Andrea J. Clark - Fat Bombs

The Ketogenic Diet is a fantastic solution to maintaining a healthy diet and healthy weight. It is known to lower your blood sugar and bad cholesterol. However, if youre following a Ketogenic diet or have done it before, you definitely know that feeling of wanting to give yourself a special treat from time to time. I totally get it. And thats when these delicious fat bombs come in.

Fat bombs are savory or sweet treats made from a combination of ingredients, including, but not limited to: nuts, seeds, butter, and coconut oil. They were especially designed for people following the Ketogenic diet and LCHF diet, but they fit other low carb diets that induce ketosis as well.

While the name fat bomb might sound scary, fat bombs are an excellent way to get a concentrated source of healthy fats that will provide energy and even satisfy your sweet tooth. In this cookbook, you will find 30 delicious and easy-to-make fat bombs recipes that will support you along your Ketogenic or low carb journey.

Fat bombs can be uses as a quick breakfast, quick snack in the mid-afternoon, or before or after a workout. Theyll give you extra fuel during your day, and theyll certainly give you the fuel you need to work out to lose the weight you want. Of course, if youre just using them to maintain your diet, then using them as a breakfast or snack is usually best.

The book contains 15 sweet fat bombs and 15 savory fat bombs. Every recipe clearly indicates the prep time, total time, servings as well as nutritional facts per serving. There are also labels for each recipe such as nut free, dairy free, and no sweetener for those of you who are allergic to certain types of food. Read through the following two chapters to understand the basic ingredients and tools you will need for making these fat bomb recipes, and you are good to go.

Below youll find a recipe thats used as a sample. Its also your first bonus recipe that youll find in this book.

Almost all fat bomb recipes have to keep chilled so that they harden. Fat bombs melt quickly due to their high-fat content. This is why most fat bombs are done in bite size portions. Fat bombs are meant to be easy to make, so theres no reason to stress about them.

A Fat Base

Since its a fat bomb, healthy fat is a necessity. Common fat base includes cream cheese, MCT oil, grass-fed butter, or coconut oil. Coconut oil is considered to be the healthiest oil that can be used in a fat bomb because your body doesnt store these fats. Instead, theyre immediately used for energy.

A Flavoring/Sweetener

The most common ones are cocoa powder, flavored syrups and spices. We will cover the types of sweeteners you can use later.

A Mix-In

This is something you add to add the texture. These often include low carb fruits, shredded coconut, seeds and nuts.

In this section, youll learn a few common ingredients that are used in fat bombs and in the recipes of this book.

Nuts & Seeds:

Almond, walnuts and pecans are the most common nuts to use in fat bomb recipes. Remember to activate them before using them for your fat bomb recipes.

How to Activate Them: You can activate nuts by soaking or sprouting them. This makes them more easily digested, allowing your body to more easily absorb their nutrients. Soaking and drying them can also cause a crunchier texture that has a more potent flavor as well. If you want to soak nuts, its simple. All you need to do is place them in a bowl and fill it with either water or salted water. Keep it at room temperature overnight. You can then drain them, spreading it out over parchment paper on a baking sheet, placing it in the oven on low heat or a dehydrator for twelve to twenty-four hours. You will need to stir them occasionally to make sure that its completely dry. Store them in an airtight container after they are done.

For almonds and hazelnuts, the soaking time is 8-12 hours and the dehydrating temperature is 120 -150 degrees F (49-65 degrees C).

For pine nuts, walnuts, pecans, Brazil nuts and Macadamia nuts, the soaking time is 4-8 hours and the dehydrating temperature is 120 -150 degrees F (49-65 degrees C).

For cashews and pistachios, the soaking time is 2-3 hours and the dehydrating temperature is 200 - 250 degrees F (93-121 degrees C)

Butter:

The butter that you need to use is grass-fed and organic.

Coconut Product:

These coconut products are also very common ingredients for fat bombs.

• Coconut Flour: Its made from coconut meat and the oil has been removed.

• Coconut Cream: Coconut cream or creamed coconut milk can be used because its high in fat. To cream coconut milk, you need to place the can in the refrigerator, leaving it overnight. Open that can, spooning the solidified coconut milk out, discarding the liquid. Dont shake the can before opening.

• Coconut Butter: Coconut butter is made from a coconut thats been dehydrated, and then the process is the same as the nut and seed butters.

• Coconut Milk: Coconut milk is a liquid thats extracted from the meat of a coconut thats been grated, and it has as much fat as heavy whipping cream. You can get dehydrated coconut milk powder as well.

• Desiccated Coconut: Desiccated coconut is shredded, and its from the meat of the coconut. You need to get the type thats unsweetened.

• Coconut Oil: Coconut oil is easily digested and used immediately as energy.

Cacao & Dark Chocolate:

Cacao and dark chocolate, in general, are a great way to flavor your fat bombs.