Mac Fatties
VEGETARIAN When I started keto, I thought that fat bombs could only be
Ingredients
- 1¾ cups (280 g) roasted and salted macadamia
- 1/3 cup (70 g) coconut oil
- 1 tsp finely chopped fresh rosemary
- 0.3 tsp lemon juice
- 0.5 tsp ground cumin
- 0.3 tsp cayenne pepper
- 0.5 tsp turmeric powder
- 0.3 tsp ginger powder
- 1¼ teaspoons dried oregano leaves
- 0.5 tsp paprika
- 0.5 tsp garlic powder
Instructions
- 1
Place the macadamia nuts and oil in a blender or food processor. Blend until smooth, or as close to smooth as you can get it with the equipment you’re using. Divide the mixture among 4 small bowls, placing ¼ cup (87 g) in each bowl. To the first bowl, add the rosemary and lemon juice and stir to combine. To the second bowl, add the cumin and cayenne and stir to combine. To the third bowl, add the turmeric and ginger and stir to combine. To the fourth bowl, add the oregano, paprika, and garlic powder and stir to combine. Set a 24-well silicone or metal mini muffin pan on the counter. If using a metal pan, line 20 of the wells with mini foil liners. (Do not use paper; it would soak up all the fat.) Spoon the mixtures into the wells, using about 1 tablespoon per well. Place in the freezer for 1 hour, or until firm. Enjoy directly from the freezer.