Melt-in-Your-Mouth Choco-Bacon Fat Bombs (Keto, Low-Carb)

Chocolate and bacon is PURE MAGIC and it’s a combo super under-utilized in the food world! This simple recipe combines bacon’s salty goodness with the rich, spicy flavor of 100% dark chocolate for a delectable treat that’s packed with healthy fats, minerals, antioxidants and, even, fiber.

Because of the bacon, these fat bombs will only last in the fridge for 5-6 days. If you’re worried you won’t finish them in time, just throw them into the freezer and pull out later!

This version uses bacon and pumpkin seeds as toppings, but you can play around with other combinations if desired. An alternative combo I’m very fond off is hemp hearts and freeze-dried raspberries (so good)!

A note on the equipment: I used 12-cup muffin pan with parchment paper liners. If you don’t have a muffin pan, you can use an 8×8 pan lined with parchment paper and then cut your fat-bombs into squares or other preferred shape. You can also use a mini muffin pan to make smaller bombs.

YIELD

Makes 12 medium-sized fat bombs, 24 small ones

INGREDIENTS

Note: click on the links below to see what products I used

  • 4 oz (112 g) high-quality 100% unsweetened dark chocolate
  • 1/3 cup smooth almond butter* (I used Trader Joe’s)
  • 1/4 cup coconut oil (I used Trader Joe’s Organic Virgin Coconut Oil)
  • 1/4 cup canned full-fat coconut milk
  • 3 tbsp ghee
  •  6/7 drops stevia glycerite (less bitter than liquid stevia)
  • 5 strips bacon
  • 2 tbsp raw pumpkin or sunflower seeds (optional but recommended for crunch)
  • 1 tsp high-quality sea salt, or pink himalayan salt

*be sure to use an almond butter without added sugar

PREPARATION

  1. Gently melt chocolate, almond butter, coconut oil and ghee in heatproof bowl over hot water, stirring occasionally.
  2. Meanwhile cut bacon into strips and cook in a cast iron skillet over medium-high heat until crisp, about 6-7 minutes.
  3. Transfer bacon to a paper towel-lined plate and drain.
  4. Put coconut milk into a small pot and bring just to a boil over medium heat.
  5. Set aside off of the heat to cool slightly then add to chocolate mixture and gently stir until smooth and well combined.
  6. Once the mixture is smooth ad the sweetener and salt and stir well (I suggest adding about four drops of stevia and tasting before proceeding. Everyone’s taste buds are different!)
  7. Pour mixture into pan. If using a regular sized muffin pan you want to fill each liner up about 1/4 of the way – otherwise you will end up with massive fat bombs!
  8. Add the bacon bits to the cups, ensuring they are at least partly submerged in the chocolate (or they won’t stick)
  9. If using pumpkin (or other) seeds, add them over the bacon, again making sure that they too are at least partially submerged.
  10. Freeze or refrigerate until set.

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