Thursday, June 26, 2014

Keto Sweets: Fat Bombs, aka "candy"

I have a chef for a best friend, and a very creative kitchen ninja for a husband, which makes me one lucky lady. I love that both of them are so supportive and excited about experimenting with ketogenic recipes with me. When I was researching ketogenic recipes, I stumbled upon something called a "fat bomb." That didn't sound very appetizing to me, but I'm glad that I looked into it further, because what it really means is keto candy! Fat bombs are an easy way to add fat to your diet, to get that ratio of calories from fat up. I have found that if I'm worried about eating a few carbs (for example, a little watermelon in a salad the other day), eating a fat bomb or two seems to counteract the little bit of sugar and keeps my fat ratio high enough that I remain in ketosis. Kent told me that he used to just eat a spoonful of olive oil once in a while, to get the same effect, but that sounds a little too intense for me. Fat bomb candy goes down a lot easier in my opinion! It seems counterintuitive to say that if you eat a few too many carbs, you atone for your sins by eating candy! But it is true, and like many things about this diet, it goes against what we've learned about nutrition in the past. But, the ketostix don't lie. Since I have begun adding fat bombs to my diet, my ketosis has been kicked into overdrive! I had the darkest test strip ever this morning (the deepest possible purple!), after having a decadent, absolutely not deprived day of delicious meals yesterday. There is no motivation like that to stick to this plan! I am really looking forward to getting a new scale this weekend. The one we have now is so frustrating, because you can weigh yourself 10 times in a row and never get the same result twice. I look forward to an accurate scale so I can really see some results. So far though, my clothes fitting looser is pretty good proof in my book.

There are tons of fat bomb recipes available online- especially on Pinterest. They have the potential to have endless flavor combos- especially with out large collection of sugar free Torani syrups. They don't require a bunch of fancy equipment, you could just pour the mixture onto a tray and break it up like bark, but I really like using silicon molds, so that's what we used to make them cute. Here are two recipes that Kent came up with, after he tried some that my best friend Shannon made for us. Hers were dark chocolate on the outside, peanut butter in the middle. He didn't want to mess with layers, so he came up with an all in one mixture.

Heaven IS for real. 
Chocolate Caramel Peanut Fat Bombs

7 oz coconut oil, melted
1/4 cup unsweetened cocoa powder
1/4 cup granulated stevia
1/8 cup granulated splenda
1/8 cup PB2 (powdered peanut butter)
2 Tblsp. heavy cream
2 Tblsp. Sugar Free Caramel Torani syrup
1/2 cup salted, roasted peanuts

Lightly spray candy mold with non stick spray, and place it on a cookie sheet for stability. In a microwave safe bowl, melt coconut oil. Add remaining ingredients, except for peanuts. Stir to combine. You will see that the stevia will not dissolve until the cream and Torani syrup are added. Once mixture is thoroughly combined, pour into molds. Top each candy with a few peanuts. Place in freezer until firm, about 30 minutes. Pop each candy out of the mold, and store in an airtight container in the freezer.

Every time I get one from the freezer, I sing La Bamba! 
Coconut Macadamia Nut Chocolate Fat Bombs

7 oz coconut oil, melted
1/4 cup unsweetened cocoa powder
1/4 cup granulated stevia
1/8 cup granulated splenda
2 Tblsp. heavy cream
2 Tblsp. Sugar Free Coconut Torani syrup
1/2 cup chopped macadamia nuts

Lightly spray candy mold with non stick spray, and place it on a cookie sheet for stability. In a microwave safe bowl, melt coconut oil. Add remaining ingredients, except for macadamia nuts. Stir to combine. You will see that the stevia will not dissolve until the cream and Torani syrup are added. Sprinkle a spoonful of macadamia nuts into each candy mold. Top with chocolate mixture. Place in freezer until firm, about 30 minutes. Pop each candy out of the mold, and store in an airtight container in the freezer.

There are so many possibilites with these things. I would like to make one that is a dark chocolate shell filled with unsweetened coconut mixed with caramel Torani and chopped almonds for a German chocolate vibe. Or a lemon cookie flavored one using our zero carb protein shake mix (which tastes like vanilla wafers) and lemon essential oil. I will keep scheming and post more recipes as they develop!





2 comments:

  1. These are so exciting! Do you know the net carb count on each bomb? Also - what's the reasoning behind using part splenda and part stevia? I'm new to using these sweeteners in baking! :)

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