11 Keto Fat Bomb Recipes

Cheesecake: 8 ounces Cream Cheese + ½ cup Grass-Fed Butter or Ghee + ¼ cup Sugar-Free Powdered Sweetener + Beat cream cheese and butter until fluffy + Add sweetener and mix well + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 1 hour [Store in freezer, makes 30, 1 net carb]

Chocolate Peanut Butter: 1 cup Coconut Butter + 2 rounded cups 100% Peanut Butter + ⅔ cup Cocoa Powder + ½ teaspoon Sugar-Free Liquid Sweetener (optional but recommended) + Heat coconut butter in microwave 10 second increments until melted + Whisk in other ingredients + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 4 net carbs] Chocolate Peanut Butter: 1 cup Coconut Butter + 2 rounded cups 100% Peanut Butter + ⅔ cup Cocoa Powder + ½ teaspoon Sugar-Free Liquid Sweetener (optional but recommended) + Heat coconut butter in microwave 10 second increments until melted + Whisk in other ingredients + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 4 net carbs]

a. Alternate Chocolate Peanut Butter Recipe (5 ingredients – this one is my favorite): 4 tablespoons Grass-Fed Butter or Ghee + 8 tablespoons Coconut Oil + 4 tablespoons 100% Peanut Butter + 4 tablespoons Cocoa Powder + 1 packet Sugar-Free Granulated Sweetener + Melt butter, coconut oil, and peanut butter in microwave 30 seconds + Whisk in cocoa powder and sweetener + Pour into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 1 net carb] a. Alternate Chocolate Peanut Butter Recipe (5 ingredients - this one is my favorite): 4 tablespoons Grass-Fed Butter or Ghee + 8 tablespoons Coconut Oil + 4 tablespoons 100% Peanut Butter + 4 tablespoons Cocoa Powder + 1 packet Sugar-Free Granulated Sweetener + Melt butter, coconut oil, and peanut butter in microwave 30 seconds + Whisk in cocoa powder and sweetener + Pour into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 1 net carb]

Raspberry Jellies: 1 box Sugar Free Raspberry Jello + 1 tablespoon Gelatin + ½ cup Heavy Whipping Cream + ½ cup Water + Dissolve jello and gelatin in boiling water + Slowly add the cream while stirring + Pour into silicone mold + Refrigerate 30 minutes until set up [Store in refrigerator, makes 24, .1 net carb]

Lemon: 4 cups Heavy Whipping Cream + 6 tablespoons Lemon Juice + 4 tablespoons Lemon Zest + ¼ cup Keto Approved Powdered Sugar Substitute + Beat all ingredients until stiff peaks form + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 1 net carb]

Strawberry Cheesecake: 2 cup Frozen Strawberries + 16 ounces Cream Cheese, softened to room temperature + ⅔ cup Sugar-Free Powdered Sweetener + Put frozen strawberries into bowl + Sprinkle sweetener on top and allow to defrost + Add cream cheese + Beat until smooth + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 1 hour [Store in freezer, makes 24, 1 net carb]

White Chocolate: 1 cup Cocoa Butter + 1 cup Coconut Oil + 20 to 30 drops Vanilla Liquid Monk Fruit Extract + Heat all ingredients in the microwave 30 seconds or until melted + Pour into silicone mold + Freeze 1 hour [Store in freezer, makes 30, 1 net carb]

Orange Creamsicle: 3 cups Heavy Whipping Cream + 1 box Sugar-Free Orange Jello + 1.5 cups Water + Orange Zest (optional) + Dissolve orange jello into boiling water + Add cream slowly and stir + Pour into silicone mold + Freeze 3 hours [Store in freezer, makes 24, 1 net carb]

Gingerbread: 2 cups Almond Flour + ½ cup Sugar-Free Granulated Sweetener + 1 tablespoon Pumpkin Pie Spice + 8 ounces Grass-Fed Butter or Ghee, melted + Combine all ingredients + Form into dough balls + Refrigerate 30 minutes until firm [Store in fridge, makes 20, 1 net carb]

Almond Joy: 2 packages of Sugar-Free Chocolate Chips + ¼ cup Coconut Butter, softened + 24 Almonds + Melt chocolate in microwave 30 seconds + Pour ½ melted chocolate into silicone mold + Refrigerate until firm + Scoop softened coconut butter into silicone mold on top of chocolate layer + Top with remaining chocolate + Top individually with 1 almond + Refrigerate 30 minutes until firm [Store in refrigerator, makes 24, 2 net carbs] Almond Joy: 2 packages of Sugar-Free Chocolate Chips + ¼ cup Coconut Butter, softened + 24 Almonds + Melt chocolate in microwave 30 seconds + Pour ½ melted chocolate into silicone mold + Refrigerate until firm + Scoop softened coconut butter into silicone mold on top of chocolate layer + Top with remaining chocolate + Top individually with 1 almond + Refrigerate 30 minutes until firm [Store in refrigerator, makes 24, 2 net carbs]

BONUS Keto Fat Bomb! Snickerdoodle (5 ingredients): 2 cups Grass-Fed Butter or Ghee, softened + 16 ounces Cream Cheese, softened + 1 cup Sugar-Free Powdered Sweetener+ 2 teaspoons Vanilla Extract + 1 tablespoon Cinnamon + Beat softened butter and cream cheese until fluffy + Add remaining ingredients and beat until smooth + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 30 minutes [Store in freezer, makes 24, 1 net carb] BONUS Keto Fat Bomb! Snickerdoodle (5 ingredients): 2 cups Grass-Fed Butter or Ghee, softened + 16 ounces Cream Cheese, softened + 1 cup Sugar-Free Powdered Sweetener+ 2 teaspoons Vanilla Extract + 1 tablespoon Cinnamon + Beat softened butter and cream cheese until fluffy + Add remaining ingredients and beat until smooth + Scoop 2 heaping tablespoon sized mounds into silicone mold + Freeze 30 minutes [Store in freezer, makes 24, 1 net carb]

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