Gorgeous blueberry keto fat bombs to satisfy your sweet cravings & increase your fat intake!
Keto snack idea that's high in antioxidants + paleo & vegan!
Heat the blueberries in a non-sticking pot on low to medium heat.
Let the blueberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully.
The blending process will make sure that you won't bite into "chunks" of blueberry while eating the blueberry fat bombs.
If you don't mind the chunks you can also go ahead and mix everything without blending it in a food processor!
Transfer the blueberry fat bomb mass from your food processor into a middle-sized bowl and add the butter as well as the lemon juice.
Stir the ingredients until you get a smooth & beautiful, purple mass.
To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the "wall" of the bowl while you stir.
Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 blueberry fat bomb (approx. 0.5oz/14g and 1"/2.5cm)
Servings 8
- Amount Per Serving
- Calories 32
- % Daily Value *
- Total Fat 2.4g4%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 1.0g4%
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the blueberries in a non-sticking pot on low to medium heat.
Let the blueberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully.
The blending process will make sure that you won't bite into "chunks" of blueberry while eating the blueberry fat bombs.
If you don't mind the chunks you can also go ahead and mix everything without blending it in a food processor!
Transfer the blueberry fat bomb mass from your food processor into a middle-sized bowl and add the butter as well as the lemon juice.
Stir the ingredients until you get a smooth & beautiful, purple mass.
To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the "wall" of the bowl while you stir.
Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
