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So you’re all in on the keto lifestyle and working hard to get into – and stay in – ketosis. But consuming enough healthy fats for your ketogenic diet plan can be a challenge.
Enter the “fat bombs.” These low-carb, high-fat recipes feature healthy, keto-friendly ingredients like coconut oil, peanut butter, heavy cream or cheese. But more importantly, they taste like wonderful indulgences and are designed to add healthy fats to your diet to help increase your ketone load, burn fat and support your weight management goals.
For diet tips and other information on all things keto, be sure to check out our blog The Ketogenic Diet & Exercise Plan for a Healthy Weight: Beginner’s Guide to the Keto Lifestyle.
This savory, fat-rich dipping sauce is perfect with pork rinds or a small handful of celery sticks. You can also make a whole meal of it by scooping a large dollop onto half an avocado. The dip recipe makes four servings, and each serving provides roughly 40 grams of fat, 13 grams of protein and 5.6 grams of net carbs. (For slightly less protein or carbs, adjust the toppings accordingly.)
1/4 cup organic sour cream
4 oz. organic cream cheese
1/4 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/4 cup Parmesan cheese
1/2 cup organic tomato sauce
1/4 teaspoon Italian seasoning
Salt and pepper to taste
Use some or all of these, or add your own)
4-6 slices pepperoni, chopped
4 pitted Kalamata olives, chopped
1 Tbsp. green pepper, diced
2 Tbsp. fresh mushrooms, diced
Fresh basil or chives for garnish
Place cream cheese in large glass or ceramic bowl and microwave for 20 seconds, or until soft. Blend in mayonnaise, sour cream, and 1/2 cup of the mozzarella cheese, then season with salt, pepper and the Italian seasonings. Spread mixture evenly onto a small casserole dish, spoon tomato sauce over it, then sprinkle the Parmesan cheese and the other 1/2 cup of the mozzarella over the tomato sauce, pizza style. Add toppings – chopped mushrooms, green pepper, olives and pepperoni – on top of the cheese. Bake in a preheated 350 ° oven for 20 minutes, or until cheese is bubbling. Remove from oven and let cool for a minute or two, then garnish with fresh basil or chives before serving.
Two small but dense pieces of this delicious fat bomb fudge provide approximately 30 grams of healthy fat, 5.4 grams of protein and 2.6 grams of net carbs. You can make the basic, three-ingredient version or go all out and add the rich chocolate sauce and other optional ingredients. You can easily double the recipe and freeze some of these tasty morsels in a ziplock bag to save for later use or to share.
1 cup unsweetened peanut butter
1 cup coconut oil
1/4 cup unsweetened almond milk
2 tsp. vanilla flavored liquid Stevia, or to taste
Pinch of salt (optional)
1/4 cup unsweetened cocoa powder
2 Tbsp. coconut oil
2 Tbsp. sweetener of choice (we recommend organic, liquid Stevia)
Combine peanut butter and coconut oil and soften or melt them together for 20 seconds or longer in the microwave or in a pan on the stove over low heat. Spoon softened mixture into a blender or food processor and add the almond milk, plus the salt and vanilla Stevia if using. Blend until well combined. Pour mixture onto a parchment-lined casserole dish, and chill in the refrigerator until fudge has set (around 2 hours). If using the chocolate sauce, you’ll need to wait until the fudge has set. Place all three sauce ingredients in a bowl and whisk together until well blended, then drizzle sauce over the chilled fudge. Refrigerate for a few more minutes, then cut into small squares.