PISTACHIO TRUFFLES
Preparation Time: 5 minutes
Serving yield: 10 truffles
INGREDIENTS
1. 8 ounces (1 cup) of softened mascarpone cheese.
2. 1/4 teaspoon of pure vanilla extract.
3. 3 tablespoons of confectioners style erythritol sweetener.
4. 1/4 cup of chopped pistachios.
INSTRUCTIONS
1. Using a small mixing bowl, ad in the mascarpone, vanilla, and sweetener then mix properly with a fork or a spatula until fully combined and the mixture becomes smooth. Make about ten balls out of the mixture then set aside.
2. Place the pistachios on a small mixing bowl, dip the truffles in them and roll until fully coated. Place the bombs in the freezer to chill for about thirty minutes then serve. You can store them in an airtight container for about one week and in a freezer for about three months.
NUTRITIONAL CONTENTS
Calories: 121, Fat: 12g, Carbohydrates: 0.5g, Fiber: 0.3g, and Protein: 1g.
BREAKFAST BACON FAT BOMB
Prep/cooking time: 50 minutes
Serving yield: 6
INGREDIENTS
1. 1 Hard-boiled Egg.
2. 1/4 Avocado.
3. 4 tablespoons of Unsalted or Clarified Butter as desired.
4. 1 tablespoon of Mayonnaise.
5. 1 seeded and diced Serrano Pepper.
6. 1 tablespoon of chopped Cilantro.
7. Kosher Salt to taste.
8. Cracked Pepper to taste.
9. Juice of 1/4 Lime.
10. 2 tablespoons of Bacon Grease.
11. 6 Cooked Bacon Slices.
INSTRUCTIONS
1. Using a large bowl, add in the hard-boiled egg, avocado, butter, mayonnaise, serrano pepper, and cilantro then mash with the aid of a fork or a potato masher until the mixture becomes a smooth paste. Add salt and pepper to taste alongside the lime juice then stir everything to combine.
2. Cook the bacon until it attains your desired crispiness then reserve about 2 tablespoons of the bacon grease. Add the reserved bacon grease to the fat bomb mixture then stir gently to incorporate.
3. Cover the mixture with a lid or a plastic bag then place in a fridge for about thirty minutes until the mixture cools. Make small balls out of the mixture then set aside. Place the cooked bacon into a small bowl then crumble it into smaller bits. Roll the balls into the crumbled bacon, making sure every part is properly coated then serve.
NUTRITIONAL CONTENTS
Calories: 183, Carbohydrates: 1g, Protein: 5g, Fat: 18g, and Cholesterol: 70mg.
JALAPENO POPPER FAT BOMB
Prep/cooking time: 40 minutes
Serving yield: 6 people
INGREDIENTS
1. 3.5 ounces of full-fat cream cheese at room temperature of about 100 g.
2. 1/4 cup (55g/2 oz.) of unsalted butter or ghee as desired.
3. 4 slices of no sugar bacon of about 120 g/4.2 oz.
4. 1/4 cup (30 g/1.1 oz.) of grated Gruyère cheese or Cheddar cheese as desired.
5. 2 halved, seeded, and finely chopped jalapeño peppers of (29 g /1 oz.)
INSTRUCTIONS
1. Using a medium mixing bowl, add in the cream cheese and butter or ghee then mash until the mixture becomes smooth. This step can also be carried out in a food processor. Preheat an oven to three hundred and twenty-five degrees F and place parchment paper on a rimmed baking sheet.
2. Place the bacon slices on the lined baking sheet and make sure you don’t overlap. Place the baking sheet in the preheated oven and cook the bacon for about twenty-five to thirty minutes until it becomes crispy.
3. Once the bacon is cooked, take out of the oven then let cool for a few minutes. Once cool, place the bacon in a small mixing bowl then crumble. Add the Gruyère or Cheddar cheese, jalapeños, and bacon grease into the bowl containing the cream cheese and butter mixture then mix properly to combine.
4. Place the mixture into the refrigerator for about thirty minutes to one hour until it sets completely. Make about six fat bombs out of the mixture, line a plate with parchment paper then place the bombs on it.
5. You can roll the bombs in the crumbled bacon and serve or store in an airtight container.
NUTRITIONAL CONTENTS
Calories 208, Total Fat 20g 31%, Cholesterol 53mg 18%, Total Carbohydrates 1g 0%, and Protein 4g 8%.
EVERYTHING BAGEL FAT BOMB
Preparation time: 3 hours
Serving yield: 36 serving
INGREDIENTS
1. 8 ounces of Organic Cultured Cream Cheese.
2. 4 ounces of wild caught smoked salmon.
3. 2 thinly sliced medium scallions.
4. Homemade Everything Bagel Seasoning.
INSTRUCTIONS
1. Using a small mixing bowl, add in the cream cheese then beat using a hand or stand mixer. Add in the chopped smoked salmon and thinly sliced scallions then beat again until everything is properly incorporated. Make bit sized balls out of the mixture then coat in the everything Bagel Seasoning.
2. Place the fat bombs in the freezer and chill for about two to three hours then serve.
NUTRITIONAL CONTENTS
Calories: 25, Carbohydrates: 0.5g, Protein: 1g, Fat: 2g, Cholesterol: 8mg, and Fiber: 0.02g.
WALDORF SALAD FAT BOMB
Preparation time: 30 minutes
Serving yield: 6
INGREDIENTS
1. 3 ounces (85 g) of full-fat cream cheese at room temperature.
2. 2 tablespoons (28 g/1 oz.) of unsalted butter or ghee as desired.
3. ½ cup (65 g/2.3 oz.) of crumbled blue cheese.
4. ½ small (60 g/2.1 oz.) of diced green apple.
5. ¼ teaspoon of garlic powder.
6. ¼ teaspoon of onion powder.
7. 2 tablespoons (5 g/0.2 oz.) of chopped fresh chives or spring onion as desired.
8. Salt to taste
9. Pepper to taste
10. 3 cups (70 g/2.5 oz.) of roughly chopped pecans or walnuts as desired.
INSTRUCTIONS
1. Using a small mixing bowl, add in the cream cheese and butter or ghee then mash until the mixture becomes smooth. This can be done using a food processor as well. Next, add in other ingredients like the crumbled blue cheese, apple, garlic powder, onion powder, and chives then mix properly to combine.
2. Add salt and pepper to the mixture as seasonings to taste then place in the refrigerator for about twenty to thirty minutes until it sets. Make six equal balls out of the mixture then roll them in the pecans. Serve or store in a refrigerator for about one week.
NUTRITIONAL CONTENTS
Calories 193, Total carbohydrates: 4 g 5%, Fiber: 1.4 g, Protein: 4.5 g 9%, and Fat: 19.3 g 86%.