These sugar free blackberry coconut fat bombs are low carb and Paleo. Eat them between meals to stay in ketosis on a ketogenic diet during weight loss.
In the beginning of my low carb days, I never realized the difference between low carb high fat and low carb high protein. Like a lot of newbies, I often ate too much protein thinking it would fill me up in the absence of carbs.
What I didn’t realize was that protein often turns to sugar on a low carb diet and can stall weight loss due to the gluconeogenesis process. As I learned more about the ketogenic diet, I discovered that fat was much more important than protein to satiate the appetite. I was doing it all wrong!
I’ve gained a few pounds over the winter due to lack of activity so I’d like to kick start some weight loss by getting into ketosis. In the past, I never paid much attention to fat versus protein in my low carb diet nor did I monitor ketosis.
Now that I’d like to get into a weight loss stage, I’ll be checking for ketones as well as keeping my diet about 60-70% fat, 15-35% protein, and 5-15% carbs. To help keep me full between meals, I plan to have a supply of fat bombs.
I started with these Paleo blackberry coconut fat bombs to see if they would kick me out of ketosis since fruit can do that. So far, so good.
I also kept the sweetness in these fat bombs low using only a minimal amount of SweetLeaf stevia drops. You can add a bit more if you prefer them sweeter.
I used homemade coconut butter made by processing unsweetened flaked coconut chips in a food processor. It took like 7-8 minutes for the coconut to turn into butter in the food processor, but it was well worth it. I haven’t found coconut butter in my local grocery store, but they do sell unsweetened coconut flakes which is the next best thing.
I’m also trying to up my intake of coconut oil. It’s one of the healthiest fats around so I made sure these blackberry fat bombs were loaded with healthy coconut oil. Both the coconut oil and butter were rock hard so I melted them in a pot with the frozen berries then put everything in a small blender.
Then, similar to my dairy free chocolate coconut fudge recipe, I spread it out in a parchment paper lined 6×6-inch container. I like to keep the portions small, but the recipe could easily be doubled if you’d like to make a whole bunch of these little low carb fat bombs.
These are tasty little treats to satisfy my appetite while I try to lose those extra pounds before shorts weather arrives in Southern New England. I’ll be cutting back on protein and upping my fat this spring so if you are also trying to lose weight through a low carb high fat diet, stay tuned because I’m sure to post a bunch of new LCHF recipes this spring.
Low Carb Keto Blackberry Coconut Fat Bombs Recipe
Blackberry Coconut Fat Bombs - Paleo
- 1 cup coconut butter see note for how to make homemade
- 1 cup coconut oil
- 1/2 cup fresh or frozen blackberries can use raspberries or strawberries if desired
- 1/2 teaspoon SweetLeaf stevia drops add a bit more for sweeter taste
- 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Place coconut butter, coconut oil and blackberries (if frozen) in a pot and heat over medium heat just until well combined.
In a food processor or small blender, add coconut oil mix and remaining ingredients. Process until smooth. NOTE: Separation may occur if coconut oil mixture is too hot. If using fresh berries, there is no need to cook them with the coconut oil and butter.
Spread out into a small pan lined with parchment paper (I used 6x6-inch container)
Refrigerate one hour or until mix has hardened.
Remove from container and cut into squares.
Store covered in the refrigerator.
To make coconut butter, place about 2 cups unsweetened dried coconut flakes into food processor and process until butter forms (about 7-8 minutes).
0.8g net carbs