This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
A ketogenic diet is a high fat, moderate protein and low carb way of eating. Some of us have trouble getting enough fat in our diets, myself included. I am allergic to coconut and avocado, so that pretty much wipes out the easiest ways to consume fat!! This is where fat bombs come in, and these Orange Chocolate Fat Bombs are crazy easy to make and dangerously delicious!
I have to admit, the first time I heard the term fat bomb I laughed. It sounded so insane to me, but then I tried them!
What is a Fat Bomb?
Fat Bombs are made of high-quality fats, such as butter, coconut oil, cocoa butter, nuts and seeds. They are used as a high-energy snack, treat, or dessert by people following a ketogenic diet. They are a great way to curb sweet cravings and they boost your metabolism!
How to make Orange Chocolate Fat Bombs:
Place the chocolate chips and cocoa butter {or coconut oil or butter} in a bowl.
Heat in the microwave for 45 seconds on HIGH power. Remove and stir to combine.
Return to the microwave and heat in 15 second intervals until almost completely melted.
Continue stirring until the mixture is completely smooth. Add the mint oil and stir to combine.
Pour the mixture into silicone candy molds or mini muffin molds.
Gently tap to remove any air bubbles, then place in the freezer for at least 30 minutes.
Remove fat bombs from the freezer and pop them out of the candy molds.
Enjoy up to 3 mini (depending on the size of your mold) or 1 regular sized fat bombs anytime hunger strikes, when you’re craving dessert or if you are not getting enough fat in your diet! Don’t go crazy, they are high in calories and should be used in moderation.
I chose these cute mini candy molds so they would actually look like those orange chocolate wedges that are really popular around Christmas time. You could also chill the chocolate mixture and scoop out 1 Tablespoon (5/8ths ounce) sized balls onto parchment paper and freeze them to hold their shape, or pour the mixture into mini muffin cups.
Notes: {contains affiliate links}
- I used Cocoa Butter in this recipe so I could make them dairy-free for my son. I usually make them with butter when I do not need to share, lol
- This recipe makes 42 orange wedge shaped fat bombs using these Silicone Ice Trays, or 48 mini fat bombs when using these mini candy shaped Silicone Candy Molds.
- You can make 15 Mini Muffin sized bombs if you prefer.
- I used Lily’s Dark Chocolate Baking Chips that are sweetened with Stevia and Erythritol because it makes them super easy to prepare.
- Lorann Flavoring Oils are perfect in this recipe. They have an intense flavor, don’t contain any water or alcohol, and they are gluten and sugar free.
- Store fat bombs in the refrigerator in a sealed container for a week or so, or place in the freezer until needed.
- 9 carbs – 1 fiber – 3 sugar alcohols = 5 net carbs
More delicious Fat Bomb recipes:
Enjoy!!
Orange Chocolate Fat Bombs
Ingredients
- 9 ounces sugar-free chocolate chips I used stevia sweetened Lily's Dark Chocolate Chips
- 4 Tablespoons cocoa butter or butter, coconut oil
- 1/8 teaspoons orange flavored oil I used Lorann - substitute 1/2 teaspoon of regular extract. Adjust as needed.
Instructions
- Place the chocolate chips and cocoa butter {or coconut oil or butter} in a bowl.
- Heat in the microwave for 45 seconds on HIGH power. Remove and stir to combine.
- Return to the microwave and heat in 15 second intervals until almost completely melted.
- Continue stirring until the mixture is completely smooth. Add the orange oil and stir to combine.
- Pour the mixture into silicone candy molds or mini muffin molds.
- Gently tap to remove any air bubbles, then place in the freezer for at least 30 minutes.
- Remove fat bombs from the freezer and pop them out of the candy molds.
- Enjoy up to 3 fat bombs anytime hunger strikes, you’re craving dessert or if you are not getting enough fat in your diet!
Notes
- I used Cocoa Butter in this recipe so I could make them dairy-free for my son. I usually make them with butter when I do not need to share, lol
- This recipe makes 42 orange wedge shaped fat bombs using these Silicone Ice Trays, or 48 mini fat bombs when using these mini candy shaped Silicone Candy Molds.
- You can make 15 Mini Muffin sized bombs if you prefer.
- I used Lily’s Dark Chocolate Baking Chips that are sweetened with Stevia and Erythritol because it makes them super easy to prepare.
- Lorann Flavoring Oils are perfect in this recipe. They have an intense flavor, don’t contain any water or alcohol, and they are gluten and sugar free.
- Store fat bombs in the refrigerator in a sealed container for a week or so, or place in the freezer until needed.
- 9 carbs – 4 fiber – 3 sugar alcohols = 2 net carbs based on the Nutrition Facts on the bag of chocolate.
Nutrition
Leave a Reply