Wood Man, your defeat
Fuels my soul, bittersweet
Your rule ends with me...
You'll fall to your knees
Wood Man, can't you see
I'm not your enemy
I'm a friend, not a foe...
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Today, we're making chocolate carrot cake fat bombs, and we're starting right now.
Hey, everybody. Welcome to A.D. Keto. I'm Aaron. This is your weekly dose of all things
ketogenic diet. Today, it's another installment of #ILIKETOEAT, and we're
making chocolate carrot cake fat bombs. So the carrot cake portion of these fat
bombs is a little bit of a cheat, because I am using what I received in
the July Keto Krate from Keto Love It's a carrot cake
almond butter. I have no affiliation with these guys, but you can check out their
website at keto.love. Also gonna need coconut oil and some unsweetened baking
cocoa, as well as some truvia, or stevia, or your sweetener of choice, actually. And,
a silicon fat bomb mold. Shout out to Matt and Megha at Keto Connect for
turning me on to this guy. It's awesome. I used to have other little molds I used
for my fat bombs, but this is now my absolute favorite, and I use nothing else.
Very durable. Very easy to clean. Love it. I'll put a link to it in the description.
So there are several methods to making fat bombs. I've seen people make fat
bombs similar to this using the stove, where they put the ingredients into a
saucepan, heat them up, get them all liquidy, and then dump them into the
silicone mold. But I have found that putting everything into a measuring cup,
and microwaving it, makes for an easier time, because it's already in the
container, and it's got a little spout. You can pour it right into the fat
bomb mold. So I'm going to use this, then microwave the ingredients. So to start,
we're gonna scoop out half a cup of coconut oil. Next we're going to put this
entire four-ounce container of Keto Love carrot cake almond butter in with our
coconut oil. It smells good. I've never had this before so this is
kind of... I'm going in blind here, people. Hopefully this turns out well. If not, oh
well. Ted is freaking out lying in the sun
just yowling. I don't understand what's wrong with him. So this recipe is
actually a modification of the tried-and-true fat bomb recipe I've used for
months and months, which is just coconut oil, peanut butter, and the next two
ingredients. One of them is a tablespoon of unsweetened baking cocoa, and then the
last ingredient is your sweetener. I prefer Truvia. And I have seen recipes
that say four scoops, but I am going to stick with about two and a half, because
I've found four is a little much for me. )kay, and then this concoction goes into
the microwave for 30 seconds.
Okay, so we've taken the mixture out of the microwave. We're gonna stir it. It
feels like it might need another 30 seconds or so. That might not have been
enough time. We are gonna put this back in for another 15-20 seconds. All right,
let's try it again. So our mixture has been in the microwave for about a minute.
I am gonna stir it up. If you have chunks in there, it's okay. I've found that it gives
you a nice little chunky surprise, sometimes. So we will start putting this
stuff in. One more pro-tip, which I also gleaned from Keto
Connect: Get your ice cube tray or get the tray that holds your ice cubes OUT of
the freezer BEFORE you put the silicone mold in. So put this right in the
ice tray. I cannot stress how important this step is, because I've made
many a mess trying to do it after-the-fact, and the stuff just kind of spills
all over. So you want to fill them up about half way to start. Oh I know I'm
gonna have a chunky one there. I saw a big chunk... Oh, another chunky one.
That was a sloppy one. You know, I'm gonna give this another stir now that
we're getting toward the bottom. This may be the reason that people put it on the stove
and make sure it's all liquid. Maybe I should do that next time, just because
this, while convenient, this method does leave you with maybe a little
bit of chunkiness at the bottom. Chunky Bottom. As you can see my... looks like
some of my sweetener and these big chunks have kind of settled toward the
bottom, which, you know, is okay. alright so there you have it. After you load this
thing up, it's got to be in the freezer for a couple hours. I found that two or
three hours is plenty. So we'll check back in two or three hours, and see how
these things are looking. Alright, so it's been about an hour. Let's grab those fat
bombs out of the freezer. Coconut oil tends to set very quickly, so
as you can see here, they are... and you just kind of pop them out, and there they
are. And I like to put them into a ziplock bag for safe keeping, put them
right back in the freezer. Can I try to pop one? Sure! And there you have it. A
ziplock bag full of chocolate carrot cake fat bombs. I'm gonna try this one.
I definitely can taste the carrot cake. And that's gonna do it for this episode.
I'm gonna put these back in the freezer. Special thanks to the best 11-year old
videographer in the game, my daughter Caroline. If this is your first time here,
please consider subscribing. And that's it! We will see you next week
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