ºCompiled by Denise Swogetinsky

Kemper Messenger



I heard about a snack you can keep in your house to help with the sweet cravings. They are called Fat Bombs. They are high in good fats, but only contain very few carbs. They often contain seeds or nuts. Just remember that planning and moderation are the keys to healthy eating.

 

Cinnamon Roll Fat Bombs

(Makes 24, 1 carb each)

8 ounces cream

cheese, softened

½ cup butter, softened

½ cup smooth almond

butter

½ cup sweetener

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

¼ cup finely chopped walnuts

 

Frosting:

1 tablespoon heavy

whipping cream

1 ½ ounces cream cheese, softened

2 teaspoons sweetener

¼ teaspoon vanilla extract

 

Using a stand mixer (or an electric mixer), mix all fat bomb ingredients until well combined.

Refrigerate mixture for 30 minutes. Form the mixture into balls, place them on a tray lined with

parchment paper and freeze for 45 minutes. Make the frosting by combining all ingredients until smooth.

Drizzle on top of the fat bombs and serve.

 

Chocolate Fat Bombs

(Makes 30, 1 carb)

1 cup almond butter

1 cup coconut oil

1/2 cup unsweetened cocoa powder

1/3 cup coconut flour

1 to 2 teaspoon sweetener

A pinch of salt

In a small saucepan over medium heat, melt and combine the almond butter and coconut oil. In the same pot, add the dry ingredients and mix until well combined. Pour the mixture into a bowl and place in the freezer for about 45 minutes. Once your mixture has set, remove the bowl from the freezer and form it into balls (coat your hands in a little bit of coconut oil, so the mixture doesn’t stick to your hands). Place the balls onto a tray or plate and return them to the freezer for 15 to 20 minutes.

 

Cookie Dough Fat Bombs

(Makes 12, 1 carb)

6 tablespoon softened butter

6 ounces cream cheese

3 tablespoon stevia

6 scoops powdered mct powder

1 teaspoon vanilla extract

1/2 cup almond butter

1/4 cup low sugar chocolate chips

Combine the butter, cream cheese, vanilla extract, stevia, mct powder, and almond butter in a bowl using a hand mixer or stand mixer. Mix until they are well incorporated. Stir in the chocolate chips, then cover and freeze for about 10 minutes. Remove the bowl from the freezer and use a spoon or ice cream scoop to scoop the cookie dough onto a wax paper, lined dish. Place the dough balls back in the freezer for 20 to 30 minutes or until firm. When they’re completely frozen, remove the “cookies” from the freezer and place in a resealable

plastic bag or airtight container. Store them in the freezer until you are ready to eat.

 

Butter Pecan Fat Bombs

 (Makes 12, 1 carb)

½ cup pecans

¼ cup coconut butter

¼ cup butter

¼ cup coconut oil

½ teaspoon vanilla extract

¼ cup granulated Sweetener

 teaspoon salt

 

In a skillet over medium heat, toast pecans until they are golden brown. Cool before chopping roughly. Melt coconut butter, butter and coconut oil in a saucepan over low heat. Stir in vanilla extract, sea salt, and Sweetener and mix well. Divide the chopped pecans into 12 silicone molds. Evenly pour melted butter and coconut mixture evenly over the pecans. Freeze for at least 1 hour or until hardened. Remove from silicone tray and serve. Store remaining fat bombs in the freezer.