99 Fat Bombs for a Keto Low-Carb Diet

Preparation time: 10 minutes; Serves: 4

Ingredients:

• 3.5 oz. cream cheese
• ¼ cup butter
• 1 fillet smoked mackerel
• 1 tablespoon lime juice
• 2 tablespoons fresh chopped chives
• 6 slices cucumber

Instructions:

• Blend the first four ingredients in a food processor.
• Combine the mixture in a bowl with the chives, and mix with a spoon.
• Refrigerate for a minimum of 30 minutes.
• Serve as a dip with cucumber slices or store in an airtight container in the fridge for up to a week.

There are more fat bomb recipes than we can count.

Preparation time: 10 minutes; Cooking time: 20 minutes; Serves: 20

Ingredients:

• 1 lb. breakfast sausage
• 1 large egg
• 1 cup almond flour
• 8 oz. grated cheddar cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon butter
• 2 teaspoons baking powder

Instructions:

• Preheat oven to 350F
• Mix all the ingredients in a large bowl.
• Make 20 sausage balls out of the mixture.
• Place the sausage balls on a baking sheet.
• Bake for 20 minutes.
• Cool on a wire rack before serving.

Preparation time: 15 minutes; Cooking time: 10 minutes; Serves: 20

Ingredients:

• 10 oz. mozzarella cheese
• 4 tablespoons almond meal
• ¼ cup unsalted butter, melted
• 1 large egg
• 3 tablespoons ground flax seeds
• 10 slices bacon
• Salt and pepper, to taste
• 1 cup lard, to fry

Instructions:

• Shred the mozzarella cheese and place half the cheese in a microwave safe bowl.
• Microwave the cheese until melted and gooey. Add the melted butter and the egg and stir until combined.
• Add the almond meal, flax seeds, and season to taste. At this point you can add some other spices.
• Mix until you have a dough and transfer onto silicone mat or piece of parchment paper. Shape the dough into a rectangle, ¼-inch thick.
• Spread the remaining mozzarella over the dough, leaving a 1-inch border free. Fold the dough over the cheese and pinch down the edges. Reshape the entire dough so it has a nice square form.Cut the dough into 20 mini squares.
• Cut each bacon slice in half. Wrap the prepared mozzarella cubes with the bacon and secure with a toothpick.
• Heat the lard in a saucepot. Add prepared wrapped snacks and fry until the bacon is crispy. Place onto paper towels to drip before serving.

Preparation time: 15 minutes + inactive time; Cooking time: 10 minutes; Serves: 10 bombs

Ingredients:

• 8 slices bacon
• 8 ounces Braunschweiger (pork sausage), at room temperature
• ¼ cup chopped pistachios
• 6 oz. cream cheese
• 1 teaspoon Dijon mustard

Instructions:

• Cook bacon in a medium skillet over medium heat until crisp, 5 minutes per side.
• Drain on paper towels and let cool. Once cooled, crumble into bacon- bit-sized pieces.
• Place Braunschweiger with pistachios in a small food processor and pulse until just combined.
• In a small mixing bowl, use a hand blender to whip cream cheese and Dijon mustard until combined and fluffy.
• Divide meat mixture into 10 equal servings. Roll into balls and cover in a thin layer of cream cheese mixture.
• Chill at least 1 hour.
• When ready to serve, place bacon bits on a medium plate, roll balls through to coat evenly, and enjoy.
• Fat bombs can be refrigerated in an airtight container up to 4 days.

Preparation time: 10 minutes + inactive time; Serves: 20

Ingredients:

• 1 cup coconut oil
• ½ cup almond butter
• ½ cup unsalted butter
• 6 tablespoons raw cacao powder
• 1 teaspoon vanilla paste
• ½ teaspoon stevia
• 2 tablespoons chia seeds
• 2 tablespoons cacao nibs
• ½ cup shredded unsweetened coconut flakes
• 1 teaspoon chili powder
• cacao powder

Instructions:

• Combine coconut oil, almond butter, and unsalted butter into a heatproof bowl.
• Position the bowl over a pot filled with simmering water.
• Heat the ingredients until melted.
• Stir the cacao powder, vanilla paste, stevia, chia seeds, cacao nibs, coconut flakes, and chili powder.
• Chill the mixture 10 minutes in a fridge. Using a cookie scoop, divide the mixture into equal pieces.
• Shape the mixture into balls, roll in the cacao powder, and arrange onto a plate.
• Freeze until firm.
• Serve and enjoy.

Preparation time: 15 minutes + inactive time; Serves: 14

Ingredients:

• 1 cup whipped coconut cream
• ½ cup coconut milk
• ½ cup coconut oil
• ½ cup hazelnut butter
• ½ cup chopped hazelnuts
• 4 tablespoons almond flour
• 10 drops liquid stevia

Instructions:

• Place the coconut oil in a large heatproof bowl over the pot with simmering water.
• When the oil melts, stir in the whipped coconut cream, coconut milk, hazelnut butter, chopped and stevia.
• Fold in the chopped hazelnuts.
• Pour the mixture into a silicone mold, sprinkle with almond flour, and freeze 1 hour.
• Unmold before serving.

Preparation time: 10 minutes+ inactive time; Serves: 8

Ingredients:

• 1 cup mascarpone cheese
• 3 tablespoons melted coconut oil
• 2 tablespoons coconut flour
• 2 tablespoons freshly brewed espresso coffee
• 1 tablespoon powdered erythritol
• ½ cup toasted and ground almonds
• 2 tablespoons unsweetened cacao powder

Instructions:

• Combine coffee and erythritol in a cup.
• In a medium bowl, beat mascarpone cheese until soft.
• Fold in coffee, coconut oil, coconut flour, and almond flour.
• Mix well and divide between eight silicone cups (heart shaped).
• Freeze 30 minutes. Unmold and dust with cocoa powder.
• Serve.

Preparation time: 10 minutes + inactive time; Serves: 10

Ingredients:

• 1 large avocado, peeled, pitted
• 4 tablespoons coconut flour
• 2 tablespoons almond flour
• ¼ cup macadamia nuts
• 2 tablespoons coconut oil
• 5-10 drops stevia
• 2-3 tablespoons unsweetened coconut flakes
• ½ tablespoon matcha powder

Instructions:

• Process macadamia nuts in a food processor until smooth.
• Add avocado, and process again until combined.
• Stir in remaining ingredients and transfer to clean bowl. Refrigerate 1 hour.
• In the meantime, combine coconut flakes and matcha powder.
• Use a tablespoon to scoop out the mixture. Shape the mixture into balls.
• Roll into coconut flakes.
• Serve.

Preparation time: 10 minutes; Serves: 10

Ingredients:

• 1 cup blanched almonds
• 3 tablespoons powdered erythritol
• 3 tablespoons MCT oil
• ¼ teaspoon almond extract
• 1 teaspoon rose water

Instructions:

• Process almonds and erythritol in a food processor until fine crumbs are formed.
• Add MCT oil, almond extract, and rose water.
• Process until mixture comes together.
• Divide the mixture among 10 silicone molds.
• Pop in a freezer until firm.
• Once firm, unmold and serve immediately or store in refrigerator for up to 1 week.

Preparation time: 10 minutes + inactive time; Serves: 16

Ingredients:

• 1 ¼ cups almond butter
• 1 ½ cups coconut oil
• 1 teaspoon vanilla extract, sugar-free
• ½ cup powdered erythritol
• 1 teaspoon peppermint extract
• 4 oz. Keto quality dark chocolate, melted

Instructions:

• Melt your coconut oil in a small-sized saucepan. Add your remaining ingredients to your blender, add your coconut oil and blend until smooth.
• Pour into an 8-inch baking pan and freeze until firm.
• Cut into cubes and serve.
• Store in a fridge up to a week.

Preparation time: 10 minutes + inactive time; Serves: 10

Ingredients:

• ½ cup coconut oil
• ½ cup sunflower butter
• 1⁄3 cup cream cheese
• 3 tablespoons butter
• ½ cup heavy whipping cream
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract, sugar-free
• 1 teaspoon cinnamon
• 2 teaspoons sea salt

Instructions:

• Whip the cream until peaks form. Fold in the vanilla.
• In a food processor, process the sunflower butter, coconut oil, butter, cream cheese, cocoa powder, and cinnamon until well-combined and smooth.
• Gently fold this mixture into the whipped cream.
• Use a spoon to transfer the mixture into silicone molds.
• Sprinkle with sea salt. Freeze for 6 to 8 hours or overnight.
• Serve.

Preparation time: 15 minutes + inactive time; Serves: 10

Ingredients:

• 2 oz. cocoa butter
• 2 oz. coconut cream
• 2 tablespoons granulated erythritol
• ¼ teaspoon rum flavor
• 2 drops stevia
• 4 tablespoons unsweetened shredded coconut
• 2 tablespoons shredded coconut

Instructions:

• In a small double boiler over medium-low heat, melt cocoa butter while stirring slowly.
• Add coconut cream, erythritol, rum flavor, stevia, and 4 tablespoons shredded coconut and mix well until incorporated.
• Remove from heat and keep stirring about 10 seconds.
• Pour into a silicone mold for chocolate or candy in desired shape. Molds should be about 1″ deep and 1¹⁄2″ wide.
• Freeze at least 3 hours or overnight. Once frozen, remove ganache shapes from molds then sprinkle with 2 tablespoons shredded coconut to coat tops.
• Store in a fridge.