Now you can indulge in the creamy smooth flavor of a vanilla latte in a fat bomb!
I'm sure you'll agree that when following a Ketogenic or LCHF (Low Carb High Fat Diet), Fat Bombs are a easy and delicious way to get your macros up to where they need to be.
If you haven't tried them yet– you should!
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Vanilla Latte Fat Bomb
When I set out to make a Vanilla Latte fat bomb, I knew I wanted a smooth, creamy texture and a hint of coffee and cacao. These fat bombs achieve this perfectly with the use of cashew butter. A lot of recipes call just for coconut oil, but my test recipes just left my mouth feeling wrong after eating one.
I hope you love this Vanilla Latte Fat Bomb Recipe as much as we do!
Preheat your crockpot on high while you get your ingredients together.
Turn your crockpot to low and add the base layer ingredients.
Fill the mold with a little less than a Tablespoon of the base layer. Then place in the freezer for 20 minutes.
In the meantime, make the topping layer by mixing the espresso powder, cacao powder, cream & additional vanilla stevia into the remaining mixture in your crockpot.
After 20 minutes, remove the molds with the base layer from the freezer.
Top each "fat bomb" with about a half teaspoon of the topping. Use all the remaining "topping"
Place the molds back in the freezer for about 10 minutes or until the topping sets up.
Remove the 'fat bombs' from the mold and store in the fridge or freezer in a tightly sealed container. These stay good for weeks stored in the fridge and even longer in the freezer!
If you prefer not to use Espresso, then you can omit it and replace it with a teaspoon of cacao.
If you prefer a more “milk” chocolate, then use more stevia.
If you prefer a darker chocolate, then use more Stevia for Darker Chocolate flavor
You may need to adjust how full you fill your molds if the cup sizes are smaller. Aim to fill them about ¾ of the way full to leave room for the chocolate espresso topping.
These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.
The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options: