Macadamia Nut Fat Bombs!

I have had some friends on the keto diet ask what they should eat for snacks to ensure they are eating real food. For those of you who might not know (I’m new to learning about keto as well), it is a diet which is high in fat, low in protein and even lower in carbs. It also does not allow for any processed carbs (or any grains at all) because they can spike your blood sugar. I am personally off grains at the moment in an attempt to restore some of my teeth I’m having trouble with. I’ve been reading a lot on re mineralizing teeth through diet and other means. But I digress…

Today I spent the day making fat bombs.

I chose macadamia nuts because they are high in fat so they are “keto friendly”. Also they have minimal phytic acids compared to other nuts. Pyhtic acid binds to minerals and blocks your bodies absorbtion of them. They can also be difficult to digest which is why soaking nuts before you use them can be beneficial. Nuts can often cause stalls in weight loss because people think they can eat all the nuts they want and lose weight but the carbs in nuts can add up quickly if you are not careful. Moderation is always key. You don’t want to eat a whole pan of these fat bombs either… just because they are lower in carbs. It all adds up… as you can see from the Macros I posted for the whole recipe below.

These are called “Fat Bombs” because they are loaded with healthy fats. Many people on a keto diet struggle to get the amount of fat in that they need to hit their daily macros. These are the perfect snack to balance macros when on a higher (healthy) fat diet. I am not big on diets in general because I think they are difficult to maintain. But I believe that keto is a little easier to follow since it focuses on whole foods and most people feel very satisfied on this diet when done correctly. Also “refeeds” are allowed so “falling off” doesn’t have to be falling off the diet if done right.

So here is how I make my favorite macadamia nut fat bombs.

Ingredients:

• 8 TBS grass fed salted butter (if you don’t have salted just add a little sea salt to your unsalted butter)
• 3 cups macadamia nuts (Use raw or dry roasted and no salt added. I bought mine at Trader Joes. If you only have salted-look for sea salt- you will just have to adjust the amount of salt you add to the recipe-if any)
• 1 TBS coconut oil
• 1/2 tsp vanilla extract (no corn syrup added)
• 1/2 tsp sea salt  We buy our Redmonds Real Salt at Thrive Market
• 1 tsp liquid stevia (you may use more or less depending on your taste)
• a pinch of cinnamon
• OPTIONAL: beef collagen– Sometimes I add a smidge of this as it is a wonderful supplement and source of protein.
• OPTIONAL: On holidays we add natural food coloring and put them in fun silicon molds like thes heart shaped ones.

You can find a lot of these ingredients on amazon but I also LOVE Thrive Market. It’s the cheapest place I have found the beef collagen I love and other quality health foods.

Directions:

1. Line a bread pan with parchment paper. You could also use a square Pyrex dish (the squares would just be thinner in the end). Silicon molds would work as well (You can just pour them into the molds so that the “bombs” are shaped how you like them.
2. Brown the butter in a small sauce pan over medium/low heat. I use a rubber spatula to stir it occasionally. You know it’s done when the bubbles get “quieter” and the butter becomes amber in color.
3. Set the browned butter on a hot pad in the fridge to cool a little.
4. In the food processor, process your macadamia nuts until they release oils and become a “butter”. You might have to scrape the sides a bit between processing.
5. Add in your stevia, coconut oil, vanilla extract, sea salt, a pinch of cinnamon and beef collagen (if using). Blend in your processor.
6. Once your butter has cooled a bit and isn’t too hot, use the spatula to scrape ALL of the yummy butter into the food processor. Then blend completely.
7. Pour the mixture into your lined bread pan, Pyrex dish, or silicon molds. Tip: If using silicon molds, place them on a cookie sheet before you pour in your mixture so you can move them easier without spilling.
8. Place your fat bombs into the freezer and allow them to set.
9. Once your fat bombs are hardened enough, take them out and cut them into individual bites or portions of your choosing. (I have listed macros for the recipe below.) If you used the silicon molds you can pop them out now.
10. Place them in an air tight container and store them in your freezer. They will get too soft if you keep them anywhere else.

I usually cut these into 32 bite sized pieces and eat 1-4 bites at a time depending on if I’m adding this to a meal or eating a quick snack.

Here are the macros for each piece:

Energy: 119.1

Fat: 12.7g

Carbs: 1.7g

Fiber: 1g

Net Carbs: 0.7g

Sugars: 0.5g

Protein: 1.0g

Fat Bomb Macros for ENTIRE recipe: (I’m including this so you can divide them how you like)

Energy: 3,810.2

Fat: 407.5g (healthy fats!! 🙂

Carbs: 54.2g

Fiber: 32.3g

Net Carbs: 21.9

Sugars: 16.8 (all natural coming from Macadamia nuts)

Protein: 31.3g

These satisfy my sweet tooth and keep me full for quite a while since they are packed with so many healthy fats. I hope you enjoy them too!

If you have any questions or comments, feel free to comment in the section below.

*Some of the above links are affiliate links.  Click here to learn more about affiliate links.