FOR CANDIES: ½ cup (125 g/4.4 oz) coconut butter, at room temperature ½ cup (110 g/3.9 oz) coconut oil, at room temperature ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered 1 teaspoon sugar-free extract of your alternative (equivalent to vanilla, lemon, peppermint, or almond) Few drops liquid stevia, to style (elective) FOR COATING (or use any Home made Darkish Chocolate recipe [page 32]): 3 ounces (85 g) extra-dark 90 % chocolate 1.2 ounces (35 g) cacao butter Instructions: 1. To make the candies: In a bowl, mix the coconut butter, coconut oil, erythritol, and flavoring extract. Combine till properly ….
Category: Keto Snacks
½ cup (112 g) plus 3 tablespoons (45 g) grass-fed butter, melted and divided ¼ cup (85 g) maple syrup ¼ cup (20 g) uncooked cacao powder 1 teaspoon baking soda 1 teaspoon peppermint extract 1 egg ¾ cup (84 g) coconut flour 1½ cups (263 g) darkish chocolate chips Instructions: 1. In a medium bowl, mix collectively ½ cup (112 g) butter, maple syrup, cacao powder, baking soda, and peppermint extract with a hand mixer or a whisk. In a small bowl, beat the egg after which add it to the butter-syrup combination. Combine nicely till it varieties ….
FOR TRUFFLES: 3.5 ounces (100 g) darkish chocolate, 90 % cacao solids or extra, or use any of the Home made Darkish Chocolate recipes 1 medium (150 g/5.3 oz) avocado, peeled and pitted ¼ cup (60 g/2.1 oz) coconut butter 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder ½ teaspoon floor cinnamon Pinch salt Few drops liquid stevia, to style (non-compulsory) 1 tablespoon (14 g/0.5 oz) macadamia oil or avocado oil, or different light-tasting oil, for shaping the truffles FOR COATING: 2 tablespoons (10 g/0.4 oz) unsweetened cacao powder, or sufficient toasted almond flakes, shredded unsweetened coconut, ….
FOR SQUARES: 1 can (400 ml/13.5 fl oz) coconut milk or equal quantity of heavy whipping cream ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered 2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder 1 teaspoon floor cinnamon ¼ cup (55 g/1.9 oz) coconut oil 2 tablespoons (16 g/o.6 oz) floor chia seeds 1 ½ cups (210 g/7.4 oz) hemp seeds, hulled Few drops liquid stevia, to style (elective) FOR COATING: 7.1 ounces (200 g) Do-it-yourself Darkish Chocolate Instructions: 1. To make the squares: In a small saucepan set over medium warmth, convey the coconut milk to ….
1½ cups (112 g/4 oz) unsweetened desiccated, shredded, or flaked coconut ¼ cup (55 g/1.9 oz) further virgin coconut oil, at room temperature ¼ cup (56 g/2 oz) unsalted butter, or extra coconut oil, at room temperature ¼ teaspoon floor cinnamon or vanilla powder Pinch salt Few drops liquid stevia, to style, or 2 tablespoons (0.7 ounce, or 20 g) erythritol or Swerve, powdered (optionally available) Instructions: 1. Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut on a baking sheet. Place it within the oven and toast for five to eight minutes, or till flippantly ….
FOR TRUFFLES: 2/3 cup (150 ml /5 fl oz) coconut milk or heavy whipping cream ½ cup (80 g/2.8 oz) powdered erythritol or Swerve ¼ cup (2 ounces, or 56 g) unsalted butter, ghee, or coconut oil, at room temperature 1 tablespoon (5 g/0.2 oz) good-quality earl gray tea leaves 6 ounces (170 g) unsweetened chocolate, damaged into small items Pinch salt Few drops liquid stevia, to style (elective) 1 tablespoon (14 g/0.5 oz) macadamia oil or different light-tasting oil, for shaping the truffles FOR COATING: 4.2 ounces (120 g) Do-it-yourself White Chocolate 2 tablespoons (28 g/1 oz) cacao nibs ….
3.5 ounces (100 g) full-fat cream cheese, at room temperature ¼ cup (56 g/2 oz) unsalted butter, at room temperature ¼ cup (30 g/1.1 oz) grated Cheddar or Gouda cheese 2 tablespoons (10 g/0.4 oz) chopped recent basil Salt and pepper, to style 6 slices (90 g/3.2 oz) Parma ham 6 massive (30 g/1.1 oz) inexperienced olives, pitted Instructions: 1. In a bowl, mash collectively the cream cheese and butter, or course of in a meals processor till clean. 2. Add the Cheddar and basil and blend till effectively mixed. Season with salt and pepper. Refrigerate for 20 to ….
3.5 ounces (100 g) full-fat creamcheese, at room temperature ¼ cup (56 g/2 oz) unsalted butter, at room temperature 12 (36 g/1.3 oz) pepperoni slices 1 clove of garlic, minced ½ small purple pepper (40 g/1.4 oz), finely chopped ¼ cup (28 g/1 oz) grated mozzarella cheese 1 to 2 tablespoons (5 to 10 g/0.2 to0.4 oz) chopped recent herbs (comparable to basil, oregano, thyme), or 1 to 2 tea-spoons dried herbs 1/8 teaspoon chili powder Pinch salt ½ cup (30 g/1.1 oz) grated Parmesan cheese Instructions: 1. In a bowl, mash collectively the cream cheese and the butter ….
2 cups (450 g) uncooked pepitas (Pumpkin Seeds) 2 teaspoons pumpkin pie spice 1 teaspoon salt 1½ tablespoons (30 g) maple syrup Instructions: 1. Preheat the oven to 350°F (180°C, or fuel mark 4). Line a baking sheet with parchment paper. 2. In a medium bowl, combine collectively the pepitas, pumpkin pie spice, and salt. Add the maple syrup and stir till the pumpkin seed combination is evenly coated. Unfold out the seeds evenly on the ready baking sheet and bake for 12 minutes, or till they begin to flip brown, stirring midway by in order that they bake evenly. ….
1 cup (112 g) almond flour 1 cup (128 g) flaxseed meal 1/3 cup (64 g) coconut palm sugar 1½ teaspoons floor cinnamon ½ teaspoon salt ½ teaspoon baking soda 2 eggs ¼ cup (55 g) grass-fed butter, melted ½ cup (60 g) chopped uncooked walnuts 1/3 cup (50 g) currants or raisins 1 cup (124 g) peeled and grated zucchini (about 2 medium) Instructions: 1. Preheat the oven to 350°F (180°C, or gasoline mark 4). Grease a mini-muffin pan. 2. In a medium bowl, combine the almond flour, flaxseed meal, coconut palm sugar, cinnamon, salt, and baking soda. In ….