I made my first fat bomb custard last weekend. It was really delicious, so thanks to Laura for the recipe! I did the one with the coconut oil and milk. I think I might have had some minor digestion issues, nothing to cry about though. I see how the carbs can add up and you want to minimize them. My vanilla had glycerin for the main ingredient, which is 5 carbs per tsp.
I also halved the recipe and it came out to 1090 grams, or 1 ¼ quart. I got about 10 servings at 100 grams, with 40g fat, 8g carbs, and 4g protein. The fat : carbs + protein calories ratio was 7.65:1. I thought I messed it up because I didn't let it thicken for a minute at 158 degrees F after putting in the egg yolks. But when it cooled and I put it in the fridge, it was like any custard or flan that you would normally eat.
I tried freezing it, but that was a bad idea with my sensitive teeth. I microwaved it a little to get a “pudding”, which wasn't bad. The only thing missing is a little salt, which I have put on after cooking, but maybe it could go into the recipe?
I really do not like cooking, but this was worth it. The halved recipe lasted me 5 days with 10 100g fat bombs twice a day. I just considered it like any other fat, and ate it plain, eating meat separate. It took 2.5 hours to make, but I carefully measured everything out to find the exact measurements. I made an excel sheet of it, attached below.
Do use a bottle for separating egg yolks! You can even do it twice to make sure most of the white is removed. See this video for a visual.
I will try the water and lard version in the coming weeks. I might have to use tallow if I run out of lard, we'll see how that works. Has anyone done one without the vanilla and xylitol, to minimize carbs? The liquid stevia I have says it has no carbs, but I'm sure there's at least some in there.
Here's a pic of 100g of it and the spreadsheet. Let me know if any numbers are off:
I also halved the recipe and it came out to 1090 grams, or 1 ¼ quart. I got about 10 servings at 100 grams, with 40g fat, 8g carbs, and 4g protein. The fat : carbs + protein calories ratio was 7.65:1. I thought I messed it up because I didn't let it thicken for a minute at 158 degrees F after putting in the egg yolks. But when it cooled and I put it in the fridge, it was like any custard or flan that you would normally eat.
I tried freezing it, but that was a bad idea with my sensitive teeth. I microwaved it a little to get a “pudding”, which wasn't bad. The only thing missing is a little salt, which I have put on after cooking, but maybe it could go into the recipe?
I really do not like cooking, but this was worth it. The halved recipe lasted me 5 days with 10 100g fat bombs twice a day. I just considered it like any other fat, and ate it plain, eating meat separate. It took 2.5 hours to make, but I carefully measured everything out to find the exact measurements. I made an excel sheet of it, attached below.
Do use a bottle for separating egg yolks! You can even do it twice to make sure most of the white is removed. See this video for a visual.
I will try the water and lard version in the coming weeks. I might have to use tallow if I run out of lard, we'll see how that works. Has anyone done one without the vanilla and xylitol, to minimize carbs? The liquid stevia I have says it has no carbs, but I'm sure there's at least some in there.
Here's a pic of 100g of it and the spreadsheet. Let me know if any numbers are off: