Meal Plans for Weight Loss

5 Make-Ahead Fat Bomb Recipes | Healthy Keto Snacks

Keto Fat Bomb Recipes (dairy free)

Fat Bombs may be the best snack invention ever! If you’ve never made fat bombs, it’s time to start.

What are fat bombs?

They’re basically low carb, high fat, sugar free snack or dessert options. Not only are they great for those on a low carb, high fat eating style, such as Keto or Cyclical Keto (what I’m adhere to), but they’re also great for anyone trying to eat a cleaner diet.

Why? Well, because every time you eat, you spike the fat-storing hormone, insulin, and this takes your body out of fat-burning mode. And, depending on how many sugars & carbs are in the food you’re eating will determine how much your insulin spikes.

Fat bombs have very little effect on your insulin and blood sugar, which keeps your body is fat-burning mode between meals. Keeping steady insulin levels is key to losing weight and keeping the weight off longterm.

Plus, because fat bombs are full of healthy fats, they’ll keep you fuller longer!

Today, I’m sharing 5 Make-Ahead Fat Bomb recipes that I’m sure you’re going to love! All of these recipes are dairy free, keto, and paleo friendly.

Watch Video Below…

https://youtu.be/Cwlniozxi5A
Chocolate Almond Butter Fat Bombs

I make this recipe the most often because they’re so easy to make and super delicious!

Servings: 10 bombs
Ingredients
  • 1/4 C. Virgin Coconut Oil melted
  • 1/2 C. Creamy Almond Butter
  • 2-3 Tbsp Cacao Powder
  • 2-3 Tbsp Low Carb Sweetener (see my recommendations below)
  • 1/2 tsp Vanilla Extract
  • Pinch of Sea Salt
Instructions
  1. Add coconut oil and almond butter to a saucepan over low-medium heat.  Stir until consistency is smooth.  Then, remove saucepan from heat.

  2. Add all remaining ingredients to saucepan and stir until fully combined.

  3. Pour mixture into molds or muffin liners and freeze until firm.  Keep frozen until ready to serve.

Chocolate Almond Butter Fat Bombs
Almond Joy Fat Bombs

These went viral on Pinterest last year!  They’re my favorite fat bomb recipe to date!

Servings: 19 fat bombs
Ingredients
For the Balls:
  • 1 C. Coconut Cream (from a can of full fat coconut milk)
  • 2 3/4 C. Unsweetened Shredded Coconut
  • 3-5 Tbsp Low Carb Granulated Sweetener
  • 1/3 C. Chopped Almonds
  • 1/2 tsp Vanilla Extract
For the Chocolate Coating:
  • 1.5 Tbsp Virgin Coconut Oil
  • 1.5 Bars Unsweetened Cacao Bar (can also use unsweetened baking chips)
  • Low Carb Sweetener (to taste)
Instructions
For the Balls:
  1. If necessary, refrigerate the can of full fat coconut milk to make sure the fat separates from the liquid.  Then, scoop out the cream from the can and add to a mixing bowl along with the shredded coconut.  Mix with hands until fully combined.

  2. Add in the low carb sweetener, chopped almonds, and vanilla extract.  Mix again.  **Be sure to taste this mixture to see if you want to add more sweetener.

  3. Roll mixture into bite size balls and freeze until firm.

For the Chocolate Coating:
  1. Fill a small saucepan with 1-2 C. of water and bring to a light boil.  Place a bowl on top of the saucepan.  Then, add the coconut oil and cacao bar or baking chips to the bowl and melt until the mixture is smooth.

  2. Add in the low carb sweetener and continue to stir until the sweetener is fully dissolved (taste to see if you need more sweetener).

  3. Transfer chocolate mixture to a small bowl for dipping.  Remove balls from the freezer and coat each ball with the chocolate glaze.  Store fat bombs in the refrigerator and remove from fridge 10-15 minutes before consuming for best taste.

Gingerbread Fat Bombs
Servings: 16 fat bombs
Ingredients
  • 2 C. Almond Flour
  • 1/2 C. Low Carb Sweetener
  • 2 tsp Cinnamon
  • 1/2-1 tsp Ground Ginger
  • 1-1.5 tsp Nutmeg
  • Pinch of Sea Salt
  • 1/2 C. + 2 Tbsp Grass-fed Ghee or Butter (can also use coconut oil) softened
Instructions
  1. In a mixing bowl, add the almond flour, sweetener, cinnamon, ginger, nutmeg, and sea salt.  Mix until fully combined.

  2. Add the ghee and mix again until fully combined (may need to use your hands).

  3. Roll mixture into bite size balls.  Store in refrigerator until ready to serve.

Energizing Matcha Fat Bombs

Eat these when you need a natural boost of energy!

Servings: 12 fat bombs
Ingredients
  • 1/2 C. Virgin Coconut Oil firm
  • 1/2 C. Coconut Butter slightly softened
  • 1/4 C. Coconut Cream (from a can of full fat coconut milk)
  • Low Carb Sweetener (to taste)
  • 1 tsp Vanilla Extract
  • 1 tsp Matcha Powder
  • 1/2 tsp Cinnamon
  • Pinch of Sea Salt
  • Hemp Seeds (for coating the balls)
Instructions
  1. In a mixing bowl, add the coconut oil, coconut butter, and coconut cream.  Mix using an electric hand mixer (can also whisk by hand) until combined.

  2. Add the sweetener, vanilla, matcha, cinnamon, and sea salt.  Mix with a spatula.  Taste mixture to see if it needs more sweetener.

  3. Place bowl into refrigerator for 15-20 minutes to let firm up a bit.  Then, roll into bite size balls and coat with hemp seeds.  Store in refrigerator until ready to serve.

White Chocolate Blackberry Fat Bombs
Servings: 16 fat bombs
Ingredients
  • 1/2 C. Fresh Blackberries
  • 2 tsp Lemon Juice (optional)
  • 1/2 C. Virgin Coconut Oil
  • 1/2 C. Cacao Butter
  • 1/4 tsp Vanilla Extract
  • Pinch of Sea Salt
  • Low Carb Sweetener (to taste)
Instructions
For the Blackberry Layer:
  1. Add blackberries to a food processor and puree.  You may need to add 1-2 Tbsp of water. 

  2. In a saucepan over medium heat, add the pureed blackberries, lemon juice, and low carb sweetener.  2-4 Tbsp of sweetener usually dose the trick, but taste test it to make sure.

  3. Transfer blackberry mixture to a measuring cup and pour into mold or muffin liners.  Place in freezer until this layer is firm.

For the White Chocolate Layer:
  1. Add coconut oil and cacao butter to a saucepan over medium heat and stir continually until fully melted.  Then, add the vanilla extract, a pinch of sea salt, and 3-4 Tbsp of sweetener.  Continue to heat until sweetener dissolves.

  2. Transfer mixture to a measuring cup and pour over the blackberry layer.  Freeze again until firm.  Keep frozen until ready to serve.

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