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3. After entire mold is filled with coated sections, pop into the freezer to set, roughly 15 minutes. 4. While the molds cool, whip together almond butter, coconut oil and butter 5. Remove hardened molds from freezer and plop a spoonful of the almond butter mixture into the centers of each one and smooth it out so it has a flat surface 6. Top those with a spoonful of the remaining chocolate and pop them back to the freezer for at least a half hour 7. Enjoy! These are best served cold. Lemon Clouds 4 tbsp butter 4 tbsp virgin coconut oil 2oz cream cheese 4 tbsp heavy cream 1 lemon, squeezed 1 tsp lemon extract (optional, can also sub vanilla) sweetener to taste Ice cube tray OR silicone mold (NOTE: the adorable paper cups used for the Chocolate Almond bombs will not work for this version- the batter is much thinner/more liquid and will seep through paper liners. Foil liners would work ok, but the paper ones will leave you with a sad face and a very messy freezer!) Pop them out of the tray the next morning and there you have it! If you have any difficulty getting them out of the tray, putting a warm towel or water on the bottom of the tray for a few seconds usually does the trick for me. Store in the fridge and eat before it melts. This recipe yielded 16 bombs. Nutrition (based on ingredients pictured above) Serving size: 1 bomb (16 in this batch) Calories: 74.7 Fat: 8g Protein: 0.3g Carbs: 0.7g Fiber: 0.8g Sugars: 0.3g
Strawberry Peep Fat Bombs Ingredients 1. 4 tablespoons butter 2. 4 tablespoons coconut oil 3. 2 ounces heavy cream 4. 50 grams strawberry diced (about 3 regular sized strawberries) 5. 1/4 cup sugar equivalent or 1 tbsp plus 2 tsp Truvia (or sweeten to taste!) Instructions 1. Dice strawberries and add heavy cream. 2. Blend together with an immersion blender. 3. Melt butter in the microwave about 30 secs (add granulated sweetener if you're using one at this point so the crystals dissolve) and set aside. 4. Measure out coconut oil and set aside. DO NOT HEAT. 5. Add sweetener and combine all ingredients well with an immersion blender. 6. With a piping bag, pipe fatbombs into your mold (it's thick enough to do this!) or spoon mixture. 7. Freeze at least 20 mins or longer. 8. Remove bunnies from the mold, place on wax paper and melt one piece or less sugar free chocolate. 9. With a toothpick dab on eyes and nose for a real peep look. Return to freezer for another 10-20 mins. Stores in the freezer. Notes 1. This makes either 24 trim and thin bunnies or 12 rather thick peeps. I usually make them on the smaller side to get more. 2. The entire recipe has 1086 Calories; 122g Fat; 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4 net carbs. Serves 12 1. 90 Calories; 10g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; .33 net carbs Serves 24 1. 45 Calories; 5g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; .16 net carbs
Page 1 and 2: Low Carb Chili Servings Prep Time 4
Page 3 and 4: 20 minutes Servings Prep Time 2 Ser
Page 5 and 6: The Preparation 5 pound
Page 7 and 8: 1 large (50g) egg ½ teaspoon groun
Page 9 and 10: Bacon & Gruyere 1. If you're making
Page 11 and 12: The Execution 1. Slice the zucchini
Page 13 and 14: 1/2 tsp. Xanthan Gum 1/3 cup Erythr
Page 15 and 16: 1. Trim the chicken pieces of exces
Page 17 and 18: 1. Place the butter in a large mug
Page 19: It also helps if you have neat mold
Page 23 and 24: 6. 6 Tbsp icing sugar 7. 30 Tbsp (2
Page 25 and 26: BLUEBERRY FAT BOMBS INGREDIENTS: 1
Page 27: Servings 16 small squares Calories

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