Leveraging “fat bombs” with Ketofood

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Leveraging “fat bombs” with Ketofood

Loosely following the recipe for “Fat Bombs” from this site, I put all the coconut flour plus the caloric equivalent in Coconut oil to all of my MCT and other oil into these little guys12 fat bombs


Ended up with 100g of coconut flour that I toasted in the oven for about 10 minutes and 104g of coconut oil that happily melted when I put the still hot from toasting flour on it. I also put in a little stevia powder and completely forgot the part form the recipe about a little salt. Bah. Then I stuck them in the fridge for 15 minutes and got these.

fat bomb up close

They taste very good. It does have the same desiccating effect on my mouth that eating 10 saltines would have though. I put one in my mouth whole and spent the next 10 minutes sipping water, trying not to choke.

The trade off of doing this is: my regular meals don’t have any oil and no coconut flour. The effect on the flavor of the now mostly chia+raw cocoa+soy lecithin+salt and potassium citrate drink isn’t pleasant. It ends up being pretty bitter, I’m thinking it’s the raw cocoa and the potassium citrate. I added some additional stevia to make it moar better-er and I can drink it without shuddering too bad, but at this point it’s nearly the same experience I had with the induction phase recipe.

I’m going to call this experiment an overall failure. Though the “fat bombs” really are pretty tasty, they don’t make up for the taste of the drink portion. I might try it again with just the coconut oil and maybe some peanut butter, while leaving the coconut flour for the drink part, dunno.


In other news: I just bought a $7 breathalyzer off ebay, which will be fun since I don’t drink alcohol.

Series Navigation<< Adapting MyFitnessPal for Keto dietsFixed nutrient info on Ketofood recipe, fun with fatty acids >>
By |2016-10-14T07:18:06+00:00December 4th, 2014|Categories: Future Foods, Weight Loss|Tags: , , |0 Comments

About the Author:

Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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