Keto Raspberry Coconut Balls

Keto Raspberry Coconut Balls

keto raspberry lemon coconut balls

Keto Raspberry Coconut Balls

Well here I am again, back with another FAT BOMB and/or BALL recipe. Keto Raspberry Coconut Balls to be exact.

It’s been a while my friends.

I myself am personally not a huge “ball fan” (no pun intended) as I prefer recipes that are more complicated or recipes that require a few more steps but I think that’s just the baker in me, lol.

You guys seem to really enjoy the more simple recipes like this one so that’s why I continue to make them.. and I’m not going to lie. I’m kind of glad I do because I wouldn’t have discovered how much I love this combination of ingredients.

These Keto Raspberry Coconut Balls are actually really tasty! I had to stop myself from eating them all during my photoshoot.

The keto raspberry cheesecake centre combined with the delicious shredded coconut coating and melted chocolate…um wow. Continue reading “Keto Raspberry Coconut Balls”

Keto No-Bake “White Chocolate” Coconut Clusters

Keto No-Bake “White Chocolate” Coconut Clusters

KETO WHITE CHOCOLATE COCONUT CLUSTERSKeto White Chocolate Coconut Clusters

White chocolate is one thing I find myself and many other people missing on keto.

Sure chocolate itself is great and their are many keto dessert options based around it, sometimes its nice to have something different! So lately I’ve focused a lot of my recipes around this “white chocolate” concept. Continue reading “Keto No-Bake “White Chocolate” Coconut Clusters”

Keto Nanaimo Cheesecake Squares

Keto Nanaimo Cheesecake Squares

KETO NANAIMO CHEESECAKE SQUARES

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I’m so happy to share these with you guys! They turned out so much better than I expected!

I always had the idea in the back of my mind to create a cheesecake of some sort with the crust and topping of a Nanaimo bar but never got around to it…that is, until I realized I had a bar of cream cheese I really needed to use up!

I am SO GLAD I decided to finally go for it. These are delicious and look awesome when cut into small squares. The filling is slightly different than a standard cheesecake because we use a bit of heavy cream and xanthan gum to give it a Nanaimo bar custard-like texture.

These are honestly so tasty I had to stop myself at 3 pieces..as I’m sure I could have continued. Anyways, I hope you enjoy these keto nanaimo cheesecake squares as much as I did!! Continue reading “Keto Nanaimo Cheesecake Squares”

Keto Chocolate Peppermint Fudge “Snow Fudge”

Keto Chocolate Peppermint Fudge “Snow Fudge”

keto peppermint fudge

If you are looking for the ultimate sweet-tooth fix but something easy to make.. AND that will have everyone asking for more… then look no further. This Keto Peppermint Fudge is meant for you.

It’s beautiful double-layer look is created by using coconut oil in both the topping and fudge itself to quickly “set” each layer in the freezer.

This Keto Peppermint Fudge is soft, chewy, melty..with a slightly crunch from the topping and some pecans and chocolate-chips thrown in.. you can’t go wrong. Continue reading “Keto Chocolate Peppermint Fudge “Snow Fudge””

Keto Peppermint Bark (Keto Christmas “Crack”)

Keto Peppermint Bark (Keto Christmas “Crack”)

keto peppermint bark

If you are looking for a perfect after-dinner holiday treat to curb your sweet tooth then look no further.

This is not your ordinary keto peppermint bark.

This low-carb version combines coconut oil and cream cheese for a deliciously creamy white layer, while the chocolate layer is made using a technique similar to how you’d make low-carb sweetened condensed milk to create a silky, rich chocolate swirl.

Plus the pecans and coconut or whatever else you throw on top is just bonus. 😉

This is one treat even your non-keto family members will be asking for again and again. Continue reading “Keto Peppermint Bark (Keto Christmas “Crack”)”

Keto No-Bake Pumpkin Cheesecake Truffles

Keto No-Bake Pumpkin Cheesecake Truffles

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Well, here I am again with yet another pumpkin recipe…and yet another truffle recipe. I honestly love the ease of not having to bake dessert. No-bake is the WAY TO GO when you are as lazy as I am.

These little things are tasty, not difficult to put together and are a life-savour when it comes to drowning in Halloween treats full of carbs and sugar and other scary ingredients…(see what I did there? 😉 )

They are not overly sweet and are the perfect balance between soft and crunchy with the delicious cheesecake style filling and chocolate-coconut coating on the outside!

I hope you enjoy them as much as we did!  Continue reading “Keto No-Bake Pumpkin Cheesecake Truffles”

Low-Carb Cinnamon Roll Cake

Low-Carb Cinnamon Roll Cake

LOW CARB CINNAMON ROLL CAKE

This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.

Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’s definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”

KETO BEEF STROGANOFF WITH NOODLES!

KETO BEEF STROGANOFF WITH NOODLES!

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I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. 
Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”

KETO Pizza Crackers (High Protein)

KETO Pizza Crackers (High Protein)

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I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).

These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!

I hope you enjoy them as much as I did!

Serves: 4 (about 9 crackers each)

Ingredients:

  • 1/2 cup(52g) flaxseed meal
  • 1/2 cup(56g) almond flour
  • 1/4 cup(24g) kraft parmesan (dry)
  • 1/4 tsp salt
  • 1/8 tsp xanthan gum (optional)
  • Spices: (optional) 1/8 tsp of each:  Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR  1/2 tsp Italian seasoning
  • 2 tbsp(30g) olive oil 
  • 2 tbsp(15g) mozarella cheese
  • 2 tsp(10g) cream cheese
  • 2 tsp(10g) egg whites
  • 1/2 tbsp water (or as needed)

Directions:

  1. Pre-heat oven to 400* F.
  2. Combine all dry ingredients in a bowl.DSC_0069
  3. Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.DSC_0065
  4. Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
  5. Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)DSC_0067
  6. Optional: Sprinkle the top with additional parmesan, salt and basil.
  7. Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking. DSC_0071
  8. Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).DSC_0076
  9. Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)DSC_0096DSC_0094

Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre

Fried Keto Cookie Dough Ball

Fried Keto Cookie Dough Ball

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I’m not really sure what sparked my interest in frying things ..maybe it was this gigantic container of coconut oil I just purchased. But who knows…

This is the second keto-dough I’ve tried frying(okay actually the third but the 2nd attempt was a complete failure so we don’t need to discuss that, lol).

This dough uses a combination of coconut flour and almond flour where-as my first original dough uses almond flour only.

In all honestly I did prefer the all almond flour dough just slightly more, taste-wise but that’s only because I’m not a huge fan of the coconut flour’s flavour to begin with.

I do have to say though, the coconut flour version may fry a bit better and did seem to be a less crumbly more cookie-like textured dough.

So with that said, I will link the original dough in this post along with the one I made today so you can decide which you prefer (or which you have the correct ingredients for!).

I wasn’t going to post this as a recipe, it was more just me messing around but I really did enjoy the dough and it was SO extremely filling. I think it’s a great sweet-tooth killer that’s actually good for you!

I recommend dipping it in my cream cheese frosting listed below as that was literally the icing on the cake.

I also fried a few small ones with cream cheese inside and then rolled them in cinnamon sugar in another attempt so you definitely can get creative with this recipe.

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Click HERE for First Cookie Dough Recipe.

Ingredients (Serves 3):         

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tbsp vital wheat gluten (optional, helps with texture-use an extra tbsp of almond flour if not using)
  • 1 tbsp splenda
  • 1/2 tbsp truvia

  • 1/2 tsp baking powder

  • 1/4 tsp xanthan gum
  • 1 egg, beaten

  • 1/2 tbsp butter, melted

  • 1/2 tsp vanilla extract

  • pinch of cinnamon(optional)

  • 3 tbsp(45g) mini or regular sugar-free chocolate chips (I use Krisda typically)
  • Coconut oil for frying (roughly 6 cups or enough to just about cover the dough ball) *I bought this container. You can re-use the oil as well.

Optional Cream Cheese Frosting:

Directions:

  1. Combine all dry ingredients in a bowl.
  2. Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
  3. Stir in the chocolate chips.
  4. Form the dough with your hands, combining the ingredients and forming a ball.
  5. Place the ball in the fridge while you heat your oil on high, in a large frying pan.
  6. Using a thermometer, heat your oil until 375* is reached, then fry your dough (turn down the oil or remove from heat so it does not go into the 400* range when frying).
  7. Remove the dough from the fridge and form it into 3 balls.
  8. Using a large (preferably)round spatula place the dough balls gently into the oil.
  9. Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
  10. Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
  11. Optional: Combine the frosting ingredients and use as a dip to serve for cookie dough ball with! (SO GOOD). Enjoy!

Nutrition Per Serving(1/3 of recipe): 19F/8C(NET)/10P & 10g fibre

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