Blackberry Coconut Fat Bombs – Keto Paleo
Blackberry Coconut Fat Bombs – Keto Paleo takes around 10 minutes from beginning to end. This recipe serves 16. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 72 calories. For 56 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Low Carb Yum has 7057 fans. It works well as an inexpensive hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of vanilla powder, coconut oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns an improvable spoonacular score of 9%. Similar recipes include Blackberry Coconut Fat Bombs – Paleo, Nutty Coconut Fat Bombs (Gluten Free, Paleo, Keto, Whole30 + Vegan), and Pecan Pie Fat Bombs (Gluten Free, Paleo, Vegan, Keto & Whole30).
Servings: 16
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1 cup coconut butter see note for how to make homemade
1 cup coconut oil
1 tablespoon lemon juice
1/2 teaspoon SweetLeaf stevia drops add a bit more for sweeter taste
1/2 cup fresh or frozen blackberries can use raspberries or strawberries if desired
1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
Equipment:
food processor
blender
pot
baking paper
frying pan
Cooking instruction summary:
Place coconut butter, coconut oil and blackberries (if frozen) in a pot and heat over medium heat just until well combined.In a food processor or small blender, add coconut oil mix and remaining ingredients. Process until smooth. NOTE: Separation may occur if coconut oil mixture is too hot. If using fresh berries, there is no need to cook them with the coconut oil and butter.Spread out into a small pan lined with parchment paper (I used 6x6-inch container)Refrigerate one hour or until mix has hardened.Remove from container and cut into squares.Store covered in the refrigerator.
Step by step:
1. Place coconut butter, coconut oil and blackberries (if frozen) in a pot and heat over medium heat just until well combined.In a food processor or small blender, add coconut oil mix and remaining ingredients. Process until smooth. NOTE: Separation may occur if coconut oil mixture is too hot. If using fresh berries, there is no need to cook them with the coconut oil and butter.
2. Spread out into a small pan lined with parchment paper (I used 6x6-inch container)Refrigerate one hour or until mix has hardened.
3. Remove from container and cut into squares.Store covered in the refrigerator.
Nutrition Information:
