Low carb Fat Bombs Pink Tray

Chocolate Walnut Keto FAT BOMB Ingredients

• 100 g 3.5 ounces dark chocolate, min. 85% cocoa solids (I used 90%)
• 55 g 1/4 cup coconut oil
• 8 drops stevia
• Melt chocolate and coconut oil in a water bath/microwave/on the stove.

1. Add crushed walnuts, cinnamon and stevia to the mix
2. Pour into your pink silicone mold
3. Freeze for 5 minutes until the top is just set
4. Press larger walnut pieces on the top
5. Return to the freezer or fridge until firm.

Strawberry Cheesecake Fat Bombs

• 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
• 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
• 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
• 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
• 1 vanilla bean OR 1/2–1 tablespoon vanilla extract

1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
4. Add to the bowl with softened butter and cream cheese.
5. Use a hand whisk or food processor and mix until well combined.
6. Spoon the mixture into your pink silicone mold. Place in the freezer for about 2 hours or until set.
7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Chocolate Chip Cookie Dough Fat Bomb

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup crunchy almond butter or, for nut-free, No-Sugar-Added SunButter Sunflower Butter
• 1/2 cup golden monk fruit sweetener or equivalent sweetener
• 2 oz 100% cacao Baker’s chocolate bar
• Instructions

1. In a mixing bowl, using an electric mixer, mix all ingredients excluding chocolate until well-combined.
2. Refrigerate mixture for 30 minutes.
3. In a food processor, pulse chocolate until broken into small pieces.
4. Remove mixing bowl from the refrigerator, fold in chocolate pieces, and form mixture into balls or scoop and flatten into your pink silicone mold.
5. Harden fat bombs in the freezer for 45 minutes.
6. Enjoy!

Everything Bagel and Lox Fat Bomb

Ingredients

• 8 oz cream cheese, softened
• 4 oz smoked salmon (chopped)
• ¼ cup diced red onions
• Everything Bagel Seasoning

Directions

1. Beat cream cheese with hand mixer until fluffy.
2. Add chopped salmon and onions and beat until fully incorporated.
3. Roll into bite sized balls and coat with Everything Bagel Seasoning( We love the one from Trader Joes !).
4. Place balls into your pink silicone mold and refrigerate

ATEASE is a military-owned family business based in Bath, Maine.  We strive to distribute long lasting, high quality, feel good home products.  If you have any questions, please reach out at Ateaseaccents@yahoo.com.