What Are Fat Bombs?

Fat Bombs: The Unsung Heroes of a Low-Carb Lifestyle If you're following a low-carb or ketogenic diet, you've probably heard the term *fat bomb* tossed around like a secret weapon. But what exactly are fat bombs—and why are they so beloved by keto enthusiasts? What Are Fat Bombs? Fat bombs are small, bite-sized snacks made primarily from healthy fats like butter, cream cheese, nut butters, and oils. They’re designed to deliver a concentrated dose of fat with minimal carbs and protein—making them ideal for those aiming to stay in ketosis. Think of them as the keto version of energy bites: compact, satisfying, and endlessly customizable. Why Fat Bombs Work on a Low-Carb Diet Here’s why fat bombs are more than just trendy treats: 1. They Keep You Full Fat is incredibly satiating. A small fat bomb can curb hunger between meals and help prevent blood sugar crashes or carb cravings. 2. They Support Ketosis On a ketogenic diet, your body uses fat for fuel instead of carbs. Fat bombs h...
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Homemade Cream Cheese - Easy & Inexpensive


I just learned how to make cream cheese at home. Wow! It tastes so fresh, and costs so little compared to what you buy in the store. I will never buy the commercially made stuff again, that's for sure!
  • 1 liter whole milk
  • 2 to 3 tablespoons lemon juice or white vinegar
  • 1 teaspoon salt
  • 2 tablespoons butter (room temperature)

Heat milk in a heavy bottom saucepan on medium high, stirring constantly. When it comes to a rolling simmer, reduce heat to medium and add the lemon juice or vinegar one tablespoon at a time as you continue stirring constantly. Make sure it comes back to a rolling simmer before you add each tablespoon of lemon juirce or vinegar.

Once the curds have completely separated from the whey, remove from heat. Strain mixture in a metal strainer lined with cheesecloth (or use a strainer made for Greek yogurt). Allow to cool for a few minutes. Pour curds into blender or food processor. (Save the whey.) Add the butter and salt to the curds. Stir in so that butter starts to melt.

Blend/process until smooth. It will be very thick. You may need to add a tiny bit of the whey back into the curds to get it to move freely in the blender/food processor.

When it's completely smooth put in an airtight container and store in refrigerator. Use within 7 days.

Makes about 240 grams (a little more than 1 cup).

Books about low carb diets and recipes to help you stay on track.

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The information provided here is not intended as medical advice and should not be considered a substitute for professional healthcare guidance. It is offered for informational purposes only, and individuals should consult with qualified healthcare professionals for personalized advice regarding their health conditions.