Fat Bombs #1

Cinnamon Nut Butter Fat Bomb

Ingredients:
3/4c nut butter (almond, peanut, walnut)
1/2c heavy cream
1/4c coconut oil
2 tb cocoa powder
1 tsp cinnamon
15 drops liquid sweetener

Instructions:

Line 8×8 pan with parchment paper.

Combine all ingredients. Press into pan

Freeze for 2 hours. Cut into 32 pcs (4×8) Keep refrigerated.

Servings: 32         Net Carbs: 0.9

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 Cinnamon Coconut Fat Bomb

Ingredients
2c coconut butter
2c coconut milk
1c shredded coconut, ground
2 tea vanilla extract
1 tea nutmeg
1-1/2 tea cinnamon
2 tea sucralose

Instructions:

  1. Microwave all ingredients except coconut flakes at 10 second intervals, stirring after each.
  2. Place mixture in the fridge until it’s firm enough to roll into balls, about a half hour.
  3. Form into 1 inch balls and roll in the ground coconut.
  4. Place the balls in an airtight container and refrigerate for an hour before serving. Store remaining in fridge.

Servings: 24         Net Carbs: 1.2

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Maple Bacon Fat Bomb

Ingredients:
8 oz cream cheese, softened
1/2 c butter
4 tea bacon fat
4 tea coconut oil
1/4 c sugar free maple syrup
10 strips cooked crispy bacon, crumbled & divided

Instructions:

  1. Combine all ingredients, except 2 strips of crumbled bacon. Microwave at 10 second intervals until smooth and mixed well.
  2. Pour into 8×8 pan top with remaining bacon crumbles pressing into mixture slightly. Place in freezer until firm, about 15 minutes.
  3. Remove from freezer, keep in fridge.

Servings: 24         Net Carbs: 0.7

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