Orange Cream Fat Bombs

Orange Cream Fat Bombs

This recipe is for 6 servings but the pieces can be cut smaller into 12 servings if you desire smaller fat amounts and tolerance to the fat bomb.

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Orange Cream Fat Bombs
Looking for a fat bomb that will help satisfy your sweet tooth without being super heavy in flavor? This one will has the light taste of orange and has the texture of white chocolate.
Orange Cream Fat Bombs
Course Fat Bomb
Servings
Servings
Ingredients
Course Fat Bomb
Servings
Servings
Ingredients
Orange Cream Fat Bombs
Instructions
  1. Start by melting the coconut oil and the butter together in a sauce pan. Heat over low heat. Using an emulsion blender, blend the rest of the ingredients into the butter and oil.
  2. If the mixture gets too hot, like mine did, and it looks like it is separating, remove the pan from the heat and allow to cool slightly. As it cools just give it a good blend every 5-10 minutes until the ingredients come together.
  3. Lightly spray an 8 x 8 baking sheet that has been lined with foil or parchment paper.
  4. Once the mixture has come together, pour it into the prepared baking dish. Place in the fridge to allow it to cool.
  5. Once the fat bombs have cooled we cut them into 12 pieces. If you want bigger slices then cut into 6 pieces. Wrap the pieces with plastic wrap and place in the fridge until you are ready to enjoy!

I know many of you are probably wondering what a fat bomb actually is. Well, a general rule is that when you are on a high fat/low carb diet, like the Ketogenic Diet, you don’t always get all the fat in a day to hit all of your macros. Fat is one of those things some people have issues consuming without going over their protein. Fat bombs can be pretty heavy on the belly if you are not used to the high fat at one time. This is not something you eat all day long, but it can help satisfy the sweet cravings and boost that fat intake in a day. These fat bombs have a nice light flavor with the texture of white chocolate. Let me explain how to make these Orange Cream Fat Bombs.

Start by melting the coconut oil and the butter together in a sauce pan. Heat over low heat. Using an emulsion blender, blend the rest of the ingredients into the butter and oil. If the mixture gets too hot, like mine did, and it looks like it is separating, remove the pan from the heat and allow to cool slightly. As it cools just give it a good blend every 5-10 minutes until the ingredients come together.

Lightly spray an 8 x 8 baking sheet that has been lined with foil or parchment paper.

See, I told you the mixture would come together! Once the mixture has come together, pour it into the prepared baking dish. Place in the fridge to allow it to cool.

Once the fat bombs have cooled we cut them into 12 pieces. If you want bigger slices then cut into 6 pieces. Wrap the pieces with plastic wrap and place in the fridge until you are ready to enjoy!

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