I wanted to make a special occasion dessert recently and searched for a low-carb, gluten-free recipe online. I found this post for a promising carrot cake on the Fit To Serve site. I had many of the ingredients as they’re typical keto baking supplies. Just had to pick up carrots and the frosting components. This recipe is easy to put together but it is expensive to make. I’m happy to report the cost and effort was worth it for this impressive and tasty dessert!
I definitely recommend this one 😋
A craving to bake and for muffins sent me on a web search for a recipe that fits my diet (and at-home ingredient availability). I found this recipe from SavoryTooth and the results were excellent.
It’s an almond flour base with just a few other simple ingredients.
The muffins were tasty, had a traditional moist crumb, and were gobbled up in no time. This particular recipe only makes a few muffins so I doubled it.
The other alteration I made was to add dark chocolate instead of blueberries.
I’m going to try this one out again soon. Baking can be relaxing and therapeutic for me, and especially so when I’m using a familiar recipe with expected good results.
If you asked me two years ago (or any time before that) if I would make or eat something called a ‘fat bomb’ the answer would be a big NO. I learned from an early age that fat is bad. I’m sure many of you were the same. But it’s so wrong. Fat is glorious and healthy (and tasty). I’ve been making fat bombs since starting a ketogenic lifestyle. They’re popular in most keto sites and you can find lots of recipes on Pinterest.
Try these peanut butter chocolate ones from Divas Can Cook or these strawberry cheesecake ones from Savory Tooth.
I usually have at least a few in the freezer for a quick snack or to help nix any sweet or chocolate craving.
Fat bombs are made with ingredients with low or no carbs, lots of fat, and are often best kept cold or frozen. If at room temperature they generally will fall apart or melt. I mix mine up and use a silicone mold to form them. Best of all they don’t require baking or cooking!
Here is a recipe I recently tried and loved. It’s simple, doesn’t contain hard-to-source ingredients, and is satisfying and tasty.
3Tbs almond butter
2Tbs peanut butter
2Tbs coconut oil (solid)
2Tbs sweeteners (I had Truvia on hand)
2Tbs almond flour (finely ground almonds)
2Tbs cocoa powder
Handful of add-ins if desired such as pumpkin seeds, chopped nuts, chocolate, etc.
Mix everything together in a bowl and scoop into a mold. I find this much easier and less messy than rolling into balls. This particular mixture is looser or wetter too so doesn’t roll well.
Freeze. That’s it. When I get to them in a few hours or overnight, I pop the fat bombs out into a freezer-safe container. Put the lid on and keep them in the feeezer. Grab and snack as desired!
I often mix together a version of these and substitute different fat/butters and play with the ratios. I’ve not calculated the nutritional content as I just have these occasionally. And I know if they’re made with high fat, low carb ingredients then they’re ok for me. That’s one of the benefits of making your own food and keeping those options on hand.
Made this beast for dinner tonight 🙂
Salami, avocado, cheese, olives.
Chicken drumsticks from President’s Choice (Canadian) with asparagus and some mayo for dipping. These drumsticks are a new product for us and I enjoyed their juicy smokiness…and they’re zero carb!
I made a big pot of chili and served with sour cream, and this buffet of toppings or mix-ins. There’s shredded cheese, lemon slices for squeezing or adding to water, pickled jalapenos, green onion, broccoli coleslaw bagged mix, and avocado. Take a bowl of chili and top, or mix in, whatever you’d like!