Mac Fatties
VEGETARIAN When I started keto, I thought that fat bombs could only be
Ingredients
- 1¾ cups (280 g) roasted and salted macadamia nuts
- ⅓ cup (70 g) coconut oil
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric powder
- ¼ teaspoon ginger powder
- 1¼ teaspoons dried oregano leaves
- ½ teaspoon paprika
- ½ teaspoon 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.
- 2
Divide the mixture among 4 small bowls, placing ¼ cup (87 g) in each bowl.
- 3
To the first bowl, add the rosemary and lemon juice and stir to combine.
- 4
To the second bowl, add the cumin and cayenne and stir to combine.
- 5
To the third bowl, add the turmeric and ginger and stir to combine.
- 6
To the fourth bowl, add the oregano, paprika, and garlic powder and stir to combine.
- 7
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.)
- 8
Spoon the mixtures into the wells, using about 1 tablespoon per well.
- 9
Place in the freezer for 1 hour, or until firm. Enjoy directly from the freezer.
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