It’s a historic moment on my blog: Martina from KetoDietApp has written my first ever guest post. She is a real guru in developing low-carb paleo-friendly recipes and sharing information about healthy eating and living. Now, she has created something really delicious for you! Martina, the stage is yours:

If you follow a ketogenic diet plan, you probably know that the main source of energy should come from fat. Fat bombs are easy snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include more healthy fats in their diet.

I’ve made many recipes for fat bombs over the last few months. I love using them as quick snacks on my “active” days when I exercise. Fat bombs are also ideal for the fat fast!

These taste just like strawberry cheesecake ice-cream and have a very creamy texture. If you are dairy intolerant, try coconut milk instead of cream cheese and coconut oil instead of butter. Although I haven’t tried this dairy-free version, I’m sure that creamed coconut milk and coconut oil works equally well.



Tips for making the fat bombs

Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

Add to the bowl with softened butter and cream cheese.

Use a hand whisk or food processor and mix until well combined.

Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Print Strawberry Cheesecake Fat Bombs Author: Martina Slajerova 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen

3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened

1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened

2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia

1 vanilla bean OR 1/2–1 tablespoon vanilla extract Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature. Add to the bowl with softened butter and cream cheese. Use a hand whisk or food processor and mix until well combined. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time! 4.5.2.16 https://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/ Images, text and recipe fully copyrighted by Low-Carb, So Simple





Recipe details:

Hands-on time: 15 minutes

Overall time: 2–3 hours

Servings: 12

Nutrition facts (per serving):

Total carbs: 0.99 g

Fiber: 0.14 g

Net carbs: 0.85 g

Protein: 0.96 g

Fat: 7.4 g

Energy: 67 kcal

Macronutrient ratio:

4.6% calories from carbs, 5.2% calories from protein, 90.2 % calories from fat

About Me

Hi everybody! My name is Martina and I live in the UK. I love food, science, photography and creating new recipes. I am a firm believer of low-carb living and regular exercise. As a science geek, I base my views on valid research and I have first-hand experience of what it is to be on a low-carb diet. Both are reflected on my blog, in my apps and book.

I started eating low-carb in 2011, shortly after I was diagnosed with Hashimoto’s hypothyroidism. Since then, I‘ve been trying to figure out what works best for me and discovered some of the great benefits of low-carb eating. Following a low-carb, paleo-friendly diet plan helps me maintain a healthy weight while eating real food. I believe that true paleo is great, however if your goal is to lose weight, paleo is often not enough.

My mission is to help you reach your goals, whether it’s your dream weight or simply eating healthy food. Come and say hi on my blog!

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