I’ll be honest;
I was not expecting these to be as popular as they are! I have gotten more comments, messages, and texts about these delicious fat bombs than any other recipe I have ever shared, here or otherwise!
So, as many of you know, I went keto about three weeks ago. Yes, I love it. Yes, I’m seeing results. And yes, I feel flat out great. During my days at NMSU, I took a Food and Culture class and we discussed whether “Paleo” was actually the best diet or not. To clarify any confusion, keto is notnotNOT paleo. Biggo difference-o. A ketogenic–hence, keto–diet influences the body to convert fat into energy versus carbohydrates. So instead of eating all the carbs and sugars to have energy for your run, eating healthy fats like avocado, olives, meats, and non-processed cheeses will fill you with energy that you can burn all day.
Your body can only store about 2,000 calories of carbohydrates at a time. When you go over that limit, any excess carbs are immediately converted to fat (which your body cannot burn in its current state). However, once you start to utilize that 2,000-calorie storage pot, your body goes “oh, shit, I need to replenish my stock in case I can’t eat for a while.” Which leaves you hungry. Even if you just ate a Thanksgiving’s-worth. The cool thing about fat: Storage. Is. Limitless. This means three things: You can eat more. You feel fuller longer. And your body just burns it all away.
Now, getting into ketosis is difficult. Forcing your body to burn fat as energy means you need to take away the energy source it has always known: carbs. For the first week or so, you are going to feel a bit hungry because your body is going, “eh, wha–what happened??” Then, it sees the fat as fuel and says, “lawd, where have you been my whole life?!” Fat bombs–i.e., little balls of happiness–can help pop you into ketosis ASAP, and they’re SUPER easy to make. And taste great… ya know, like your favorite cheats:
Not only is Pinterest littered with recipes, but you can typically throw your own together with little-to-no effort. They’re also extremely versatile. Don’t like an ingredient? Change it. It’ll still come out (almost always)! I advise acquiring some silicon molds, but they are certainly not required to successfully create fat bombs. They’re more aesthetic than anything. No molds? Spread in a pan, and cut into pieces–BOOM!
You can pop these in the freezer for a shortened set time, and the results will be the same!
Peanut Butter Cup Fat Bombs
10 minutes or less;
1 hour or less ’til consumption;
5.7g fat/<0.6 net carb per bite!
- 2 Tbspn butter (I use salted sticks.)
- 1.5 Tbspn coconut oil
- 2 Tbspn cream cheese
- 1 Tbspn cocoa powder (unsweetened)
- 4 Tbspn creamy peanut butter (or crunchy, if you want!)
- 3 packets Stevia (or Truvia, or your choice!)
- 1 tspn vanilla extract
- Place all ingredients into a medium microwave-safe bowl.
- Microwave on high for 30 seconds.
- Stir briskly; the cream cheese will likely not have melted all the way, but I suggest continuing to stir versus putting it back in the microwave. (Cream cheese has a habit of splattering when you heat it too much, and it’ll make a huge chocolate mess!)
- Pour into silicon mold (or tupperware, or pan, or mini cupcake cups) and pop in the fridge freezer. (About one hour in the fridge; 30 min. in the freezer!)
- Enjoy when you need some extra fats to kill your sweet tooth!
No, I’m not a magician. (Though I can make a plate of bacon disappear.) *groan* I’m simply trying to tell you that everything we have been taught for our entire lives is wrong; healthy fat is good! It’s time to end the war on fat!
Let me know how you felt!