My friend Martina Slajerova, the creator of the KetoDiet blog, became well known for her inventive fat bomb recipes. A guest post she wrote for my site featuring strawberry cheesecake fat bombs went viral—understandably so, given how closely those treats mimic the classic dessert.
In addition to the KetoDietApp, Martina has published several cookbooks. Her latest is Sweet & Savory Fat Bombs – 100 Delicious Treats for Fat Fasts, Ketogenic, Paleo, and Low-Carb Diets. I received a copy for review and was immediately drawn to the appetizing cover photo showcasing a variety of fat bombs.
The book opens with a clear introduction to fat bombs for readers who are new to the concept, explaining the ingredients commonly used and offering recipes for essential bases. You’ll find spreads like Chocolate-Hazelnut Butter, Almond and Cashew Butter, and more elaborate creations such as Eggnog-Macadamia Butter, plus recipes for homemade dark and white chocolate.
While fat bombs are often thought of as sweet snacks, the book also includes several savory options—perfect for those who prefer salty over sweet. Martina converts dishes like pepperoni pizza and Waldorf salad into fat bomb form, demonstrating the versatility of the concept.
There are also many liquid fat bomb recipes for smoothies and drinks. As a fan of keto smoothies, I appreciated the variety; Raspberry and Vanilla and Pumpkin Pie smoothies are among the tempting options I plan to try.
Fat bomb recipe from the book
For this review I tested one recipe from the book. With so many appealing choices and professional photos throughout, it was hard to pick just one. As an orange flavor enthusiast, I settled on Quick Orange Fat Bombs.
Because whole oranges are too high in carbs for strict ketogenic eating, I prefer using orange zest or a drop of 100% orange essential oil to capture the bright citrus aroma without the carbs. In Martina’s recipe she uses freshly grated orange zest for a more layered orange flavor; you can also substitute sugar-free orange extract if you prefer.
The Quick Orange recipe is simple—only five main ingredients—and calls for powdered erythritol as the sweetener, with liquid stevia optional if you prefer it sweeter. I usually make powdered erythritol at home with a high-speed blender for a very fine texture. Coconut butter was the only specialty item I ordered; it arrived after a couple of weeks but was worth the wait.
For shaping the fat bombs I used a star-shaped silicone candy mold, though mini muffin cups also work. Silicone molds are convenient and come in many fun shapes, which makes the process enjoyable.
I heated the coconut butter and coconut oil gently over low heat until melted, then stirred in the orange zest and powdered erythritol until smooth.
I filled the star molds with the coconut-orange mixture, topped each with finely grated very dark chocolate, and chilled them in the fridge for about an hour until solid.
The result was delicious: a pleasant contrast of rich, orange-scented fat and dark chocolate crunch. I also experimented with a batch using three drops of 100% orange essential oil plus a teaspoon of alcohol-free vanilla extract for a slightly different, creamier note, and another batch with a half teaspoon of ground turmeric for color and potential health benefits. Both variations were enjoyable.
Quick Orange Fat Bombs from “Sweet & Savory Fat Bombs” Cookbook
Ingredients
- 7.1 oz (200 g) coconut butter
- 1/4 cup (55 g/ 1.9 oz) coconut oil
- 1 tablespoon (6 g/0.2 oz) freshly grated orange zest or 1 teaspoon sugar-free orange extract
- 2 tablespoons (20 g/0.7 oz) powdered erythritol or Swerve
- Few drops liquid stevia, to taste (optional)
- 2 heaping tablespoons (28 g/1 oz) cacao nibs or dark chocolate chips
Instructions
- Melt the coconut butter and coconut oil in a double boiler or a heatproof bowl set over a small saucepan with about 1 cup (235 ml) of water, over medium heat.
- Add the orange zest or extract and the powdered erythritol or Swerve. If you prefer a sweeter result, add liquid stevia to taste and mix well.
- Fill a silicone candy mold or mini muffin cups with about 1 tablespoon portions of the mixture. Top with cacao nibs or dark chocolate chips and place on a tray. Refrigerate for 30 minutes to 1 hour, or until solid.
- Store refrigerated for up to one week or freeze for up to three months. Note that coconut oil and coconut butter soften at room temperature.
The recipe yields about 16 fat bombs. Nutritionally, one serving contains roughly 1.0 g protein, 12.8 g fat and 1.2 g net carbs.
Final Words
Fat bombs are a convenient tool for those following ketogenic or low-carb diets. Many people on keto unintentionally fall short on fats, and fat bombs offer an easy way to boost healthy fats to help prevent fatigue, constipation, and low energy. Preparing a batch in advance and keeping them frozen or refrigerated makes it simple to grab a quick snack when needed.
Sweet & Savory Fat Bombs covers the essentials and provides 100 recipes across basic, sweet, frozen, liquid, and savory categories. It includes clear nutrition facts in both grams and percentages, which is helpful for anyone tracking macros. For anyone on a ketogenic or low-carb plan, this book is a useful addition to the kitchen.
Giveaway
I’m giving away one copy of Sweet & Savory Fat Bombs. To enter, comment below and tell me why you love fat bombs. (Giveaway closed August 21, 2016.)