Last updated on September 15, 2023
I’ve just returned from a short holiday in the serene hills of Chindi, and I’m delighted to share that I successfully stayed on track with my Keto lifestyle throughout the trip.
Despite the challenges posed by the remote location, I managed to stick to my diet with the help of one trusty companion: eggs and lots of eggs.
The holiday ended on a high note with my eagerly anticipated cheat day after two long months of waiting. Surprisingly, I feel not an ounce of guilt. In fact, I’ve rekindled my determination to wage war against carbs with even greater zeal than before.
Following my rejuvenating break in the hills, I embarked on a weekend shopping spree in the scorching hot plains of Northern India. It was a rare opportunity to stock up on Keto essentials that are not readily available in Shimla, where I reside.
My shopping haul included peanut butter, desiccated coconut, Bru Gold coffee sachets, double Cheddar sauce, Thai sweet chili sauce, unsweetened cocoa, and the ever-popular chia seeds. Additionally, I purchased my first box of Casein protein, as I intend to closely monitor my daily protein intake from now on.
Optimum Nutrition 100% Casein Protein – 2 lbs (Chocolate Peanut Butter)
I often daydream about the convenience of having stores dedicated solely to Keto-friendly food. Life would be simpler and more exciting with such options readily accessible. But for now, I’m determined to make the most of what I have at hand.
Now, let’s move on to the mouthwatering topic of Keto bombs. With the newly acquired ingredients, I’ve decided to whip up a batch for myself. Initially, the term “fat bomb” startled me, conjuring images of something massive and laden with fat. However, after some contemplation, I realized that simple and delicious recipes are more up my alley, given my limited affinity for cooking.
Also Read: Keto Protein Desserts
I firmly believe that simplicity is crucial for staying motivated towards achieving weight loss goals. The recipe I’m about to share is incredibly straightforward, requiring no elaborate planning or preparation. Once I finished making them, the fat bombs turned out to be adorable little treats that will keep me firmly on the Keto wagon.
From now on, I plan to keep a batch of these delectable delights in my freezer at all times. And even if you think you don’t need them, I encourage you to pop one into your mouth when you’re feeling down, forgot to pack your lunch, or when the rest of the family indulges in other tempting treats. I made these fat bombs for one simple reason—I dearly miss chocolates. Now, my fat bombs will come to my rescue!
I had previously purchased some charming muffin paper molds, which proved to be incredibly handy for shaping the fat bombs. After perusing a handful of recipes and checking my pantry and fridge, I’ve created my own version of Indian Keto bombs. I hope you’ll have as much fun making them as I did in sharing my very first Keto fat bomb recipe with you. Let’s dive in and enjoy the deliciousness!
Keto Fat Bombs
- Air-tight container.
- 4 tbsp Butter
- 4 tbsp Coconut Oil
- 4 tbsp Peanut Butter Pintola Unsweetened
- 2 tbsp Unsweetened Cocoa Powder Hershey’s
- ½ Cup stevia powder according to taste
- Melt the butter in the microwave.
- Add coconut oil, peanut butter and the cocoa powder in it.
- Blend all the ingredients with a blender or by hand.
- Add the sweetener of your choice, according to your taste.
- Now pour it into the molds and put in the freezer for fifteen to twenty minutes.
- In case you are using white or unsalted butter, then add a pinch of salt to the mixture. But just a pinch only !
- Fat – 11 g
- Protein – 1 g
- Carbs – 2 g
- Sodium – 63 g
I must confess that I was a little skeptical about how the coconut oil would taste in the bombs. But they taste pretty decent, and it took me precisely 30 minutes to make them. Try them, I bet you will love them too.