Ketogenic Diet: A Year of Fat Bombs: 52 Seasonal Recipes Keto Cookbook (Sweet & Savory Recipes) (3 page)

Salmon Fat Bombs

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
15

Ingredients:

• 1 cup cream cheese
  
• ½ cup grass fed butter
  
• 3.5 ounces smoked salmon
  
• 1-2 tablespoons fresh lemon juice
  
• 2 tablespoons dill, divided
  
• A pinch of salt (optional)
  

Directions:

1.    
   Place the cream cheese, butter, salmon, lemon, 1 tablespoon dill and salt (if using) in a blender and pulse until smooth and creamy. Form into balls and chill in the fridge.
   
2.    
   Serve garnished with the remaining dill.
   
3.    
   Enjoy!
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Cabs: 1g

Protein: 3g

Total Fat: 13g

Calories: 117

Almond chocolate Fat Bombs

Preparation time:
10 minutes

Cooking time:
0 minutes

Serves:
16

Ingredients:

• 3/4-1 cup sweetener (or to taste)
  
• 1/4 cup butter, softened
  
• 1/4 teaspoon vanilla extract
  
• 1/4 cup almond milk
  
• 1 cup almond flour
  
• 1/2 cup dark chocolate chips
  
• Chopped pecans (optional)
  

Directions:

1. Combine the almond milk, flour, butter, vanilla extract, chocolate chips and pecans (if using) in a blender or food processor and pulse to reach a smooth consistency.
   
2. Pour into a mold and chill for 1-2 hours until set.
   

Nutrition Facts (per serving)

Total Carbohydrates: 0g

Dietary Fiber: 0g

Net Cabs: 0g

Protein: 0g

Total Fat: 3g

Calories: 28

Matcha Tea Fat Bombs

Preparation time:
10 minutes

Cooking time:
0 minutes

Serves:
32

Ingredients:

For the truffles:

• 1 cup firm coconut oil (chilled)
  
• 1 cup creamy coconut butter
  
• 1/2 cup full fat coconut milk (chilled)
  
• 1/2 teaspoon matcha green tea powder
  
• 1/4 teaspoon ground Ceylon cinnamon
  
• 1/4 teaspoon Himalayan salt
  
• 1 teaspoon pure vanilla extract
  
• Sugar substitute (e.g. Stevia) to taste
  

For the coating:

• 1 cup finely shredded unsweetened coconut
  
• 1 tablespoon matcha green tea powder
  

Directions:

1. In a large bowl, combine the coconut oil, coconut butter, coconut milk, green tea, Ceylon cinnamon, vanilla, sweetener to taste and salt. Using a hand mixer, mix the ingredients until smooth and creamy.
   
2. Cover and place the bowl in the fridge for an hour.
   
3. Meanwhile, in a shallow bowl, mix together the shredded coconut and matcha powder. Set aside.
   
4. Using an ice cream scoop (preferably a small one), shape the chilled mixture into about 30-32 small balls. Roll each ball in the matcha mixture until evenly coated.
   
5. Place the fat bombs in an airtight container and store in the refrigerator for up to 2 weeks.
   
6. Enjoy cold or at room temperature.
   

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 2g

Net Cabs: 1g

Protein: 1g

Total Fat: 14g

Calories: 135

Creamy Spinach

Preparation time:
5 minutes

Cooking time:
20 minutes

Serves:
4

Ingredients:

• ½ cup salted butter
  
• 4 ounces cream cheese
  
• ½ cup Parmesan cheese, grated
  
• 15 ounces boxes frozen chopped spinach, thawed
  

Directions:

1. In a microwave safe bowl thaw the spinach, about 12 minutes on the defrost setting. Remove from the microwave and let it stand for 5 minutes. Squeeze with your hands to remove as much liquid as possible.
   
2. Return the spinach to the bowl. Add the butter and cream cheese and heat in the microwave for 3-4 minutes until butter and cream cheese have melted. Toss well with a tablespoon to coat evenly.
   
3. Sprinkle the spinach with a handful of grated parmesan cheese and serve.
   

Nutrition Facts (per serving)

Total Carbohydrates: 7g

Dietary Fiber: 3g

Net Cabs: 4g

Protein: 9g

Total Fat: 28g

Calories: 302

Nutty Chocolate Fat Bombs

Preparation time:
5 minutes

Cooking time:
3 minutes

Serves:
2

Ingredients:

• 2 tablespoons hulled sunflower seeds, unsalted
  
• 2 teaspoons organic toasted coconut flakes, unsweetened
  
• 1 teaspoons cocoa powder
  
• 2 tablespoons butter, unsalted
  
• 2 tablespoons coconut oil
  
• 1/2 tablespoons honey
  

Directions:

1. Combine the coconut oil and butter in a small saucepan and melt over low heat. Remove from the heat. Let it cool slightly.
   
2. Mix in the honey, coconut flakes, sunflower seeds and cocoa powder. Pour the mixture into an ice cube tray and freeze for an hour until hardened.
   
3. Enjoy.
   

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 1g

Net Cabs: 2g

Protein: 2g

Total Fat: 27g

Calories: 251

Coconut Fennel Fat Bombs

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
12

Ingredients:

• ¼ cup coconut oil, softened
  
• ¼ cup full fat coconut milk
  
• ¼ cup raw cacao powder
  
• ¼ cup Swerve sweetener
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon ground fennel seeds
  
• 1/2 teaspoon sea salt
  
• Coarse sea salt for top
  

Directions:

1. In a medium bowl, mix the coconut oil and coconut milk with a hand mixer until glossy.
   
2. Mix in the sweetener, cacao, ground fennel, vanilla, and salt. Once the mixture is well combined, transfer to a plastic bag.
   
3. Gently pipe the creamy mixture into molds and sprinkle a little coarse salt on top.  Place the fat bombs in the freezer for at least 1 hour until hardened.
   
4. Remove them from the molds and store in a plastic bag in the freezer or fridge.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 1g

Net Cabs: 0g

Protein: 1g

Total Fat: 20g

Calories: 172

Low Carb Chocolate Truffles Bombs

Preparation time:
35 minutes

Cooking time:
0 minutes

Serves:
8

Ingredients:

Ganache Filling

• 5 ounces  low carb chocolate
  
• 2 tablespoons plus 2 teaspoons heavy cream
  
• ½ teaspoon sugar-free vanilla extract
  
• 1 ¼ teaspoon chocolate extract
  

Chocolate Coating

• 2 ounces unsweetened baking chocolate
  
• ½ ounce cocoa butter
  
• 1 tablespoon Swerve confectioners sugar
  
• 1/8 teaspoon stevia extract
  
• 1/4 teaspoon sugar-free vanilla extract
  

Directions:

1. Melt the chocolate in the microwave. Combine the heavy cream and vanilla in a small microwave safe bowl and heat in the microwave until the mixture is about to boil.
   
2. Stir in the chocolate extract. Add the melted chocolate, mix well and let it cool for 10 minutes.
   
3. Cover the bowl with plastic wrap and place in the fridge for at least 3 hours or overnight.
   
4. Remove from the fridge and bring to room temperature.
   
5. Shape the ganache mixture into small balls and place on a tray lined with parchment. Transfer to the fridge.
   
6. Meanwhile start preparing the coating: In the microwave melt the cocoa butter and baking chocolate. Add the vanilla, stevia and confectioners powder and mix well until smooth.
   
7. Remove the candies from the fridge and roll in the prepared chocolate coating until thoroughly coated.
   

Nutrition Facts (per serving)

Total Carbohydrates: 14g

Dietary Fiber: 7g

Net Cabs: 7g

Protein: 2g

Total Fat: 31g

Calories: 292

Avocado Bacon Fat Bombs

Preparation time:
10 minutes

Cooking time:
15 minutes

Serves:
6

Ingredients:

• ½ large avocado
  
• ¼ cup butter or ghee, softened at room temperature
  
• 1 small chili pepper, finely chopped
  
• ½ small white onion, diced
  
• 1 tablespoon fresh lime juice
  
• Freshly ground black or cayenne pepper
  
• ¼ teaspoon salt
  
• 4 large slices bacon
  

Directions:

1. Preheat the oven to 375
   F
   .
   
2. Cut the bacon into strips and place in the baking sheet lined with parchment.
   
3. Bake in the oven for 15 minutes until golden and crispy. Remove the bacon from the oven and let it cool.
   
4. Peel the avocado, remove the seed, and cut into quarters. Place in a bowl along with the chili pepper, butter, lime juice and crushed garlic. Add the bacon grease and season with salt and pepper.
   
5. Using a potato masher, puree the mixture, then and the chopped onions and mix well.
   
6. Cover the mixture with plastic wrap and refrigerate for 30 minutes.
   
7. Meanwhile, cut or crush the bacon into small pieces. Shape the chilled mixture into small balls and coat evenly with crumbles and place back into the fridge.
   
8. Refrigerate for an additional 15 minutes and enjoy.
   

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 1g

Net Cabs: 1g

Protein: 3g

Total Fat: 15g

Calories: 156

Vanilla Fat Bombs

Preparation time:
5 minutes

Cooking time:
10 minutes

Serves:
8

Ingredients:

• 1/4 cup cocoa butter
  
• 1/4 cup coconut oil
  
• 9 drops of liquid Stevia
  
• 1 drop of vanilla extract
  

Directions:

1. Combine the coconut oil and cocoa butter in a small saucepan over low heat.
   
2. Once melted, remove from the heat. Add the stevia and vanilla extract and stir well. Pour the mixture into a candy mold and freeze for about 1 hour until set.
   
3. Pop out of the mold and enjoy.
   
4. Store the candies in an airtight container in the fridge.
   

Nutrition Facts (per serving)

Total Carbohydrates: 0g

Dietary Fiber: 0g

Net Cabs: 0g

Protein: 0g

Total Fat: 14g

Calories: 125