Ketogenic Sweet Treats

We all want to indulge a little but when we do we often enter the GUILT and SHAME cycle. We feel guilty we abandoned our diet and end up thinking “ah screw it, I’ll just keep eating my way through the weekend.” I totally get it, I’ve been there myself, which is why we’ve put together our favorite Ketogenic sweet treat recipes. It IS possible to remain in ketosis and still enjoy the foods you love. Eating healthy isn’t about eating boiled chicken and steamed broccoli (boring), it’s about ENJOYING your food, loving the journey and finding creative ways to make not-so-healthy foods, healthy!

Delicious Coconut Cream Chocolate Pudding

Ingredients:

• 2 cans of full fat coconut CREAM (not milk)
• 3 tbsp unsweetened coconut powder (flour)
• 2 tsp vanilla extract
• 2 tsp Stevia (or to taste) or try xylitol or erythritol from Monk fruit

Instructions:

• Place the 2 cans of coconut cream in the refrigerator for 4 hours. Once cooled, pour cream into a large bowl
• Beat with an electric beater for 5 minutes
• Add the coconut powder, vanilla extract and stevia. Beat for another minute
• Keep in the refrigerator. Enjoy!

Peppermint Fat Bomb

Ingredients:

• 4.5 oz coconut oil, melted
• 1 tbsp Stevia
• ¼ tsp peppermint extract
• 2 tbsp coco powder, unsweetened

Instructions:

• Mix the melted coconut oil with the Stevia, peppermint extract and coco powder
• Pour into a glass dish and place in the refrigerator to cool
• Eat when hardened. Enjoy!

Chelsea’s Chocolate Peanut Butter Fat Bombs:

Ingredients:

• 3/4 cup nut butter (I like Barney’s Almond Butter)
• 3/4 cup coconut oil
• 2 tbsp butter
• 1 scoop chocolate protein powder (sweetened with Stevia)
• 1 pkg nut topping of your choice (found in the baking isle)
• 3/4 cup unsweetened coconut flakes (optional)

Instructions: Melt butter, nut butter and coconut oil. Stir in protein powder, nut topping, and coconut flakes. Pour into glass dish.  Let cool in refrigerator for 1-2 hours

No Bake Keto Cookie

Ingredients:

• 1 ½ c. creamy peanut butter
• 2 teas. Pure vanilla extract (or almond)
• 2 Tbsp. unsweetened cocoa powder
• 2 C. unsweetened coconut
• 2 Tbsp. melted butter

Instructions: Line a cookie sheet with parchment paper. Combine ingredients & scoop onto cookie sheet. Flatten & shape into 3” cookie. Freeze for 30 minutes. Store in freezer since they get melty.

Low Carb Zucchini Bread    My personal favorite eaten with slabs of butter!

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 5 eggs
• 1/2 cup butter (1 stick)
• 3 tablespoons coconut oil (melted)
• 1/2 cup sweetener – erythritol from monk fruit
• 2 teaspoons vanilla extract
• 1 cup zucchini grated – just grate one regular size zucchini
• 1/2 cup walnuts – crushed to a size you like

Instructions

• Grease 9×5 bread pan and preheat oven to 325.
• In large bowl, beat eggs, butter, coconut oil, sweetener, and extract. Best done with a simple electric hand mixer.

• Now mix in the remaining ingredients: almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, cinnamon, zucchini and nuts.
• Pour into greased pan and bake for 46-55 minutes at 325 degrees. Cool for about 20 minutes, then remove from pan. Cool completely. Store in refrigerator.

Low Carb Chocolate Chip Cookies

Ingredients

• 3/4 cup Softened butter or coconut oil
• 2/3 cup Stevia
• 2 Eggs
• 2 tsp Vanilla extract
• 3 cups Almond flour
• 1/2 tsp Baking soda
• 1/2 tsp salt
• 1/2 9 Ounce Bag Lily’s Chocolate Chips (these are low carb, but not “no carb”)

Instructions

• Pre-heat oven to 350. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined
• Add 2 eggs and vanilla and mix until combined
• Combine almond flour, baking soda, and salt in a medium bowl
• Add dry ingredients to wet ingredients and mix until combined
• Fold in Lily's Chocolate Chips. Scoop 18-20 cookies onto lined baking sheet. Bake for 10-12 minutes
• Let cool on the cookie sheets for 30 minutes.

Dr. Huber’s Crazy “Whatever” Fat Bombs

I have played with fat bombs and put a huge variety of ingredients (not all of them good) into a fat bomb. Here are some of my ideas. Play and have fun making it your own.

Ingredients – The Basics

• 1 to 1.5 cups coconut oil.  Makes a “firmer” result
  • Try using coconut milk (full fat of course) for a creamier “softer” version.
• 1 to 1.5 cups of Barneys Almond butter
• Peanut butter if desired for a taste twist
• ½ cup of loosely ground pumpkin seeds. I like “chunks” so not finely ground.
• ½ cup loosely ground sunflower seed. Leave them whole if you like chunks (I do)
• 2-3 teaspoons of vanilla extract
• 2 TBSP Erythritol from Monk fruit as desired for sweetness. I use very little.
• ½ to 1 cup of nuts as desired – Walnuts, pecans or other. Small pieces.
• 2 scoops of chocolate or vanilla protein powder. Or one scoop of each flavor
• ½ cup of ground cocoa nibs. Could substitute cocoa powder.
• ½ to 1 cup Shredded (unsweetened) coconut. Add more if needed to thicken it.
• Almond flour as needed to “thicked”