It’s all about fat bombs this week! As someone with a huge sweet tooth, it is always slightly difficult for me to cut sweets out of my diet. As a child, I always looked forward to my Dad coming home from work. He always stopped by the convenience store on the way home and would come back with my favorite candies! Of course, he did this out of love, and these are some of my fondest memories from childhood. Having said that, it is no surprise that I grew up to become a sweet fiend!
For those of you that follow my YouTube channel, you know that I have gone really strict keto and temporarily cut out all sweeteners from my diet. Ultimately, this means no sweet fat bombs! This week, I am excited to announce that I am adding artificial sweeteners back in! Furthermore, I will be researching and testing these sweeteners and their role with a ketogenic diet. I am curious to see which may have a negative impact on my blood ketone levels, On top of that, I am just generally interested in which sweeteners are the best options for keto.
Because I am adding sweeteners back in, I think it is the perfect week to start making fat bombs again! For some reason spring makes me think of lemonade, although it is more of a summer treat. Nonetheless, I figure lemon fat bombs would be the perfect treat to tame my lemonade cravings.
In my opinion, fat bombs are a perfect way to easily add more fat into your ketogenic diet. I aim for over 80% of my calories coming from fat. No doubt this can be difficult to hit on certain days. For this reason, I find that fat bombs are the perfect insurance for those days when you just can’t seem to hit your fat goals!
For these fat bombs, make sure you keep them refrigerated until you are ready to eat them. Because these fat bombs don’t contain preservatives, they easily melt when left at room temperature. In addition to this, they are tastier and refreshing when refrigerated!
Keto Lemon Fat Bombs
1/4 cup butter
1/4 cup coconut butter
1 cup coconut oil
1/4 cup erythritol
1 tsp guar gum
1 tsp vanilla
Juice from 1 lemon
Zest from 1 lemon
1 small sauce pan
- Heat butter, coconut butter, coconut oil, erythritol, guar gum, and vanilla together in sauce pan on medium high heat. Do not let come to a boil. Lower heat as necessary.Stir until all items are melted and blended well together.
- Turn off heat
- Add lemon juice and lemon zest. Next, stir all items together.
- Add mixture to chocolate mold. (Tip: watch my video below to see my technique on ensuring even consistency)
- Refrigerate until solid. (Tip: You can also freeze if you would like faster results)