HEALTH WITH JESSICA

Frozen Strawberry Fat Bomb


If you love ice cream as much as me, but you are both feet in with the high fat/low carb lifestyle: this is for YOU! Such a treat, especially on these sweet summer evenings! 

INGREDIENTS 

  • 1 cup chopped strawberries
  • 1 8oz brick full fat cream cheese
  • 1/4 cup grass fed butter
  • 1-2 tsp stevia (sweeten to taste)
  • 2 Tbsp whipping cream (NOT whipped cream!)
  • 1 tsp vanilla

DIRECTIONS

Put all ingredients in food processor and blend on pulse. Do not over blend! This is great with little chunks of strawberries! 

Pour mixture into small casserole dish. Spread evenly & freeze until set well (should be abt 2 hours).

Remove from freezer & let sit out to slightly thaw just a couple of minutes before you cut into squares. 

Whatever you don’t eat right away needs to go straight back into the freezer…it will melt like ice cream! 

Peanut Butter Cup Fat Bombs

We have been thoroughly enjoying eating a high fat, lower protein, low carb diet. I have very little cravings, feel leaner, healthier and have dropped some stubborn pounds! These treats are just some of the amazing things you get to enjoy living this lifestyle!

INGREDIENTS 

  • 1/4 cup peanut butter (or almond)
  • 2 oz DARK chocolate (72% or higher)
  • 1 cup butter 
  • 1/4 cup heavy cream
  • 4 packets stevia

DIRECTIONS

Melt chocolate and butter together in microwave or on the stove. Be sure not to over cook. Once completely melted and mixed well, add stevia and heavy cream. Mix well.

Using a mini cupcake pan, line with mini cupcake liners: cover the bottom of each liner with the chocolate mixture (abt a tsp). Follow with a dollop of peanut butter. Then go back and add one more layer of chocolate. Cupcake liners should be full.

Place the entire tin in the freezer for about 30 minutes to set.

That’s it! Enjoy! Keep the remaining Peanut Butter Cups in the fridge.

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