FAT BOMB, SNACK, AND DESSERT RECIPES
Pumpkin Spiced Almonds
Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
• 1 tablespoon olive oil
• 1 ¼ teaspoon pumpkin pie spice
• Pinch salt
• 1 cup whole almonds, raw
Instructions:
1. Preheat the oven to 300°F and line a baking sheet with parchment.
2. Whisk together the olive oil, pumpkin pie spice, and salt in a mixing bowl.
3. Toss in the almonds until evenly coated, then spread on the baking sheet.
4. Bake for 25 minutes then cool completely and store in an airtight
container.
Nutrition Info: 170 calories, 15.5g fat, 5g protein, 5.5g carbs, 3g fiber, 2.5g
net carbs
Coco-Macadamia Fat Bombs
Servings: 16
Prep Time: 5 minutes
Cook Time: None
Ingredients:
• 1 cup coconut oil
• 1 cup smooth almond butter
• ½ cup unsweetened cocoa powder
• ¼ cup coconut flour
• Liquid stevia extract, to taste
• 16 whole macadamia nuts, raw
Instructions:
1. Melt the coconut oil and cashew butter together in a small saucepan.
2. Whisk in the cocoa powder, coconut flour, and liquid stevia to taste.
3. Remove from heat and let cool until it hardens slightly.
4. Divide the mixture into 16 even pieces.
5. Roll each piece into a ball around a macadamia nut and chill until ready to
eat.
Nutrition Info: 255 calories, 25.5g fat, 3.5g protein, 7g carbs, 3g fiber, 4g
net carbs
Tzatziki Dip with Cauliflower
Servings: 6
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 1 tablespoon ranch seasoning
• 1 English cucumber, diced
• 2 tablespoons chopped chives
• 2 cups cauliflower florets
Instructions:
1. Beat the cream cheese with an electric mixer until creamy.
2. Add the sour cream and ranch seasoning, then beat until smooth.
3. Fold in the cucumbers and chives, then chill before serving with
cauliflower florets for dipping.
Nutrition Info: 125 calories, 10.5g fat, 3g protein, 5.5g carbs, 1g fiber, 4.5g
net carbs
Keto Recipes For Snacks-Fat Bomb-Dessert
Curry-Roasted Macadamia Nuts
Servings: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
• 1 ½ tablespoons olive oil
• 1 tablespoon curry powder
• ½ teaspoon salt
• 2 cups macadamia nuts, raw
Instructions:
1. Preheat the oven to 300°F and line a baking sheet with parchment.
2. Whisk together the olive oil, curry powder, and salt in a mixing bowl.
3. Toss in the macadamia nuts to coat, then spread on the baking sheet.
4. Bake for 25 minutes until toasted, then cool to room temperature.
Nutrition Info: 265 calories, 28g fat, 3g protein, 5g carbs, 3g fiber, 2g net
carbs
Sesame Almond Fat BombsServings: 16
Prep Time: 5 minutes
Cook Time: None
Ingredients:
• 1 cup coconut oil
• 1 cup smooth almond butter
• ½ cup unsweetened cocoa powder
• ¼ cup almond flour
• Liquid stevia extract, to taste
• ½ cup toasted sesame seeds
Instructions:
1. Combine the coconut oil and almond butter in a small saucepan.
2. Cook over low heat until melted, then whisk in the cocoa powder, almond
flour, and liquid stevia.
3. Remove from heat and let cool until it hardens slightly.
4. Divide the mixture into 16 even pieces and roll into balls.
5. Roll the balls in the toasted sesame seeds and chill until ready to eat.
Nutrition Info: 260 calories, 26g fat, 4g protein, 6g carbs, 2g fiber, 4g net
carbs
Coconut Chia Pudding
Servings: 6
Prep Time: 5 minutes
Cook Time: None
Ingredients:
• 2 ¼ cup canned coconut milk
• 1 teaspoon vanilla extract
• Pinch salt
• ½ cup chia seeds
Instructions:
1. Combine the coconut milk, vanilla, and salt in a bowl.
2. Stir well and sweeten with stevia to taste.
3. Whisk in the chia seeds and chill overnight.
4. Spoon into bowls and serve with chopped nuts or fruit.
Nutrition Info: 300 calories, 27.5g fat, 6g protein, 14.5g carbs, 10g fiber,
4.5g net carbs
Chocolate Almond Butter Brownies
Servings: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
• 1 cup almond flour
• ¾ cup unsweetened cocoa powder
• ½ cup shredded unsweetened coconut
• ½ teaspoon baking soda
• 1 cup coconut oil
• ½ cup canned coconut milk
• 2 large eggs
• 1 ½ teaspoons liquid stevia extract
• ¼ cup almond butter
Instructions:
1. Preheat the oven to 350°F and line a square pan with foil.
2. Whisk together the almond flour, cocoa powder, coconut, and baking sodain a mixing bowl.
3. In another bowl, beat together the coconut oil, coconut milk, eggs, and
liquid stevia.
4. Stir the wet ingredients into the dry until just combined, then spread in the
pan.
5. Melt the almond butter in the microwave until creamy.
6. Drizzle over the chocolate batter, then swirl gently with a knife.
7. Bake for 25 to 30 minutes until the center is set then cool completely, then
cut into 16 equal pieces.
Nutrition Info: 200 calories, 21g fat, 3g protein, 4.5g carbs, 2.5g fiber, 2g
net carbs
Layered Almond Chocolate Fat Bombs
Servings: 12
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup almond butter
• 6 tablespoons coconut oil, divided
• 1 teaspoon vanilla extract
• Liquid stevia extract, to taste
• 4 ounces 90% dark chocolate, chopped
• 1 ounce toasted almonds, finely chopped
Instructions:
1. Melt the almond butter and 2 tablespoons of coconut oil together in a bowl.
2. Stir in the vanilla extract and sweeten with stevia to taste.
3. Divide the mixture into 12 silicone baking molds and chill until set.
4. Melt the remaining coconut oil with the dark chocolate and stir untilsmooth.
5. Spoon into the silicone molds over the almond butter layer.
6. Sprinkle with chopped almonds and chill until solid.
7. Pop the fat bombs out of the molds and store in an airtight container in the
fridge.
Nutrition Info: 160 calories, 16.5g fat, 2.5g protein, 4g carbs, 1.5g fiber,
2.5g net carbs
Bacon Cheeseburger Bites
Servings: 6
Prep Time: 5 minutes
Cook Time: 60 minutes
Ingredients:
• 12 ounces ground beef (80% lean)
• ½ cup diced yellow onion
• ½ teaspoon garlic powder
• Salt and pepper
• 12 slices uncooked bacon
Instructions:
1. Preheat the oven to 350°F and line a baking sheet with foil.
2. Stir the ground beef together with the onion, garlic powder, salt, and
pepper.
3. Shape the mixture into twelve balls.
4. Wrap each ball in a slice of bacon and place on the baking sheet.
5. Bake for 50 to 60 minutes until the beef is cooked and bacon is crisp.
Nutrition Info: 215 calories, 11.5g fat, 24.5g protein, 1.5g carbs, 0.5g fiber,
1g net carbs
Layered Coco-Chia Fat Bombs
Servings: 12
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup coconut butter
• 6 tablespoons coconut oil, divided
• 2 tablespoons chia seeds
• ½ teaspoon coconut extract
• Liquid stevia extract, to taste
• 4 ounces 90% dark chocolate, chopped
Instructions:
1. Melt the coconut butter and 2 tablespoons of coconut oil together in a
bowl.
2. Stir in the chia seeds and coconut extract, then sweeten with stevia to taste.
3. Divide the mixture into 12 silicone baking molds and chill until set.
4. Melt the remaining coconut oil with the dark chocolate and stir until
smooth.
5. Spoon into the silicone molds over the solid layer and chill until solid.
6. Pop the fat bombs out of the molds and store in an airtight container in the
fridge.
Nutrition Info: 215 calories, 21.5g fat, 2g protein, 6.5g carbs, 4.5g fiber, 2g
net carbs
Cinnamon Quick Bread
Servings: 8Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
• ½ cup coconut flour
• 1 ¼ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• Pinch salt
• 6 tablespoons canned coconut milk
• 3 tablespoons melted coconut oil
• 2 tablespoons water
• 1 teaspoon apple cider vinegar
• 3 large eggs, whisked
• Liquid stevia extract
Instructions:
1. Preheat the oven to 350°F and grease a loaf pan.
2. Combine the coconut flour, cinnamon, baking soda, baking powder, and
salt in a mixing bowl and stir well.
3. In another bowl, whisk together the coconut milk, oil, water, vinegar, and
eggs.
4. Stir the wet ingredients into the dry, then sweeten to taste with stevia.
5. Spread the batter in the pan and cook for 25 to 30 minutes, then let cool.
Nutrition Info: 160 calories, 12g fat, 4.5g protein, 9g carbs, 5.5g fiber, 3.5g
net carbs
Lemon Meringue Cookies
Servings: 8Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients:
• 4 large egg whites
• Pinch salt
• Liquid stevia extract, to taste
• 1 teaspoon lemon extract
Instructions:
1. Preheat the oven to 225°F and line a baking sheet with parchment.
2. Beat the egg whites in a bowl until soft peaks form.
3. Add the salt and stevia, then beat until stiff peaks form.
4. Fold in the lemon extract, then spoon into a piping bag.
5. Pipe the mixture onto the baking sheet in small rounds.
6. Bake for 50 to 60 minutes until dry, then open the oven door and cool 20
minutes.
Nutrition Info: 10 calories, 0g fat, 2g protein, 0g carbs, 0g fiber, 0g net carbs
Almond Flour Cupcakes
Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
• 2 ½ cups almond flour
• ¾ cup powdered erythritol
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¾ cup coconut oil, melted
• 3 large eggs
• 2 teaspoons vanilla extract
Instructions:
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. In a bowl, whisk together the almond flour, erythritol, baking powder, and
salt.
3. Whisk together the coconut oil, eggs, and vanilla in another bowl.
4. Combine the two mixtures and stir until just combined.
5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes.
6. Let the cupcakes cool for 5 minutes in the pan, then turn out to cool
completely.
Nutrition Info: 260 calories, 26g fat, 6g protein, 5g carbs, 2g fiber, 3g net
carbs
Coconut Macaroons
Servings: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
• ½ cup unsweetened shredded coconut
• ¼ cup almond flour
• 2 tablespoons powdered erythritol
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 3 large egg whites
Instructions:1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Combine the almond flour, coconut, and erythritol in a bowl.
3. In a separate bowl, melt the coconut oil, then whisk in the extracts.
4. Stir the two mixtures together until well combined.
5. Beat the egg whites in a bowl until stiff peaks form, then fold into the
batter.
6. Spoon onto the baking sheet in even-sized mounds.
7. Bake for 7 to 9 minutes until the cookies are just browned on the edges.
Nutrition Info: 105 calories, 9g fat, 2.5g protein, 3g carbs, 2g fiber, 1g net
carbs
Vanilla Coconut Milk Ice Cream
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
• 1 tablespoon coconut oil
• 2 cups canned coconut milk, divided
• Liquid stevia extract, to taste
• 1 teaspoon vanilla extract
Instructions:
1. Melt the coconut oil in a saucepan, then whisk in half of the coconut milk.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Pour into a bowl and sweeten with stevia, then let cool to room
temperature.
4. Stir in the vanilla extract, then pour the remaining coconut milk into a
bowl.
5. Beat the coconut milk until stiff peaks form, then fold into the othermixture.
6. Spoon into a loaf pan and freeze until firm.
Nutrition Info: 205 calories, 21g fat, 2g protein, 4.5g carbs, 2g fiber, 2.5g
net carbs
Crunchy Ginger Cookies
Servings: 16
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
• 1 cup coconut butter
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup powdered erythritol
• ½ teaspoon ground ginger
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• Pinch salt
Instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment.
2. Place the coconut butter in a food processor with the egg and vanilla.
3. Blend smooth then add the erythritol, ginger, baking soda, nutmeg, and
salt.
4. Pulse until it forms a dough, then shape into 16 small balls.
5. Place the balls on the baking sheet and flatten slightly.
6. Bake for 12 to 15 minutes until the edges are browned then cool.
Nutrition Info: 190 calories, 18g fat, 2.5g protein, 7g carbs, 5g fiber, 2g netcarbs
Vanilla Coconut Milk Flan
Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup powdered erythritol
• 1 tablespoon butter
• Pinch xanthan gum
• 2 large eggs
• ½ (14-ounce) can coconut milk
• 3 tablespoons shredded unsweetened coconut
• 1 teaspoon vanilla extract
Instructions:
1. Whisk together the heavy cream, milk, and erythritol in a saucepan then
bring to a boil.
2. Cook on medium-low heat until reduced by half – about 1 hour.
3. Stir in the butter and xanthan gum, then remove from heat.
4. Preheat the oven to 325°F and grease 4 ramekins with butter or coconut
oil.
5. Beat the eggs until frothy, then beat in the cream mixture along with the
coconut milk, shredded coconut, and vanilla.
6. Adjust sweetness to taste, then divide among the four ramekins.
7. Bake for 50 to 60 minutes until the tops of the flans are lightly browned.8. Cover with plastic and chill until ready to serve.
Nutrition Info: 260 calories, 25g fat, 6g protein, 5.5g carbs, 1.5g fiber, 4g
net carbs
Peppermint Dark Chocolate Fudge
Servings: 16
Prep Time: 15 minutes
Cook Time: None
Ingredients:
• ½ cup coconut butter
• ⅓ cup coconut oil
• 4 ounces dark chocolate chips
• 1 teaspoon peppermint extract
• Liquid stevia extract, to taste
Instructions:
1. Combine the coconut butter, coconut oil, and dark chocolate in a double
boiler over low heat.
2. Cook until the ingredients are melted, then stir until smooth.
3. Whisk in the peppermint extract and sweeten with stevia to taste.
4. Spread the mixture in a parchment-lined baking dish and chill until firm.
5. Remove the fudge from the dish and cut into squares to serve.
Nutrition Info: 165 calories, 15.5g fat, 1.5g protein, 8.5g carbs, 2.5g fiber,
6g net carbs
Layered Choco-Coconut Bars
Servings: 6Prep Time: 20 minutes
Cook Time: None
Ingredients:
• 1 ½ cup shredded unsweetened coconut
• ½ cup canned coconut milk
• 1 teaspoon vanilla extract
• Liquid stevia extract
• 7 tablespoons coconut oil
• ¼ cup unsweetened cocoa powder
Instructions:
1. Combine the coconut, coconut milk, and vanilla in a bowl.
2. Stir well then sweeten with liquid stevia to taste.
3. Line a baking sheet with parchment and turn out the coconut mixture onto
it – shape into a 4-by-6-inch rectangle.
4. Freeze for 2 hours until solid, then cut into six bars and set aside.
5. Melt the coconut oil in the microwave, then whisk in the cocoa powder and
stevia to taste.
6. Cool the chocolate mixture slightly, then dip the bars in it until covered.
7. Place the bars on the baking sheet and chill to harden the chocolate.
Nutrition Info: 265 calories, 28g fat, 2g protein, 6g carbs, 3.5g fiber, 2.5g
net carbs
Creamy Queso Dip
Servings: 8
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
• 4 ounces chorizo, crumbled
• 1 clove garlic, minced
• ¼ cup heavy cream
• 6 ounces shredded white cheddar cheese
• 2 ounces shredded pepper jack cheese
• ¼ teaspoon xanthan gum
• Pinch salt
• 1 jalapeno, seeded and minced
• 1 small tomato, diced
Instructions:
1. Cook the chorizo in a skillet until evenly browned, then spoon into a bowl.
2. Reheat the skillet on medium-low heat and add the garlic – cook for 30
seconds.
3. Stir in the heavy cream, then add the cheese a little at a time, stirring often
until it melts together.
4. Sprinkle with xanthan gum and salt, then stir well and cook until
thickened.
5. Stir in the tomato and jalapeno, then serve with veggies for dipping.
Nutrition Info: 195 calories, 16g fat, 11g protein, 1.5g carbs, 0.5g fiber, 1g
net carbs
Choco-Pistachio Fat Bombs
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup coconut oil
• ½ cup coconut butter
• ¼ cup canned coconut milk
• ½ teaspoon vanilla extract
• Pinch salt
• ½ cup finely chopped pistachios
• 2 tablespoons unsweetened cocoa powder
Instructions:
1. Combine the coconut oil, coconut butter, and coconut milk in a large bowl.
2. Add the vanilla and salt, then beat on high speed until fluffy.
3. Transfer to the refrigerator and chill for an hour.
4. Scoop the mixture into 16 small portions and roll them into balls.
5. Combine the pistachios and cocoa powder in a bowl and roll the balls in it.
6. Chill until firm, then store in an airtight container.
Nutrition Info: 175 calories, 18g fat, 1.5g protein, 4.5g carbs, 3g fiber, 1.5g
net carbs
Matcha Coconut Fat Bombs
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup coconut oil
• ½ cup coconut butter
• ¼ cup canned coconut milk
• ½ teaspoon vanilla extract
• Pinch salt
• ½ cup shredded unsweetened coconut
• 2 teaspoons matcha powder
Instructions:
1. Combine the coconut oil, coconut butter, coconut milk, and a pinch of
matcha powder in a large mixing bowl.
2. Add the vanilla and salt, then beat on high speed until fluffy.
3. Transfer to the refrigerator and chill for an hour.
4. Scoop the mixture into 16 small portions and roll them into balls.
5. Combine the coconut and matcha in a bowl and roll the balls in it.
6. Chill until firm, then store in an airtight container.
Nutrition Info: 170 calories, 17.5g fat, 1.5g protein, 4g carbs, 3g fiber, 1g
net carbs
Coco-Almond Fat Bomb Bars
Servings: 12
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup cocoa butter
• ¼ cup unsweetened cocoa powder
• ¼ cup powdered erythritol
• 2 cups toasted almonds, chopped
• ½ cup heavy cream
Instructions:
1. Melt the cocoa butter in a small saucepan over low heat.
2. Whisk in the cocoa powder and sweeten with erythritol.
3. Stir in the chopped almonds and heavy cream until well combined.
4. Pour the mixture into silicone molds and let cool.
5. Transfer the molds to the fridge and chill until hardened.6. Pop the fat bombs out of the molds and store in an airtight container.
Nutrition Info: 205 calories, 20.5g fat, 4.5g protein, 5g carbs, 3g fiber, 2g
net carbs
Chocolate-Dipped Pecan Fat Bombs
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• 1 cup coconut butter
• 1 cup canned coconut milk
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract
• Liquid stevia extract, to taste
• ¼ cup chopped dark chocolate
• ½ teaspoon palm shortening
Instructions:
1. Combine the coconut butter and coconut milk in a small saucepan over low
heat.
2. When melted, stir in the pecans and vanilla, then sweeten to taste.
3. Remove from heat and chill for 1 to 2 hours until firm.
4. Divide the mixture into 16 portions and roll them into small balls.
5. Melt the dark chocolate in the microwave with the palm shortening.
6. Dip the balls in the chocolate and place them on a plate.
7. Chill until the chocolate is hardened, then serve.
Nutrition Info: 245 calories, 24.5g fat, 3g protein, 9.5g carbs, 5.5g fiber, 4g
net carbs
Dark Chocolate Pistachio Fat Bombs
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• 1 cup coconut butter
• 1 cup canned coconut milk
• 1 cup finely chopped pistachios
• 1 teaspoon vanilla extract
• Liquid stevia extract, to taste
• ¼ cup chopped dark chocolate
• ½ teaspoon palm shortening
Instructions:
1. Combine the coconut butter and coconut milk in a small saucepan over low
heat.
2. When melted, stir in all but 1 tablespoon of the pistachios along with the
vanilla then sweeten to taste.
3. Remove from heat and chill for 1 to 2 hours until firm.
4. Divide the mixture into 16 portions and roll them into small balls.
5. Melt the dark chocolate in the microwave with the palm shortening.
6. Dip the balls in the chocolate and place them on a plate.
7. Sprinkle with the remaining pistachios, then chill until the chocolate is
hardened then serve.
Nutrition Info: 250 calories, 24g fat, 3g protein, 10g carbs, 6g fiber, 4g net
carbs
Chocolate-Dipped Coconut Fat Bombs
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• 1 cup coconut butter
• 1 cup canned coconut milk
• ¾ cup unsweetened shredded coconut
• 2 teaspoons vanilla extract
• Liquid stevia extract, to taste
• ¼ cup chopped dark chocolate
• ½ teaspoon palm shortening
Instructions:
1. Combine the coconut butter and coconut milk in a small saucepan over low
heat.
2. When melted, stir in the coconut and vanilla, then sweeten to taste.
3. Remove from heat and chill for 1 to 2 hours until firm.
4. Divide the mixture into 16 portions and roll them into small balls.
5. Melt the dark chocolate in the microwave with the palm shortening.
6. Dip the balls in the chocolate and place them on a plate.
7. Chill until the chocolate is hardened, then serve.
Nutrition Info: 300 calories, 28g fat, 3g protein, 11.5g carbs, 7g fiber, 4.5g
net carbs
Chocolate Sunbutter Fat Bombs
Servings: 16
Prep Time: 5 minutesCook Time: None
Ingredients:
• 1 cup coconut oil
• 1 cup sunflower seed butter
• ½ cup unsweetened cocoa powder, divided
• ¼ cup coconut flour
• Liquid stevia extract, to taste
Instructions:
1. Melt the coconut oil and sunflower seed butter together in a small
saucepan.
2. Whisk in ¼ cup of the cocoa powder along with the coconut flour, and
liquid stevia to taste.
3. Remove from heat and let cool until it hardens slightly.
4. Divide the mixture into 16 even pieces and roll into balls then place on a
plate.
5. Roll the fat bombs in the remaining cocoa powder to coat and chill.
Nutrition Info: 230 calories, 22g fat, 4g protein, 8g carbs, 2g fiber, 6g net
carbs
Cinnamon Mug Cake
Servings: 1
Prep Time: 5 minutes
Cook Time: 1 minute
Ingredients:
• ⅓ cup almond flour
• 1 tablespoon powdered erythritol
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon• Pinch salt
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coconut oil
• ½ teaspoon vanilla extract
Instructions:
1. Combine the almond flour, erythritol, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the egg, water, coconut oil, and vanilla.
3. Stir the two mixtures together and pour into a greased coffee mug.
4. Cook in the microwave on high for 1 minute until done. Serve warm.
Nutrition Info: 395 calories, 36g fat, 13.5g protein, 8.5g carbs, 4g fiber, 4.5g
net carbs
Raspberry Coconut Mousse
Servings: 6
Prep Time: 15 minutes
Cook Time: None
Ingredients:
• 1 ½ cup cashews, raw
• 3 tablespoons lemon juice
• 3 tablespoons water
• 1 ½ tablespoons coconut oil, melted
• 1 cup canned coconut milk (solids only)
• 1 teaspoon vanilla extract
• Liquid stevia extract, to taste
• ½ cup fresh raspberries, mashed slightly
Instructions:1. Combine the cashews, lemon juice, water, and coconut oil in a blender and
blend until smooth.
2. Beat the coconut milk with a hand mixer until stiff peaks form, then beat in
the vanilla and stevia to taste.
3. Fold the whipped coconut milk into the cashew mixture then fold in the
berries.
4. Spoon into jars and chill for at least 1 hour before serving.
Nutrition Info: 325 calories, 29g fat, 6.5g protein, 15g carbs, 2.5g fiber,
12.5g net carbs
Chocolate Coconut Truffles
Servings: 12
Prep Time: 15 minutes
Cook Time: None
Ingredients:
• 1 cup coconut butter
• 6 tablespoons unsweetened cocoa powder
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons instant coffee powder
• Liquid stevia extract, to taste
• 2 tablespoons coconut oil, melted
Instructions:
1. Melt the coconut butter in the microwave and stir until smooth.
2. Stir in the cocoa powder, coconut, coffee powder, and stevia.
3. Grease the cups of an ice cube tray with melted coconut oil.
4. Spoon the chocolate coconut mixture into the ice cube tray and pat down.
5. Freeze for 4 hours or until solid, then defrost for 15 minutes before
serving.
Nutrition Info: 290 calories, 28g fat, 3.5g protein, 11g carbs, 8g fiber, 3g net
carbs
Cinnamon-Spiced Pumpkin Bars
Servings: 6
Prep Time: 15 minutes
Cook Time: None
Ingredients:
• ½ cup coconut oil
• 4 ounces cream cheese, softened
• ¼ cup powdered erythritol
• 1 ½ teaspoons ground cinnamon
• ¼ cup pumpkin puree
Instructions:
1. Combine the coconut oil and cream cheese in a saucepan over medium-low
heat.
2. Melt the ingredients, then stir well – transfer to a mixing bowl.
3. Beat in the erythritol and cinnamon, then spread in a dish lined with
parchment.
4. Drizzle the pumpkin puree over the mixture and swirl with a knife.
5. Chill for 4 hours or until solid, then cut into bars to serve.
Nutrition Info: 225 calories, 25g fat, 1.5g protein, 2g carbs, 0.5g fiber, 1.5g
net carbs
Chocolate Avocado Pudding
Servings: 4Prep Time: 10 minutes
Cook Time: None
Ingredients:
• 2 medium avocados, pitted and chopped
• ½ cup heavy cream
• 2 tablespoons unsweetened cocoa powder
• 2 to 3 tablespoons powdered erythritol
• 1 tablespoon almond flour
• 1 teaspoon vanilla extract
Instructions:
1. Combine the ingredients in a food processor and pulse.
2. Blend on high speed until smooth, then spoon into cups.
3. Chill until thick and cold, then serve.
Nutrition Info: 275 calories, 26.5g fat, 3g protein, 11g carbs, 8g fiber, 3g net
carbs
Classic Guacamole Dip
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Ingredients:
• 2 medium avocado, pitted
• 1 small yellow onion, diced
• 1 small tomato, diced
• ¼ cup fresh chopped cilantro
• 1 tablespoon fresh lime juice
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• Salt
• Sliced veggies to serve
Instructions:
1. Spoon the avocado flesh into a bowl and mash slightly.
2. Stir in the onion, tomato, cilantro, lime juice, garlic, and jalapeno.
3. Season with salt to taste and spoon into a bowl – serve with sliced veggies.
Nutrition Info: 220 calories, 20g fat, 2.5g protein, 12g carbs, 7.5g fiber, 4.5g
net carbs
Cashew Macadamia Fat Bomb Bars
Servings: 16
Prep Time: 10 minutes
Cook Time: None
Ingredients:
• ½ cup almond butter
• ¼ cup unsweetened cocoa powder
• ¼ cup powdered erythritol
• 2 cups chopped macadamia nuts
• ½ cup heavy cream
Instructions:
1. Melt the almond butter in a small saucepan over low heat.
2. Whisk in the cocoa powder and sweeten with erythritol.
3. Stir in the chopped macadamia nuts and heavy cream until well combined.
4. Pour the mixture into silicone molds and let cool.
5. Transfer the molds to the fridge and chill until hardened.
6. Pop the fat bombs out of the molds and store in an airtight container.
Nutrition Info: 185 calories, 19.5g fat, 2.5g protein, 4.5g carbs, 2.5g fiber,
2g net carbs
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