Glow & Go: MCT Oil Dark Chocolate Collagen Fat Bombs
"Say goodbye to the mid-afternoon slump with these powerhouse MCT Oil Dark Chocolate Collagen Fat Bombs. If you are following a ketogenic lifestyle, you know the importance of healthy fats for sustaining ketosis and curbing hunger. These little gems are not just delicious; they are a functional food masterpiece. We combine the rapid-energy benefits of MCT (Medium-Chain Triglyceride) oil, which bypasses digestion to fuel your brain almost instantly, with hydrolyzed collagen peptides to support healthy skin, hair, nails, and joints. Enrobed in rich, antioxidant-packed dark chocolate, this is the ultimate guilt-free treat. Whether you need a pre-workout boost or a sweet finish to dinner that won't spike your insulin, these fat bombs deliver high-quality fats with virtually zero carbs. Plus, they require no baking and come together in minutes!"
Ingredients
Instructions
Place a silicone candy mold or mini muffin tray on a baking sheet for stability.
In a microwave-safe bowl or double boiler, combine the sugar-free chocolate chips and coconut oil. Melt slowly, stirring every 30 seconds until completely smooth.
Remove the mixture from the heat. Whisk in the MCT oil until fully incorporated. Note: Do not add MCT oil before heating, as high heat can alter its structure.
Slowly sprinkle the collagen peptides into the chocolate mixture while whisking vigorously. This technique prevents the collagen from clumping. If the mixture thickens too much, add a tiny teaspoon more of coconut oil.
Stir in the optional liquid sweetener if desired.
Pour the chocolate mixture evenly into the silicone molds.
Sprinkle the tops with flakey sea salt.
Place the baking sheet with the molds into the freezer for at least 30 minutes to set.
Pop the fat bombs out of the molds and store them in an airtight container in the refrigerator (for a softer bite) or freezer (for a snap).
Gather Ingredients
Step by Step
Place a silicone candy mold or mini muffin tray on a baking sheet for stability.
In a microwave-safe bowl or double boiler, combine the sugar-free chocolate chips and coconut oil. Melt slowly, stirring every 30 seconds until completely smooth.
Remove the mixture from the heat. Whisk in the MCT oil until fully incorporated. Note: Do not add MCT oil before heating, as high heat can alter its structure.
Slowly sprinkle the collagen peptides into the chocolate mixture while whisking vigorously. This technique prevents the collagen from clumping. If the mixture thickens too much, add a tiny teaspoon more of coconut oil.
Stir in the optional liquid sweetener if desired.
Pour the chocolate mixture evenly into the silicone molds.
Sprinkle the tops with flakey sea salt.
Place the baking sheet with the molds into the freezer for at least 30 minutes to set.
Pop the fat bombs out of the molds and store them in an airtight container in the refrigerator (for a softer bite) or freezer (for a snap).