**RECIPE** Lemon Cream Cheese Fat Bombs

I made some of these the other night from a couple of recipes that I modified so I can tell you that they taste wonderful. I had to modify the recipe because one of the recipes I saw sounded complicated (mentioning to heat, simmer, etc....) and the other didn't have lemon juice (which is something I wanted).

The reason I wanted these fat bombs instead of the chocolate ones I did before is because I'd heard that you could flavor cream cheese fat bombs to taste like little bites of cheesecake (and even red velvet cupcakes). Yum.

OK, here's a pic of one I dug out of the tin with a fork...

... I mean, since I'm sitting here stuffing my face with one!

It's important to really, really like whatever fat bombs you are going to eat if you have trouble (like I do) with getting enough calories and fat. Like I've mentioned before, there are days when I just really am not hungry at all.(NOTE: To get around 120 grams of fat with these bombs, I need to eat about 17 of them, That's going to add up to about 1080 calories and 17 carbs. Both within my daily range. Great for if I'm in one of those no-meal moods. Not something for every day, of course, but it's a get-by for every now and then.)

This is what I eventually came up with, using what I had on hand. I can just about promise that you cannot screw these up. I didn't! Just taste-test your batter before freezing the bombs. That way, you can add more lemon or cream cheese, or whatever.

Lemon Cream Cheese Fat Bombs

Blend all the following:

• 8 oz cream cheese (softened enough for your blender)
• 2.5 oz unsalted butter (softened) 
• 1.5 Tbs coconut oil
• 3 Tbl lemon juice (room temp)
• 1 Tbl Swerve sweetener (or your preferred sweetener to taste)
• about a teaspoon of Vanilla Extract (I didn't measure!)

Prep/Freeze:

Lightly grease a sheet of tin foil with a little bit of oil or butter & place the foil on a cookie sheet (or something that will fit in your freezer later.)

(recipe nutrition info is for 24 servings)

Once the mixture is completely smooth, drop balls of mixture onto the foil and put into the freezer for at least 20 minutes. When the balls are fully firm (frozen), you can store them in a plastic baggie in the freezer.

Nutrition Info per serving (24 servings):

• Calories = 63
• Carbs =1gram
• Fat = 7grams
• Protein = 1gram
• Fiber = 0
• Sugar = 0

By the way, I used MyFitnessPal to calculate these numbers.

I was going to show you a photo but my first batch was done in un-oiled metal muffin tins. Rookie mistake. The drops stuck so badly that I have just been digging them out and eating them one by one. The only reason I screwed this up is because my chocolate fat bombs were fine in the metal tins. The cream cheese in this recipe threw me off!

Here are photos of the second batch (done right):

Now, what I did was to spoon these onto the foil, let them freeze, then I spooned a bit more on top of the frozen pieces and put them back in the freezer. That gave them an interesting, UFO-ey kind of shape!

How do mine taste? So freaking good that I think I should feel guilty every time I eat one. With my first batch, there was the very slightest aftertaste coming from the Swerve. For the second batch, I cut back to about a half tablespoon of the sweetener. Much better.

In hindsight, if I were to tweak this recipe any kind of way, it would be to add a touch more lemon and maybe some lime juice. The sour citrus was such a good tangy addition to the flavors.

Finally, a light warning: If you intend using these to occasionally meet your calories, make sure to watch any other food you eat that day. 1080 calories is under my 1600 daily calorie limit, but I can kill a lot of calories with my buttered and creamed coffee... Just watch yourself, is all I'm saying. These things are addictively yummy.

Peace
--Free

**RECIPE** Fat Bombs for Beginners

Fat bombs are SO good!!! The ones I learned to make tonight might be just what I need to get myself into ketosis. (I've been struggling with the coffee creamer habit a bit...)

First, let me say that this is not my recipe. There are a ton of recipes for fat bombs all over Pinterest and the keto sites, but this one was so easy that I was tossing my first batch into the freezer after about 15 minutes. I checked well before the suggested 30 minutes and they were 'set' enough for me to try one and bag the rest for later.

Some recipes I found sound great but got too complicated for me as a beginner. They wanted to talk about grass-fed this and special something or other that... The one I linked to up there was one I could work with right away. No need for trips to the store for special groceries. That ignorant acting lady said it best:

Two of the ingredients I used really worked my nerves, but my bombs still taste great. First, was a natural peanut butter I bought a few days ago. When I say this stuff is 'natural', I'm serious. The only way it could be any more natural is if they just bottled the peanuts with a mortar and pestle. All the oil was sitting on the top in the jar and the nut butter was stuck to the bottom like a solid concrete turd. I ended up pouring the entire thing out into a bowl so that I could try blending it without slopping oil all over the place. (By the way, a mortar and pestle would have come in handy at that point!)

Once I got the peanut butter into a semi-smooth state, the rest was easy. Of course, the only sweetener I have around (other than honey, which a temporary no-no) is some packets of Truvia, some raw sugar (another no-no for now), and some Skinny Girl stevia which I am kicking myself for buying just because it was on sale. All stevia is not created equal in taste, I can tell you that.

This is what my first fat bombs turned out looking like:

I'm gonna learn to add peanut butter to the middle
for a homemade "Reese's Cup" style

Not too thin or thick. Adding some almonds or cashews on top would be fun.

Yeah, I'm pretty pleased with this newbie effort. The bombs taste great (even a friend of ours agreed they were delish) and, now that I know what I'm doing, I will only make slight changes for the next batch. I'll definitely go heavier on the peanut butter (wish I could try almond or cashew butter), and I will add more cacao powder and cayenne. Also, topping the bombs with single almonds would be classy, don't you think?

I can't really taste that disgusting Stevia as much as I expected to. I only used around 15 drops anyway, but I think I can go lighter on it if I add more peanut butter. I don't mind a dark chocolate flavor, though.

By the way, I did cut down the recipe that was posted. Here is what I have for the full recipe & the halved version:

For those of you who are wondering about the reasoning behind using fat bombs for weight loss well, this is the quick and dirty that I found someone and stored in a file:

When in ketosis, the body burns stored fat for energy, which results in weight loss. Fat bombs provide a quick snack that enable people to keep up their energy.

Well, I start with the fat bombs tomorrow & I also will be giving up my beloved Almond Joy creamer for a minute (so pray for me!), but I'm excited for the results. Of course, I will be back to update you guys.

Peace

--Free

Confession:

When I tried my second fat bomb of the night, I added a dollop of peanut butter to the top. Talk about the yum yums!