Coming up with keto snacks, can be a bit of a challenge, espeically if you’re new to the wonderful world of ketosis.  Before I was introduced to keto, I had no idea what a “fat bomb” was, but right from the start, it made me think of something that might stir up some guilt, if I indulged in it.  However, fat bombs have become a very useful way to drive your fat grams up, and satisfy your sweet tooth, at the same time.

These have become a daily staple in my world because sometimes quantity is everything, and eating six of something is better than eating one.  With fat bombs, you have to make sure you’re eating the serving size, and often times, that can mean one.  The last thing you want to do, is exceed your calories in your quest to keep your carbs down.  I love how easy these are to make, and how quickly they solidfy in the fridge.  Most of the time I make them just 20 minutes before I eat them, and they give me a little boost of energy which is always met with a warm welcome, when you’re experiencing keto flu-like symptons as you transition into a low carb lifestyle.

Chocolate Sea-Salted Cinnamon Cups (aka Fat Bombs)

Ingredients

  • 1 1/2 teaspoons unflavored grass fed gelatin
  • 1/4 cup boiling water
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon stevia
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon doterra cinnamon bark oil (or ground cinnamon)
  • 1 tablespoon almond milk
  • 1 tablespoon Swerve (optional, for dusting the tops of the cup)
  • 6 small muffin wrappers

Instructions

  • Bring the water to a hard boil
  • Add the gelatin, and stir until completely dissolved (about 5 minutes)
  • Add the remaining ingredients (accept Swerve) and whisk together until mixture is smooth
  • Place muffin wrappers in a baking pan
  • Spoon one tablespoon into each muffin wrapper (in the muffin tray)
  • Refrigerate until cups become firm (about 20-25 minutes)
  • Dust with Swerve

calories 150, carbs 4.5g, fat 14.9g, protein 2.1g

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