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<blockquote data-quote="Kailee56" data-source="post: 2035451" data-attributes="member: 437516"><p>Lately I have been using these diy Keto Bricks as my carry around snack. Or my, I’m feeling too lazy to make anything meal. Because they are cacao butter based, they don’t melt like coconut oil based snacks. I also add a bit of vanilla or chocolate extract or erythritol since I don’t have flavored MCT oil powder. I will also make a large batch come summer to use as emergency food. We get hurricanes where I live.</p><p>Credit goes to Liv at <a href="https://livbreatheketo.com/perfect-macro-bombs/" target="_blank">https://livbreatheketo.com/perfect-macro-bombs/</a></p><p></p><p><span style="font-size: 15px"><strong>INGREDIENTS</strong></span></p><p>60g Cacao butter</p><p>1 scoop or 31g Isopure protein powder – vanilla</p><p>2 scoops or 24g Perfect Keto MCT oil powder – vanilla</p><p>2 tbsps Flaxseed meal (finely ground)</p><p>22g Cacao Nibs</p><p>1 tsp finely ground coffee beans</p><p>¼ tsp finely ground Himalayan salt</p><p></p><p>1 mini brownie silicone mold</p><p></p><p><span style="font-size: 15px"><strong>INSTRUCTIONS</strong></span></p><p>**You will need a food scale for measuring ingredients**</p><p></p><p>- In a small microwave-safe bowl, melt the cacao butter then set bowl aside.</p><p>- In a coffee/spice grinder, add your coffee, salt, and flax meal. Pulse until it is finely ground.</p><p>- Add all the ingredients in the bowl with your cacao butter and mix, mash, and stir until a dough forms. If it’s too dry, you can microwave it for 10 seconds at a time to melt the cacao butter and make it more moldable (it won’t get too soft though). It will end up being a non-sticky, less soft dough.</p><p>- Equally portion the dough into 8 cavities in your silicone mold. (I used a 1 TVs scoop to do this)</p><p>- Put the mold into the freezer to chill until the macro bombs are solid, then pop them out of the mold and store in a plastic bag or container.</p><p></p><p>These WILL stay solid at room temperature. The freezer makes them really hard to bite, but good for storing long term. You can use them as fat bombs, or just snacks, they are perfect for keto!</p><p></p><p><span style="font-size: 15px"><strong>NUTRITION for 1/8th recipe</strong></span></p><p>Nutrient info will vary depending on the brands of ingredients you use. Cals: 125 Fat: 11.3g Carbs: 2g Fiber: 1.6g Protein: 3.9g (Net Carbs: .4g)</p><p></p><p></p><p>Monitor. Thanks for removing the links. I didn’t/ don’t know how to do it. Then again, it took me almost 20 minutes to figure out how to add to my blog spot. Hope next time only takes 15 minutes. No, I didn’t grow up with computers, obviously.</p></blockquote><p></p>
[QUOTE="Kailee56, post: 2035451, member: 437516"] Lately I have been using these diy Keto Bricks as my carry around snack. Or my, I’m feeling too lazy to make anything meal. Because they are cacao butter based, they don’t melt like coconut oil based snacks. I also add a bit of vanilla or chocolate extract or erythritol since I don’t have flavored MCT oil powder. I will also make a large batch come summer to use as emergency food. We get hurricanes where I live. Credit goes to Liv at [URL]https://livbreatheketo.com/perfect-macro-bombs/[/URL] [SIZE=4][B]INGREDIENTS[/B][/SIZE] 60g Cacao butter 1 scoop or 31g Isopure protein powder – vanilla 2 scoops or 24g Perfect Keto MCT oil powder – vanilla 2 tbsps Flaxseed meal (finely ground) 22g Cacao Nibs 1 tsp finely ground coffee beans ¼ tsp finely ground Himalayan salt 1 mini brownie silicone mold [SIZE=4][B]INSTRUCTIONS[/B][/SIZE] **You will need a food scale for measuring ingredients** - In a small microwave-safe bowl, melt the cacao butter then set bowl aside. - In a coffee/spice grinder, add your coffee, salt, and flax meal. Pulse until it is finely ground. - Add all the ingredients in the bowl with your cacao butter and mix, mash, and stir until a dough forms. If it’s too dry, you can microwave it for 10 seconds at a time to melt the cacao butter and make it more moldable (it won’t get too soft though). It will end up being a non-sticky, less soft dough. - Equally portion the dough into 8 cavities in your silicone mold. (I used a 1 TVs scoop to do this) - Put the mold into the freezer to chill until the macro bombs are solid, then pop them out of the mold and store in a plastic bag or container. These WILL stay solid at room temperature. The freezer makes them really hard to bite, but good for storing long term. You can use them as fat bombs, or just snacks, they are perfect for keto! [SIZE=4][B]NUTRITION for 1/8th recipe[/B][/SIZE] Nutrient info will vary depending on the brands of ingredients you use. Cals: 125 Fat: 11.3g Carbs: 2g Fiber: 1.6g Protein: 3.9g (Net Carbs: .4g) Monitor. Thanks for removing the links. I didn’t/ don’t know how to do it. Then again, it took me almost 20 minutes to figure out how to add to my blog spot. Hope next time only takes 15 minutes. No, I didn’t grow up with computers, obviously. [/QUOTE]
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