Today I'd like to share my first ever recipe video - I won't lie, it was a lot of work! Making videos is a new experience and there is definitely a learning curve. Luckily, with the help of my very talented friend Gwyn, I managed to create my first recipe video - I hope you like it! :-)
What are Fat Bombs?
Fat bombs are bite-size high-fat, low-carb treats. Whether you follow a fat fast or are craving sweets, fat bombs are the perfect keto option. Apart from sweet fat bombs, there are plenty savoury options on my blog and my new book.
Nutritional values (per fat bomb):
|of which Saturated||5.5||grams|
|Magnesium||23||mg (6% RDA)|
|Potassium||72||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%)
Ingredients (makes 16 fat bombs):
In this recipe, I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener.
- For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.
- Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat.
- Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.
- Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.
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