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Perfect for keto, paleo, and low-carb diets, get an energy boost that is high in fat, but low in protein and carbohydrates with Sweet and Savory Fat Bombs!
Learn to make 100 savory and sweet snacks—perfect for fat fasts and boosting your fat intake. These delicious, high fat snacks are ideal for low-carb high-fat, ketogenic, and Paleo diets, and are also a great alternative to sugary, carb-filled treats.
Use Sweet and Savory Fat Bombs to help shed those stubborn pounds, to fill you up in between meals, or to give you an energy boost. Fat bombs are ideal for boosting your fat intake, as at least 85% of the calories come from fats. These simple recipes include easy-to-find ingredients, so you’ll always have something scrumptious and satisfying to snack on!
Start by making basic recipes—like Spiced Maple and Pecan Butter, Berry Nut Butter, and Chocolate-Hazlenut Butter—to serve as the base ingredients for your fat bombs, then create:
Sweet fat bombs, like Red Velvet Truffles and Salted-Caramel Chocolate CupsFrozen fat bombs, like Chocolate-Covered Coconut Ice Bombs and Strawberry-Basil Ice CupsLiquid fat bombs, like Creamy Dark Hot Chocolate and Fat-Burning Vanilla SmoothieSavory fat bombs, like Salmon Pâté Fat Bombs and Bacon, Artichoke, and Onion Fat Bombs
Don’t think that a specialized diet means giving up tasty foods, Sweet and Savory Fat Bombs has your back!
From the Publisher
Raspberry and Dark Chocolate Cups
Yield: 8 fat bombs, Hands-on time: 15 mins, Overall time: 15 mins + chilling time
Chocolate, raspberries, and crunchy almonds live together in perfect harmony in these fabulous low-carb treats.
Instructions
Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the “cup” of each raspberry and place them on a tray. Freeze for about 1 hour. (Freezing isn’t essential but it does help the chocolate solidify faster.)
Melt the dark chocolate and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid.
Place 8 small paper muffin cups on a tray. Pour about 1 tablespoon (15 g/0.5 oz) of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another 1 tablespoon (15 g/0.5 oz) of chocolate over the berries in each cup, making sure they are completely covered. The chocolate will start to solidify instantly if the berries were frozen.
Refrigerate for about 30 minutes, or until set. Keep refrigerated for up to 3 days or freeze for up to 3 months.
Ingredients 16 whole almonds (20 g/0.7 oz) 16 fresh raspberries (80 g/2.8 oz) 7.8 ounces (220 g) Homemade Dark Chocolate (page XX) 1 tablespoon (14 g/0.5 oz) coconut oil
Publisher : Fair Winds Press
Publication date : June 1, 2016
Edition : Illustrated
Language : English
Print length : 192 pages
ISBN-10 : 1592337287
ISBN-13 : 978-1592337286
Item Weight : 1.16 pounds
Dimensions : 8 x 0.75 x 7.9 inches
Part of series : Keto for Your Life
Best Sellers Rank: #113,532 in Books (See Top 100 in Books) #47 in Ketogenic Cookbooks (Books) #51 in Paleo Cookbooks (Books) #124 in Low Carbohydrate Diets
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