Baked Brie and Pecan Prosciutto Savory Fat Bombs
We have already discussed the topic of fat bombs in several posts, like the Macaroons Fat Bombs.
As I mentioned before, I think there are few very specific applications to fat bombs within the Keto Paleo diet.
One of my biggest issues with fat bombs in general, on the other hand, is that they are mainly sweet treats.
I think a sweet treat once in a while is ok….sometimes even not once in a while…Here is what one of my patients reported back to me after trying a sweet fat bomb.
She was having trouble getting enough fat for her macros, so she suggested a fat bomb recipe she had found on the web, I suggested se try it. Here is what she reported back, 2 days later!
“…So maybe those fat nuggets aren’t so great….I just started eating today,as we discussed above, and I’ve been craving carbs all day. That is only thing I did different….hmmmmm…”
This statement takes me back to the often discussed topic of sugar free treats spiking insulin….(See this video)
I really do not care what the research says….in everyday clinical practice, it happens all the time! You eat sweet (flavor), sugared or not, and you end up firing up those crazy cravings….
The solution to the problem is stupidly simple!
Just – avoid – sweet – flavor!
Sugar, sugar substitute, artificial sweetener, natural sweetener….if it tastes sweet, DITCH IT!
At least until you reset your insulin resistance, avoid sweet. Resetting insulin resistance is totally possible….just have to work on it with patience and constance, as it might take from 3 months to 2 years…(took me about 2 years, ufff)
Savory Fat Bombs…
…to the rescue!!
This recipe is one of the 200 fat bomb recipes in my upcoming book “The Everything Guide to Fat Bombs”
I made sure that at least half of these recipes were in fact savory fat bombs, so that my insulin resistant fellows could also find something suitable for them.
I hope you enjoy this super easy, super tasty Prosciutto cup….it is one of my very favorites…combining that nice salty, umami flavor of the prosciutto with the creaminess of the brie and the sweet crunch of pecans.
- Serves: 1 serving
- Serving size: 1 serving
- Calories: 183
- Fat: 16.50 gr-
- Carbohydrates: 0.43 gr NET -
- Fiber: 1 gr -
- Protein: 8.42 gr -
- 1 slice prosciutto, about ½ ounce
- 1 ounce full-fat Brie cheese
- 6 pecan halves, about ⅓ ounce
- ⅛ teaspoon black pepper
- Preheat oven to 350°F. Use a muffin tin, whose muffin holes are about 2.5" wide and 1.5" deep.
- Take the slice of prosciutto and fold it in half so it becomes almost square.
- Place it in a hole of the muffin tin to line it completely.
- Chop the Brie in little cubes, leaving the white skin on. Place the Brie in the prosciutto-lined cup.
- Stick the pecan halves in amongst the Brie.
- Bake for about 12 minutes, until Brie is melted and prosciutto is cooked.
- Let cool for 10 minutes before removing from the muffin pan.