I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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For those new to the ketogenic diet, fat bombs are delicious way to incorporate more healthy fats into your diet. They are a quick and convenient source of energy, ideal for my busy patients who have a hard time getting those extra fat calories in throughout the day. They’re also a great ‘treat’ for when your craving sweets since the high fat content makes them extremely satiating and they will not cause insulin spikes or mid-meal blood sugar dips since they contain <1g of carbohydrates.
File this recipe under 'ugly but delicious'. These keto fat bombs aren't much to look at but they do make the perfect low carbohydrate, energy-boosting keto snack.
Melt dark chocolate over medium heat in a double broiler (I just use a metal bowl placed on top of a steaming pot of water - this method prevents the chocolate from burning). Once the chocolate has melted add 1/4 cup of coconut oil and 2 tbs of monk fruit sweetener to the chocolate and mix well until thoroughly melted and combined. Pour the melted chocolate mixture into mini muffin tins either oiled with coconut oil or covered in small cupcake liners. Put the chocolate into the freezer for 30 minutes to harden. Meanwhile, melt coconut butter, 1/4 cup of coconut oil, 2 tbs of monk fruit sweetener and peppermint extract in a small sauce pan over medium heat until melted and well combined. Add the peppermint layer on top of the frozen chocolate layer and place the fat bombs in the freezer to harden for 1 hour. Keep frozen for up to 1 month.