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Nutrition and Improving metabolism and health

Almond Pistachio Bombs
Recipe yields 36 Servings

A sweet & delicious fudge-like bomb made without the sugar

Nutritional values (per serving, 2 tbsp / 1 1/4 oz / 27 g)

Calories      170

Total Fat     17.4

Total Carbs  3.1

Protein          2.2

INGREDIENTS:

INSTRUCTIONS:

  • Grease and line a 9” square baking pan with parchment paper, leaving a little bit hanging on either side for easy unmolding. Set aside.

  • Melt cacao butter in small saucepan over low heat, stirring often. Reserve.

  • Add all ingredients except cacao butter & shelled pistachios, to a large mixing bowl. Mix with hand mixer, starting on low speed, progressively moving to high until ingredients are well combined & mixture is light & airy.

  • Pour melted cacao butter into almond mixture and resume mixing on low speed until it's well incorporated.

  • Transfer to prepared pan, spread evenly & sprinkle with chopped pistachios.

  • Refrigerate until completely set, (4 or more hours)

  • Cut into 36 squares and enjoy!

Diane's favorite Fat Bomb Recipes

Almond Pistachio Bombs
Recipe yields 36 Servings

A sweet & delicious fudge-like bomb made without the sugar

Nutritional values (per serving, 2 tbsp / 1 1/4 oz / 27 g)

Calories      170

Total Fat     17.4

Total Carbs  3.1

Protein          2.2

INGREDIENTS:

INSTRUCTIONS:

  • Grease and line a 9” square baking pan with parchment paper, leaving a little bit hanging on either side for easy unmolding. Set aside.

  • Melt cacao butter in small saucepan over low heat, stirring often. Reserve.

  • Add all ingredients except cacao butter & shelled pistachios, to a large mixing bowl. Mix with hand mixer, starting on low speed, progressively moving to high until ingredients are well combined & mixture is light & airy.

  • Pour melted cacao butter into almond mixture and resume mixing on low speed until it's well incorporated.

  • Transfer to prepared pan, spread evenly & sprinkle with chopped pistachios.

  • Refrigerate until completely set, (4 or more hours)

  • Cut into 36 squares and enjoy!

This bomb is a low-carb delight that contains high quality protein, B vitamins, omega 3 fatty acids, potassium, and choline.

Avocado-Deviled Egg Bombs
Recipe yields 5 Servings (3/4 c)

Nutritional values (per serving, 2 heaping tbsp / 1 1/2 oz / 40 g)

Calories      148

Total Fat     14.8

Total Carbs  1.1

Protein          2.2

INGREDIENTS:

  • 3 large cooked egg yolks

  • 1/2 large avocado, peeled and seed removed (100 g/ 3.5 oz)

  • 1/4 cup mayonnaise or aioli (55 g/ 1.9 oz)

  • 1 tbsp lemon or lime juice

  • 1/2 tsp salt, or to taste

  • freshly ground black pepper

  • 2 tbsp chopped spring onions or chives

INSTRUCTIONS:

  • Hard-boil eggs for 10 minutes. Add pinch of salt to prevent cracking. Set aside.

  • Halve the avocado, remove the seed and peel, cut into pieces.

  • Peel & Cut eggs in half without breaking egg whites - spoon egg yolks into bowl. Reserve.

  • Place avocado pieces into food processor, add egg yolks, mayonnaise, lemon juice, salt and pepper. Process until smooth or mash with fork til texture is creamy.

Enjoy with cucumber slices and spring onion on top.

Fill up the egg white halves to make deviled eggs

*To avoid browning, store in an airtight container and keep for up to 5 days.

A delightful way to enjoy a hot or cold coffee in or out of the holiday season, without sugar guilt!

Peppermint Coffee Bombs
Recipe yields 12 Servings

Nutritional values (per 8 oz. serving of coffee)

Protein          1.0

Calories      115

Total Fat     13.0

Total Carbs  2.0

INGREDIENTS:

  • 8oz Coffee

  • 1/4 cup Ghee

  • 4 Tbsp Coconut Oil

  • 2 tsp Peppermint Extract

  • 6 Squares100% Cacao Unsweetened Chocolate Premium Baking Bar

  • 36-40 drops of Liquid Stevia (to taste)

INSTRUCTIONS:​

  • Melt Ghee and Coconut Oil

  • Add six squares of 100% Cacao Unsweetened Chocolate Premium Baking Bar Chocolate and heat for 30-sec intervals until melted.

  • After oil & chocolate melt, add peppermint extract & liquid stevia

  • Pour mixture into mini silicone baking cups

  • Place chocolate cups into freezer for at least an hour or until frozen.

  • Place one Keto Peppermint Coffee Fat Bomb into a coffee cup and brew coffee over your fat bomb.

  • Froth 2 Tbsp of heavy whipping cream and add to coffee (optional).

  • Enjoy! 

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