copy of 5-ingredient-keto - amazon web services
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FAT BOMBS7 + S A V E - W O R T H Y K E T O
F A T B O M B R E C I P E S
E V E R Y O N E W I L L L O V E
K E T O P O T S F A T B O M B S
KETO
PECAN PIE FATBOMBSYield (6 Balls), 1.1g net carbs/serving
Beat the butter and sweetener at medium speed with
an electric mixer until creamy.
Add the almond flour and ground pecans and beat
until blended.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the refrigerator and roll into
balls about 1 tablespoon in size.
Freeze the balls for 15 minutes.
Remove the balls from the freezer.
Roll each ball in chopped pecans (if using).
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
3 tbsp pecans, finely ground
3 tbsp almond flour
2 tbsp butter, softened
1 tbsp granulated Stevia or other low carb
granulated sweetener to taste
½ tsp vanilla extract
2 tbsp chopped pecans
For decoration (optional):
INGREDIENTS
WWW.KETOPOTS.COM
SNICKERDOODLEFAT BOMBSYield (14 Balls), 1.6g net carbs/serving
Beat the cream cheese, butter, peanut butter and
sweetener at medium speed with an electric mixer
until creamy.
Add the ground cinnamon and vanilla extract and
beat until blended.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the freezer and roll into balls
about 1 tablespoon in size.
Freeze the balls for 15 minutes.
To make the coating, mix the ground cinnamon and
sweetener in a small dish.
Remove the balls from the freezer.
Roll each ball in the cinnamon mixture.
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
¼ cup natural, creamy, no sugar added
peanut butter or almond butter
3 tbsp granulates Stevia or other low carb
granulated sweetener to taste
½ tsp ground cinnamon
½ tsp vanilla extract
1 ½ tbsp granulated Stevia or other low carb
granulated sweetener to taste
1 tsp ground cinnamon
For the coating:
INGREDIENTS
WWW.KETOPOTS.COM
BIRTHDAY CAKEFAT BOMBSYield (15 Balls), 1.4g net carbs/serving
Beat the cream cheese, butter, almond butter and
sweetener at medium speed with an electric mixer
until creamy.
Add the almond flour and vanilla extract and beat
until blended.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the freezer and roll into balls
about 1 tablespoon in size.
Freeze the balls for 15 minutes.
Remove the balls from the freezer.
Sprinkle each ball with sprinkles.
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
2 tbsp no sugar added, natural, creamy
almond butter or peanut butter
1 tsp vanilla extract
2 tbsp granulated Stevia or other low carb
granulated sweetener to taste
¼ cup almond flour
2 tbsp sugar free sprinkles
INGREDIENTS
WWW.KETOPOTS.COM
KEY LIMECHEESECAKE FATBOMBSYield (13 Balls), 1.7g net carbs/serving
Drain and rinse the cashews.
Place all the ingredients in a food processor and
process until smooth and well combined.
Transfer the mixture in a bowl.
Freeze for 30 minutes or until hard enough to form
balls.
Bring the dough out of the refrigerator and roll into
balls about 1 tablespoon in size.
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
½ cup cashews, soaked in hot water for 30
minutes
¼ unsalted butter, softened
2 tbsp cream cheese, softened
2 tbsp granulated Stevia or other low carb
granulated sweetener to taste
3 tbsp key lime juice
½ tsp key lime zest
INGREDIENTS
WWW.KETOPOTS.COM
COOKIES ANDCREAM FATBOMBSYield (15 Balls), 1.3g net carbs/serving
Beat the butter, peanut butter, cream cheese and
sweetener at medium speed with an electric mixer
until creamy.
Add the vanilla extract and beat until blended.
Fold in the chocolate chips.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the refrigerator and roll into
balls about 1 tablespoon in size.
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
4 oz cream cheese, softened
2 oz natural creamy peanut butter
2 oz unsalted butter, softened
3 tbsp granulated Stevia or other low carb
granulated sweeter to taste
½ tsp vanilla extract
2 oz sugar free dark chocolate chips
INGREDIENTS
WWW.KETOPOTS.COM
ORANGECREAMSICLE FATBOMBSYield (12 Balls), .7g net carbs/serving
Beat the butter, coconut oil, cream cheese and
sweetener at medium speed with an electric mixer
until creamy.
Add the orange juice and orange zest and beat until
blended.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the refrigerator and roll into
balls about 1 tablespoon in size.
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
¼ cup coconut oil, softened
2 tbsp unsalted butter, softened
4 oz cream cheese, softened
2 tbsp granulated Stevia or other low carb
granulated sweetener
1 tbsp orange juice
zest of 1 orange
INGREDIENTS
WWW.KETOPOTS.COM
RASPBERRYCHEESECAKE FATBOMBSYield (11 Balls), 1.5g net carbs/serving
Place the raspberries in a small saucepan.
Mash the raspberries with potato masher.
Cook over medium heat for 5 minutes, stirring
regularly, until a thick syrup forms. (See note*)
Remove the sauce from the heat and allow to cool
completely.
Beat the butter, cream cheese and sweetener at
medium speed with an electric mixer until creamy.
Add the lemon juice, lemon zest and raspberry syrup
and beat until blended.
Cover the dough and freeze for 30 minutes or until
hard enough to form balls.
Bring the dough out of the refrigerator and roll into
balls about 1 tablespoon in size.
Freeze the balls for 15 minutes.
Remove from the freezer and roll each ball in
raspberry powder (if using).
Keep the balls in an airtight container in the freezer
until ready to serve.
PROCEDURE
3 oz fresh or frozen raspberries
4 tbsp almond flour
2 tbsp unsalted butter, softened
1 ½ tbsp cream cheese, softened
2 tbsp granulated Stevia or other low carb
granulated sweeter to taste
1 tsp lemon juice
½ tsp lemon zest
1 tbsp raspberry powder
For decoration (optional):
INGREDIENTS
WWW.KETOPOTS.COM