Keto Cake Pops Recipe: Fun & Healthy Fat Bomb- Thomas DeLauer

Keto Cake Pops Recipe: Fun & Healthy Fat Bomb- Thomas DeLauer

Keto Cake Pops Recipe: Fun & Healthy Fat Bomb- Thomas DeLauer

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are you as sick of Thomas’s science talk as I am you are so today we’re here making something fun I’m gonna have to change it up a little bit it’s time to get off my pedestal stop being so authoritative all the time and just get down to having some good old-fashioned family fun when it comes down to making some keto fat bombs and we’re not talking ordinary keto fat bombs here yeah these are like totally different we’re taking it to the cakepop level like you know when you walk into Starbucks and you’re haunted just by the cake pops that are just sitting there glaring at you as soon as you run just want to get your black coffee you’re trying to get something healthy and they’re just like staring at you well we’re gonna give you a solution today yep are you ready all right okay I’m gonna tell you how to make them because I have my hands full with baby Thomas here okay so I better listen carefully because I am NOT the best cook in the world all right so what am I gonna do oh you’re not you’re great I’m just better okay so first you’re gonna take the perfect Kyo keto butter okay so you’re going to put that in your bowl so this is a quarter cup of the stuff right yeah you guys the perfect you don’t know father is probably one of the best nut butters that is out there like seriously it is so have you inside the cookie butter from Trader Joe’s of course it tastes better it tastes way better than that I was addicted to better than his rubber ducky it tastes better than a rubber ducky that is the statement today it tastes better and then his rubber ducky all right so I’ve got the perfect liter nut butter yeah it’s just so you guys know there is a link in the description to get a discount on this thank you then I know from a fact and I know from previously he told me that it’s a little bit of almond flour how much yes so it’s three quarters of a cup of almond flour and again a quarter of a cup of the nut butter drop this ducky down your duck almost took a bath in the nut butter he loves that stuff oh now he’s trying to make you play the game he’s doing it on the ground for you the reason we’re just adding the almond flour to it by the way is simply because we want to thicken it up a little bit we want to be able to have this nut butter kind of hold its own so that we can dip it in some milk and chocolate stuff without it melting so this is a good way to kind of firm it up a little bit so the nice thing about the the perfect keto nut butter is that it’s not just like a solo almond butter or anything like that it’s actually cashew butter then it has a little bit of coconut butter in it and then it’s also got the MCT oil and then it also has vanilla bean in it so it’s a nice little hybrid mix the MCT oil obviously absorbs a little bit faster then you have the cashew butter which just gives it a little bit of a different consistency and different tasting you would normally get and like a typical nut butter and the coconut butter of course has your high amounts of what’s called lauric acid so you’re getting of course your digestive benefit you’re getting your gut health benefit from the antibacterial and antiviral component of the boric acid all right what now okay all I have is this awesome mix it looks like cookie dough it really does end up turning into cookie dough like it’s like when you start when you mix this with a little bit of almond flour it basically turns into cookie dough all right 3G now my arm have getting a dead arm all right my turn my turn to take over okay so next we have our sweetener so we’re using stevia today so we’re we have about two tablespoons in all honesty I totally eyeballed it and I was putting it in here so we’re gonna just mix that in and the nut butter is actually I mean it tastes really sweet to begin with I think so you could even leave that out if you wanted to just depends on your preference he’s been crazy it’s my I pass him to you he’s got that you do fuel going he’s just like here you wants him want some nut butter he loves this stuff alright and for my little secret touch to these I’m putting in pumpkin spice because I’m basic I’m adding in like three teaspoons of the pumpkin spice I’m just gonna mash that in the cool thing is actually the nutmeg in pumpkin spice has a pretty powerful into bacterial antimicrobial effect no he got so mad that I started to drop some science I don’t blame it I’m going to keep this completely anti science this tastes good [Music] let’s give it cattle so in case you’re wondering why he keeps flipping back and forth between me stirring and amber stirring because Tommy he just doesn’t know what he wants what do I do next before I just eat this looks so good okay so now we’re just gonna roll it okay so you’re gonna take like a small little like spoonful and you’re just going to line the plate have fun with that okay so roughly I would estimate if you’re doing like one and a half tablespoons or so of this you’re probably looking about a hundred and eighty calories in the actual filling of this so by the time we’re done with these each fat mom it’s probably going to be about 220 calories maybe 230 so yeah you’re looking a pretty calorically dense snack but the whole idea here is not to just snack on these all day long these are obviously going to be very calorically dense so you don’t want to be snacking on all day but they’re a perfect little addition to just get a little extra fat in along with a meal so if you’re eating some protein you’re eating a little bit of veggies and you know that you need to keep that protein to fat ratio right this is a perfect thing to add that way you’re getting enough fats in there so your body stays keto dominant and still wants to continue to use the fats rather than switching over to gluconeogenesis and using the protein you’re always keeping that fat ratio right where it needs to be I leave you alone for three seconds and we’re talking about gluconeogenesis huh yes alright those smells so good what do I do with these now okay so we’re gonna pop these in the freezer so ideally pop them in the freezer pop them in the freezer pop them in the freezer you just take a needle and go put them in the freezer yeah so we’re gonna put those in the freezer and ideally I’d like to leave them in there for like three to four hours even so just to give them time to really hard enough forever then you can take them out of the freezer and once they thaw a little bit you can put the lollipop stick in them the cake pop stick and you don’t have to put them in for a full four hours we’ve just found that if you’re going to actually put like a lollipop stick in or anything like that it takes a little while for them nut butter to completely set up the way that you need it today desire firmness so if you can put it in for an hour so it’ll still work but you might find that if you put like a lollipop stick in or anything like that it kind of gets flimsy so you may want to just decide what you actually want to make ahead of time we’re gonna make a few of the different ones we’re gonna make some in cake pop fashion and some just in good old-fashioned truffle fashion it’s a fashion way too much you did can you I’m wearing yellow shorts and like I don’t really well it’s because I’m cooking and I can’t cook to save my life [Music] alright so I’m gonna go ahead and grab the filling of these fat lumps out of the freezer okay I’m filling now what are we doing okay so we melted down some cocoa butter and some sweetener looks like this so just little cocoa butter chips that you can get you can just add stevia you can add monk fruit you can add xylitol whatever you choose to do and so what we’re gonna do is we’re gonna coat these little balls in that we adapt this alone looks really good I know right so all you’re gonna do is you’re just gonna take one of these and I’m gonna try to show the camera what we’re working with here so we’re just going to dip that right in and we’re gonna cover it like so thank you so here we go and then we’re gonna take that we’re just gonna put it right back on the plate like so okay so we’re just gonna repeat that with all of these do you want to do the next – looks like it just looks mentally satisfying to do it is I want to see they want to see my child is having fun I do not so obviously you can do this with the white chocolate we did it before with some good old-fashioned regular chocolate and that’s just unsweetened for it sorry that and that’s just sugar-free chocolate chips that you can use but right now just for demonstration purposes the white chocolate just seems to work a little bit better so it’s a little bit easier to do on camera yep so you have to try to do that really fast what am i doing just do that why did I do that that’s horrible okay did you think this was like an egg or something are you suffering I don’t know you make the next one I mean no no person that gets chocolate on their hands it’s gonna just like let it sit there and not eat it off you get a much better job I know all right so let’s pop these ones back in the freezer la peed all right I’m gonna go put this back in the freezer I always ruin it all right now in the spirit of authenticity I have something to share with you this is what they come out like when you’re not trying to rush it you see what happened is we were mixing up the nut butter we put it in the freezer we only let it sit in there for like ten 15 minutes because we’re in the middle of filming and it’s Friday when we’re filming this and everyone wants to go home so this is what happens when you do it right and you let them sit in the freezer for an hour or so and actually totally firm up right then they come out looking the way they should like a little truffle and perfect it doesn’t come out looking like some like just juice has been handled like a separate effective Easter egg actually comes out something to taste really good though once they sit in there for a little longer yeah give those to the people that are like just starting to eat oh just film crew you want those all right so cool thing is is now I get to actually have some fun now we get to know we made three different flavors here so you recall we mentioned like we use some regular like sugar-free chocolate chips you can get like these brand you can get there’s what’s that other brand is a yellow again but anyway any any brand of sugar-free or fun Sweetman chocolate no all right so anyway sugar-free chocolate or unsweetened chocolate that you add stevia to to make a chocolate coating and then of course the cocoa butter stevia mix to make the white chocolate alright are you done where we do okay so let me just recap what Thomas just say so we have three different flavors we have the pumpkin spice ones that we made that you guys saw us make we have eyeballs we have a chocolate pecan and then we have just the regular so we didn’t put any flavoring or sand or anything else in there and now we get to decorate so how you made this stuff because you made these keto for us so yeah so you just take this white chocolate right that we made and add food coloring simple so you can use a gel food coloring and and it makes it the color pop a little bit more gotcha then there’s a what’s the food coloring I know that there’s some natural food coloring to do that are like made from actual like vegetables and stuff like that yeah so try to go those are really cool too you can look those up online yeah I think you can get them on Amazon actually totally so right so what are we doing we’re gonna decorate now are you ready what are the flavors we’ve got we’ve got pumpkin spice or those specimens of spiced with the cocoa I already explained this where were you somewhere else okay so which one you want to start with so these are the chocolate ones here and the pumpkin spice things are in the fridge so okay got it so these are the regular ones alright it’s a regular uh-huh white chocolate and then chocolate filling mm-hmm okay so all this was was the nut butter along with some cocoa powder mix the other river I’m correct and some pecans so you can get kind of creative with it if you want to take the perfect keto nut butter you could add some different stuff to it you know add a little bit cocoa to it you know a little cinnamon to it you can make it whatever flavor you want make it a little bit more festive make it a little bit more fun all right do you decorate me I want to do one next February for Valentine’s Day I think that wouldn’t that be so cool like we quito people can’t really have chocolate-covered strawberries but we can have chocolate bonbons [Applause] all right so let’s get to decorating okay so I guess we should probably try these right yeah oh I don’t want that one let’s try this one looks like really nice alright so just to recap we’ve got the perfect keto nut butter which you can get down in the description we’ve got either regular good old-fashioned unsweetened or sugar-free chocolate chips that are melted down or we’ve got cocoa butter that’s been melted down and some stevia added to it and then basically you just mix it all up along with the almond flour whatever other ingredients that you want you can add any flavoring so the main thing that you want to remember is that when you’re making this when you’re using the nut butter you want to make sure that you’re adding the almond flour to it so it thickens it up otherwise you’re going to end up with kind of a running disaster that’s really hard to work with even more hard to work with and then my previous disaster so you can add whatever you want to it you can add cinnamon you can add cocoa but at the end of the day once you decorate them mm-hmm it’s fair game do you feel like our baby should be present for the trial yeah Matt you want to bring in thank you all right what you thinking ready for this you ready whoa that is so good mr. C did come out from Beijing make us much fun of us as you want these things horrible and they taste know the ones that are sitting in the freezer like probably for every good or those look terrible I don’t know he’s still my best one this wasn’t so simple you just ruins oh no no he was really wanting one of bite of yours sure all right well I don’t even I I completely forgot to even talk about how good it tastes in like what’s happening inside my mouth right he didn’t how about that Tom you get some chocolate on your face a little bit a little bit okay so I hope you enjoyed a little bit of something different a little bit more family time something a little less sciency and a little bit more real life give these things a shot honestly send me your pictures of them post in the comment section below what you end up thinking of them after you’re done whether you end up making a total disaster or making it fun and festive like we did shares yeah definitely you have a star on your lip still there that’s right it’s right there sorry today I think I don’t think I got it all right as always make sure you keep it locked in here on this channel

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Keto Cake Pops Recipe: Fun & Healthy Fat Bomb- Thomas DeLauer

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Keto Cake Pops Recipe: Fun & Healthy Fat Bomb- Thomas DeLauer

Amber DeLauer: Are you as sick of Thomas’s science talk as I am?

Thomas DeLauer: You are.

Amber DeLauer: Today, we’re here making something fun.

Thomas DeLauer: Going to change it up a little bit. It’s time to get off my pedestal, stop being so authoritative all the time, and just get down to having some good old-fashioned family fun when it comes down to making some keto fat bombs. We’re not talking ordinary keto fat bombs here.

Amber DeLauer: Nope.

Thomas DeLauer: These are like totally different. We’re taking it to the cake pop level. You know when you walk in to Starbucks, and you’re haunted just by the cake pops that are just sitting there glaring at you as soon as you run … Just want to get your black coffee, you’re trying to get something healthy, and they’re just staring at you? We’re going to give you a solution, today.

Amber DeLauer: Are you ready?

Thomas DeLauer: All right.

Amber DeLauer: Okay, I’m going to tell you how to make them, because I have my hands full with baby Thomas, here.

Thomas DeLauer: Okay.

Amber DeLauer: Okay?

Thomas DeLauer: I better listen carefully, because I am not the best cook in the world. All right, so, what am I going to do?

Amber DeLauer: You’re not, you’re great. I’m just better.

Thomas DeLauer: Okay, what do we do?

Amber DeLauer: Okay, so, first, you’re going to take the perfect keto keto butter. You’re going to put that in your bowl.

Thomas DeLauer: All right, so, this is a quarter cup of this stuff, right?

Amber DeLauer: Yup.

Thomas DeLauer: Guys, the perfect keto nut butter is probably one of the best nut butters that is out there. Seriously, it’s …

Amber DeLauer: It’s so good.

Thomas DeLauer: It tastes …

Amber DeLauer: Have you ever had the cookie butter from Trader Joe’s?

Thomas DeLauer: Of course, you know I have.

Amber DeLauer: I know you have. Have you? It takes like butter. It tastes way better than that. I was addicted to that forever.

Thomas DeLauer: It’s even better than his rubber ducky.

Amber DeLauer: It tastes better than a rubber ducky.

Thomas DeLauer: That is the statement of the day. It tastes better
than his rubber ducky. All right, so, I’ve got the perfect keto nut butter in here. Guys, just so you guys know, there is a link in the description to get a discount on this stuff, too.

Amber DeLauer: It’s so good. Can we leave the poor plants alone? Thank you.

Thomas DeLauer: That I know for a fact, I know from previously, you told me it’s a little bit of almond flour, but how much is this?

Amber DeLauer: Yeah, so, it’s 3/4 of a cup of almond flower, and again, a quarter of a cup of the nut butter.

Thomas DeLauer: All right. He dropped his ducky.

Amber DeLauer: Duck down.
Thomas DeLauer: Whoa, your duck almost took a bath in the nut butter.

Amber DeLauer: He wishes. He loves that stuff. Now, he’s trying to make you play the game. He’s throwing it on the ground for you.

Thomas DeLauer: The reason we’re just adding the almond flower to it, by the way, is simply because we want to thicken it up a little bit. We want to be able to have this nut butter hold its own, so that we can dip it in some melted chocolate and stuff. We’ve got it melting. This is a good way to firm it up a little bit.

The nice thing about the perfect keto nut butter is that it’s not just like a solo almond butter or anything like that. It’s actually cashew butter. Then, it has a little bit of coconut butter in it. Then, it’s also got MCT oil, and then, it also has vanilla bean in it. It’s a nice little hybrid mix.

The MCT oil, obviously, absorbs a little bit faster. Then, you have the cashew butter, which just gives it a little bit of a different consistency, a different taste than you would normally get in a nut butter. The coconut butter, of course, has your high amounts of what’s called Lauric acid, so you’re getting, of course, your digestive benefit, you’re getting your gut health benefit from the antibacterial and antiviral component of the Lauric acid.

All right, what now? All I have is this awesome nut butter mix.

Amber DeLauer: Does not look good.

Thomas DeLauer: Yeah, that didn’t …

Amber DeLauer: It looks like cookie dough.

Thomas DeLauer: That’s actually, yeah, we can …

Amber DeLauer: Why are you making it look gross?

Thomas DeLauer: I’m not. It really does end up turning into cookie dough. It’s like, when you start, when you mix this with a little bit of almond flour, it basically turns into cookie dough. All right.

Amber DeLauer: Can I trade you now? I’m getting a dead arm.

Thomas DeLauer: All right, my turn.

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