Aunt Rocky’s Chocolate Crunch Fat Bomb (Zero Carbs)

Place coconut oil in large (4 cup) glass bowl or measuring cup. Add butter, cut into chunks for faster melting. Microwave for approximately 20 seconds, or until just soft enough to smooth with a whisk. You don’t want it melted, or the butter and oil will separate. If you accidentally melt it, put in refrigerator until it sets up enough that you can whisk it smooth.

Add cocoa powder, coffee, and sweetener and whisk well. Set aside.

Crush pork rinds using a rolling pin, or put in a bag and crush with your hands or the bottom of a pan. You want the pieces to be about the size of Rice Krispies cereal.

Check to make sure the coconut and butter mixture is well cooled before adding the pork rinds. Once it is, stir crushed pork rinds in lightly, and spoon or mixture into molds. (I use a teaspoon to get mine into the small molds I use.) Freeze until set. Remove from molds and store frozen in zip bags or other freezer container.

Tip: I use a mold set that has 15 holes, that hold around 2 teaspoons each. I got 22 cubes from this recipe. If you use a different mold, or different ingredients, your numbers will vary.

Recipe inspired by “Nestle Crunch” Fat Bomb from Wheat Free Bliss.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Each fat bomb: Calories 86, Total Fat 10 g, Saturated Fat 8 g, Total Carbohydrate 0 g, Dietary Fiber 0 g, New Carbs 0g, Sugars 0 g, Protein 0 g. Macros: 100% fat, 0% protein, 0% net carbs.

© July 30, 2016 Roxana Lopez for Aunt Rocky’s