Fat Bombs – What For and Who For?

The Daily Telegraph published an article back in May about fat bombs, asking if they were a fad or diet essential. The article explained that for those wanting to follow a ketogenic diet, where you reduce your carbohydrate intake so much so that your body starts burning fat. Used wisely, they will assist you in getting energy and keep you on a low carb diet and they should sustain you for several hours. The problem most people who are sort of trying to follow a low carb high fat diet is that we (and I include myself) tend to cheat and so never get to the stage where fat bombs are used for their rightful purpose. They are designed to give us energy for the day, not to be used as a come-back-for-more tasty snack. They are packed with calories, so if you are are not serious about a ketogenic diet, then they are not really for you. If you are, use them wisely.

Here’s a couple of suggestions for how they can be made:

1 cup coconut oil
1cup creamy almond butter
Half a cup butter
1 bar of 85% cocoa chocolate ( Lindt, etc…) or high cocoa chocolate chips

You can also add non sweetened fruit such as cranberries or strawberries. Some mentioned adding non-sugar sweetner, but I’m not wild about that.

Melt and mix all together, put in 24 mini muffin wrappers in mini muffin tin.

Fat bomb one optionIn my surfing, I also found another LCHF website with some great ideas. It’s www.dietketo.com. They have a fat bomb smoothie…

  • 1 cup coconut milk
  • 2 tbsp unrefined coconut oil
  • 1/3 cup strawberries
  • a pinch of salt

They also have this Fat Bomb recipe

fat bombs

Ingredients for Diet Keto’s fat bombs

300g of butter (mix between normal butter, almond butter or coconut butter)
100g of 85% chocolate
100g unsweetened coconut

You can also add in some other things to give the fat bombs some additional taste

Examples of things to add into your fat bombs

Nuts
Dried unsweetened fruit
Cocoa nibs from cocoa plants
Cocoa powder
Cream
Vanilla extract

In order to make your fat bombs you should first soften the butter, almond butter or coconut butter (according to recipe). Make sure the butter is soft and easy to handle. Make sure you do not completely melt it. Also melt the chocolate so you can handle it in a good way. Mix butter, chocolate and the other ingredients together into a nice mix. After you have thoroughly mixed together all the ingredients take out some kind of form. It is preferred to have a non-sticky form like a silicone form or similar. (All from www.dietketo.com)

One of the most important things that Professor Tim Noakes said right at the start of my Low Carb journey, was that you only really need to embrace this new low carb lifestyle if you are carbohydrate intolerant – you may crave wheat and sugar, but when you have it, it may have a whole lot of side effects. There is an online quiz you can take to see if you fit the profile. I don’t.

Regardless of that, I do find that cutting sugar and carbs definitely made me feel calmer and more in control with no crazy sugar cravings. While I don’t think I am carbohydrate intolerant, I certainly believe I can be addicted to carbs. Once I start, I can’t stop.

It’s best for me to eat low carb but moderate fat, enjoying the great pleasure of avocado, olive oil, seeds, nuts and salmon or trout. Lots of salads, vegetables, berries and moderate dairy. I sometimes may have brown rice (which is completely wheat free but does have carbs). My treat is dark chocolate.

The Bible has good advice.

1 Corinthians 6:12

“All things are lawful for me,” but not all things are helpful. “All things are lawful for me,” but I will not be enslaved by anything.

Truth.

Keep the smile going.

God bless you!

In His Grip,

Helga xx 🙂

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