If you’re looking to up your fat intake on a ketogenic diet, I can’t think of a tastier way to do that than Fat Bomb candies! I keep my lemon-coconut version and this recipe chocolate version in the freezer at all times, but do get tired of just the two flavors all the time. Today I decided to try a blueberry version! Made them two different ways: with whole berries; and with pureed berries. Not sure which is my fav, but I think the pureed version makes for nicer eye candy. 🙂
I just bought a large carton of blueberries this week and modified my lemon-coconut fat bomb recipe, making the obvious changes for this fruit. These came out delicious! I confess the pureed version was a little grainy, but blueberries don’t get all their lovely fiber count from nowhere, ya know. But the taste was delightful. As with all fat bombs, you have to eat them straight out of the freezer, as they melt quickly in your hands. These are suitable for Atkins Phase 2, OWL once you get to the berries level of the carb ladder. They are OK for Primal, but not Paleo. Below is a pic of the silicone ice-cube trays I used. Of course, you can use other silicone molds or even make these in a small, shallow pan and cut into squares, twisting the pan slightly to pop out the frozen squares. Plastic ice-cube trays work nicely, too.
Note: Coconut cream is NOT the same thing as the cream of coconut bartenders use, which has a lot of added sugar. What I use is pure coconut cream. I used to order by the case on-line, but now I can get it at my local Natural Grocers. This is what I use: http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A16310101%2Ck%3Acoconut%20cream . I suspect Wholel Foods and Trader Joes carries it. Tropical Traditions has it also. If you chill a can of coconut milk overnight, coconut cream is the thick stuff that rises to the top. Spoon that off and you have coconut cream. 🙂
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INGREDIENTS:
1 scant cup blueberries (about 9/10 cup)
1 stick butter (4 oz)
3/4 c. coconut oil
4 oz. cream cheese, softened
¼ c. coconut cream
Preferred Sweetener to taste
DIRECTIONS: You can put these together in either of two ways: using whole berries; or pureeing the ingredients. The latter more uniformly diffuses the blueberries. I like them both ways equally.
Place silicone candy molds onto a baking pan for support and set them near your work area. I used honeycomb silicone ice-cube trays to make the ones shown above. The recipe made 24 fat bombs for me that are about 1″x 1″. If your molds have smaller, shallower slots, you will undoubtedly get more than I did.
Pureed Version: Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth. In a saucepan over low heat, melt the butter and coconut oil. Cool slightly for 5 minutes and add to the food processor. Puree again until smooth. Add your sweetener of choice. Add sweetener slowly, tasting and adjusting to suit your preference level. I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top. Place pan on level surface in your freezer and freeze about an hour. Pop them out and enjoy or freeze in plastic bags.
Whole Berry Version: Place 3-4 blueberries into each mold slot. In a saucepan, melt the butter and coconut oil over low heat. Remove from heat and slightly cool for 5 minutes or so. Add all remaining ingredients and whip well with a whisk or stick blender if you have one. The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats. Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds. Fill each slot not quite full. Place in freezer on level surface for about 1 hour. Pop them out and enjoy or freeze in plastic bags.
NUTRITIONAL INFO: Number of servings will vary, depending on size of molds.
1/24 batch: 116 cals., 13g fat, .44g protein, 1.02g carbs, .18g fiber, .84g NET CARBS
Entire recipe: 2788 calories, 311 g fat, 24.5 g carbs, 4.3 g fiber, 20.2 g NET CARBS
My very first fat bomb recipe as the concept was hard for me to really wrap my head around. I’m so glad these were the first I tried! They are amazing!!! I added a squeeze of lemon and a dash of cloves (I love blueberries and clove together) but otherwise followed. Thank you so much for a wonderful first fat bomb experience!
I’m delighted you enjoyed them! Try my lemon ones……..they’re real good, too. almost like a popsicle, the lemon ones are.
These are delicious! I didn’t have molds, so I just poured it into a parchment lined square pan and cut them, 5×5 for 25 pieces. Also, I used blackberries because I didn’t have blueberries, and I used Torani vanilla syrup as the sweetener. Delicious! I feel like raspberries would be out of this world in this recipe. Maybe some SF white chocolate syrup? Mmmm.
Well your blackberry and raspberry ideas both sound GREAT, Vanessa. Aren’t these good? Shape definitely isn’t important. So many variations are possible with fat bombs, too. So glad you liked them. 🙂
Will try this for sure!!
Hope you like these Jeannette. They are very rich and creamy.
Ohhhh boy… I couldn’t wait to try these but I didn’t have any silicone candy trays or molds. Ordered some; they hold a HALF tablespoon!! LOL… so I made a half-recipe and still had some mixture left over. These are absolutely incredible!! Will be buying a tray (saw one at Walmart) so I can make the right size, but since I don’t have sweet cravings any more, the little ones are kinda nice to have on hand. Thanks for yet another delicious recipe. You rock!!
How much is a stick butter? This looks divine.
8 tablespoons, or 1/2 cup.
just put a batch of these in my freezer. Had to hurry and get them in, because I wanted to eat them as soon as I had them mixed.
That’s the problem with fat bombs. They are so good, it IS indeed hard to wait until they are “set”. Hope you like them! 🙂
Coconut cream often can be found in foreign foods aisles, or where mixers for alcohol is, as it is used in many mixed drinks. Ask your grocer and he can often lead you to it.
Be careful of the variety in the “drink mixers” aisle. Cream of coconut used in drinks is NOT the same thing as pure Coconut Cream. The drink mixing variety is pumped with tons of sugar! If you can’t find true coconut cream, just chill a can of coconut milk and scoop off the thick stuff that rises to the top when chilled. THAT is coconut cream. Not what bartenders use. 🙂
I looked on Amazon trying to find a try like you used and can’t find it. Any suggestions where I could get some? I like the way they present using this tray.
I stumbled on this dish (came with 3 porcelain Chinese soup spoons) at a Marshall’s or Ross’s on clearance. I was going to use it for photographing sauces and such. I just Googled “dinnerware for tasting” and got all kinds of hits, including this: http://www.pier1.com/tasting-party-ideas/tasting_party,default,pg.html
If you don’t have coconut cream, can you use heavy cream?
I think that will work OK, but it will lose that coconut-y flavor with that substitution.
Thats fine with me since it already has coconut oil.
Delicious recipe – I’m always keen to try new fat bombs! 🙂
You’ll like these, Martina.