A mistake many people make when they try low carb is that they cut out carbohydrates and replace them with protein. Nope, not good! You replace your carbs with fat. Yes, you heard me right - with fat! And hopefully you will stay away from trans fats, and limit your polyunsaturated fats. Go for saturated fat, coconut oil being the number one choice, but butter and lard are not far behind. Try to get organic, or at least grass fed, butter and lard. Monounsaturated fats such as olive oil are good, but one really shouldn't do more than a light saute in olive oil. Best leave it for dressings and that big jar of pesto, a staple for us low carbers.
So what on earth is a fat bomb? It should be something that is about 85% (or higher) fat, and 10% (or lower) carbs, the remainder being protein. They are satisfying, especially when you get the post-dinner munchies. They are so filling that one bomb should make most people happy, and you will quit thinking about food.
If you do a search on "fat bombs," you will come up with hundreds of recipes. I'm going to pass on two of them to you in this blog. The first is amazingly simple and amazingly satisfying. You can even indulge in two or three of them. But if you space them apart by a few minutes, you will not want a fourth.
#1 simple fat bomb:
Take two nice fat pecan halves, top one with a slice of cold butter, sprinkle the butter with a few grains of sea salt, top with the other pecan half, and chomp that baby down in one bite!
#2 more involved, but DELICIOUS fat bomb:
I like to make my recipes detailed enough that you are happy with the end products, and not confused while making them. So I will give credit for most of the ingredients for this within the recipe, but the methodology is all mine. It looks a little involved, but it's not. Start at the top with the "mise en place," which just means get everything ready before you start, then start measuring and mixing, and the whole process (once the fats have softened slightly from sitting at room temperature) from start to sliding the tray of bombs into the freezer should not take more than 15 minutes. And with practice, maybe only ten.
Please note the information about Xylitol at the end of the recipe, especially if you have dogs. It can be toxic to dogs, so keep away from them, just like you keep the chocolate away from them, and the potato peels away from your chickens.
All that being said, here is the complete recipe, from mise on place to finished product. Oh, one last note on this one. It really doesn't meet the requirement for ratios of carbs, fat and protein, but it's close. Remember, there is always that pecan bomb. It definitely meets them.
|Pan is ready. Trigger scoop for portioning out the bombs is on the right.|
|Ready for the final step.|
|Ready to pop in freezer|
|Ready to eat, with low carb chocolate cookie.|