Maple Coconut Keto Fat Bomb Recipe
Mix ingredients all together. leave to rest for 30 mins. Shape into balls and bake until slightly goldened. If you're looking for another coconut dessert, check out this coconut cookies recipe! Previous. Lazy Cake. Dates Cake. Coconut bomb is made of shredded coconut, egg whites, flour, vegetable oil, sugar, and baking powder. Mix, bake, and.
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Add coconut oil to a large mixing bowl. Microwave for 20 seconds to melt. Add stevia and coconut milk to the warm coconut oil. Mix to combine. Lastly, add coconut flakes and mix. Pour into fat bomb molds and place in the freezer for 1 hour. Enjoy! These fat bombs are best kept in the freezer.
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When the mixture is smooth, transfer to a bowl, cover in plastic wrap, then refrigerate until hardened. Form small balls using your hands, each about a tablespoon of mixture. Dunk them in some unsweetened flaked coconut. This recipe makes 16 fat bombs. Place in an airtight container and store in the fridge until required.
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Coconut Bomb is a Plant-type Melee Move introduced in Loomian Legacy - Veils of Shadow. The user smashes the target with a coconut, which has a 10% chance to burn it. This also deals 1/4 (25%) of the damage done as recoil damage to the user. The description for this move in each installment of.
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Coconut Bomb. A Coconut Bomb is an item found in Paper Mario: The Thousand-Year Door. It is made by mixing a Coconut and a Fire Flower. When used, it deals seven HP damage to one enemy. Alternatively it can be mixed with an Egg Bomb to create Zess Dynamite.
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Add coconut oil, cocoa powder, honey, vanilla extract, and salt to your food processor. Process until all ingredients are evenly mixed, stopping the food processor once or twice to scrape down the sides. Taste the mixture to be sure that the flavor is to your liking. If desired, you can add more honey or salt as necessary.
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Instructions. Process all the ingredients together in a food processor until the mixture is smooth and creamy. Pour into ice cub trays or silicone molds ( like these) and freeze. Once frozen, pop the coconut oil fat bombs out of the molds and store them in a freezer zip lock or jar. Enjoy!
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Step 2: Mix melted coconut butter, melted coconut oil, finely shredded coconut, lemon zest, lemon juice, and stevia. Step 3: If using lemon peels as the holder, fill 2 tablespoonfuls into each. Otherwise, fill mini cupcake liners, an ice cube tray, or silicone molds with a tablespoonful each of mixture. Freeze for an hour.
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Preheat the oven to 400F or using the broil setting. Bake the coconut balls for 5 minutes or until the top is golden brown. Remove from the oven and let it cool. Serve at room temperature or chill it in the refrigerator. Nutrition Facts: Each piece contains 3.5g total carb, 2g net carb, 2g protein and 12g fat.
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Caitlin from grassfedgirl.com provides this recipe for you to try. The fat bombs look a little bit like truffles, especially with the coconut around the outside. The style works well, creating a more interesting texture. Including cinnamon is a good idea too. This helps to keep the flavor profile interesting.
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If desired, make the chocolate drizzle by melting the chocolate and coconut oil together in the microwave for 30 seconds to 1 minute, or until it's completely melted. Drizzle over the balls and place in the fridge or freezer to firm up. Store in an airtight container zip-top bag in the refrigerator or freezer.
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Add the coconut to a large skillet over medium heat. Toast, stirring frequently, until the flakes are golden brown. It will go quick, so keep an eye on it. To toast coconut in the oven, spread the coconut flakes on a baking sheet in a thin layer and bake in a preheated 350F oven.
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Step 2: Mix melted coconut butter, melted (or soft) coconut oil, finely shredded coconut, and stevia. Step 3: Fill mini cupcake liners, an ice cube tray, or silicone molds with a tablespoonful of each of the mixture. Freeze for an hour. Store in the fridge.
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Stir in coconut (4 cups). Pour into prepared baking dish. Freeze until firm (about 20 minutes). Melt Low Carb Chocolate (1 cup) in a large bowl -- I do this using a double boiler, but you can also do this in the microwave. Cut the fat bombs into 16 pieces, and place them on a rimmed cookie sheet.
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Methode. Mix the coconut cream, vanilla bean powder and optional sweetener together in a medium bowl. Carefully scoop the coconut cream mixture into each mold. This recipe makes enough to fill 15 cubes of the silicon molds seen in the photos. Place the mold in the freezer until the coconut fat bombs are solid, about 1-2 hours.
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When your sweet cravings strike, these 3-ingredient fat bombs won't disappoint. Rich in healthy fats, this keto fat bomb recipe is sure to satisfy and delight. Author: Corina Nielsen. Total Time: 5 minutes plus freezing time. Yield: 16 pieces 1 x.
