So week 3 of my hardcore Keto Dieting is over! The past two weeks I was stuck at 240 pounds and it was killing me! Everything I have read about keto had told me that what I was experiencing was normal, it was just my body switching from burning carbs to burning fat.

I started Intermittent Fasting as well, basically I gave myself a window from 12-6 to consume my daily calories. The day after I started my weight loss stall broke! I also ate less cheese and started eating Fat Bombs as my snack between meals (about 2 a day).

So here are the results of week 3:

Weight: 237 (loss of 3 pounds!)

Arms- 15″

Waist-37″ (loss of 1″)

Hips-46.5″ (loss of 1/2″)

Thighs-27″ (loss of 1″)

Calves-17″ (loss of 1/2″)

So a total of 3 inches and 3 pounds lost this week!

So I have only attempted creating one fat bomb recipe so far. The first time was a bust, they were gritty and way too hard! So I tinkered a bit, and make these Pecan Fudge Fat Bombs. Check it out below!

They have less than 1 carb per serving, and really taste like a fudgy chocolate treat!

Low Carb Pecan Fudge Fat Bombs Ingredients 4 oz. food-grade cocoa butter

1/2 cup coconut oil

4 tablespoons unsweetened cocoa powder

4 tablespoons erythritol (I used Swerve )

) 1/3 cup heavy cream

1/2 cup pecans, roughly chopped

silicone molds Method: Over a double boiler, melt cocoa butter and coconut oil together. Whisk in cocoa powder until there are no clumps. Pour mixture into a blender. Add erythritol and blend for 1-2 minutes. Add cream and blend for about 5 minutes. This will ensure the sugar had dissolved. Place silicone molds onto a sheet pan and fill halfway with pecans. Pour chocolate mixture into desired molds and chill in refrigerator for 4 hours. Pop out of molds and enjoy! *Store in refrigerator until eaten, at room temp they will get too soft.