high fat ketogenic diet

how to make a chocolate fatbomb first you will need a medium saucepan,a glass bowl, a glass measuring jug, a spatula, a knife, and a tablespoon, a meat thermometer, a measuring scales, an immersion (or any) blenderand a chopping board. the ingredients you will needfor two servings are: 6 egg yolks, 100ml of water, 200g of beef tallow(or any fat of your choice), 1tbspn of cocoa powder (5g),a pinch of salt,

5 drops of stevia or alternatively xylitol,and 1 vanilla pod. first we add the fat to the bowl. then we add the water to the bowl. then we fill up the sinkor wash bowl with cold water to use later to cool down the fat bomb. now we are adding hot water to the saucepanin order to make the water bath. then we add the bowl to the water bathand we turn the hob on a medium heat. now we cut the vanilla pod in half because you will only be usinghalf for this recipe.

what you need to do is make an incision running through the whole lengthof the vanilla pod. you want to aim to only cutthrough the top layer of the pod, trying to leave the bottom intact. now you cut the end off,using the knife to open up the vanilla pod. while pressing your fingersdown on the vanilla pod you firmly run the knife along the lengthof the pod to remove the seeds. you will need a plastic bag readyfor the egg whites and a jug for the egg yolks.

you need to crack the egg over the bagand gently tip the yolk into your hand. the white will slowly separateand fall through your fingers, but you may need to give it a little shake. to fully remove the whiteyou need to run it under the tap under a gentle stream of waterwhile shaking your hand. it's easier if you hold it closer to the tap so the water isn't so heavy and there'sless chance of the yolk breaking. you need to be very very carefulbecause the egg yolks are so delicate. it is advised to whisk the yolkswith a fork.

in the meantimeyour mixture should've melted. it needs to reach158 fahrenheit or 70 celsius which you can measurewith the meat thermometer. now the mixture should have reachedthe right temperature. take the bowl off of the heat and gradually poursmall amounts of egg into the mixture. while you do thisyou need to blend vigorously and keep blending while the eggis still being poured into the mixture. this is quite a slow processand will take about a minute or so.

once the egg has all gone in the mixtureshould turn into a creamy bubbly liquid. once the emulsification has taken place you need to place the bowlback in the saucepan and return it to a medium heat,blending continuously. if it hasn't emulsified,it's either too hot or too cold. if it's too cold place it back on the heatand continue to blend. if it's curdled it's too hot,so take it off the heat immediately and add very small amounts of cold water,bit by bit while blending. once it has started to thicken up you can addthe cocoa and salt and continue to blend.

next add the sweetener and blend thoroughly. the mixture should now be nice and thick. using oven glovesyou can now transfer the fatbomb to your sink filled with cold water. now you can add the vanillaand continue to blend. when there's no more frothand the bubbles look lovely and glossy your fatbomb is finished. you can leave it to coolin the sink for 10-15 minutes. once the mixture has completely cooled down

you can put it into containersusing the spatula. enjoy your fatbomb! per serving you have 105.5g of fat,3.3g of carbs, and 8.1g of protein. for more information on the healing effectsof the ketogenic diet please visit sott.net. to find more keto-friendly recipesplease visit the cassiopaea forum. links are provided below.