Let these Blueberry Keto Fat Bombs whisk you away to a realm of flavor where the ordinary becomes extraordinary. Each bite is a mini-escape to a place where blueberries dance in a harmony of almond flour and butter, all while a whisper of lemon sings in the background. These aren’t just snacks; they’re a celebration of keto creativity, a delicious defiance against the mundane.
Ingredients:
- 3.5 oz. blueberries (fresh or frozen)
- 2 Tbsp. almond flour (finely ground)
- 2 Tbsp. erythritol (granulated)
- 2 Tbsp. softened butter (or suitable fat substitute)
- 1 tsp. lemon juice
Method of preparation:
If using frozen blueberries, let them thaw slightly. If using fresh, ensure they are washed.
In a bowl, mix the almond flour and erythritol together.
In a food processor or blender, combine the blueberries, dry mixture, softened butter, and lemon juice.
Blend until the mixture is smooth.
Spoon the mixture into silicone molds or drop onto a parchment-lined tray in small dollops.
Freeze:
Freeze the fat bombs for at least 2 hours or until they are solid.
Once solid, pop the fat bombs out of the molds or peel off the parchment.
Store in an airtight container in the freezer.
