By Leslie Kelly

Kapow! That's the sound of hunger being clobbered by a satisfying Fat Bomb. What's a Fat Bomb? It's the Keto dieter's version of a power bar, a mix of high quality fats and intense flavors rolled into a snack-size ball. The idea is that eating one or two keeps you powered up through those periods where your body is craving a treat. The Fat Bomb's gone from obscurity to superstar status the past few years. These bombs generate discussion and debate, are the subject of a long list of books and have been tagged a ton on Instagram.

Why eat a Fat Bomb?

There's a growing body of evidence that healthy fats are good for you, a stance embraced by the followers of low-carb diets such as Atkins, and the trendy Keto diet. The premise of those popular lifestyle missions is to train the body to burn fat by inducing a state of ketosis, aka starvation. The diet was developed in the 1920s by a physician, and was effectively used to treat children with epilepsy. It resurfaced in recent years, as dieters searched for new approaches to getting rid of stubborn fat.

Photo by MLDesq

Essential Fat Bomb Ingredients

Fat Bombs can be sweet (though sugar is a no-no, so, say hello to stevia) or they can be savory. So, that means cheese, butter and bacon. They're not always called bombs, either. Keto Cheesecake Cupcakes, pictured above, adheres to the same principle, but take on different shapes. Some are dead ringers for peanut butter cups or other candy bars, making these bombs so very Pinterest-worthy. Among the go-to ingredients for creating Fat Bombs: peanut butter, coconut oil, avocados, grapeseed oil, butter, almond flour and cocoa powder. There are salted caramel Fat Bombs, Strawberry Cheesecake Fat Bombs, Almond Joy Fat Bombs, Key Lime Pie Fat Bombs, Bacon and Egg Fat Bombs, though Chocolate-Peanut Butter seems like the most popular combo. These bombs are not to be confused with Energy Balls, which typically include whole grains (carbs) and honey (sugar equals carbs).

Photo by LovelyJessN

Tips for Making, Storing Fat Bombs

The approach to mixing is fairly straightforward. Fats combine with flavoring and something like nuts for texture before being rolled into balls or "bombs." There are special silicon trays that help make for more uniform balls, while some fans head grab muffin tins for easy shaping. Many recipes call for freezing the bombs to firm them up and then storing them in a sealed container in the fridge. It's not a genius plan to carry them in your purse on a warm day.

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