“Fat bombs,” “keto bombs,” or “fat fudge.” No matter what you call them they are the best thing that has happened to the world of Keto. Different from energy balls or protein balls, these concoctions prioritize fat over protein and are a keto favorite because of their tastiness and ability to keep you full. Try these Keto Chocolate Covered Macadamia Nut Fat Bombs
Typically, they’re no-bake balls made with ingredients like butter, cocoa powder, coconut oil, nuts and nut butters, heavy cream, seeds, dates, agave nectar, and sometimes artificial keto approved sweeteners. They’re usually heavy on healthy stuff, like plant-based fats, but they can have as much as 20 grams of fat per serving.
On a ketogenic diet, your entire body switches its fuel supply to run mostly on fat, burning fat 24-7. When insulin levels become very low, fat burning can increase dramatically. It becomes easier to access your fat stores to burn them off.
This is great if you’re trying to lose weight, but there are also other less obvious benefits, such as less hunger and a steady supply of energy. This may help keep you alert and focused.
To help with your transition to the Keto diet Amazon is offering a Free Trial to AmazonFresh along with $25 off your first order. You must be a prime member to get the free trial and its $10.99 a month after. You must be a US resident. Available in all major metro areas in the US and growing. Enter zip code when signing up to check for availability.
Chocolate Covered Macadamia Nut Fat Bombs
- 1/4 cups sugar-free dark chocolate, stevia-sweetened chocolate chips
- 1 tbsp MCT oil coarse salt or sea salt
- 11/2 oz raw macadamia nuts halves
- In a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt. Mix until blended.
- Place 3 macadamia nut halves in each of 8 wells of a truffle mould or mini muffin pan or in each of 8 mini baking cups. Spoon some of the chocolate mixtures into each well or baking cup, completely covering the nuts. Sprinkle additional salt over the chocolate.
- Transfer the mould or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
- Store extras in a zip-top plastic bag in the freezer for up to 6 months.