Contrary to what you may still hear or read on mainstream media, saturated fat rich tropical oils such as coconut and palm are healthy fat choices. It is best to buy these oils with organic and rainforest alliance certification.
Tropical oils are good options for cooking or frying and are rich in lauric acid that makes them antimicrobial and antifungal. They are easier to digest than most other fats and the medium chain fats in coconut oil are also a great way to fuel your muscles and brain with ketones – even if you are not following a low-carb keto diet!
A favorite summer treat for many is sugary ice cream, and one of my favorites is mint chocolate chip. Here is a recipe for a healthier alternative from our friend Elana Amsterdam of elanaspantry.com.
Mint chocolate chip keto fat bombs
Servings:
6 fat bombs
Ingredients:
2 tablespoons coconut oil
3 tablespoons coconut butter or coconut manna, cream concentrate
2 tablespoons macadamia butter
5 drops vanilla stevia
1 teaspoon peppermint extract
1 pinch celtic sea salt
1 tablespoon chocolate chips
Instructions:
Combine coconut oil, coconut butter, and macadamia nut butter in a saucepan
Stir mixture over very low heat until melted
Stir in stevia, mint, and salt
Refrigerate for 20 minutes
Stir in chocolate chips
Refrigerate for 5 minutes until mixture is firm
Use a 1.5 teaspoon ice cream scoop to transfer mixture into mini muffin liners
Refrigerate and serve chilled
