Sunday, June 24, 2018

Red, White and Blue Fat Bombs

These Red White and Blue Coconut Cups are a great way to celebrate the fourth of July! Even if it’s not the middle of summer these mixed berry coconut butter cups are a delicious keto fat bomb recipe.

The top layer is made with freeze-dried raspberries that give them a beautiful pink colour. If you want to make this layer red, try freeze-dried strawberries.

Preparation time
Hands-on:    10 minutes
Overall:     1 hour 10 minutes
Nutritional values (per fat bomb)
Total Carbs 9 grams
Fiber 5.4 grams
Net Carbs 3.5 grams
Protein 2.3 grams
Fat 21.5 grams
of which Saturated 18.7 grams
Energy 223 kcal
Magnesium 18 mg (5% RDA)
Potassium 156 mg (8% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)

Ingredients (makes 12 fat bombs) Red Layer: White Layer: Blue Layer:

Note: You can make your own coconut butter. Instead of powdered sweeteners, you can use liquid stevia (to taste).

Instructions
  1. Combine the red layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
  2. In a small bowl stir together the white layer ingredients.
  3. Combine the blue layer ingredients in a blender and blend until smooth. Transfer to a bowl and rinse out the blender.
  4. Divide each mixture between 12 mini muffin cups in layers. (To make up to 6 large fat bombs, use regular muffin cups.)
  5. Freeze for 1 hour. Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.
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