Coconut and Cinnamon Keto Fat Bombs

Coconut and Cinnamon Keto Fat Bombs

Ingredients

• 1 cup coconut butter ((almond butter may also work, coconut oil will not work))
• 1 cup coconut milk ((almond butter may also work, coconut oil will not work))
• 1 tsp vanilla extract ((almond butter may also work, coconut oil will not work))
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp extract ((almond butter may also work, coconut oil will not work))
• 3 tbsp raw honey ((almond butter may also work, coconut oil will not work))
• 1 cup coconut ((almond butter may also work, coconut oil will not work))

Instructions

1. Coconut and Cinnamon Keto Fat Bombs (low carb, Paleo, dairy free, gluten free, sugar free) FEBRUARY 19, 2014 BY CAITLIN WEEKS
2. I made these Coconut and Cinnamon Keto Fat Bombs over the holidays for family.
3. They are decadent bon bons that are great for taking to a party or as a late night snack.
4. Coconut is easy to digest and preferentially burned as energy not stored as fat.
5. This Coconut and Cinnamon Keto Fat Bomb recipe is perfect for a ketogenic and low carb plan.
6. People who are more Paleo inclined may want to add honey instead of stevia if carbs are not a concern.
7. You can whip up this easy recipe and have everyone ooohing and aahhing in no time.
8. Coconut and Cinnamon Keto Fat Bomb
9. Coconut and Cinnamon Keto Fat Bombs Prep time: 90 minutes
10. Cook time: 5 minutes
11. Serves 10-12 balls
12. Ingredients:
13. 1 cup coconut butter (almond butter may also work, coconut oil will not work)
14. 1 cup coconut milk (full fat, canned) Note: do not use low fat from a box!!!
15. 1 tsp vanilla extract (gluten free)
16. 1/2 tsp nutmeg
17. 1/2 tsp cinnamon
18. 1 tsp stevia powder extract (or to your taste)
19. (Or 2-3 Tbsp raw honey if you don’t mind the carbs)
20. 1 cup coconut shreds
21. Directions:
22. Place a glass bowl over a sauce pan with a few inches of water in it to create a double boiler.
23. Place all the ingredients except shredded coconut in a double boiler over medium heat.
24. Mix the ingredients while waiting for them to melt.
25. When all the ingredients are combined remove the bowl from the heat.
26. Place the bowl in the fridge until it is hard enough to roll into balls, about 30 minutes.
27. Roll the contents into one inch balls and roll them through the coconut shreds.
28. Place the balls on a plate and refrigerate for one hour.
29. Serve and enjoy.