Every Winter, I do a form of Ketosis called MCT Keto. It differs from traditional keto, allowing more carbohydrates and therefore more nutrition (from Vegetables).  One Version of MCT Keto is Wahls Paleo Plus, which can be easily blended with other protocols to receive the benefits of ketosis and not having to think about math, macros, and fat grams.  I refer to Wahls level 3 (as this is sometimes called) as “the easy way” to do MCT Keto, which uses medium chain fatty acids (MCT’s) found in Coconut Fat to mimic what Indians used to call “the starving time”– a time in the winter season where food was scarce and all that was available was meat, fat, and a few greens.

Another way to do MCT Keto is to do the math, I call this the “flexible way” because essentially it allows you to have whatever you want, provided that you have enough MCT fat in proportion to your carbohydrates.  The caveat- you have to do the math.

Through these keto journies, I have become a huge fan of “fat bombs” but sometimes tire of the repetition that can come from most fat bomb recipes. But one of my favorite recipes is from Grassfed Girl, or Caitlin Weeks. The recipe below was created in response to her fat bomb brownies (which are fabulous, by the way- especially cold) but after 3 weeks of eating chocolate flavored fat bomb variations, I was wanting something different, yet still enjoying these treats during my otherwise “starving times” (yes, that is me being dramatic).

So after tweaking her recipe a bit to exclude the cocoa and instead include vanilla, we have the results. and they were a success.

this was the result: Fat Bomb Blondies

fat bomb blondies recipe


Paleo Fat Bomb Coconut Blondies

1 tablespoon Vanilla Bean Powder

2 eggs (organic and pastured is best). I used duck eggs, which are less allergenic than chicken eggs. Chia seeds or gelatin could be used, but I have not tried them yet.

1/2 cup maple syrup

OR 2  tsp stevia powder extract (for lower carb)

1 cup coconut oil, melted

1/2 cup full fat canned coconut milk

1 cup almond flour

1/2 tsp baking soda

1/2 cup shredded coconut

1/2 cup walnuts, chopped

(always use organic ingredients when possible)


Preheat the oven to 350 degrees.

Mix the dry ingredients together and in another, combine the wet ingredients. 

Mix the two bowls together and pour into a square baking dish, pie pan or parchment lined skillet (choose one that can be put in the oven)

Bake for 30 minutes and cool for 15 before serving. Store in the refridgerator for up to 3 days.

Makes 8 to 9 blondies (depending on how you cut them:)

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