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1/2 cup unsweetened shredded coconut 3 tbsp powdered Swerve Sweetener Chocolate Topping: 1 & 1/2 ounces Cocoa Butter 1 ounce unsweetened chocolate 1/4 cup powdered Swerve Sweetener 1/4 cup cocoa powder 1/4 tsp vanilla extract OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping Instructions For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick). Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined. Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes. For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted. Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth. Remove from heat and stir in vanilla extract. Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes. OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling. Candies can be stored on your counter top for up to a week. Notes Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total NET CARBS = 1 g. 240 Calories; 25g Fat (89.1% calories from fat); 2g Protein; 5g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Keto Incognito Ingredients: -3 T black chia seed -1/2 c unsweetened coconut flakes -2 T coconut flour -2 T natural peanut butter (I used creamy, but crunchy would probably be awesome. You could also use almond butter or whatever.) -1/4 c + 2 T heavy cream, divided -10 pkt Truvia -1 T MCT oil -1/4 tsp maple flavoring -1/2 tsp pumpkin pie spice In a sauce pan, combine 1/4 c HWC and Truvia. Heat over medium until bubbly and reduced. Remove from heat. Let cool for a bit. Stir in PB, MCT, 1 T HWC, maple flavoring and pumpkin pie spice. Set aside. Separately dry toast chia, flakes and flour, adding each to a mixing bowl when nutty smellin’ and starting to turn golden (where applicable.) Stir PB mixture into toasted… stuff, then stir in another tablespoon of HWC for good measure. Turn out onto a big piece of plastic wrap. Form
BLUEBERRY FAT BOMBS INGREDIENTS: 1 scant cup blueberries (about 9/10 cup) 1 stick butter (4 oz) 3/4 c. coconut oil 4 oz. cream cheese, softened ¼ c. coconut cream Preferred Sweetener to taste DIRECTIONS: You can put these together in either of two ways: using whole berries; or pureeing the ingredients. The latter more uniformly diffuses the blueberries. I like them both ways equally. Place silicone candy molds onto a baking pan for support and set them near your work area. I used honeycomb silicone ice-cube trays to make the ones shown above. The recipe made 24 fat bombs for me that are about 1″x 1″. If your molds have smaller, shallower slots, you will undoubtedly get more than I did. Pureed Version: Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth. In a saucepan over low heat, melt the butter and coconut oil. Cool slightly for 5 minutes and add to the food processor. Puree again until smooth. Add your sweetener of choice. Add sweetener slowly, tasting and adjusting to suit your preference level. I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top. Place pan on level surface in your freezer and freeze about an hour. Pop them out and enjoy or freeze in plastic bags. Whole Berry Version: Place 3-4 blueberries into each mold slot. In a saucepan, melt the butter and coconut oil over low heat. Remove from heat and slightly cool for 5 minutes or so. Add all remaining ingredients and whip well with a whisk or stick blender if you have one. The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats. Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds. Fill each slot not quite full. Place in freezer on level surface for about 1 hour. Pop them out and enjoy or freeze in plastic bags. Peanut Butter Fat Bombs Ingredients 1 Cup of Coconut Oil (melted) 1/2 Cup of Peanut Butter (you could also use Almond Butter or Coconut Butter) 1 Teaspoon of NuStevia 6 Tablespoons of Cocoa Powder (unsweetened)
Page 1 and 2: Low Carb Chili Servings Prep Time 4
Page 3 and 4: 20 minutes Servings Prep Time 2 Ser
Page 5 and 6: The Preparation 5 pound
Page 7 and 8: 1 large (50g) egg ½ teaspoon groun
Page 9 and 10: Bacon & Gruyere 1. If you're making
Page 11 and 12: The Execution 1. Slice the zucchini
Page 13 and 14: 1/2 tsp. Xanthan Gum 1/3 cup Erythr
Page 15 and 16: 1. Trim the chicken pieces of exces
Page 17 and 18: 1. Place the butter in a large mug
Page 19 and 20: It also helps if you have neat mold
Page 21 and 22: Strawberry Peep Fat Bombs Ingredien
Page 23: 6. 6 Tbsp icing sugar 7. 30 Tbsp (2
Page 27: Servings 16 small squares Calories

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