Easy Vanilla Fat Bombs

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I know that people love fat bombs and I've already posted many on my blog. Some of you asked for a coconut-free taste, so I didn't use any coconut butter for this recipe. I still used coconut oil and mixed in vanilla to eliminate any coconut taste. I also used macadamia nuts, which have the best fat profile (high in MUFA) from all nuts and are very keto-friendly.

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Keep in mind that fat bombs are meant to be eaten as occasional snacks - they are not meal replacements. So, you can have them as:

• Pre-workout snacks (1-2 pieces), I use snacks high in MCTs before or during my intense workouts - weights, HIIT.
• On a fat fast 1-2 pieces a day together with other foods suitable for the FAT FAST.
• Energy boost. If you just started following a ketogenic diet and find it hard to eat enough fat (1-2 pieces a day).

Keep in mind that calories are not insignificant even on a low-carb ketogenic diet. Although you won't necessarily need to count calories, you should be aware of the amount of food you are eating. Therefore, only use fat bombs for any of the reasons mentioned above. You can find out your ideal macros using KetoDiet Buddy. For all of you who would like to know more about fat fast, I've been working on a post with a sample meal plan and should post it on my blog soon.

What's your favourite fat bomb recipe? Which flavour would you like to see next? :-)

Hands-on10 minutesOverall40-60 minutes

Nutritional values (per fat bomb)

Macronutrient ratio: Calories from carbs (1.8%), protein (2.3%), fat (95.9%)

Ingredients (makes 14 fat bombs)

• 1 cup macadamia nuts, unsalted (130 g/ 4.6 oz)
• ¹/₄ cup virgin coconut oil (55 g/ 2 oz)
• ¹/₄ cup butter or more coconut oil (55 g/ 2 oz)
• 1 vanilla bean or 2 tsp sugar-free vanilla extract (you can make your own)
• Optional: 10-15 drops Stevia extract
• 2 tbsp powdered Erythritol, Swerve or other healthy low-carb sweetener from this list (20 g / 0.7 oz)

Instructions

1. Place the macadamia nuts into a blender and pulse until smooth.
   
   
2. Mix with softened butter and coconut oil (room temperature or melted in a water bath).
   
   
3. Add powdered Erythritol, stevia vanilla extract - I like to use real vanilla beans, as they add amazing flavour!
   To "powder" the Erythritol, simply place it in a blender and pulse until fine. I always have 1-2 cups of powdered Erythritol ready to be used.
   
4. Pour into mini muffin forms or an ice cube tray. You should be able to fill each one about 1 ¹/₂ tablespoons of the mixture to get 14 servings. Place in the fridge for at least 30 minutes and let it solidify.
   
   
5. When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.
   Enjoy!
   
   

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