Fat Bombs – Do you use them?

I have been having a bit of a struggle to get the scales moving in the right direction since the new year and me being totally back on the low carb/keto way of life!

Although it’s frustrating as hell, I know it is a plateau and we all go through them.  The pounds will start dropping again but in the meantime…. ugh!!  

We’ve all been here, right?

What I am going to try over the next day or two is to go super low carb and increase my healthy fats as much as possible.

At the same time as increasing my fats,  I am increasing my water intake.  Drinking enough (or any) water has been a real struggle for me lately. I think I even have a mental block NOT to drink water.  Maybe it’s because it’s winter time, maybe it’s because I am a huge coffee lover, or maybe it’s because I just don’t wanna, but the struggle is real!

Normally, I am to have 5 percent or less (20 net carbs) of my daily intake in carbs, 70 plus percent in healthy fats, and 25 percent in protein.

Something that I have always wanted to try, but never have is using “fat bombs” as a healthy way to increase your fats while giving you great energy to burn.   I’ve heard from so many that doing this is a way to get over a plateau, so hey, it’s worth a try!

Lynn (from TravelingLowCarb.com) has a recipe for Peanut Butter Fudge on her blog that has been a favorite of her readers for years.  Yesterday, I made them for the first time.

I actually had to go and buy some Adams 100% Natural Peanut Butter locally but you can get it on Amazon.  Of course I already had the coconut oil and vanilla here at the house.  I also picked up some molds to drop the fat bombs into for freezing (or refrigerating).

I really had to give it a good stir before using it.  You can get some that say no stir.

The recipe is super simple, only 3 ingredients (4 if you wanna get fancy)

1/2 cup Adams Natural Peanut Butter

1/2 cup Omega Nutrition Coconut Oil

1 Tsp of Vanilla extract

1.5 TBSP of Sugar Free Vanilla Coffee Syrup.  The kind of syrup I have right is Morani, but the Torani is what Lynn recommends and doesn’t have any carbs.

It was a cooler day in Canada yesterday and  my coconut oil wasn’t in liquid form.  I should have taken the minute to melt it a bit better.

Even so, after some continued stirring I got to a good consistency and put it into the molds.

Well, almost to a good consistency.  I will know better next time.


I put the molds into the freezer overnight, although I could have probably just put them in the fridge.

They are actually pretty tasty, and filling.

I’m going searching for a fat bomb that will satisfy my chocolate cravings lol!!

We will see if keeping my fat content super high over the next few days will break this dang plateau.  I sure hope so!

Have you ever used fat bombs?  Do you have a favorite recipe?

 

Talk soon,

Heather

 

 

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