Ketogenic Diet: A Year of Fat Bombs: 52 Seasonal Recipes Keto Cookbook (Sweet & Savory Recipes) (8 page)

Pecan and White Chocolate Fat Bombs

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
26

Ingredients:

• 1/3 cup coconut oil
  
• 1/3 cup coconut butter
  
• 1/3 cup finely chopped cocoa butter (about 1.5 ounces)
  
• 2 tablespoon powdered erythritol or other powdered sugar substitute, optional
  
• Liquid sugar substitute to equal 1/4 cup sugar, to taste
  
• 1 teaspoon sugar-free vanilla extract
  
• Pinch of salt
  
• 1 cup lightly toasted pecan halves
  
•  
  

Directions:

1. Line a square baking pan with parchment and place in the fridge to chill.
   
2. In a glass bowl, combine the coconut oil, coconut butter, and cocoa butter.  Set over a medium saucepan filled halfway with simmering water. Alternatively, you may use a double broiler.
   
3. Stir in the vanilla, sweeteners and pecans.  Season the mixture with salt and mix until well combined.
   
4. Pour the mixture onto the chilled baking pan and transfer to the freezer. Let it freeze for at least 1 hour.
   
5. Once hardened, remove from the freezer and cut into pieces. Store the candies in an airtight container in the fridge.
   
6.  
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Cabs: 1g

Protein: 0g

Total Fat: 10g

Calories: 92

Cinnamon Ice Cream Fat Bombs

Preparation time:
10 minutes

Cooking time:
6 minutes

Serves:
10

Ingredients:

• 4 egg yolks
  
• 2 ½ cups heavy whipping cream, divided
  
• 2/3 cup crème fraiche or sour cream
  
• ½ teaspoon Stevia extract
  
• 2 teaspoon cinnamon
  
• ¼ teaspoon nutmeg
  

Directions:

1. Separate the egg yolks and place in a double boiler along with 1 ½ cups of the heavy cream. Place the boiler over medium heat for a couple of minutes. Add the nutmeg, cinnamon, and sweetener to the custard and remove from the heat. Let it cool and chill in the fridge.
   
2. To the chilled mixture, add the crème fraiche or sour cream and the remaining 1 cup of heavy cream.  Mix with a hand mixer until smooth and creamy.
   
3. Drop into Christmas tree molds and freeze for at least 1 hour.
   
4. Once it is completely set, remove from the molds and enjoy.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Cabs: 1g

Protein: 2g

Total Fat: 40g

Calories: 363

Coffee and Chocolate Fat Bombs

Preparation time:
3 minutes

Cooking time:
5 minutes

Serves:
4

Ingredients:

• 4 tablespoons coconut oil
  
• 6 tablespoons butter
  
• 2 tablespoons dark cocoa powder
  
• 8 ounces coffee
  

Directions:

1. Melt the butter and coconut oil in a small saucepan over low heat.
   
2. Add the cocoa power and stir well until there are no lumps.
   
3. Spoon about 4 tablespoon of mixture into each of the silicone cupcake molds and place in the freezer for about 30 minutes.
   
4. Remove from the molds. Place 1 fat bomb in the bottom of the coffee cup and pour the coffee over.
   
5. You may add sweetener or heavy cream on top. Stir to combine and enjoy.
   

Nutrition Facts (per serving)

Total Carbohydrates: 2g

Dietary Fiber: 1g

Net Cabs: 1g

Protein: 0g

Total Fat: 31g

Calories: 275