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Tag: kid friendly

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!

KID APPROVED – KETO Friendly – Chocolate Chip Cookie Dough Fat Bombs!

I don’t know many people who don’t love chocolate chip cookie dough, but if you’re doing a Keto diet, it is not Keto friendly. Everyone in my family loves cookie dough, so I just had to try to find a recipe that the whole family would love. So I scoured Pinterest and tried a few different recipes until I found one we all loved.

There are several recipes that call for almond or coconut flour, but every single one I tried was very BLAH and I just couldn’t get over the taste the flour gave it and they’d end up in the garbage. THEN…I found this one. It’s only 6 ingredients of pure deliciousness.

CCCD Ingredients.jpg

Ingredients needed:

8 oz cream cheese
1 stick butter
1/2 c natural peanut butter
1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute)
1 tbsp vanilla
1/2 c Lily’s Dark Chocolate Chips

CCCD Ingredients in Bowl

Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.

*Note: Since I used Lakanto sweetener, it is a 2:1 sugar replacement, so you only need to use 1/4 cup. Make sure you read the label of whatever you are using.

CCCD before choc chips

Then add in the chocolate chips.

CCCD Mixed w: choc chip on top

I just hand stir the chocolate chips. Then get your cookie sheet ready. I suggest using parchment paper or a silicone mat if you have one. You can drop by rounded spoonfuls or use a cookie scoop like I did. This makes them more uniform.

Depending how big you make your fat bombs will depend how many you get out of it and ultimately how many carbs are in each. I got 20 out of my batch, so that is what my information is based on. If you use different brands that can also change your carb content, so check your labels.

Once they are on the cookie sheet, pop them in the freezer for about half an hour and they are ready to eat!

CCCD Fat Bomb

They are very creamy and just enough sweetness. If they are too sweet for you, you can always cut back on the sweetener. My family thinks they are perfect and so do I! I divided them up into 4 containers (5 in each) and put one in the fridge and 3 in the freezer. Once in the fridge, they should be eaten within a week.

PRINTABLE RECIPE

Chocolate Chip Cookie Dough Fat Bomb

8 oz cream cheese

1 stick butter

1/2 c natural peanut butter

1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute)

1 tbsp vanilla

1/2 c Lily’s Dark Chocolate Chips

Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.

Here is the nutritional info based on my Keto Diet app:
CCCD Fat Bomb Nutritional Info

Comment below with what you think!