Aunt Rocky’s Strawberry Fat Bombs (1 carb for 2)

Soften all of the dairy products to the point that you can easily whisk them. It’s okay if they melt, as long as you have molds to pour the end product into (see note below). But if you are free-forming or piping the clouds, you don’t want the dairy melted. Whisk (or blend) well, until creamy and smooth.

Add extracts and whisk again. Add powdered sweetener and whisk until smooth.

Chop and mash the strawberries into small bits with juice to flavor and color your fat bombs. Add mashed berries and mix well.

Drop/pour into candy molds or onto waxed paper covered cookie sheet. Place in freezer for about 1 hour, or until completely frozen. Pop from molds and put in a ziploc freezer bag or other airtight container. Store in freezer.

Eat frozen, or leave out on counter for a few minutes to soften.

Note: I use molds that have 24 squares each of about 1 1/2 inches each. This recipe makes 24 fat bombs using my mold (pictured).

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are per serving based on exact ingredients I used. Nutrition estimates are calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 71, Total Fat 7 g, Saturated Fat 5 g, Sodium 45 mg, Potassium 5 mg, Total Carbohydrate 0 g, Dietary Fiber 0 g, Net Carbs 0 g*, Sugars 0 g, Protein 1 g. Macros: 94% fat, 6% protein, 0% carbs*.

(The carbs come to 0 due to rounding. Two fat bombs will round up to 1 net carb.)

© August 4, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.