Adaptogenic Keto Fat Bombs

The basic ketogenic diet garners about 65-75% energy needs from fat sources. While a good Primal diet offers much in the way of healthy, varied fats, with keto it’s helpful to have extra strategies for incorporating additional good fats. That’s where the keto fat bomb comes in.

But that doesn’t mean shoring yourself up for anything tasteless or unappealing. Many fat bomb recipes—like this one—aren’t even savory. In fact, with just enough sweetness, the prevailing taste of this keto fat bomb is rich, cocoa goodness—deepened by an earthy nuance of chaga mushroom mix.

And here’s what makes these particular fat bombs so special. Not only do you gain all the major benefits of collagen and a healthy dose of nutrient-dense fat from coconut oil and almond butter, you’ll also get the nutritional magic of adaptogenic chaga. One of the true superfoods, chaga is a fungus long used in traditional medicine that is rich in both antioxidant and anti-inflammatory phenols. It has the highest ORAC value of any natural food and is rich in major and trace minerals. So, you can be sure this keto fat bomb offers more than its share of both delicious flavor and essential nutrients.

Servings: 10 (approximately)

Time in the Kitchen: 10 minutes (plus 1 hour for chill time)

Ingredients:

• 1/2 Cup Unsweetened Salted Almond Butter 
  
• 1 Cup Coconut Oil
  
• 1 Tbsp. Coconut Flour
• 2 scoops PRIMAL KITCHEN® Chocolate Coconut Collagen Fuel
  
• 1 Packet Four Sigmatic Chaga
  
• 3 Tbsp. Raw Cocoa Powder

Instructions:

Mix 1/2 cup almond butter, 1/2 cup coconut oil, and 1 Tbsp. coconut flour. Place the “dough” in the refrigerator or freezer until it firms up enough to scoop and roll into balls.

Roll into 1 1/2-inch balls and put them back in the freezer to firm up (about an hour).

At the end of the hour, make the glaze by mixing 1/2 cup melted coconut oil, 2 scoops of Collagen Fuel, 3 Tbsp. raw cocoa powder, and 1 packet of the Four Sigmatic Chaga in a small bowl until fully blended.

Remove the balls from freezer and coat in chocolate glaze mixture. Top with dried rose petals, dark chocolate shavings, or other desired garnish.

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