"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cinnamon and cardamom fat bombs Recipe

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This recipe for Cinnamon and cardamom fat bombs, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. unsalted butter
cup unsweetened shredded coconut
teaspoon ground cardamom (green)
teaspoon vanilla extract
teaspoon ground cinnamon

Directions:
Directions:
Bring the butter to room temperature.
Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.
Mix together butter, half of the shredded coconut and spices in a bowl.
Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.
Store in refrigerator or freezer.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
5+35m
Personal Notes:
Personal Notes:
Ketogenic low carb
Per serving
Net carbs: 0 % (0.1 g)
Fiber: 0 g
Fat: 99 % (7 g)
Protein: 1 % (0.1 g)
kcal: 62

 

 

 

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