Malaysia Kini

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Bulletproof Fat Bombs

My Bulletproof Fat Bombs taste like frozen creamy mocha smoothie. Add a splash of rum or rum extract and they resemble Tiramisu. In fact, I created this recipe while I was working on a keto-friendly Tiramisu for my new cookbook. The KetoDiet Cookbook, both printed and ebook is available to preorder and will be released in autumn 2015. It includes some of the best 150 low-carb, paleo / primal recipes created exclusively for the cookbook!


INGREDIENTS :
  • 1 cup creamed coconut milk or mascarpone cheese or full-fat cream cheese (250 g / 8.8 oz)
  • 1/4 cup butter, grass-fed or extra virgin coconut oil (56 g / 2 oz)
  • 2 tbsp MCT oil or Brain Octane Oil or more coconut oil
  • 2 tbsp raw cocoa powder, unsweetened
  • 1/4 cup Erythritol or Swerve, powdered, or other healthy low-carb sweetener from this list (40 g / 1.4 oz)
  • 10-15 drops liquid Stevia extract
  • 1/2 cup strong brewed coffee or caffeine-free chicory coffee (120 ml / 4 fl oz)
  • optionally: 1 tsp rum extract


INTRUCTIONS :
  1. Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder.
  2. Add powdered Erythritol and stevia into a blender and pulse until smooth. I'm using my Kenwood mixer with a blender attachment.
  3. Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the into the ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
  4. *Tips when you don't have an ice-cream maker: Pour the mixture directly into an ice tray or small muffin tin. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs. You can also use 1-2 teaspoons instant coffee powder instead of 1/2 cup of coffee. The mixture will be thicker and you won't need an ice-cream maker.*
  5. Spoon about 2 tablespoons of the ice-cream into ice tray (I used this Ball Shaped Lollypop Tray) which is great for making fat bomb shapes. I used the same one in my Strawberry Cheesecake Fat Bombs.
  6. Place in the freezer for 2-3 hours or until firm.
  7. Enjoy!
Recipe Adapted From ketodietapp.com

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