This keto microwave peanut brittle is crunchy, sweet, salty..Basically everything you envision peanut brittle to be minus the sugar! Continue reading “Keto Microwave Peanut Brittle”
KETO 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”
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””
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”)”
Lemon Coconut Oil Chews
GUYS. These things are so fun!
If any of you remember and enjoyed my initial recipe “No-Bake Lemon Coconut Balls” which became SUPER POPULAR and was re-created by many other bloggers..
Then you will LOVE these even more! These are like the next-level version.
They are even simpler to make and come out more like a chewy candy with a smoother and richer texture. I am obsessed.
Continue reading “Lemon Coconut Oil Chews”
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”
Crunchy, sweet and salty..all in a single bite. This is how you satisfy all cravings at once.
Continue reading “Keto Macadamia Nut Clusters”
I don’t know about you, but anything with “Salted Caramel” in the title immediately draws me in.. same goes for anything with “chocolate” in the title. So when you combine the two in a mini muffin tin… You most-definitely end up with heaven in a cup.
This recipe is super easy!
Each chocolate is high in fibre, low in carbs and down-right delicious.
Here’s how I made them:
- 1/4 cup water
- 1/2 cup splenda granular (sucralose)
- 2 tbsp margarine or butter (have yet to try with coconut oil!)
- 1 egg yolk, beaten
- 1 tsp blackstrap molasses
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Sea salt for topping
*Alternatively you can try using a very dark chocolate OR unsweetened chocolate melted and sweetened with a sweeter OR combine: 1/4 cup melted Coconut Oil, 1/4 cup Cocoa Powder, 2-3 tbsp sweetener of choice & 1/2 tablespoon Vanilla Extract
- Combine all ingredients in a small pot
- Bring the pot to a boil, stirring constantly for 3-5min or until sauce starts to thicken slightly.
- Remove from heat and pour into a measuring cup.
- Melt the chocolate chips and coconut oil and stir until smooth (I just used the microwave, 1:30-2min)
- Lightly grease a mini muffin tin with coconut oil and spoon the chocolate mixture evenly into the bottom of each one (DO NOT drag it up the sides, I learned the hard way, lol) (I made 7).
- Freeze for 5-10min.
- Top the now hardened chocolate mixture with your caramel sauce, evenly dispersing it between all 6 cups.
- Sprinkle a small pinch of sea salt on each one. (optional)
- Freeze for at least 3 hours or longer. (Longer is ideal so they don’t split apart!)
- Pop the cups out with a knife and enjoy!
- Store them in the freezer in an air-tight container!
*Disclaimer*: I may receive a small commission if you choose to purchase an item from one of these links.
Nutrition per cup(1/7th): 79 Calories, 7.5F/2.9C(NET)/1.5P & 2.9g fibre
Delicious, chewy, sweet keto lemon coconut balls of heavenly bliss..
These Lemon Coconut Balls are the perfect thing to curb any candy craving.
Just be sure to hide them from friends and family…
..because even non-keto people will be asking you for the recipe! Continue reading “Keto Lemon Coconut Balls (No-Bake)”
GUYS. These Almond Joy Cheesecake Truffles were amazing! So simple to make and they make the perfect dessert, not too big but just the perfect amount of sweetness to fight off any chocolate cravings.
They also store well in the fridge and don’t melt immediately at room temperature which is great! (No mess!)
Some Ingredients I’d Like to Highlight:
- Truvia and Splenda -I have now switched over to only using a monkfruit/erythritol blend sweetener in all of my recipes since originally writing this post. I MUCH prefer the taste and affect it has on the body. I use the SoNourished brand for both granular and powdered sweetener and love it!
- Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Tools I used:
- Camera – I get a lot of questions asking what I take my photos with..I typically use my iphone OR this Nikon Camera (It’s honestly amazing!)
- Nutritional Scale – I’ve used this scale for almost every single recipe on this blog…I’ve had it for over 4 years and it’s still yet to fail me! I only replace the batteries maybe once per year.
Almond Joy Cheesecake Truffles
-1/4 cup(60g) Cream Cheese
-1/2 cup(63g) Almond Flour
-2 tbsp(15g) Flaked or Shredded Unsweetened Coconut
-2 tsp Truvia
-2 tsp Splenda (or to taste)
-1/8 tsp vanilla extract
-1/8 tsp almond extract
-1/16 tsp coconut extract(optional)
-1/16 tsp salt
-10 whole almonds
-1tsp coconut oil
-1/4 cup(60g) sugar-free chocolate chips(I use Krisda)
-Additional shredded coconut
-Finely chopped almonds
-Pinch of sweetener
(Combine on a plate or in a shallow bowl)
1. Combine all base ingredients except the whole almonds until a thick dough forms.
2. Freeze the dough for 5-7min.
3. Roll the dough into 10 small balls, placing an almond in the center of each one.
4. Freeze the dough balls on parchment for 10min.
5. Melt the chocolate-chips and coconut oil in the microwave (1-1:30min), stir until smooth.
6. Dip each ball, using a fork into the chocolate and then coat with the topping mixture.
7. Place the truffles on parchment and repeat with the rest of the the dough.
8. Freeze the truffles until chocolate is set (8-10min).
9. Store in an air-tight container in the fridge or freezer and enjoy your Almond Joy Cheesecake Truffles!
Nutrition (coconut/almond topping not included): 8.5F/2.5C(NET)/2.5P & 3g fibre
Camera I use: Nikon D5100 16.2MP Digital SLR