Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (16 page)

1 ounce macadamia nuts (¼ cup) will have: 199 Calories; 21g Fat (88.3% calories from fat); 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Usable Carbs

2 ounces cream cheese will have: 198 Calories; 20g Fat (88.5% calories from fat); 4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Usable Carbs

Rebecca says:
There are lots of recipes floating around for fat bombs, and this one is my contribution to the growing collection. I enjoy one of these candies just as much as a good piece of dark chocolate. I keep them in the freezer because they melt pretty quickly when I hold them in my hot little fingers!

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2 teaspoons coconut oil, melted

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2 teaspoons salted butter, melted

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2 teaspoons 100% almond butter

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⅜ teaspoon unsweetened cocoa powder

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5 drops stevia extract, flavored or unflavored

1.
    
Put all ingredients into a small bowl and stir until well mixed. At this point, you can pour the candy into a mini cupcake paper and freeze it for 15 to 20 minutes, or you can just freeze it right in the bowl. Obviously, if you are making a batch of 20 or so, you will want to line up cupcake papers on a baking sheet and evenly divide the candy mixture into them.

2.
    
After freezing, you can store them together in an airtight container in the freezer.

3.
    
Eat frozen or let thaw for 5 minutes.

Turns heavy cream into an indulgent dish of chocolaty goodness.

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½ cup heavy cream, chilled

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1 tablespoon cocoa powder

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5 drops chocolate liquid stevia

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5 drops French vanilla liquid stevia

1.
    
Simple: Using your electric mixer (not a blender or food processor), whip everything together until the cream is stiff. Don’t over-beat, or you’ll get chocolate butter!

2.
    
Divide into two dishes. If you’re saving one for later (instead of sharing with someone), cover it with plastic wrap before refrigerating.

Grain-free, gluten-free, and delicious! Buttered toast is a staple again in my house.

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4 cups shredded coconut meat

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¾ cup flax seed meal

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1 tablespoon xanthan

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1 teaspoon erythritol (Not essential, but I think it improves the flavor. You could use another sweetener to equal 1 teaspoon sugar if you prefer.)

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1 ½ teaspoons baking soda

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½ teaspoon salt

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½ cup water

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2 tablespoons cider vinegar

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4 eggs

1.
    
Preheat oven to 350 degrees F. Grease a loaf pan—standard, not super-huge; the opening on mine is 8 ½” x 4 ½”. Now line it—or at least the bottom—with non-stick aluminum foil or baking parchment.

2.
    
In your food processor, with the S-blade in place, combine the coconut, flax seed meal, xanthan, erythritol, baking soda, and salt. Run the processor till everything is ground to a fine meal. Scrape down the sides and run the processor some more. You want it all quite fine.

3.
    
While that’s happening, in a glass measuring cup, combine the water and the vinegar. Have this standing by the food processor.

4.
    
While the food processor is running, add the eggs, one at a time, through the feed tube. Let each one be completely incorporated before adding the next. If you have to stop the processor and scrape down the sides to get this to happen, do it. You want the dough evenly mixed.

5.
    
Finally, pour the water and vinegar mixture in through the feed tube. Run just until everything is evenly combined—again, scrape down the sides if needed.

6.
    
Pour/scrape the batter into the prepared loaf pan. Smooth the top. Bake for 1 hour and 15 minutes. Turn out on a wire rack to cool.

7.
    
This slices beautifully, and can be sliced thick or thin. I get about 20 slices per loaf, so that’s what I calculated on.

20 slices, each with: 111 Calories; 9g Fat (69.9% calories from fat); 4g Protein; 5g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 165mg Sodium, 1g Usable Carbs

You’ll notice that the fat percentage on this is too low. That’s where butter comes in! Add two teaspoons of butter—toasting first is optional—and you’re up to 179 calories, and 17 grams of fat. That’s 85% fat! Or you can add 1 teaspoon of butter and 1 tablespoon of cream cheese, for 195 calories, 17 grams fat. That’s only 78% fat, but it should be okay.

I originally made this bread with coconut butter I had made myself, from the recipe in this book. Then I had the idea of just grinding the coconut with all the other dry ingredients, which seemed far simpler. It was, and it worked fine. If you buy it in bulk—it’s worth looking for!—shredded coconut is quite cheap; I pay $3/pound.

These measurements assume finely shredded coconut. If all you can find is flaked coconut, you’ll need to weigh it instead of measuring by volume. My four cups of shredded coconut weighed 9.5 ounces.

And for the love of all that’s holy, do not buy sweetened “angel” or “macaroon” coconut!!

Regarding food processors: This is a snap in my professional-quality Cuisinart. However, some of you may not have a machine that powerful. Som [pow">Re of you may not have a food processor at all, and not have $150-200 to invest. Therefore, I tried making this in my $30 Black and Decker food processor. It handled the grinding process pretty well, though I did have to stop the machine and scrape down the sides and around the bottom edge a couple of times. It bogged down, however, on incorporating the eggs. After each egg was added, I had to take the lid off and use a spoon—this worked better than a rubber scraper—to scrape down the sides, all the way down to the bottom edge, making sure that everything got evenly mixed. Ditto when I added the water and vinegar. Still, it work
ed, and turned out a perfectly nice loaf of bread. And if you look at the price of commercially-produced grain-free bread, you’ll find that $30 is a comparatively modest investment. That said, if you can afford it, go for the Cuisinart.

Simple and very satisfying.

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1 packet tofu shirataki (fettuccini style, of course!)

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1 tablespoon cream cheese with chives and onions

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1 tablespoon butter

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2 tablespoons grated Romano or Parmesan cheese

1.
    
Drain and rinse your shirataki, and put ‘em in a microwaveable bowl. Nuke on high for two minutes, and drain again. Nuke for another minute and drain one more time. Return to the bowl.