Keto Fat Bombs with MCT Oil
Hey there! So I have to tell you about this little obsession of mine: Keto Fat Bombs with MCT Oil. Seriously, they’re like the best thing since sliced bread (which, ironically, we keto folks don’t eat). I first stumbled upon these when I was hunting for a snack that wouldn’t derail my keto journey. And guess what? They became my go-to treat. I remember making a batch for a party – they were gone before I could say ‘low-carb’.
Why You’ll Love This
I whip up these fat bombs whenever I need a quick pick-me-up. My family goes nuts for them – even the dog gets in on the action (just kidding, no chocolate for Sparky!). And, honestly, these are a lifesaver on those days when I just want to dive headfirst into a carb-loaded dessert. They’re so simple and you can make them in advance; I usually double the recipe because they disappear faster than you can say ‘ketosis’.
Ingredients List
- 1 cup natural peanut butter (or almond butter if you’re feeling fancy)
- 1/2 cup coconut oil
- 1/4 cup MCT oil (I sometimes use butter when I’m out)
- 3 tablespoons cocoa powder (or cacao if you’re a purist like my granny)
- 2 tablespoons sweetener of choice (Stevia, Erythritol… whatever floats your boat)
- A pinch of salt (because, you know, flavor)
- 1 teaspoon vanilla extract (optional, but why not?)
Directions
- Grab a bowl – don’t worry about the size too much, medium works fine. Melt the coconut oil and peanut butter together in it. You can use a microwave or do it over a stovetop, but I usually go for the microwave when I’m in a rush.
- Stir in the MCT oil, cocoa powder, sweetener, and salt. Mix it until it’s smooth – this is where I usually sneak a taste.
- Pour the mixture into silicone molds or a lined baking tray. If it looks a bit weird, don’t worry; it always does at this stage.
- Pop it in the freezer for about 30 minutes. And yes, I’ve tried rushing this part – don’t do it, trust me.
Notes
Through a bit of trial and error, I’ve discovered that using room-temperature ingredients makes everything blend better. If the mixture separates, just give it a good whisk!
Variations
I once added a sprinkle of cinnamon and it was surprisingly delightful. Tried adding chia seeds once – not my finest moment. They got all stuck in my teeth!
Equipment
If you don’t have silicone molds, just use any little container. Or maybe a muffin tin lined with paper cups – it’s not ideal, but it works, trust me.
Storage
Store these in the fridge for up to a week. But honestly, in my house, they never last more than a day! If you make a huge batch, the freezer is your friend.
Serving Suggestions
I usually serve these with a nice cup of coffee. It’s a little ritual of mine on lazy Sunday afternoons. My family calls it ‘our secret treat time’.
Pro Tips
I once skimped on the sweetener thinking I’d be virtuous – never again. It needs that sweetness balance, trust me!
FAQ
Can I use something other than peanut butter? Absolutely! Almond butter is a great substitute. Or try sunflower seed butter if you’re nut-free.
Do I have to use MCT oil? Well, not really. But it does add that extra keto kick. Coconut oil alone can work in a pinch.
Can I make these dairy-free? Sure thing! Just stick to the coconut and MCT oils, and you’re good to go.
Curious about more keto tips and recipes? Check out Diet Doctor for a deep dive into all things keto. Also, Ruled.me has some amazing resources that might help keep you on track with your keto lifestyle.
