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prep time
37 min
cook time
0 min
ready time
37 min
Keto Anti-Inflammatory Turmeric Vanilla Fat Bombs
These deliciously creamy BULLETPROOF® fat bombs are flavored with sweet vanilla, anti-inflammatory turmeric, and ginger. Our Keto fat bombs contain a combination of healthy fats and warming, nutrient-dense spices, perfect for boosting your fats throughout the day. Quick and easy to prepare, these are a great healthy snack to have on hand in the fridge, ready to grab and go.
What Are Anti-Inflammatory Fat Bombs?
Anti-inflammatory fat bombs are a great way to blend a helping of healthy fats with soothing spices. Spices such as turmeric and ginger are rich and concentrated sources of antioxidants that can help to prevent and ease inflammation. Adding these super soothing spices to your Keto fat bomb recipes is a great way to incorporate their nutritional benefits into your diet. We have added a pinch of black pepper to our fat bombs as this helps to increase the bioavailability of the turmeric, meaning your body can absorb more of its health-giving properties.
How to Use Keto Fat Bombs
Fat bombs are perfect for snacking on between meals or serving alongside meals for an extra boost of healthy fats. These BULLETPROOF® anti-inflammatory fat bombs also make a great addition to a low carb breakfast porridge. Simply prepare your hot Keto porridge and add one of your anti-inflammatory fat bombs. As the fat bomb melts, stir it into your breakfast to create a rich and creamy consistency.
BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.
Net Carbs
0.3 g
Fiber
0.2 g
Total Carbs
1.2 g
Protein
0.3 g
Fats
6 g
58 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut Oil
3 tablespoon
Unsalted Butter
2 tablespoon
100% Pure Erythritol by Now
2 tsp
Turmeric, Ground
1 teaspoon
Ginger, Ground
1 teaspoon
Almond Butter, Unsalted
1 tablespoon
Vanilla Extract
½ teaspoon
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
37 min
Step 1
Add the unsalted butter, coconut oil, almond butter, turmeric, ginger, erythritol, vanilla, salt, and pepper to a food processor. Blend well to combine until smooth and creamy. Taste the mixture and adjust seasonings and sweetness to taste.Step 2
Select 12 truffle cases and arrange on a plate. Spoon a tablespoon of the fat bomb mixture into each truffle case. Alternatively, you may pour the fat bomb mixture into small silicone molds or ice cube trays.Step 3
Carefully transfer the plate/molds to the fridge for 30 minutes to firm and set. One set, pop the fat bombs from their cases/molds and enjoy as a snack or add to your meals. Keep any remaining fat bombs in an airtight container in the fridge until ready to serve.
Comments
AmazingArugula469452 a month ago
Not a fan! Flavour was fine but the texture was like biting into a chunk of butter. Yuck I agree there is something wrong with the serving size. To make 12 they are just little blobs of 6-7 gms. I will probably add them to smoothies to use them up
102ozP(Maintain15Dec2022) 2 years ago
these taste good. but, at the time of writing this review, the directions at the end regarding how many tbs/servings you get are wrong. i put it all in a low bowl in the fridge and when solid scored it into 8 pieces to scoop out. each of the 8 pieces weighed about .44 oz. whereas 0.6 oz is what would get you to their identified serving size/nutrients. so, if you want the nutrient profile of their identified serving size, i think that would probably be splitting the batch into 6 pieces. if you want 12 pieces at that nutrient profile, double the recipe.
Juliebean579 2 years ago
Is there a good substitute for the coconut oil in this recipe? I am deathly allergic to coconut.
Cch_1998@yahoo.com 3 months ago
You could use cocoa butter. It will help solidify the bombs just as coconut oil would.
Foxyjoss 3 years ago
Very tasty. Good for increasing your fat intake.
JeannieG74 3 years ago
YUM! I love the spicy sweet taste. This is perfect to replace my turmeric ginger juice!
nstrange77@gmail.com 3 years ago
I haven’t made this yet but I want to. My question is how on earth can you get 12 portions out of so few ingredients at such small amounts?
IncredibleArugula627519 3 years ago
I got 9 Tsp
Julienamana 3 years ago
I just made it and I got 7. The recipe says a tablespoon into each Truffle case. Do you think maybe they meant a teaspoon?
Lchap329 3 years ago
I actually ended up with 16. Each one is about a tablespoon...but they are amazing. About to make my second batch now.
Laurahp 3 years ago
Delicious! I put the mixture in the fridge for about an hour then used a small scoop to make balls instead of using paper liners. I keep them in the fridge for a quick snack. They don’t last long! I’ll try subbing in cream cheese soon. Thanks for posting this recipe.
Carolyn 3 years ago
Not sure what happened when I used cream cheese, but I added a tsp of almond butter to it and these are great! Liked the flavor with cream cheese but it was just way to thin.