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I have been craving chocolate! (Wait, isn’t that every day?) Okay, I crave chocolate every day but today I decided to make a famous-looking dessert cup for dinner. Since I like dark chocolate, this dessert didn’t need much sweetener. However, if you are selecting foods that are dairy-free only (and not worrying about sugar), you could add some agave nectar to this recipe to make it sweeter.
2 ripe avocados
¼ cup Rebbl Maca Mocha
¼ cup Organic coconut milk
½ cup Hershey’s cocoa
2 tsp Vanilla
2 Tbsp Sugar-free maple syrup
1 Tbsp Almond butter
1 tsp Ghee
First, peel avocados, cut, and add to mixing bowl.
Next, add Hershey’s cocoa, Rebbl Mocha, coconut milk, vanilla, and maple syrup. Mash all ingredients together using a potato masher until smooth.
Then, put ghee and almond butter together and heat for 15-20 seconds and mix together.
Put avocado mixture in a serving cup and top with peanut butter melt.
I wanted something very chocolatey yesterday and decided to incorporate a few items I had in my cabinets and refrigerator to make some fudge fat bombs. They ended up very delicious but not at all shiny like some I’ve seen before. The taste is excellent though! I have to limit myself to two of these a day because of a pretty serious chocolate addiction. So, here it goes…
¾ cup natural peanut or almond butter
3 tbsp. Hershey’s powdered cocoa (tastes the best)
½ tsp vanilla
3 tbsp. coconut oil
2 tbsp. salted butter
3 tbsp. sour cream
1-2 tbsp. powdered stevia blend of your choice (Swerve is a good brand.)
In a small pan, mix almond butter, Hershey’s cocoa, coconut oil, and salted butter until blended. Then, add sour cream and stir well. Turn off heat and add vanilla and powdered stevia blend. Stir. Add to candy molds and refrigerate until hardened. Makes about 20.
It is almost time for Christmas! My family and I have been watching Christmas movies for weeks now and I LOVE our cozy and festive home. Looking out and seeing snow falling while sipping a warm beverage is blissful. Also, curling up under a blanket, enjoying some wonderful tea, and having a snack after exploring the cold outdoors is comfortable. Thus, I wanted to share my newest favorite “cozy time” drink and snack.
Normally, I drink Mighty Leaf whole leaf teas because of the many flavors and high quality (which is why you see this link featured on my website.) However, as I was perusing the grocery store aisle for ingredients to make a fabulous keto dessert for Christmas dinner, I came across a Bigelow brand tea that caught my eye! It is the Toasted Coconut Almond Bark flavor. I immediately thought – tea latte!
So, if you are looking for a wonderful afternoon winter tea and snack, the below coupling is pretty splendid. I recommend trying both of these whether you enjoy together or not. Happy Snacking!
Coconut Maple Tea-Based Latte
2 coconut maple tea bags, brewed
1-2 TBSP of Sugar Free Maple Syrup
¼ cup of Heavy Whipping Cream
Strawberry Shortcake Candies
1 17g Box of Sugar-Free Strawberry Jell-O (I can’t seem to find natural flavored gelatin here so may need to order online, but in the meantime, I have an option even though I don’t prefer foods with any artificial ingredients.)
1 28 g Box of Unflavored Gelatin
2 cups of heavy whipping cream
85% dark chocolate bar
Your favorite candy mold containers
For the latte, you will simply mix all ingredients together and sip. For the candies, you will put the whipping cream in a pot over medium heat. Add the Strawberry and plain gelatin and stir until mixed well. Then, immediately pour into the molds of your choice. For an extra bit of heart healthy dark chocolate, leave a little room in the top of some of your candies to pour 85% -90% dark chocolate! Put in refrigerator for approximately 10 minutes to harden and then place in your favorite glass jar in the refrigerator for quick snacking any time.
One of my favorite meals of all time is a hamburger and French fries. Yes, I said that. The sometimes coined “All American Meal” is one of my favorites. There are certainly some combos that aren’t worthy of eating but I always like the hamburgers I make at home. While I typically do not need a bun or any type of bread to make that meal complete, I do always feel that fries are needed. So, when I started thinking I wouldn’t be able to have fries very often because potatoes are certainly a no-no for a keto-eater, I was admittedly a little sad. However, I started thinking that vegetables could serve as a decent substitute. I looked in the refrigerator and the only vegetable in the crisper were carrots. I thought to myself that these little wonders could be transformed into something crispy and delicious, couldn’t they? Even though carrots do contain some carbohydrates, these little crispy snacks are healthy and there would be a daily limit. (Shew!)
The first night I made these fries, we ate salmon and mashed cauliflower with them. My son came home from work and said, “Mom, I thought you weren’t eating any potatoes. These sweet potato fries are good.” I giggled and then quickly told him he was eating carrot fries. He was genuinely shocked. I was genuinely happy! So, without further delay, the recipe is below. I will likely play around with different vegetables and different spices in the near future and will be certain to share the successes with you.
5 medium carrots
4 TBSP of olive oil
1/2 cup of grated Parmesan
1 TBSP of dried mustard
2 TBSP of McCormick Salad Supreme seasoning
This recipe is the very simple. You will put the oil, Parmesan, mustard, and seasoning in a bowl and mix well, Then, put the cut carrots (in the shape of fries) in the bowl and mix until thoroughly covered. Put the covered carrots on a baking sheet and bake at 350 degrees for 25 minutes, flip the fries. Then, cook for another 20 minutes or until the desired crispness is reached. (I like mine very crispy.)
Keto foods are delicious if you love butter, heavy whipping cream, and coconut. Since I love all of these items, I really enjoy eating keto-friendly, low-carb recipes. Most recently, I created a delightful chocolate pecan bite that isn’t too sweet, but can be sweetened to your desire with a little extra sweetener. I use monk fruit sweetener but you could use Stevia if you prefer. These little gems aren’t difficult to make and can really jazz up your dessert options without causing too much stress on your time schedule. I made a small batch and we ate after a Chicken Cauliflower casserole. (I will share this recipe later. In fact, due to adding so many keto-friendly foods, I have decided to create a category on the website to ensure those who are interested in these recipes can find them all at the click of a few selections.)
2 heaping tablespoons Bob’s Red Mill Almond Flour
1/3 cup Coconut Flakes (Organic and unsweetened)
2 Tbsp. Salted Butter
1 heaping tablespoon Hershey’s Cocoa
1/2 cup Creamy Natural Peanut Butter (nothing added but peanuts and salt)
3 oz. Cream Cheese
9 Pecan halves (for the top)
Monk Fruit Sweetener (with Erythritol) 2 Tbsp. (You can add more if you want a sweeter version.)
This is the easiest recipe ever! You will add melted butter and cream cheese together. Cream. Then, add all other ingredients except for the pecan halves. Mix well. Make into round balls. Then, top with pecan halves and push down to desired thickness. Put in refrigerator until ready to eat. Enjoy! This recipe should make 9 bites.
Items you could purchase to make yours are listed below.