Macadamia Fat Bombs on plate

Macadamia Nut Fat Bombs

Macadamia Nut Fat Bombs

Fat bombs are a secret to success when struggling to get your fat percentage high enough to balance out your macros!

As you can see, fat bombs are mostly fat. This recipe is the lowest carb version I've made due to the macadamia nut butter.

Macadamia nuts are very low in carbs and very good for our bodies!

How to make fat bombs with macadamia nut butter

Macros

98% Fat ~ 1% Net Carb ~ 1% Protein

Macadamia Nut Fat Bombs

Course: Breakfast, Fat Bomb, Keto
Cuisine: Keto
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 20 minutes
Servings: 16 Servings
Calories: 130kcal
Author: Tara Wright
Fat bombs are "the bomb" for getting your fat percentage high enough on the keto diet!! These are a very low carb fat bomb using macadamia nut butter. Macadamia nuts are a very low carb nut and are the perfect ingredient in fat bomb recipes. 
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Instructions

  • Using a small slow cooker set on high, melt the coconut oil
  • Turn off the heat and mix in nut butter, almond extract, vanilla extract and stevia. Sweeten the mixture to taste. Start with about 20 drops and work from there.
  • Place your molds on a cookie sheet or cutting board to stabilize them.
  • Place chopped macadamia nuts into the cup of each mold, dividing them equally.
  • Using a tablespoon, pour the melted fat bomb mixture into molds on top of the chopped macadamia nuts.
  • Set mold in fridge for approximately thirty minutes or until completely set.
  • Remove your fat bombs from the molds and store in an airtight container in the fridge. Enjoy!

Notes

To make this recipe on the stove top. Use a small pan on low heat and melt the coconut oil slowly. Once the coconut oil is melted, remove the pan from heat and proceed with the recipe!

Nutrition

Calories: 130kcal | Carbohydrates: 0g | Protein: 0g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 6mg | Fiber: 0g | Sugar: 0g | Calcium: 0.1% | Iron: 0.4%

Tips For Amazing Fat Bombs

  • Choose Quality Ingredients

    We make and eat fat bombs on a keto diet to increase our fat percentage. It can be quite a challenge to get up to 80% fat, especially during the first phase. These fat bombs are mostly made of fat, so it follows that choosing a high quality base is important to get something that tastes good. Choose your ingredients wisely. For your convenience, there's a list of recommended ingredients towards the end of this post.

  • Heat Gently

    When making fat bombs, heat your ingredients just enough to get the coconut oil to liquefy. Turn off your heat at this point and mix in the remaining ingredients.

  • Storage: Tight & Cool

    Store your fat bombs in a tightly sealed container in a cool location. During the winter, fat bombs often sit out on our counter because we keep our home at a cool 66 degrees which is well below the melting temperature of Coconut Oil. However, in the warmer months we store these in the refrigerator. Keep them cool and in a tightly sealed container for optimum freshness and enjoyment 🙂

How To Choose Fat Bomb Molds

Choosing molds for your fat bombs is really fun. Look for silicone candy or chocolate molds that are approved to be used with heated material.

Think about the size of fat bomb you would like to end up with and purchase molds in that size. Some people like their fat bombs thinner, fatter, taller, wider. 🙂 There's so many different shapes and sizes to choose from!

Avoid ice molds because they are generally made with plastics that are unsafe to heat.

If you don’t have silicone candy molds, and don't want to buy anything look around your kitchen for things you can use.

Mini cupcake pans are a popular mold for people just starting out. These can be a little challenging to remove fat bombs from, especially in the colder months. To remove, let the fat bombs sit for 10-15 minutes at room temp before you attempt to take them out of the stiffer molds.

Look at all these fun molds!


Here are some search terms to try:

  • chocolate silicon molds
  • candy making molds
  • wilton candy molds

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Things Used in Macadamia Nut Fat Bombs


  • Madagascar Pure Vanilla Extract
  • Pure Almond Extract
  • NuNaturals Vanilla Stevia or Sweetleaf Vanilla Stevia
  • Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link): https://wholebodyliving.com/coconutoil
    • However, I also like the Nutiva brand of Coconut Oil which is linked on this page!
  • Mini-Crockpot
    • 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’.
    • You can use a small pan on your stove as well.Use your lowest heat setting and remove the pan from the heat as soon as your coconut oil has melted.

The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:

  • Mighty Mold Assorted Shape Molds
  • Wilton 24-Cavity Heart Mold
  • Kovot Heart Shaped Silicone Molds

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂


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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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