About a year ago, my friend told me she was going on a Keto diet to help her lose some weight. Not knowing what this was, I did a little research about it. The gist of this diet is that you eat a high fat, moderate carb and low protein diet in an effort to have your body burn more fat when you’re losing weight. Eating this way makes your body go into ketosis which is a normal metabolic process. Because you’re eating little to no carbs, your body does not have enough glucose for energy which causes it to burns stored fats instead. This results in a build-up of acids called ketones within the body. While I don’t know if I would ever condone this diet or try it myself (who would NOT want to eat carbs?? That sounds horrible!), it was an interesting way to lose weight.
Anyway, being the baker that I am, I wanted to bake something for my friend that she could eat while on her keto diet. I did some research and found a lot of “fat bomb” recipes. These intrigued me and I decided to try one. Below is a recipe I found and tweaked to fit my non-keto diet ;). If you want to make this keto friendly, you can substitute the honey for Stevia.
I ended up loving these treats not only because they were delicious but also because they were so high in fat. Getting enough healthy fats into my diet has been hard for me to do and this helps me get in healthy fats and curb my sweet tooth. I used heart-shaped and penguin-shaped candy molds that worked perfectly and were a perfect size for these treats. Unfortunately, the mixture made a lot more than I thought so I also had to use mini muffin liners. This also worked well, however, I would suggest using small molds as these are pretty high in fat.
I only had crunchy peanut butter on hand which is why I used crunchy and it surprisingly turned out very well! I liked the extra crunch and added texture it gave to the treats . If you prefer creamy peanut butter, you can use easily substitute this.
1/2 cup coconut oil (I used the one from Thrive Market)
1/2 cup natural peanut butter (I used Adam’s Crunchy PB)
2 1/2 tbsp cacao powder
2 1/2 tbsp honey
1 tsp vanilla extract (optional)
Heat the coconut oil and peanut butter in a large bowl over low heat until melted. Stir in cacao powder, honey and vanilla extract then remove from heat. Pour mixture into silicone candy molds or small cupcake liners. Freeze overnight or until set. Remove the treats from the molds and keep stored in an air tight container in the refrigerator. This recipe makes approximately 40-50 treats depending on the size of your molds/liners.
Macros: 1.8C/4.5F/.9P (for 1 treat*)
*Based on 40 total treats