It’s no secret that people are finaaaaally starting to accept that including healthy fats in your diet is incredibly beneficial, not to mention satiating. Fat keeps you full. Plus, saturated fats are now no longer being considered Enemy #1, and for good reason!
Why You Should Be Including Saturated Fats In Your Diet
For the last several decades, fat has been demonized and the idea that “eating fat will make you fat” has been so engrained in our heads (and our refrigerators), that we’ve been led to eat fat-free, low-fat, and high-in-crap-ingredients food for so long, yet we continue to gain weight, be diagnosed with an endless number of diseases, and, in general, feel overall crummy. Ever wonder why that is? Perhaaaaaps food companies have mislead you.
*gasp* *shock* *surprise*
Food companies are here for one reason and one reason only. To make money. And what makes money is keeping the food as delicious and addictive as possible. It’s no wonder Americans’ health is continually going down the tubes!
Saturated fats are, plain and simply, a dietary requirement. Our bodies need it to function and thrive. Additionally, and perhaps most interestingly (considering Americans’ take on consumption of saturated fat), saturated fat has been found to not cause heart disease. I think Chris Kresser describes the benefits of saturated fat best. Take a look at his take on the topic here.
Anyways, back to the food part.
Why You Should Be Including Fat Bombs In Your Diet
In our house, we like to eat fat. A lot of it. It tastes good, keeps us full, and allows Ryan to eat a significant amount of bacon without having to listen to me ramble on about nutrition and the Standard American diet and blah blah blah. For that, he is, I assume, very grateful.
Most days, we can both go without thinking of snacking. This is 100 PERCENT crazy for me. Really. Snacking is a hobby of mine and I think I do a really good job of it. But, when you eat a high-fat diet, you are rarely, if ever, hungry between meals. However, we are only human and sometimes we want a little dessert after dinner, ya know?
Enter fat bombs and all their delicious glory. These little power-packed-balls-of-joy are probably the most simple things to make in bulk, store in the freezer, and pop one out when you’re feeling a little hungry or a craving hits. Plus, the list of ingredients is minimal, making your life a whole heckofa lot easier. That’s a win in my book.
Oh, fat bombs, how I love thee. You’re versatile, satiating, and so so so delicious. Thank you for being you, fat bombs, thank you.
(Interested in more fat bomb recipes? Find them here!)
One fat bomb is 4.3g net carbs per serving!
You can find a nutrition label including macros of this recipe near the ingredients and directions of the recipe below. As a note, I like to make my fat bombs rather large because, well, idk. I just do. In saying that, you can half the recipe and make them much smaller than I did, which will result in half the calories, net carbs, etc. If you have any questions on this, please don’t hesitate to leave a comment below!
Diets This Recipe Is Compliant With
This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, and refined-sugar-free.
Other Fat Bomb Recipes You Should Try
Fudge Fat Bombs
Blueberry Bliss Fat Bombs
Key Lime Pie Fat Bombs
Strawberries & Cream Fat Bombs
PBJ Fat Bombs
Pumpkin Spice Fat Bombs
Berries & Cream Fat Bombs
Dark Chocolate Peppermint Patty Fat Bombs
Lemon Bar Fat Bombs
These Lemon Bar Fat Bombs are a delicious vegan, low-carb treat to satisfy your sweet tooth! This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, and refined-sugar-free!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: Approximately 30 fat bombs, depending on size
- 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
- 1 cup coconut oil, melted
- 1/2 cup coconut butter
- Zest of 1 large lemon
- Juice of 2 large lemons
- 1/4 cup coconut flour
- 1/3 cup shredded coconut
- 1/16 tsp pink Himalayan salt
- 1/16-1/8 tsp powdered stevia (depending on your sweetness preference)
- Combine all ingredients in food processor and blend until well-combined.
- Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer if you chose to boil the cashews rather than soak).
- Remove mixture from freezer and form into balls.
- Place balls in freezer for 20 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.
- Remove from freezer once solid. Store in airtight container in the refrigerator or freezer (you’ll need to let them thaw for a little prior to eating if you choose to freeze them).
If you use stevia and use a brand that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!