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.
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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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