I dreamed up this strawberry fat bomb recipe for valentines day. I wanted a sweet treat that we could enjoy and this flavor was on my Fat Bomb Flavor Idea Board.
This recipe is part of my “How To Make Fat Bomb's” series and is a dairy free fat bomb recipe.
Once you learn how to make these, you can experiment with your own flavors. Now, let's get to the recipe and then we'll talk more about subtitutions you can make.
Tips For Amazing Fat Bombs
Choose Quality Ingredients
Fat bombs purpose is to increase our fat percentage. It can be quite a challenge to get up to 80% fat, especially during the first phase. Since Fat bombs are mostly made of fat, it is essential that we use high quality fats so that the fat bombs taste good AND are good for us! For your convenience, there's a list of recommended ingredients towards the end of this post.
Heat your ingredients just enough to get the coconut oil to liquefy. Turn off your heat at this point and mix in the remaining ingredients. I like to use a mini-crockpot to make fat bombs in because I'm able to heat gently and turn off the heat once the coconut oil has melted.
Storage: Tight & Cool
Store your fat bombs in a tightly sealed container in a cool location. During the winter, fat bombs often sit out on our counter because we keep our home at a cool 66 degrees which is well below the melting temperature of Coconut Oil. However, in the warmer months we store these in the refrigerator. Keep them cool and in a tightly sealed container for optimum freshness and enjoyment
Ingredients for Strawberry Creme Fat Bombs
Here's a few things to peek at….
You can substitute nut butters in this recipe. Keep in mind that the carbohydrate content of nut butters vary quite a bit. Cashew butter is actually on of the higher carb options. But, there's so little of it in this recipe that it doesn't impact the final carb count very much.
Here's a few lower carb options to consider that work really well in this recipe.
Choosing Fat Bomb Molds
Choosing molds for your fat bombs is really fun. Look for silicone candy or chocolate molds that are approved to be used with heated material.
Think about the size of fat bomb you would like to end up with and purchase molds in that size. Some people like their fat bombs thinner, fatter, taller, wider. ? There's so many different shapes and sizes to choose from!
Avoid ice molds because they are generally made with plastics that are unsafe to heat.
If you don’t have silicone candy molds, and don't want to buy anything look around your kitchen for things you can use.
Mini cupcake pans are a popular mold for people just starting out. These can be a little challenging to remove fat bombs from, especially in the colder months. To remove, let the fat bombs sit for 10-15 minutes at room temp before you attempt to take them out of the stiffer molds.
Look at all these fun molds!
Here are some search terms to try:
- chocolate silicon molds
- candy making molds
- wilton candy molds
Tutorial Video: Strawberry Fat Bombs
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I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
Strawberry Creme Fat Bombs
- 1 Cup Coconut Oil
- 2 Tbsp Cashew Butter
- 1 Tsp Pure Vanilla Extract
- 1 Tsp Strawberry Extract
- ¼ Tsp Pure Almond Extract
- 30 Drops Liquid Stevia
- You can use a mini-crockpot or a pan on your stove set on low for this recipe.
- Combine the coconut oil, cashew butter, vanilla, strawberry & almond extract and stevia and heat on low temperature until melted. Whisk to combine.
- Pour 1 Tablespoon into each mold. Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
- Place carefully in your freezer for 20 minutes or until set. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
- Store in an airtight container in your fridge or freezer!
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