When I’m not exploring a new food spot, making new blog recipes, or doing some sort of activity you can find me at Cincinnati Children’s Hospital. Yes, I’m a pediatric Registered Dietitian and I work with children who have Epilepsy or seizures. A key treatment option for my patients is the Ketogenic Diet. This diet is a very high fat, moderate protein and low carbohydrate diet. This particular macronutrient breakdown causes the brain to use fat for energy instead of glucose (carbohydrates). This diet packs a TON of fat and I’ve learned how to counsel families on how to do just that!
Naturally, I thought it was about time I tried a popular patient favorite: Keto Fat Bombs and share with you all! No, these don’t taste like a reese’s cup, but I think they’re sweet just enough and who doesn’t like a chocolate bite that just melts in your mouth?!
Okay, so these are super easy to make, doesn’t use any crazy ingredients, and all you need to do is grab one out of the freezer and enjoy!
4 tbsp butter (I used vegan)
8 tbsp coconut oil, softened
2 tbsp almond butter
2 tbsp peanut butter
1 packet of truvia (or liquid stevia)
4 tbsp unsweetened cocoa powder
- Place butter, oil, and nut butters in a microwave safe bowl. Microwave for about 35-45 seconds or until melted. Whisk to combine.
- Add cocoa powder + sweetener and combine.
- Using a muffin tin and muffin liners pour a thin layer in each mold and freeze for about 30 minutes.
- Remove from the muffin liners and store in the freezer in a ziplock bag
This made about 14 cups! If you’re feeling adventurous…get some fun molds and go to town!