These bad boys crush sweet tooth cravings like a wrecking ball. I will sit and eat these for a hour with zero guilt.
These are a great tool to displace sugary/carby desserts to stay on track with your low carb or keto style dieting.
These are a high performance brownie. Yes, I just said that. They don't wreak havoc on blood glucose or insulin. They don't stimulate cravings (aside from being delicious), and they don't cause horrible brain fog like regular brownies. In fact, these are a great fuel source.
Any fat adapted person could eat these daily with minimal effect on weight. I've eaten these for years.
But, if you're not a low carber, you may want to avoid fat bombs. Eating high carbohydrate AND high fat is a no no. Epic weight gains.
If you're keto and having trouble dropping the last 5 pounds, crushing calorically dense fat bombs regularly is not helping you. Eating high fat is great for weight loss, specifically because it displaces carbohydrate. But there is a point of diminishing returns. If you want to shred up, there is a limit to fat intake. I write about that here.
Nutrition Information (estimation)
Serving size: 1
Calories: 150; Fat 10g; Saturated Fat: 6g; Carbohydrate: 5.5g; Sugar: <1g; Sodium: 130mg; Fiber: 1.5; Protein: 3.4g; Cholesterol: 69mg
We made this for Bear's one year birthday party. He loved them. It's nice knowing we weren't upgrading his metabolism to childhood diabetes. "Happy birthday. Your very own insulin resistence!"
I hope you love these as much as I do. I generally make a batch of them and keep them stored in the refrigerator in a large plastic zip lock baggy, then eat them all week long.
Add them to the Blueberry Dream Cream recipe and you're dead from dessert overload.
*I haven't counted macros or calories for this recipe because I never count anything. It has some carb (5'ish grams) in the cheese, depending on how many you eat. I usually finish the entire tray in about 10 servings (but I eat these like a Manimal). If someone wants to MyFitnessPal this thing I'd be happy to post it up.
- 4 pasture raised eggs
- 1/4 cup grassfed butter
- 1/2 cup organic sour cream
- 2 tsp vanilla extract
- 1 tsp chocolate stevia sweet drops
- 1/2 cup unsweetened cocoa powder
- 3/4 cup swerve sweetener
- 1/2 tsp baking powder
- 1/4 tsp celtic sea salt or pink himalayan salt
- 1/2 cup 100% cacao baking chocolate bar
- 8 ounces cream cheese, softened
- 1 pasture raised egg
- 1/4 cup swerve sweetener
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla cream stevia sweet drops
- Preheat oven 350 degrees F.
- Blend the first 5 ingredients in a high powered blender like a Blendtec or with an electric hand mixer in a large bowl.
- In a separate bowl, mix the next 4 dry ingredients together well.
- Pour the dry ingredients into the wet ingredients and blend thoroughly.
- Stir in hard baking chocolate bars. (break them into chunks first.
- Cheese cake batter: soften the cream cheese (the runnier the better) and blend all ingredients.
- Grease an 8x8 inch baking dish, or cup cake tray with a stick of butter. (Basically smear a nice layer of butter to cover any surface area)
- Pour the brownie batter into the dish, then pour the cheesecake batter on top. (you can do cheesecake first if you like, or even do layers of each).
- Optional: add chocolate bar chunks to top for decoration and more chocolate.
- Bake 35-45 minutes, until toothpick stuck into center comes out clean.
- Let cool 20 minutes before slicing/store in refrigerator.