrigerator for half an hour.
    4. When the mixture is firm, remove from the fridge and form separate spheres using a teaspoon and your hands. You should make 6 egg balls.
    5. Crumble bacon, and place flat plate. Roll the spheres until all sides of the spheres are well covered with bacon bits.
    6. Enjoy!

 

NUTRITION:

 

Calories: 190 kcal
Fat: 18g
Protein: 6.9g
Carbs: 0.3g

 

CHOCOLATE ALMOND KETO FAT BOMB

 

Coconut Fat Bombs
Makes: 10-15 servings

 

 


INGREDIENTS:

 

      • 1 cup almond butter
      • 1 cup coconut oil
      • ½ cup cacao powder or try it with a free sample of Sugar-Free Chocolate
      • ¼ cup coconut flour
      • Stevia, or sweetener of choice, to taste
      • 10-15 whole almonds
      • (optional) add a few drops of Special Oil to help burn stubborn fat

INSTRUCTIONS:

 

      1. In a small saucepan, melt the coconut oil and almond butter. Mix in coconut flour, cacao powder, and stevia.
      2. Chill mixture in fridge, then form 10-15 balls.
      3. In the middle of each ball hide an almond.
      4. Store in fridge until you’re ready to eat them.

 

NUTRITION:

 

Calories: 260 kcal
Fat: 26g
Protein: 4g
Carbs: 6g

 

KETO CREAM CHEESE TRUFFLES

 

Coconut Fat Bombs
Makes: 24 servings

 

 

INGREDIENTS:

    • 16 oz  of softened cream cheese
    • ½ cup of divided unsweetened cocoa powder or try it with a free sample of Sugar-Free Chocolate
    • 4 tbsp of swerve confectioners
    • 1 tbsp of heavy whipping cream
    • 2 tbsp of water
    • ¼ tsp of liquid Stevia
    • 1 tsp of instant coffee
    • ½ tsp of rum extract
    • 24 paper candy cups for serving
    • (optional) add a few drops of Special Oil to help burn stubborn fat

    INSTRUCTIONS:

  1. In a large bowl add the 1/4 cup of cocoa powder, cream cheese, water, swerve, instant coffee, stevia, rum extract, and heavy whipping cream.
  2. Whip all ingredients together with an electric hand mixer.
  3. Cool in the fridge for 30 minutes.
  4. Spread the remaining 1/4 cup of cocoa powder out. Roll small balls in the palm of your hand, then roll the balls in the cocoa powder. You should make about 24 balls total.
  5. Place the balls into small paper candy cups for nice presentation.
  6. Chill n the fridge for 30-60 minutes before serving.

    NUTRITION:

Calories: 72.71 kcal
Fat: 6.97g
Protein: 1.23
Carbs: 1.67g

 

BACON AND GUACAMOLE FAT BOMB

 

Coconut Fat Bombs
Makes:  6 servings

 


INGREDIENTS:

 

    • 1/2 large avocados
    • 1/4 cup of ghee, softened to room temperature
      • You can substitute butter of preferred
    • 2 cloves crushed garlic
    • 1 small chopped chili pepper
      • You can substitute crushed red pepper flakes to taste, but you lose the texture
    • 1/2 small white onion, diced
    • 1 tbsp fresh lime juice
    • black or cayenne pepper
    • 1/4 tbsp salt
    • 1/4 tbsp chopped cilantro
    • 4 slices of large bacon
      • You can substitute sugar free bacon bits, but you will need bacon grease
    • (optional) add a few drops of Special Oil to help burn stubborn fat


INSTRUCTIONS:

Bacon

  1. Preheat the oven to 375 Degrees. Place the strips of bacon on a baking tray lined with baking paper. Be sure that the bacon does not overlap.
  2. Once heated, place the bacon in in the oven for about 10-15 minutes. You will need to check on bacon, as the cooking time depends on the thickness of bacon slices.
  3. When done, remove and set aside to cool.

Guacamole

  1. Half the avocado and de-seed. Add avocado, chili pepper, cilantro, ghee/butter, crushed garlic, lime juice, salt and pepper into a bowl.
  2. Mash using a potato masher, food processor, or fork until well combined. Add the diced onion and mix well.
  3. Add bacon grease from the bacon tray. Mix well.
  4. Place in the refrigerator covered with foil for 20-30 minutes.

 

  • Combine
    1. Crumble bacon in a separate bowl.
    2. Remove guacamole from the fridge, and use an ice cream scoop or spoon to create 6 balls.
    3. Roll each ball in the bacon crumbles, and place on a tray,
    4. Place your balls in the refrigerator.
    5. Enjoy!

 

NUTRITION:

Calories: 156 kcal
Fat: 15.2g
Protein: 3.4g
Carbs: 2.7g

 

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