fbpx

Tag: coconut

Keto ‘Almond Joy’ Fat Bombs

You can never go wrong with chocolate. Throw in coconut and almonds, and I’m all for it! And I’m all for things that are easy to make and my 4 year old helped with a big portion of these – so that tells you how simple they are!

You also don’t need very many ingredients or supplies! Here’s all you need:

  • coconut oil (either refined or unrefined is fine, just depends how ‘coconut-ty you want them)
  • peanut butter
  • cocoa powder
  • shredded/shaved coconut
  • whole natural almonds
  • mini muffin pan (24 ct)

To get started with these, all you have to do is put 3 almonds in each well and top with 1/2 tsp of coconut. Set aside.

In a microwave safe bowl, put the coconut oil and peanut butter. Microwave for 30 second interval, stirring each time, until well mixed. Add it cocoa powder and stir until all incorporated. I recommend using a 8 cup glass measuring cup because you can just pour out the chocolate mixture into each well. Makes it so much easier!

Once you have the almonds and coconut covered, chill in refrigerator for at least an hour. I recommend to store in the freezer and thaw out a couple as you want them!

These are super simple to make and one batch makes 24 fat bombs, only 2 net carbs each.

PRINTABLE RECIPE

Keto ‘Almond Joy’ Fat Bombs

Prep Time: < 5 min
Cook Time: 10 min
Servings: 24
Net carbs per serving: 2

1 cup coconut oil (I prefer unrefined, but either works great!)
1 cup natural peanut butter
3 tbsp cocoa powder
1/4 c shredded coconut
72 whole natural almonds

To get started with these, all you have to do is put 3 almonds in each well and top with 1/2 tsp of coconut. Set aside.

In a microwave safe bowl, put the coconut oil and peanut butter. Microwave for 30 second interval, stirring each time, until well mixed. Add it cocoa powder and stir until all incorporated.

Once you have the almonds and coconut covered, chill in refrigerator for at least an hour. I recommend to store in the freezer and thaw out a couple as you want them!

almond joy fat bombs nutrition.jpg

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Keto Magic Cookie Bars

Who doesn’t love cookies?! I think pretty much everyone does – and just because you are on a Keto diet, doesn’t mean you can’t have them! By using the right ingredients, you can have a sweet, low carb treat!

I made these bars 1/2 and 1/2 – half how I like it, and half how my husband likes it! You can really put anything you want on these, just make sure you adjust the nutrition information.  They are basically three layers to these bars; the crust, the toppings, and the YUMMY caramel. Here are all the ingredients you need to make these delicious bars:
Cookie bar ingredients
(Don’t mind my container for my almond flour – it’s not really ice cream!!)

For the crust, all you need is some almond flour, powdered sweetener (I use the Lakanto powdered sweetener which is made with monkfruit), vanilla extract, egg, and butter. Mix it all together and press into an 8 inch cast iron skillet. I didn’t have an 8 inch on hand, so I used my 10 inch. You’ll bake it at 325 degrees for about 15-20 minutes, just until it starts browning around the edges.

While it’s baking, you can get working on your caramel sauce. You’re going to put heavy cream, butter, Golden Lakanto, and vanilla extract. You’ll heat it up and boil over medium high heat (keep stirring so it doesn’t scorch!) and boil for about 10 minutes. It will get a darker golden color and start to thicken. Don’t cook too longer though, or it’ll get hard when you cool it. You don’t want to chip a tooth!!!

When your caramel sauce is done, set it aside to cool and thicken a little. Then take your crust and put whatever toppings you want on it. For my husband, it was JUST Lily’s Chocolate Chips (and LOTS of them!). I used Lily’s Chocolate Chips, coconut, and some chopped pecans.
Toppings on cookie

Then pour your caramel over it and put it back in the oven for about 5 minutes. Remove and cool.

I cooled it on the stove until it was cool enough to handle, then put it in the fridge til it was completed cooled off. We sliced into 6-8 servings, depending on how big you want them. If you just want a small treat, you can easily make 10-12 or so. They were super good and definitely hit the sweet spot!
Finished cookie bar

PRINTABLE RECIPE

Keto Magic Cookie Bars

Crust:

Caramel Topping:

  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/2 cup Golden Lakanto
  • 1 tsp vanilla extract

Toppings:

  • 1/2 bag 9 oz Lily’s Chocolate Chips
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • Whatever other toppings you might like!

Preheat oven to 325 degrees F.  Mix the almond flour, powdered sweetener (I use the Lakanto powdered sweetener which is made with monkfruit), vanilla extract, egg, and butter. Stir until well mixed and press into an 8 inch cast iron skillet. You’ll bake for about 15-20 minutes, just until it starts browning around the edges.

While it’s baking, you can get working on your caramel sauce. You’re going to put heavy cream, butter, Golden Lakanto, and vanilla extract. You’ll heat it up and boil over medium high heat (keep stirring so it doesn’t scorch!) and boil for about 10 minutes. It will get a darker golden color and start to thicken. Don’t cook too longer though, or it’ll get hard when you cool it.

When your caramel sauce is done, set it aside to cool and thicken a little. Then take your crust and put whatever toppings you want on it. Then pour your caramel over it and put it back in the oven for about 5 minutes. Remove and cool.

I cooled it on the stove until it was cool enough to handle, then put it in the fridge til it was completed cooled off. Cut and serve!

Keto Cookie Bars Nutrition

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Chocolate PB Coconut No Bake Cookies Low Carb, KETO, and Kid Approved!

When you change your eating habits from ‘normal’ and have a family, it can be difficult finding things everyone (or at least most of the family) will eat. I’ve basically made it a mission to find things I love, that are Keto/low carb (since I’m a dirty Keto-er), AND that the family will eat.

Pinterest is my go-to for searching for recipes if I don’t come up with something on my own. The majority of the time, I rely on other things I find since I don’t have time for trial and error in the kitchen . I just make my own tweaks/modifications to fit in with what our family likes.

This recipe only has 5 ingredients and it’s basically of dumping and stirring. Can’t get much easier than that!

Start by combining the peanut butter, vanilla extract, cocoa powder, and melted butter in a bowl. Stir until well combined.

Once that is all mixed together, toss in the coconut and mix well.

Place scoops on baked sheet lined with parchment paper or Silicone Baking Mat . Gently press out slightly. Freeze and then enjoy! Keep stored in freezer.

Tip: If you like things a little sweeter, add in a little Keto approved sweetener. I like to use Lakanto Monkfruit 2:1 Powder Sugar Substitute :
Sweetener

Nutritional info from the Keto Diet app:

No bake cookie nutrition info.png

**REMEMBER, THIS MAY VARY BASED ON ACTUAL INGREDIENTS USED! ALWAYS CHECK YOUR LABELS AND/OR INPUT INTO THE APP**

PRINTABLE RECIPE

Chocolate & Peanut Butter Keto Cookies – No bake and kid friendly!!

Ingredients:
1 1/3 cups creamy peanut butter (Natural)
2 tsp vanilla extract
2 tbsp Cocoa Powder Unsweetened
2 cups Unsweetened Flake Coconut
2 tbsp butter, melted
(If you want the extra sweetness, add 1/2 – 1 tsp sweetener)

Instructions:
Get your cookie sheet ready by putting a piece of parchment paper or silicone mat on it. As you can see by my pictures, I like to use the Amazon Silpat mat.

Dump all ingredients except coconut in a bowl and stir until mix. Add in coconut and stir until thoroughly combined. Drop by spoonfuls onto cookie sheet and gently smooth with  back of spoon or scoop. I like to use cookie scoops, it keeps it more uniform.

Freeze for a minimum 30 minutes, then transfer to ziplock bag or container.

Enjoy!

Comment below if you make them and what you think! They give a nice texture and peanut butter is just delicious!

*Disclaimer: I am NOT a certified nutritionist and your nutritional information may vary depending on exact ingredients you use. I highly recommend you calculate your own and just use this as a guideline. The links for products are affiliate links so I may earn a very small commission if you purchase through them – but it doesn’t cost you anything additional!

Coconut Curry Shrimp

Well tonight’s supper wasn’t a full blown success, but it wasn’t bad. Definitely learned some things I didn’t like and things I would do differently. First things first – this recipe called for raw shrimp, something I have never cooked before. To make the process easier, I did buy shrimp that was already deveined, but I did still have to peel it. I’d never done that before, so good ‘ole YouTube to the rescue! Luckily it wasn’t very hard, just time consuming. For this recipe I prepped the vegetables and the shrimp earlier in the day so then come supper time, it was a lot quicker. I’ll walk through the recipe I used, but also tell you what I would do differently. First off, heat a large pan (use a wok/stir fry pan if you have it – I don’t, so I just use a large frying pan – if you want a wok, here is one that’s not too expensive: T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) to medium high heat with 2 tbsp coconut oil. Throw in 1 large chopped yellow onion and 3 large garlic cloves, minced. Cook 4-5 minutes.
Personally, these cook down SO small that next time I would leave the onions sliced. I would also add in the fresh ginger here, not later. Next add, 2 tbsp curry powder, 2 lbs peeled and deveined shrimp, 1 red bell pepper diced, and 1 large carrot shredded. I decided to slice my carrots and I’m glad I did, I like the pieces bigger. I would also recommend leaving the pepper in strips, not dicing since they cook down too. Cook that for 5-7 minutes until shrimp is cooked.
I put the carrots and peppers in first to cook for a couple minutes so I didn’t end up with crunchy carrots, then mixed the rest in.
I cooked this a few more minutes all together, then added a 5.3 oz container Silk Dairy Free Vanilla Yogurt, 1/2 cup canned coconut milk, 1 tsp minced fresh ginger, and 2 cups snow peas (I substituted snap peas, my store was out of snow peas). Stir it all together and bring to a boil, then it’s done! You can serve over rice or noodles, or if you’re doing it low carb like me, just omit that and eat as is. You could try cauliflower rice too.
It wasn’t bad, but I wasn’t crazy about the vanilla taste the yogurt gave it. It just doesn’t go with the shrimp/curry. Next time I would omit the yogurt all together and just add in more coconut milk. I don’t need a ton of sauce either since I’m just eating it plain and there’s no rice or pasta to soak it up. I think it was also missing a little heat, so I’d probably throw some red pepper flakes in there too. All in all it wasn’t bad and I would make it again. Let me know what you think! PRINTABLE RECIPE
Coconut Curry Shrimp 2 tbsp coconut oil 1 large chopped yellow onion 3 large garlic gloves, minced 2 tbsp curry powder 2 lbs peeled and deveined shrimp 1 red bell pepper, sliced 1 large carrot, sliced thin 1 can coconut milk Heat oil in large skillet or wok. Add in chopped onion and garlic, cooking 4-5 minutes. Add in carrots and peppers and cook another 3-4 minutes. Add in the spices and shrimp, stirring to coat. Cook until shrimp is done. Add in coconut milk and stir to mix it all together. Bring to a boil and cook 2-3 minutes. Done!