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PUMPKIN PIE KETOGENIC FAT BOMBS (PALEO)

Chockfull of healthy fats and plant-based protein, these Pumpkin Pie Ketogenic Fat Bombs are dairy-free, gluten-free and Paleo, making them the perfect energy-giving snack, breakfast and even dessert!



This post is sponsored by Amazing Grass. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration

I’m not one for diet crazes. I don’t believe restrictive fad diets like Atkins, The South Beach Diet, Weight Watchers and even Paleo and Whole30 are sustainable in the long-term, or even healthy for everyone (though I know that people with specific health conditions can really benefit from cutting out certain foods).

Personally, I prefer to stick to real foods that are anti-inflammatory, and to eat a balanced diet that has room for ALL foods in moderation.


That being said, the recent uprising of the Ketogenic diet has caught my eye. And although I have no plans to follow it exclusively, I do think there are a few concepts we can take from the Keto diet and apply to our own personal eating philosophies for the betterment of our health.


WHAT IS THE KETOGENIC DIET?

Before we get into the aspects of the Keto diet that I do like, let’s start with a quick primer. What is the Keto diet?

Put simply, the keto diet is a high-fat and low-carb plan that causes the body to enter a state of ketosis, where we produce ketones (which break down fat) in the liver to be used as energy.

On a normal diet, the body uses glucose (or carbs) as the main form of energy, so by using ketones (or fat) instead we are forcing our body into this metabolic state of starvation (but without starving ourselves) that can result in weight loss, balanced blood sugar (thanks to the lack of glucose spikes from avoiding carbs), increased energy, controlled appetite, and improved mental focus. (source)

While I do think most people can benefit from a diet that’s higher in fat and lower in refined carbs (that’s flour and sugar, not veggies and whole grains), I don’t think that eliminating carbs altogether is necessary or even healthy overall (sometimes just the simple act of being highly restrictive is unhealthy due to the stress, sacrifice and FOMO it causes mentally and emotionally).

Of course, high-fat diets fly in the face of what the media has told us for decades–but despite their attempt to get us all to eat low-fat, low-calorie diets to the detriment of our health, we now know that not only is fat good for us, but it is ESSENTIAL to a healthy life.

Of course, not just any fats–we’ve talked before about the dangers of vegetable oil, canola oil and other hydrogenated and trans fats.

But heart-healthy fats, like avocados, olive oil, coconut oil, grass-fed butter/ghee, fatty fish, nuts and seeds, are full of omega-3s, lower bad LDL cholesterol and raise good HDL cholesterol, help prevent free radical damage, boost immunity, act as an anti-aging nutrient for your skin, and can actually help protect our hearts.

I know, this is not what the media has to lead us to believe. But did you know that not a single study actually links high-fat diets to heart disease? And, in fact, numerous studies have since debunked the myth. (source)

So why am I going on and on about fats? Well, because I’m about to rock your world with a new recipe: Pumpkin Pie Ketogenic Fat Bombs.



WHAT ARE FAT BOMBS?

Don’t be scared–you know that fat is good. And since it’s so good, I’m always trying to find new ways to incorporate healthy fats into my diet.

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One of my new favorite methods is with fat bombs–usually made from a combo of butter, coconut oil, nuts and seeds, fat bombs were initially designed for those following the Ketogenic diet.

But if you’re like me, and just want to get more good fats into your diet, fat bombs can be a great way to do so.

And these pumpkin pie fat bombs, which have just 11 grams of fat per serving for anyone who’s still worried, are a nutritional powerhouse that will give you a huge energy boost.

These fat bombs are bursting with Vitamin A (great for our eyes, skin, bones, reproduction and immune system health) and Potassium (improves heart health, anxiety and stress, muscle strength, metabolism, and electrolytic functions), and are also a great source of Iron and Vitamin K, especially considering their size.

But let me give all Keto-devotees this disclaimer: though these fat bombs are Paleo and high in fat and low in carbs, they’re also chockfull of plant-based protein (which, depending on who you ask, isn’t always a big part of the Keto diet).

But I for one love adding energy-boosting vegan protein to my plate, as it’s loaded with disease-fighting phytonutrients, cholesterol-lowering fiber, and it’s naturally low in cholesterol and sodium.

So how’d I do it? With one of my favorite protein powders: Amazing Grass Protein Superfood.



AMAZING GRASS PROTEIN SUPERFOOD

Amazing Grass’s organic superfood blend of plant-based protein is made with farm fresh greens (the brand actually grows their own cereal grasses on their owner’s farm in Kansas!) and nutrient-dense fruits and veggies–in fact, there are 2 full servings of fruits and veggies in every scoop!

Think wheat grass, alfalfa, barley grass, spinach, spirulina, chlorella, and broccoli, plus acai, banana, beet, carrot, goji, pineapple, sweet potato, raspberry and rose hips (all of which is 100% organic!).

Plus it’s got 20 grams of plant-based protein per serving (thanks to organic pea protein, organic hemp protein, organic chia and organic quinoa) to promote lean muscle, and in tandem with all the produce, aid in digestion and satisfy hunger.

Adding Amazing Grass Protein Superfood to these fat bombs doesn’t affect the flavor at all–I use Original to ensure that–which is great because you’re getting tons of added nutrition to a really decadent flavor profile: pumpkin pie.

You can buy Amazing Grass on their website direct (you can get 40% with our exclusive coupon code RootandRevel17) or on Amazon, and at natural retailers like Whole Foods, Sprouts, Mothers and Target.



HOW TO MAKE PUMPKIN PIE FAT BOMBS

Yes, thanks to some organic canned pumpkin, pumpkin pie spice, and maple syrup, these pumpkin pie fat bombs taste just like the indulgent dessert we all crave this time of year, but without any of the guilt.

What about the fat, you’re likely wondering. Yes, of course, fat bombs wouldn’t be fat bombs without a good helping of fat, would they?

For this fat bomb recipe, I rely on coconut butter (also known as coconut manna, or as it’s affectionately known in my home, creamy crack) and coconut oil for some heart-healthy goodness, which makes these fat bombs naturally sweet and creamy.

I also added a scoop of grass-fed gelatin to the mix, which not only helps these fat bombs firm up, but also is full of collagen, which improves your skin’s appearance, reduces joint pain, helps break down proteins and soothes your gut’s lining (AMAZING for anyone with digestion issues), increases your metabolism, strengthens teeth, nails and hair, helps your body detox AND reduces the appearance of cellulite. (source)

Oh and did I mention this recipe comes together in under five minutes and requires no cooking? Yeah, it’s that good!

If you try this recipe for Pumpkin Pie Keto Fat Bombs, be sure to share a photo and tag me on social media–I’d LOVE to see how it turned out for you!

Pumpkin Pie Ketogenic Fat Bombs (Paleo)


The perfect energy-giving snack, breakfast and even dessert!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 168 kcal

Ingredients

1/2 cup organic canned pumpkin
2 tablespoons grass-fed gelatin
1/4 cup organic coconut butter melted
2 tablespoons organic coconut oil melted
2 tablespoons organic pumpkin pie spice
2 tablespoon organic maple syrup
1 scoop Amazing Grass Protein Superfood Original Flavor

Instructions

In a high-powered blender, add all ingredients. Blend until smooth.
Pour into silicone ice cube molds (I recommend these) and freeze for 1 hour.
Pop the fat bombs out of the molds when ready to eat. Serve and enjoy.

Recipe Notes

To store, simply put the fat bombs into an airtight container and keep in the fridge for up to 7 days. You can also store them in the freezer for up to 1 month.


 Photo Credit: Heidi Geldhauser


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