Fat Bomb Popsicles To Celebrate Independence!
Fat Bomb Popsicles To Celebrate Independence!It’s time to celebrate! This 4th of July I want you to especially celebrate your independence form sugar cravings and ravenous hunger! Celebrate independence from unsuccessful weight loss diets, from being cranky and “hangry” when trying to lose weight and get healthy.
Welcome to Keto Paleo. Where you can have your popsicle and eat it too, with NO guilt!
I love this easy recipe, because it’s refreshing, delicious and nourishing. I love it because it will satisfy your need for a treat while providing good nutrients and needed fats, the right way!
And what about the kids? I bet you they will like it too…Yes when the evil ice cream truck comes by, you will be able to burst open the freezer and offer this surprise instead…and feel great about what your family is eating.
What is a Fat Bomb?
For those of you who are new to this lifestyle, but intrigued by the term “Fat Bomb” (a buzzy word these days) I not only have this recipe to offer but many more and some good basic info on why to eat them. Check out these wonderful Keto Paleo Macaroon Fat Bombs for example. Or my favorite ones: Fudgy Chocolate Macadamia Fat Bombs!
If that’s not enough I have compiled a list of my 11 favorite Keto Paleo Fat Bombs just for you.
AND in case you want to stay away from sweets but still get all the high fat goodness, try those fantastic Brie and Prosciutto Fat Bombs.
These are straight out of my Fat Bomb Book!! If you love fat bombs you should check it out!
I hope this recipe will make your 4th of July celebration even more special!
- Serves: 6 popsicles
- Serving size: 1 popsicle
- Calories: 379
- Fat: 36 gr
- Carbohydrates: 5.3 NET
- Fiber: 3.1 gr
- Protein: 4.1 gr
- 1 cup organic blueberries
- 3 cups of coconut cream, divided
- 1 tablespoon vanilla extract
- 1 tablespoon Lakanto Sugar Substitute
- ½ cup organic raspberries
- Get 6 popsicle molds (Like this ones) and fill the bottom with some of the blueberries, dividing them evenly amongst the 6.
- In a food processor blend 2 cups of room temperature coconut cream with the vanilla and the Lakanto. Process until smooth, then pour into the molds, just enough to cover the blueberries by about ¼ inch. Set aside the rest at room temperature so it does not separate. If it starts separating, just warm up briefly and blend again.
- Stick the popsicle sticks in to the molds and place the molds in the freezer until the mixture is almost solid, about 1 hour.
- Mix the remaining cup of coconut cream and the raspberries in the food processor to create a smooth cream.
- Pour about ½ inch of red mixture in the molds and freeze again for an hour.
- Next pour another layer of white cream and freeze.
- You can continue with alternate red and white stripes until the top of the mold.
- Now freeze until solid, for at least 3 hours.
- When ready to eat take out of the freezer and run some hot water over the molds for about 20 to 45 seconds, until you are able to free the popsicle!
- Happy 4th!!
