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prep time
35 min
cook time
0 min
ready time
35 min
Keto Electrolyte Fat Bomb
If you are just starting your Keto journey, then you have most probably heard of the Keto flu or perhaps even experienced it. One simple way to curb the Keto flu is to consume enough fats and electrolytes. That is where Keto flu recipes come in. Fat bombs are especially helpful for individuals who struggle to consume enough fat. These Keto flu electrolyte fat bombs make a great source of fuel and electrolytes, making them ideal for anyone experiencing Keto flu. Not to mention, they make for a great snack and even work well in reversing that afternoon slump.
What are Keto electrolyte fat bombs?
Keto electrolyte fat bombs combine Keto-friendly ingredients that are naturally high in electrolytes. Electrolytes are minerals that conduct electricity when dissolved in water. They are essential for brain, nerve, and muscle function. Therefore, they play a vital role in overall body function. The ingredients used in this Keto flu recipe contain electrolytes; parmesan, cream cheese, walnuts, sunflower seeds, hemp seeds, and Himalayan salt.
How to store?
Storing these Keto electrolyte fat bombs is quite simple. Whether freezing or refrigerating, store the fat bombs in an airtight jar or container. These Keto fat bombs can last in the fridge for about one to two weeks and in the freezer for about six months. Before eating, be sure to let the fat bombs thaw for at least 30 minutes to 1 hour.
Why use gelatin?
Generally, gelatin is used to give structure, improve texture, stabilize emulsions, and thicken mixtures. However, adding too much gelatin can result in a gummy texture. Since these Keto flu electrolyte fat bombs are made with cream cheese, we used gelatin to give the cheese structure while also keeping it creamy. This way, the mixture is more malleable and can be molded into a small ball-like shape. Alternatively, if you don't have gelatin, you may notice that the mixture begins to melt when shaped by hand. To prevent this, transfer the mixture to the refrigerator to harden up for a few minutes or use silicone molds instead of shaping by hand.
Net Carbs
1.7 g
Fiber
1.1 g
Total Carbs
2.8 g
Protein
4.9 g
Fats
11 g
127 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Gelatin
1 tsp
Water
2 tsp
Boiling water
2 tsp
Cream cheese
0.5 cup
Parmesan cheese, fresh (hard)
0.5 cup, grated
Walnuts
0.25 cup
Sunflower seeds
2 tbsp
Hemp seeds, unhulled
1 tbsp
Nigella seeds ( Black sesame seeds )
2 tsp
Himalayan Pink Sea Salt
0.5 tsp
Chilli Flakes / Red Pepper Flakes
0.5 tsp
Recipe Steps
steps 4
35 min
Step 1
Add the gelatin to a small bowl and pour the room-temperature water over it. Let it sit for 5 minutes to bloom. Add the boiling water and whisk until the gelatin granules have dissolved.Step 2
Add the cream cheese to a bowl. Grate the parmesan, finely chop the walnuts, and add them in. Add the sunflower seeds, black sesame seeds, salt, and crushed red pepper.Step 3
Mix well until all the ingredients are incorporated. Add the gelatin mixture and mix well. Transfer the bowl to the fridge for 10 minutes to cool.Step 4
Remove the mixture from the fridge, divide it into 8 even portions, and roll into balls between your palms. Return to the refrigerator for 1-2 hours until set. Serve cold.
Comments
FullMoonChef a year ago
I made these as I wanted a salty and non-chocolate snack option. But this is an odd one. Essentially nutty cream cheese balls. Not bad, just unusual.
FortuitousCauliflower761685 a year ago
Love these! Just started keto and was in a fat deficit for the first couple of days. These are delicious and did the trick!
Melliemel321 a year ago
@katie2024 - I found them on amazon https://www.amazon.com/Premium-Unshelled-Allergy-Kosher-Organic/dp/B07YTPFGRS
Katie2024 a year ago
Where did you find unhulled hemp seeds?