Keto Blueberry Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
1.3g

Protein
1.1g

Fat
2.8g

Kcal.
37

Carbs

1.3g

Protein

1.1g

Fat

2.8g

Kcal.

37

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These little keto blueberry fat bombs are perfect for all the blueberry-lovers out there.

They don’t only look amazing, they have a delicious and intense blueberry taste as well – while being surprisingly low carb with only 1.3g net carbs per ball!

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Keto Blueberry Fat Bombs Image #1
Keto Blueberry Fat Bombs Image #2

Ingredients

100g (frozen) blueberries You can use fresh or frozen blueberries.
30g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
25g soft butter
15g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
1 tsp lemon juice
(optional) erythritol
3.5 oz (frozen) blueberries You can use fresh or frozen blueberries.
1.1 oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
0.9 oz soft butter
0.5 oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
1 tsp lemon juice
(optional) erythritol
3/4 cup (frozen) blueberries You can use fresh or frozen blueberries.
2 tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol
1 1/2 tbsp soft butter
2 tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
1 tsp lemon juice
(optional) erythritol

Step 1

  100g (frozen) blueberries

  3.5 oz (frozen) blueberries

  3/4 cup (frozen) blueberries

Add the blueberries into a small (non-stick) pot and set the heat to medium.

Let the blueberries simmer for about 15 minutes and stir them regularly while they cook.

You know the blueberries are good once their consistency starts to resemble that of thick blueberry jam.

Step 2

  30g erythritol, 25g soft butter

  1.1 oz erythritol, 0.9 oz soft butter

  2 tbsp erythritol, 1 1/2 tbsp soft butter

Add the cooked blueberries, erythritol and almond flour into a food processor and pulse until you get a smooth mass without any blueberry chunks left.

Step 3

  15g defatted almond flour, 1 tsp lemon juice

  0.5 oz defatted almond flour, 1 tsp lemon juice

  2 tbsp defatted almond flour, 1 tsp lemon juice

Transfer the blueberry mass from the food processor into a middle-sized bowl and add the butter as well as the lemon juice.

Stir until you get a smooth mass.

Step 4

Place the fat bomb mass in your freezer for about 10-15 minutes.

Step 5

Take the fat bomb mass out of the freezer and form about 8 bite-sized balls with your hands.

Step 6

 (optional) erythritol

 (optional) erythritol

 (optional) erythritol

(Optional) Roll the finished fat bombs in granulated erythritol for a bit of extra decoration.

Step 7

Place the fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb blueberry fat bombs with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within 3-4 days.

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