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Let’s talk about the words “fat bomb.” I know. It sounds scary and dangerously unhealthy and probably like something you’re going to want to avoid, especially in January.
The thing is, if you’re following a keto diet, you need fat. It’s not the enemy. Fat is filling and actually helps you to consume less calories without feeling hungry. If you’ve been on a low carb high fat diet, you know that feeling of being pleasantly full at the end of the day and then calculating up your nutrition to see that you’ve not even hit your calorie goal. It’s kind of crazy, but eating a low carb high fat diet can be super effective.
A fat bomb is a way to boost your fat intake up and keep your macros in check. Generally, most people on a keto diet try to stay around 75% fat, 20% protein, and 5% carbs. That can be difficult if you don’t like eating cream cheese or butter by the spoonful. Which, I do, obviously. I mean, have we met? Cream cheese flows through my veins.
Even if you don’t need a fat bomb and are just looking for a low carb dessert that won’t spike your blood sugar, this little keto dessert will do the trick quite nicely.
This is the perfect thing when I’m craving something sweet…almost like a peanut butter cup!
You’ll be able to go from talking yourself into cheating on your diet and into staying on track with just one bite. I should know, because I do it nearly every night. 😉
These clock in at around 1.5 carbs for me, based on the products I use. Your mileage may vary. I always buy MaraNatha Almond Butter for these. For the maple flavor, I use Walden Farm’s Pancake Syrup – it’s zero carbs, calories, fat, everything and I love that it doesn’t taste like fake sugar and actually is full of maple flavor.
Maple Almond Fudge Fat Bomb
Ingredients
- 1/2 cup all-natural almond butter
- 1/4 cup butter
- 2 tablespoons coconut oil
- 1 tablespoon sugar free zero carb maple syrup
Instructions
- Melt the almond butter, butter, and coconut oil in the microwave for 2 minutes, stirring every 30 seconds, or until smooth and fully melted together.
- Whisk in the maple syrup and stir well to combine.
- Pour mixture into bite sized paper liners set inside a mini muffin tin.
- Refrigerate or freeze until hardened.
- You may store these at room temperature for a soft consistency or in the freezer or fridge for a more firm consistency.
B says
Excellent! Thank you for sharing!
Laura says
I am going to try these with Lakanto “maple” syrup, which is sweetened with monkfruit.
Jennifer says
Just wondering how many the recipe is supposed to yield? I doubled the recipe thinking it was only 6 (so I could make 12) and they’re pretty big! Super yummy nonetheless ? Thanks!
Jennifer M Murphy says
Never mind I just saw 24 bite sized lol ????
Karly says
Yep, 24 bite-sized…you must have some huge fat bombs! Haha!
Lynn says
I Happened on your recipe via Dr. Axe when I was looking for good fat bomb recipes. I am not fully keto but rather low-carb because I have Type 1 diabetes and my fat intake is around 70% of my daily macros. This is a good recipe except for the artificial maple. It has been shown that artificial sweeteners including sucralose reduce gut bacteria by 50%, increase ph levels in the intestine and contribute to weight gain. I instead used real maple syrup which for me does not raise the carb count enough to warrant a bolus of insulin.
Jeannie Hoath says
I haven’t made these, yet, but I was thinking how good they would be on keto pancakes.
Karly says
Great idea!!
Liza says
Could I use Maple Extract in this recipe? Thanks!
Karly says
I haven’t tried it, but I think it would work. You’d just want a splash of it.
Tiffany Holihan says
can you substitute avocado oil for coconut oil?
Karly says
I haven’t tried this, so I’m not sure. Coconut oil hardens up when it gets cold, so I’m not sure it would work with avocado oil.
Trina says
I just made these and instead of using the maple syrup I used a couple drops of maple flavoring and liquid vanilla stevia. They taste really yummy!
Karly says
Sounds like great substitutes! 🙂
Kristine Langone says
Could I also use real maple syrup? I’m paleo, so not strict keto
Karly says
Real maple syrup would be fine, but I haven’t tried it with ghee so I can’t say.
Kristine Langone says
Could I use ghee instead of butter? I was hoping for a lactose and casein free substitute.
Erin McLachlan says
Yum!! These sound like they could really do the trick! I love all things maple syrup!
Deanna says
Could I use Maple flavoring instead?
Karly says
You wouldn’t want to use a full tablespoon, but maple flavoring should be fine. I’m not sure how it will affect the nutrition counts though.
Bobbi Woods says
There is no such thing as zero-carb, sugar free maple syrup. There is pure maple syrup or fake maple flavored syrup. What is used for the maple flavor? This recipe gives people the idea that pure maple syrup can be sugar free. Not so.
Karly says
As written above the recipe, I used Walden Farms Pancake Syrup – it is sugar free with maple flavors.
Bobbi Woods says
Still refers to it as maple syrup. The recipe itself should say maple flavored. In the real maple world this is false advertising. For Walden Farms not you. Check out the health benefits of using real maple syrup. You might be pleasantly surprised.
Kara says
You’re right about the health benefits of maple syrup, but for those of us who have to follow a strict keto diet this is a great alternative. Check out the health benefits of a strict Keto diet, it’s actually better than ANY sugar including natural. Thanks Karly, love your recipe!
Joanne says
Wow, these look delicious!
Abby says
OOHHH… FAT BOMBS, MUSIC TO MY EARS !!
I’ve been looking around for some recipes so this is great…. I love Walden Farms … I use their jelly as a glaze for my meats, just microwave it slightly to melt & there you go—instant glaze. Thank You for these & I’m really looking forward to any more that you might want to share……
Karly says
I’ll have to try their jelly as a glaze! Brilliance!