keto recipes
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Servings 16 small squares<br />
Calories 170 kcal<br />
Author Lisa | Low Carb Yum<br />
Ingredients<br />
1 cup coconut butter see note for how to make homemade<br />
1 cup coconut oil<br />
1/2 cup fresh or frozen blackberries can use raspberries or strawberries if desired<br />
1/2 teaspoon SweetLeaf stevia drops add a bit more for sweeter taste<br />
1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract<br />
1 tablespoon lemon juice<br />
get ingredients<br />
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Instructions<br />
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Place coconut butter, coconut oil and blackberries in a pot and heat over medium heat until well combined.<br />
In a food processor or small blender, add berry mix and remaining ingredients. Process until smooth.<br />
Spread out into a small pan lined with parchment paper (I used 6x6-inch container)<br />
Refrigerate one hour or until mix has hardened.<br />
Remove from container and cut into squares.<br />
Store covered in the refrigerator.<br />
Recipe Notes<br />
To make coconut butter, place about 2 cups unsweetened dried coconut flakes into food processor and process until<br />
butter forms (about 7-8 minutes).<br />
0.8g net carbs<br />
English Toffee Fat Bombs.<br />
Ingredients:<br />
1 cup coconut oil<br />
2 tbs butter<br />
4 oz cream cheese<br />
3/4 Tbs cocoa powder<br />
1/2 cup of Natural Peanut Butter<br />
3 Tbs Davinci Gourmet Sugar Free English Toffee Syrup<br />
1. Put all of your ingredients in a pot on the stovetop on a medium/low heat.<br />
2. Stir until everything melts together and is smooth.<br />
3. Pour them into a mold of some kind. I used a mini muffin pan, but I hear some people use silicone<br />
pans. Pop those suckers in the freezer for a few hours.
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