Keto Coconut Macaroon Fat Bombs

August 08, 2016

 

Ketosis is a metabolic state in which fat provides most of the fuel for the body. It causes your body to burn fat (in the form of ketones) rather than sugar (in the form of glucose/glycogen). Ketosis is most often associated with ketogenic and very low-carb diets. It also happens during pregnancy, infancy, fasting and starvation.  

The ketogetic program has afforded me so many benefits so I've been on a quest to find snacks and meals that not only taste great, but also keeps me in a state of ketosis.  

The Keto Coconut Macaroon Fat Bombs were AMAZING!!  They are adapted from a recipe I saw on Pinterest and I decided to try it myself.  On the next batch I make, I will toast the coconut first.  I think I'd like the "crunch" of the coconut a tad better.

Ingredients:

3 Egg Whites

1/4 C Almond flour, organic

1 TBSP Vanilla extract

1 TBSP Coconut oil

1/2 C Coconut (Organic, unsweetened)

2 TBSP Swerve or Xylitol Sweetner

Instructions:

Chill a medium bowl in the freezer for mounting the egg whites. Preheat the over at 400 dergrees. Mix almond flour, coconut (toasted or not) and swerve in a mixing bowl until well blended.

Melt the coconut oil in a small pot and then add the vanilla extract stirring well. Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).

  

Gently incorporate the egg whites into the flour mix, trying to not over mix and to preserve some of the volume from the egg whites.  

 

Spoon the mixture onto a cookie sheet or into a muffin cups (which is what I prefer. Spray the cups lightly with coconut spray first). This recipe makes 10 portions.

Bake at 400 degrees for 8 minutes or until macaroons start to brown on top.  Remove from the oven and let cool before removing from the cookie sheet.

Nutrition Info

Serves 10

Calories: 46 Fat: 5g, Net Carbs 0.5 Net, Fiber: 0.5g, Protein: 1.8g

 Let me know what you think about this recipe!  Happy Baking!

 




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