Fat bombs are an excellent snack that satisfies cravings in between meals. They are very helpful because fats are one of the hardest elements to fill when looking at your macros. If you happen to be fighting with hitting your macros, making fat bombs can significantly help you with your needs.
Ketogenic fat bombs are remarkably easy to do – and if you follow these steps, you can make these amazing treats in no time!
Makes: 12 pieces
Serving size: 1 piece
1 cup - sliced strawberries
2 tablespoons - honey
1 teaspoon - pure vanilla extract
6 ounces - full fat cream cheese, at room temperature
4 tablespoons - unsalted butter, at room temperature (whipped butter will not work in this case, it's best to use a full-fat butter)
1. In the blender or food processor, mix the vanilla, strawberries, and honey until relatively smooth.
2. Add the butter and cream cheese, and mix until smooth.
3. Scoop the mixture into muffin cups or ice-cube trays. I like to use an ice cream scooper to get a consistent measurement.
4. Freeze until firm, at least 2 hours or overnight.
TIP: You can also line the muffin tray with plastic wrap for easy removal. Or use a silicone muffin tray.
HOW TO STORE THE FAT BOMBS:
Store your fat bombs in the refrigerator. Fat bombs include lots of fat, which is often liquid at room temperature, so make sure to keep these delicious treats in the fridge when you’re not eating them. They’ll usually last 1- 2 weeks in the refrigerator in an airtight container. You can also freeze them. Do not forget to thaw them a bit before eating!
Total Fat: 9g
Total Carbohydrate: 5g