HFLC: translation, High Fat Low Carb Diet!
I never thought I would use the words “fat bomb” in a sentence that had to do with my daily food intake, but there it is! If you are an experienced low-carber, you may familiar with the concept… and if you have been hanging around the Wheat Belly Facebook page lately, you may have already seen amazing versions of these two recipes.
When restricting oneself to a very low carb diet for the purpose of burning body fat, it’s important to replace those carbs with fat as the primary energy source. Intellectually, I “know” this, but I have been struggling with getting enough fat in my diet. While the methods I started a couple of weeks ago to break my weight loss stall did work and I lost 2 new pounds, I still feel that I am too low in my intake of healthy fats.
Enter the FAT BOMB! They are concoctions of healthy fats (coconut oil, butter, cream cheese, nut butters) that taste great and help us to get enough fat in a day. These are just 2 variations on a theme, and I do not take credit for originating them at all… I merely tweaked them, photographed my outcome, and am passing on information to others who are likely going through the same learning process that I am. I already have other variations in my mind (maple extract and toasted pecans instead of lemon juice? cashew butter instead of almond? we’ll see!) Feel free to tinker with these yourself, but be aware, they are addictive!
Do you have any favorite combination of ingredients for Fat Bombs?
- 4oz cream cheese, softened
- 4Tb butter, softened
- 4Tb coconut oil (I used unrefined, virgin)
- 2Tb sour cream
- 1/2 lemon (@4tsp juice)
- 4tsp Truvia or sweetener of choice to desired sweetness
- nuts or zest, or any other mix-ins (optional)
Start by creaming together the cream cheese and butter, then add other ingredients one at a time and mix well in between. I like mine sweet/sour, so you may have to adjust your flavors to your taste. I have made them using the wells of a small muffin-top pan (pictured) but also have used mini muffin cups. Freeze until firm, pop out and refrigerate.
Note: The first time I made them plain but topped with almonds; this last time I added in some chopped walnuts into the mix and a little dried lemon zest on top. I really liked the crunch from the walnuts. I got 8 from this, and I figure it’s less than 1g carb per bomb!! (I think 5g for the batch.)
Nut Butter Bombs
- 4Tb butter
- 1/2C plain almond butter
- 1/2C coconut oil (I used unrefined, virgin)
- 3 tsp Truvia
- couple pinches of kosher salt
- Dark choclate melted if desired
- Nuts or other toppings, mix-ins (optional)
I warmed it in the microwave for maybe 30 seconds and then whisked together. I used a muffin top pan and got 8 out of this recipe. (Plain, about 2.5g net carbs per… with a little melted dark chocolate, it was 4.25g)