Super coconut fat bombs. Julia Kalenova’s keto bar recipe.
Fat bombs are a favorite dessert of ketobiohackares. They satisfy a need for sweet flavor, give lots of energy, and don’t deposit on the waistline. Especially if it’s a keto bar recipe.
If you have just started the keto diet, this keto bar recipe will save you during the keto flu, give you strength when you are completely out of it, and keep you away from the Bounty that you habitually reach for.
But after keto-adaptation, when you learn how to successfully digest and use fats, you can eat such a coconut dessert in moderation. However, if you eat on a “when hungry to full” basis, there should be no problem. A small piece of such a coconut bar is all that is required to experience its heavenly taste. The main thing is not to eat only fat bombs (we know that there is such a temptation).
- 150 g coconut cream
- 80 g coconut oil
- 40 g coconut paste
- 15 g erythritol
- 20 g pistachios
- 20 g raspberries
- 20 g chocolate 99%
- Let the coconut cream stand in the refrigerator for at least 4 hours to separate the excess water. Then mix the heavy, fatty coconut cream with the butter and paste (but it is better to let them stand for an hour at room temperature). Add the erythritol and mix thoroughly.
- Turn the mixture into the mold, previously covered with parchment. Top with pistachios, chocolate, and fresh raspberries. Place it in the freezer for at least 3 hours. Store the ready bars in the refrigerator.
- If you can’t find coconut cream in the grocery store, you can bring the coconut milk to a boil. The cream will rise to the top, and the milk will sink to the bottom. Collect the coconut cream and send it to the refrigerator, then use it in the recipe.