Tag: fat bomb

Chocolate Almond Bites (grain free, gluten free, keto)

Chocolate Almond Bites (grain free, gluten free, keto)

Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

Chocolate Almond Bites (grain free, keto)

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.

Nutty Butter Pecan Coffee Latte

Nutty Butter Pecan Coffee Latte

Excuse the dirty countertop.

I just noticed that this nomdescript picture looks strikingly similar to my picture of keto cocoa, but they are different, I promise. I love the flavors of fall, and even though the seasons haven’t noticeably changed much here in southern California, my mind has still switched over to the autumn mentality. What better way to kick off the beginning of fall than butter pecan flavored coffee?

My husband is a creature of habit, but when he tasted this instead of falling back on his regular cup of coffee, he said, “Oh wow I want that.” That’s a win in my book.

Butter Pecan Coffee

Delicious, aromatic blend of butter, pecans, and cinnamon added to your regular ol' cup of Joe. 

Ingredients

Pecan Cream

  • 1/2 Cup Pecans Soaked overnight and drained
  • 1/4 Cup Almond milk

Coffee

  • 1-2 Tbsp Pecan cream Store remaining in fridge
  • 2-4 Drops Liquid stevia Or other sweetener to taste
  • 1 Tbsp Unsalted butter
  • 1 Tbsp Salted butter
  • 1 Mug Coffee Leave room for frothy deliciousness. Use whatever coffee you like--I use Elite instant coffee.
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Allspice

Instructions

  1. Soak pecans overnight. Drain water.

  2. Combine soaked pecans and almond milk. Blend until mixture is a smooth consistency. 

  3. Pour your cup of coffee.

  4. Add butters, cinnamon, nutmeg, allspice, sweetener, 1-2 tbsp of pecan cream mixture to blender (I use a magic bullet.)

  5. Pour coffee over mixture. Allow butter to melt for a moment before blending. If you use a bullet like I do you need to be quick, and take the lid off fast! Don't let the pressure build up inside from the heat.

  6. Pour into mug. Should be bold, frothy, and delectable. 

This would be amazing with maple syrup added to it! You can use traditional or lakanto maple flavored syrup.

Low Carb Avocado Chocolate Pudding

Low Carb Avocado Chocolate Pudding

This delicious recipe is a real food, keto-friendly substitute to the chemical filled boxed chocolate pudding that you can buy at the store.

Low Carb Avocado Chocolate Pudding

Course Breakfast, Dessert, Snack
Cuisine chocolate
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 3 Avocados
  • 1/2 Cup Almond milk Or other milk
  • 1/4 Cup Heavy whipping cream
  • Dash Of Salt
  • 1/4 Tsp Vanilla
  • 2 Tbsp Cocoa powder
  • 2 Tbsp Stevia Or other sweetener to taste

Instructions

  1. Cut, pit, and scoop avocados. 

  2. Combine everything in a blender and blend until smooth.

  3. Taste test. Once you have a combination that you like, you're done!

Butter Pecan Fat Bombs (grain, gluten, egg, soy free)

Butter Pecan Fat Bombs (grain, gluten, egg, soy free)

I should preface this with a disclaimer: frequently I do not really measure my recipes, most of the time I am eyeballing it. I made these with hope one morning, but never expected how fantastic the results would be. Butter pecan ice cream is my absolute favorite flavor, and these are definitely an acceptable healthy alternative.

Adding some heavy cream would be a wonderful way to make them more creamy and less buttery as well (thanks, Aunt Janie!)

Butter Pecan Fat Bombs

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 24 Pieces
Author Kristy

Ingredients

  • 4 Ounces Salted butter
  • 4 Ounces Unsalted butter
  • Crushed pecans
  • 10 Drops Liquid stevia Or sweetener of choice to taste
  • 1/4 Tsp Vanilla

Instructions

  1. Line mini muffin tray with liners or use silicon molds. An ice cube tray works as well. Fill your trays with crushed pecans.

  2. Melt your salted and unsalted butter together on the stove. Add sweetener and vanilla.

  3. Pour over pecans. Place in refrigerator or freezer to set.

  4. Store in refrigerator. They should easily pop out if tray when pressed on one side. Enjoy!