Triple Layered Keto Fat Bombs

Triple Layered Keto Fat Bombs

No sugar in sight, not even any additional no calorie/ no GI sweeteners, which make these the BOMB!

​Fats in our diet serve as a pure and efficient energy source. Consequently, fats slow the breakdown of carbohydrates into sugar, keeping our insulin low and blood sugar levels stable while satiating us to feel fuller for longer. According to scientific research, a spoonful of plant based coconut oil a day may help to increase our metabolism, contrary to the argument of fats making us fat! There are seven different types of fatty acids in coconut oil’s saturated fat, caproic, caprylic, capric, lauric, myristic, palmatic and stearic. Lauric acid is the predominant fatty acid, which is anti-microbal, anti-fungal and also found in mothers breast milk. We need healthy fats in our diet. Our cell membranes are composed of fatty acids to assist in cell structure, cell signalling, immune function and more!

Triple Layered Keto Fat Bomb

Often today, raw energy or protein balls are sold at health food stores loaded with sugars (dates, maple, honey, coconut sugar, etc) and carbohydrates/ starch, which our bodies can only absorb as glucose, galactose, or fructose – fancy names for… yep, you guessed it, more sugars! These keto fat bombs derive its calories from fat, not sugars or carbs. With over 90% fat these little babies are a fantastic satiating quick snack that keeps your body’s insulin low without spiking blood sugars along with keeping your body burning fat for fuel (ketosis) if you are following a low-carb high-fat ketogenic diet. As with all macro food groups (protein, carbs, fats) you don’t want to over do it on these – one a day should do it when you need a little top up in-between meals. I make mine as little minis (approx. 3.2cm in dimeter) and consume about one a day as a late afternoon snack to satiate me without the sugar or carbs.

Having these on hand in my fridge is great, however my favourite fat snack is still the good ol’ super-food whole healthy monounsaturated fat, avocado that is rich in oleic acid. I love and adore mine sliced with some fresh squeezed lime, unrefined salt and a sprinkling of cayenne pepper, or smashed up with some lemon and unrefined salt with celery sticks or a small handful of GF vegan organic corn chips! If you want ‘the glow’ in your skin then you need the healthy fats!

Triple Layered Keto Fat Bombs

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Recipe by Priscilla Soligo Course: Chocolate, Desserts, Snacks

Ingredients

  • Almond Cinnamon Layer (bottom)
  • 130g / ½ Cup Almond Butter

  • 52g / ¼ Cup Coconut Oil, melted

  • 6g / 3 tsps Ground Cinnamon

  • Pinch Unrefined Salt

  • White Chocolate Matcha Layer (middle)
  • 120g / ½ Cup Coconut Butter

  • 65g / ½ Cup + 2 Tbsps Shaved Cacao Butter, packed. Gently melt (aprox. ¼ Cup melted)

  • 6g / 2 tsps Matcha Powder

  • Lemon Coconut Layer (top)
  • 180g / ¾ Cup Coconut Butter, melted

  • 86g / ¼ Cup + 2 Tbsps Coconut Oil, melted

  • 25 Drops Lemon Essential Oil – food grade (I use Now Foods brand**)
  • Zest from 2 Lemons (set some aside for sprinkling onto for garnish)

Directions

  • In a small bowl, mix all of the ingredients of the (bottom) Almond Cinnamon Layer together with a fork or spoon until well incorporated, creamy and combined. Set aside.
  • In a separate small bowl, mix all of the ingredients of the (middle) White Chocolate Matcha together with a fork or spoon until well incorporated, creamy and combined. Set aside.
  • In a separate small bowl, mix all of the ingredients of the (middle) White Chocolate Matcha together with a fork or spoon until well incorporated, creamy and combined. Set aside.
  • Using a non-stick mini muffin tray, or individual mini silicone cupcake moulds, start by pouring in ⅓ of the (bottom) layer, Almond Cinnamon. Place moulds into the freezer for 5-10 minutes to set up.
  • Once set, equally pour ⅓ the middle layer of White Chocolate Matcha into each of the moulds. Place moulds into the freezer for 5-10 minutes to set up.
  • Once set pour the final layer on top, Lemon Coconut and garnish with coconut flakes and lemon zest, if desired. Place moulds into the freezer for final 5-10 minutes to set up.
  • Remove from freezer once set. If fat bombs are in non stick mini muffin trays, using a dish cloth on a chopping board gently tap and dismount. If using silicone, carefully peel back and place onto a chilled plate, or tray.

Notes

  • Optional Garnish: Coconut Flakes and lemon zest
  • Storage: Store fat bombs in an airtight container the fridge for up to 2 weeks, or in the freezer for up to 2 months. Due to their all-fat ingredients they will melt, so best to eat them straight out of the fridge.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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