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    • Home
    • Ketosis
      • What is ketosis?
    • Keto Recipes
      • Snacks
      • Breakfast
      • Lunch
      • Dinner
      • Breads
      • Pizzas
      • Desserts
      • VEGAN COOKBOOK
    • IF
      • Intermittent feeding
    • HIIT
      • What is HIIT?
    • Eating Out Guide
      • Fast Food Guide
      • Fats & Sauces, Best Worse
      • Keto sweeteners
      • Keto vegetables
    • Alcohol
    • Stats
    • Bakery
    • FAQ'S

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Desserts

Chocolate Cake In-a-Mug


Ingredients:

1 Large Egg

2 Tbsp. Salted Butter

3 Tbsp. Almond Flour

2 Tbsp. Unsweetened Cocoa

Powder

1 Tbsp. Eryhtritol or Splenda

1/4 tsp. Vanilla Extract

1/2 tsp. Baking Powder

1/4 tsp. Apple Cider Vinegar

4 Drops Stevia

Peanut Butter Filling:

2 Tbsp. Peanut Butter

2 Tbsp. Butter

1 Tbsp. Heavy Cream

Garnish:

2 Tbsp. Heavy cream (for over

the top)

2 Tbsp. Roasted Almonds


Instructions:

1. Melt the butter in the microwave for 25 seconds.

2. Add the rest of the ingredients and mix well.

3. Microwave for 60-75 seconds.

4. Lightly slam the mug upside down onto a plate or cutting

board.

5. Whip the peanut butter, butter, and heavy cream together

to form the filling.

6. Slice the cake in half (horizontally) and add the filling. Replace

top of cake.

7. Add remaining heavy cream over cake. Slice in half (vertically).

8. Garnish with roasted almonds


This makes 2 servings. Each serving is:

51 Fats (g), 5 Net Carbs (g), 11 Protein (g)



Chocolate Almond Butter Triangles


Ingredients:

1/2 Cup Almond Flour

1/4 Scoop Vanilla Casein

1/2 Scoop Chocolate Whey

1 Large Egg

10 Drops Stevia

1/2 tsp. Baking Powder

2 tbsp. Almond Butter

2 tbsp. Butter

1 tsp. Erythritol


Instructions:

1. Mix together almond butter, butter, and powdered erythritol

into a paste.

2. In a mixing bowl, combine almond flour, whey powder, and

casein powder.

3. Add the egg and stevia to the mixture and stir well.

4. A very sticky dough should form, rip off pieces of form

balls.

5. Press balls flat in your hands and then scoop about 2 tsp.

filling into each circle.

7. Bring 3 edges of the dough together to form a triangular

shape. Seal off the edges and leave a hole where all the sealed

edges meet.

8. In a pan, heat 2 Tbsp. Coconut Oil.

9. Once the oil is hot, fry the dough until browned.

10. Remove to paper towels to cool.

11. Top with powdered erythritol as garnish


This makes 9 servings. Each serving is:

7.4 Fats (g), 1.2 Net Carbs (g), 4.6 Protein (g)



Lemon Mousse


Ingredients:

2 eggs

1 lemon juice

1/4 packet gelatin

2 tbsp. erythritol

1/4 tsp. orange extract

1/2 cup heavy cream


Instructions:

1. In 2 bowls, separate the egg whites and yolks.

2. In another bowl, measure out the heavy cream.

3. Combine egg yolks and erythritol into a consistent mixture.

4. On a double boiler, bring the juice of 1 lemon and orange

extract to heat.

5. Aggressively whisk 1/4 packet of flavorless gelatin into

the lemon juice.

6. Once the gelatin has disintegrated, slowly drip the egg

yolks and erythritol into the lemon juice.

7. Remove from the heat and let cool for a moment.

8. Whip the heavy cream until stiff peaks form. Mix the egg

yolk and lemon juice mixture into this lightly.

9. Whip the egg whites until stiff peaks form.

10. Add the egg whites to the heavy cream and egg yolks,

fold this in until a light and airy mixture is formed.

11. Refrigerate covered for at least 3 hours.

12. Serve with garnish of mint and orange zest


This makes 2 servings. Each serving is:

26.0 Fats (g), 3.9 Net Carbs (g), 7.0 Protein (g)



Macadamia Ice Cream


Ingredients:

1/4 cup macadamia nut butter

2 tbsp. butter

2 tbsp heavy cream

2 tsp. Erythritol

1 tsp Vanilla

Shaved chocolate & mint for

Garnish


Instructions:

1. Microwave the butter for 25 seconds until melted.

2. Add the macadamia nut butter, heavy cream, and 2 tsp.

Erythritol to the butter.

3. Mix well and put in the freezer for 10 minutes.

4. Take out of the freezer and add the vanilla extract. Mix it

together well and then return to the freezer for 20-30 more

minutes.

5. Garnish with shaved chocolate and mint


This makes 2 servings. Each serving is:

39.0 Fats (g), 1.75 Net Carbs (g), 2.0 Protein (g)



Triple Layer Fat Bomb


Ingredients:

1/4 Cup Peanut Butter

1/4 Cup Almond Butter

1/4 Cup Coconut Oil

3 tbsp. Cocoa Powder

10 Drops Stevia

3 Oz. Cream Cheese

1 Tbsp. Heavy Cream

2 tbsp. Erythritol


Instructions:

1. Have 3 bowls ready. Divide the cream cheese, peanut and

almond butter, and coconut oil between the 3 bowls.

2. Add stevia and cocoa powder to the coconut oil and mix

well.

3. Add erythritol to the cream cheese and mix well until

smooth.

4. Mix the almond butter and peanut butter together into a

smooth paste.

5. In a silicon tray, equally divide the peanut butter mixture.

6. On top of the peanut butter, equally distribute the cream

cheese mixture.

7. Lastly on top of the cream cheese, layer the coconut oil

and cocoa mixture.

8. Put in the freezer overnight and pop out of the mold.


This makes 24 servings. Each serving is: 6.71 Fats (g), 0.86 Net Carbs (g), 1.5 Protein (g)



Keto pancakes with berries and whipped cream


Ingredients:

· 4 eggs

· 7 oz. cottage cheese

· 1 tablespoon ground psyllium husk powder

· 2 oz. butter or coconut oil

Toppings

· 8 tablespoons fresh raspberries or fresh blueberries or fresh strawberries

· 1 cup heavy whipping cream


Instructions:

1. Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken.

2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.

3. Add heavy whipping to a separate bowl and whip it until soft peaks form.

4. Serve the pancakes with whipped cream and berries of your choice.



Crunchy keto berry mousse


Ingredients:

· 2 cups heavy whipping cream

· 3 oz. fresh raspberries or fresh strawberries or fresh blueberries

· 2 oz. chopped pecans

· ½ lemon the zest

· ¼ teaspoon vanilla extract


Instructions:

1. Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.

2. Add berries and nuts to the whipped cream and stir thoroughly.

3. Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don't mind a less firm consistency.



Keto buttercream


Ingredients

· 8 oz. unsalted butter, at room temperature

· 2 teaspoons vanilla extract

· 1½ teaspoons ground cinnamon

· 1 - 2 teaspoons erythritol (optional)


Instructions:

1. Brown ¼ of the butter in a small sauce pan until it turns amber in color, but without burning it.

2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.

3. Add cinnamon and optional sweetener towards the end.


Keto chocolate and hazelnut spread


Ingredients

· 5 oz. hazelnuts

· 4 tablespoons coconut oil

· 1 oz. unsalted butter

· 2 tablespoons cocoa powder

· 1 teaspoon vanilla extract

· 1 teaspoon erythritol (optional)


Instructions:

1. Roast the hazelnuts in a dry and hot frying pan until they turn a nice golden color. Pay very close attention – the nuts will burn easily. Let cool a little.

2. Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are still stuck can stay there.

Place the nuts with all remaining ingredients in a blender or a food processor. Blend to desired consistency. The longer you mix, the smoother the spread. 

image1680

Cinnamon and cardamom fat bombs

10 servings 0 Carbs per serving


Ingredients

· 3 oz. unsalted butter

· 5 tablespoons unsweetened shredded coconut

· 1 pinch ground cardamom (green)

· ¼ teaspoon vanilla extract

· 2 pinches ground cinnamon


Instructions

1. Bring the butter to room temperature.

2. Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.

3. Mix together butter, half of the shredded coconut and spices in a bowl.

4. Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.

5. Store in refrigerator or freezer.


  

Keto and dairy-free vanilla custard


Ingredients

· 6 egg yolks

· ½ cup unsweetened almond milk

· 1 teaspoon vanilla extract

· 1 teaspoon erythritol (optional)

· 4 tablespoons melted coconut oil or unsalted butter


Instructions

1. Whisk together egg yolks, almond milk, vanilla and optional sweetener in medium metal bowl.

2. Slowly mix in the melted coconut oil or butter. Be sure the oil isn't too hot, or the eggs may cook unevenly.

3. Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Your instant-read thermometer should register 140°F for 3 full minutes. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)

4. Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)



Gingerbread Creme Brulee


Ingredients

· 1¾ cups heavy whipping cream

· 2 teaspoons pumpkin pie spice

· ¼ teaspoon vanilla extract

· 4 egg yolks

· ½ clementine (optional)



Instructions

1. Preheat the oven to 360°F (180°C).

2. Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.

3. Add cream to a saucepan and bring to a boil along with the spices and vanilla extract.

4. Add the warm cream mixture into the egg yolks, a little at a time, while whisking.

5. Pour into oven-proof ramekins or small pyrex bowls nestled in a larger baking dish with sides. Add water to the larger dish until it's about halfway up the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.

6. Bake in the oven for about 30 minutes. Remove the ramekins from the baking dish and let cool.

7. You can enjoy this dessert either lukewarm or cold, preferably with a clementine segment on top.



Keto Vanilla Pannacotta


Ingredients

· 2 teaspoons unflavored powdered gelatin

· water

· 2 cups heavy whipping cream

· 1 tablespoon vanilla extract

· 2 tablespoons pomegranates, the seeds

· fresh mint (optional)


Instructions

1. Soak the gelatin (sheets) for 5-10 minutes in cold water. If you use powdered gelatin, mix it with cold water. (Typically about 1 tablespoon water per teaspoon gelatin powder, but check the instructions for your specific brand.) Set aside.

2. Add cream and vanilla extract to a sauce pan and bring to a boil. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken.

3. Remove the cream from the heat and add the gelatin. If you're using sheets, be sure to squeeze as much water out of them as possible before adding to the cream. Stir until the gelatin has dissolved completely.

4. Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight.

5. Take the pannacotta out of the fridge half an hour before serving. Decorate with pomegranate seeds and fresh mint.



Keto Flan


Ingredients:

§ ⅓ cup erythritol, for caramel

§ ⅛ cup water

§ 1 tablespoon butter

§ 1 cup heavy whipping cream

§ 2 large eggs

§ 2 large egg yolks

§ 1 tablespoon vanilla

§ ¼ cup erythritol, for custard


Instructions:

In a deep pan, heat up the erythritol for the caramel. Stir it frequently.

Add the water and butter.

1. Stir occasionally until the sauce has become a golden brown.

2. Pour into the bottom of each ramekin, covering the bottom nicely. Set aside and let them cool

3. In a bowl, mix together the heavy whipping cream, remaining erythritol, and vanilla.

4. In a separate bowl, whisk together your whole eggs. Then add in the yolks, whisking once more.

5. Slowly stir your eggs into the cream mix.

6. Pour the custard into each ramekin, on top of the caramel

7. Place the ramekins into a casserole dish and fill over halfway with hot water. Bake at 350F for 30 minutes. Take the casserole dish out of the oven but leave the ramekins in the hot water for another 10 minutes.

8. Using tongs, take out the ramekins and let them sit for at least 4 hours, or overnight, in the fridge.

9. When ready to eat, take a knife and slowly run it on the inside of the custard to release it from the ramekin.

10. Turn the ramekin upside down and slowly jiggle the custard onto the plate.

This makes a total of 4 servings of Keto Flan. 


Each serving is:

199.75 Calories, 18.34g Fats, 1.75g Net Carbs, and 5.37g Protein.





image1681

Keto Sansrival


Ingredients:

Dacquoise

§ 135 grams almond flour

§ 79 grams roasted almonds, chopped

§ 181 grams egg whites

§ 1 teaspoon cream of tartar

§ 200 grams alulose

Syrup

§ 161 grams allulose

§ 59 grams water

§ 98 grams egg yolks

§ 1 teaspoon vanilla bean paste

French Buttercream

§ 330 grams cubed butter, softened

§ 208 grams syrup


Instructions:

To make the dacquoise:

1. Preheat oven to 300°F. Line sheet tray with Silpat or parchment paper.

2. Combine almond flour and chopped almonds in a bowl. Mix well until blended.  Set aside.

3. Combine egg whites and cream of tartar in a mixing bowl.

4. Using a wire attachment, on medium, mix until foamy. Increase speed then gradually add allulose. Look for medium stiff peaks. Note that because we are not using sugar, the meringue will not whip to stiff peaks.

 5. Carefully fold the almond flour and chopped almonds mixture into the meringue until homogeneous.

 6. Evenly distribute mixture into three-ring molds or pipe into three 8” rounds. Even the surface using an offset spatula.

 7. Bake in the center of the oven for 30 minutes or until golden. Cool and set aside. Note that this may be made ahead of time. To store, wrap in plastic wrap and refrigerate.


 To make the syrup:

1. In a heavy-bottomed saucepan, combine water and allulose.

2. Set up a candy thermometer, if using. Set the saucepan over low heat and allow to cook to soft ball stage or 240°F.

 3. Meantime, while the syrup is cooking, combine egg yolks and vanilla paste in a bowl.

 4. Using a wire whisk, whip on high until light and doubled in volume, approximately 8 minutes.

 5. When the syrup reaches 240°F, remove from heat. Reduce mixer speed to low. In a slow, even stream, away from the whisk, gently pour in the syrup. Continue until all the syrup has been added.

 6. Transfer to another container and let cool. Note that this may be made ahead of time. To store, refrigerate in an airtight container.


 To make the buttercream:

1. Place the butter in a mixing bowl. Using a paddle attachment, cream butter at low speed until soft. Occasionally scrape the bottom and sides of the bowl. Increase speed to medium and continue to whip until volume increases.

2. Turn mixer off. Add the syrup and, on low speed, continue to mix until the buttercream is light and smooth.


 To assemble:

1. Layer dacquoise and buttercream alternately.

 2. Frost the entire cake with the buttercream and garnish with chopped almonds.


 This makes a total of 12 servings of Sansrival. Each serving is:

347.75 Calories, 33.58g Fats, 5.12g Net Carbs, and 6.96g Protein.



Salted Toffee Nut Cups


Ingredients:

§ 5 ounces low-carb milk chocolate

§ 3 tablespoons + 2 teaspoons erythritol*

§ 3 tablespoons cold butter

§ ½ ounce raw walnuts, chopped

§ Sea salt to taste


Instructions:

1. Melt chocolate slowly by microwaving on power level 8 in 45 second intervals, stirring frequently, until chocolate is melted.

2. Place 5 paper cupcake liners into a cupcake pan. Drop a dollop of chocolate into each liner and spread to evenly cover the bottom. Brush chocolate up the edges slightly with a spoon or pastry brush. Place in the freezer to harden.

3. In a microwave safe glass bowl, heat the cold butter and erythritol on power 8 for three minutes. You must stir the mix every 20 to thirty seconds to prevent burning! The mixture will still look very watery and will be extremely hot! Add 2 teaspoons of erythritol and stir to thicken. Add the chopped walnuts.

4. Remove the chocolate cups from the freezer and reheat the chocolate if necessary. Fill each cup with a half spoon full of toffee mixture. If the mixture begins to separate and harden, that is normal! Just stir it gently and work quickly.

5. Top each cup with remaining chocolate and cool in the refrigerator for 1 hour.

6. Remove from cups and sprinkle with sea salt!


This makes a total of 5 servings of Salted Toffee Nut Cups. Each serving is:

194.4 Calories, 18.76 g Fat, 2.21 g Net Carbs, and 2.5 g Protein.



Crisp Meringue Cookies


Ingredients:

§ 4 large egg whites

§ ¼ teaspoon cream of tartar

§ ½ teaspoon almond extract

§ 6 tablespoons Swerve Confectioners

§ Pinch of salt


Instructions:

1. Preheat oven to 210°F. Pour egg whites into your mixing bowl, then add the cream of tartar.Start the mixer slowly increase towards a medium speed. When the egg whites start to look frothy stop the mixer and add 3 tablespoons Swerve, the almond extract, and salt.

2. Mix on a high speed until the egg whites whip up to a medium consistency. Stop the mixer and add the remaining 3 tablespoons of Swerve.

3. Continue to whip on a high speed until the meringue becomes very stiff and starts to pull away from the sides of the bowl. Stop the mixer and scrape the meringue out of the whisk and down the sides of the bowl, then mix it again to make sure that everything is mixed evenly.

4. Load the meringue into a piping bag fitted with a large star shaped tip. Depending in the size of your bag you may need to refill the bag a few times in order to work your way through the entire batch.

5. Place sheets of parchment paper on 2-3 baking sheets. How many you need will depend on how closely you can comfortably pipe the cookies next to each other. Pipe out 18 rosette shapes, or whatever shape you are comfortable creating.

6. Bake the meringue cookies for 40 minutes at 210°F. Once they are done turn the oven off and crack the door open, then allow them to cool for another half hour.


This makes a total of 18 servings of Crisp Meringue Cookies. Each serving 

4.11 Calories, 0.01g Fats, 0.09g Net Carbs, and 0.08g Protein.

image1682

  

Keto Brownie Cupcakes


Ingredients:

§ 1 (16-ounce) can organic soy beans

§ 5 large eggs

§ ¾ cup granulated Swerve

§ 6 tablespoons unsalted butter, softened

§ 1 tablespoon vanilla extract

§ 5 tablespoons unsweetened cocoa powder

§ 1 teaspoon baking powder

§ ½ teaspoon baking soda

§ ½ teaspoon sea salt

§ 1 tablespoon water


Icing

§ 8 tablespoons unsalted butter, softened

§ 1-2 tablespoons granulated Swerve

§ 3 tablespoons cocoa powder

§ 2 tablespoons heavy cream

§ 1 tablespoon peanut butter

§ 1 teaspoon vanilla extract


Instructions
1. Preheat your oven to 325 F.

2. Open your can of soy beans and drain them. Put them into a colander and rinse them WELL. Seriously, they are in a salty brining liquid, and need to be washed for at least 1-2 minutes. I use my hands to make sure all the beans have been washed well, but you must be gentle to ensure they stay intact.

3. Dump your beans into a mixing bowl (or blender), this is where the fun will begin.

4. Add 3 eggs, 1 Tbsp. vanilla extract, and about 1-2 Tbsp. Splenda.

5. I like to use a hand blender, as my real one is not great. If you have a good blender, then use it. Blend it very well, make sure there’s absolutely no lumps from the beans whatsoever. It should be the consistency of a semi-watery batter when you are finished.

6. In a separate bowl, mix together your 5 Tbsp. Cocoa Powder, 1 tsp. baking powder, and 1/2 tsp. baking soda.

7. This is a bowl intensive recipe, so be prepared for some dishes to clean afterward. Get another bowl out and add your room temperature butter and the rest of the Swerve.

8. Cream it together until its light and fluffy, then add your remaining 2 eggs. Continue to beat with a hand mixer for another minute.

9. Slowly add your bean mixture to your creamed eggs, and blend well.

10. Use the colander you used to drain the beans, and sift the cocoa powder mix into your batter. Slowly mix them together until you have everything in there. In my picture, the batter looks dense. Keep blending it until it becomes lighter in color and more fluffy. This will ensure that they rise well.

11. Get out your cupcake tray and spray them down with coconut oil. Add your cake batter to the holes, filling them up almost completely full. For me, this made 8 total cupcakes.

12. Stick them in the oven and set a timer for 40 minutes.


Icing

13. In yet another mixing bowl, put your 8 Tbsp. butter and cream it well.

14. Add your Swerve and continue to beat until it is well mixed.

15. Add your heavy cream, vanilla, and peanut butter and continue to mix until it is consistent.

16. Slowly add your cocoa powder and stir it in with a spoon until it is incorporated. Then you can beat it for 1 minute until everything is mixed well.

17. Refrigerate your batter while your cupcakes are in the oven.


Finishing Off (optional)

18. Once your cupcakes are at room temperature, remove your batter from the fridge.

19. Mix your batter well with a knife, ensuring that the consistency is back to light and fluffy.

20. Generously apply your icing to your cupcakes.

21. In a mixing bowl, pour in 1/2 Cup heavy cream and Splenda to taste.

22. Whisk heavily until the cream is light and fluffy.

23. Cut the corner off of a Ziploc bag, and fill with cream.

24. Add your cream on top of your cupcakes once iced. If you have an actual pastry bag, more power to you!


This makes a total of 8 servings of Low Carb Chocolate Brownie Cupcakes. Each serving is:

336.13 Calories, 29.13g Fats, 3.04g Net Carbs, and 11.44g Protein.



Peanut Butter Fat Bombs


Ingredients:

§ 2 tablespoons peanut butter

§ 1 tablespoon heavy cream

§ 1 tablespoon coconut oil

§ 1 teaspoon cocoa powder

§ ¼ teaspoon allspice

§ 4-5 drops liquid Sucralose


Instructions:

1. Gather all your ingredients together. Last time I went to the shop, they didn’t have Hershey’s All Natural Cocoa, so I opted with this. If you have the chance to not use Ghiradelli – I recommend it. It’s a bit more expensive and it has more carbs.

2. Put your 2 Tbsp. peanut butter into a cup or mold.

3. Add your 1 Tbsp. Coconut Oil.

4. Pour in 1 Tbsp. Heavy Cream.

5. Measure out 1 tsp. of cocoa powder and 1/4 tsp. of allspice – add it to the mixture.

6. Stir it well.

7. Hm, it’s a bit messy, so let’s clean up the sides so after it is frozen, it will pop out easier.

8. Stick it in your freezer for about 2 hours.


This makes a total of 2 servings of Fall Season Fat Bombs. Each serving is:

184 Calories, 17.8g Fats, 3.26g Net Carbs, and 3.96g Protein.


  

Keto Chocolate Chip cookies


Ingredients:

§ 2½ cups almond flour

§ ¼ cup walnuts, shelled and chopped

§ 1/2 cup unsalted butter

§ 2 large eggs

§ ½ cup erythritol (Swerve)

§ ½ cup dark chocolate chips

§ ½ teaspoon salt

§ ½ teaspoon baking soda

§ 1 tablespoon vanilla extract


Instructions:

Preheat oven to 350 F
2. In a large bowl combine the almond flour, salt, baking soda, and erythritol together.

3. In a separate bowl, melt your butter and mix in the vanilla, dark chocolate chips, eggs, and walnuts.
4. Mix the wet ingredients into the dry ingredients until a cohesive dough has formed.

5. Scoop out 1 Tbsp. of dough per cookie, and place flat onto a cookie sheet. You can flatten them a bit if needed.

6. Bake for 8-10 minutes, or until the edges have turned golden brown. Make sure you keep an eye on them as they can burn quite quickly. 1-2 minutes over will give you a not so great low carb cookie!

7. Remove cookies from the oven and transfer them to a cooling rack.

8. Make sure that the cookies remain stable. If they’re moved or disrupted when they’re hot, they will crumble – as the cool they will get more firm.

9. Leave for about 10-15 minutes to fully cool, and eat to your hearts content!

You should have about 18 cookies by the time you finish this, which is great for hoarding to yourself for future snacks.


This makes a total of 18 servings of Low Carb Chocolate Chip Cookies. Each serving is:

178.22 Calories, 16.4g Fats, 2.34g Net Carbs, and 4.86g Protein

image1683

Keto Snickers Bar


Ingredients:

Shortbread Crust:

§ 1 ¼ cups almond flour

§ ¼ cup butter, chilled

§ ¼ cup granulated stevia

§ ½ teaspoon xanthan gum

§ 15 drops liquid stevia


Peanut Butter Caramel Filling:

§ ½ cup granulated Stevia

§ ½ cup heavy whipping cream

§ ½ cup smooth peanut butter

§ 1 teaspoon vanilla extract


Chocolate Topping:

§ 6 tablespoons butter

§ 2 ½ ounces unsweetened chocolate

§ 2 tablespoons powdered Stevia

§ 2 tablespoons unsweetened cocoa powder

§ ½ teaspoon vanilla extract

§ 15 drops liquid stevia


Instructions:

Shortbread Crust:

1. Preheat oven to 350°F
2. Combine almond flour, butter, granulated stevia, liquid stevia, and xanthan gum in a food processor.

3. Pulse until it is mixed together and resembles a find crumby crust.
4. Press the mixture evenly onto the bottom of an 8-inch baking pan.

 5. Bake for 15 minutes of until golden. (While this is happening, make the filling and topping)
6. Set aside and let it cool


Peanut Butter Caramel Filling:

1. Combine the Stevia with 1 tsp. water in a small saucepan over medium-high heat.
2. Stir frequently until all the Stevia has dissolved and the mixture bubbles. This takes about 5 minutes.
3. Remove from heat and stir in the cream. You should have plenty of bubbling here!
4. Return to the heat and boil it for 1 minute.
5. Stir in the peanut butter and vanilla extract until it’s smooth.
6. Pour over the cooled shortbread crust and spread it out evenly.

7. Let it cool completely.


Chocolate Topping:

1. Melt the butter, chocolate, and Stevia in a small saucepan over low heat.

2. Stir occasionally until it has smoothed out and has a little bit of a gloss to it.
3. Add the cocoa powder to the mixture and stir until there are no lumps.

4. Add the liquid stevia and vanilla extract and stir.
5. Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.

6. Let it set at room temperature for at least 1 hour. You can put it in the fridge after this, but it hardens up a little bit.


This makes a total of 16 servings. Each serving is:

213.38 Calories, 20.85g Fats, 3.62g Net Carbs, and 4.68g Protein.



Chocolate Donuts 


Ingredients:

§ ½ cup almond meal

§ 3 large eggs, separated

§ ¼ teaspoon salt

§ ¼ teaspoon baking powder

§ 1 teaspoon vanilla

§ ¼ teaspoon cinnamon

§ 2 tablespoons cocoa powder

§ ½ cup Splenda

§ 2 tablespoons melted butter

§ 2 scoops 100% Casein Protein Powder (I prefer chocolate, but you can use any flavor you fancy)

§ 2 tablespoons heavy cream


Instructions

Preheat over to 350°F.

1.  Whip egg whites until they have stiff peaks (this is the most important part, and will ensure you get a great fluffy consistency.)

2. Combine the egg yolks, Splenda, vanilla, and butter in a separate bowl then whisk until well mixed.

3. Combine almond meal, salt, baking powder, cinnamon, and cocoa powder in a third mixing bowl.

4. Gently (really gently) fold the wet ingredients into the whipped egg whites.

5. Slowly add the bowl of mixed dry ingredients to the wet mixture while continuing to mix.

6. Fill the donut pan ¾ of the way full on each mold.

7. Bake for 15 minutes, or until a toothpick comes out clean.

8. In separate bowl, combine casein powder and heavy cream until it is thick and forms the icing.

9. Pour the icing over the donuts when they have cooled down a bit.

This makes a total of 8 servings of Delicious Chocolate Donuts. Each serving comes out to be 143.38 Calories, 9.2g Fats, 3.65g Net Carbs, and 10.51g Protein.



White Chocolate Bark With a Twist


Ingredients:

§ 2 ounces cacao butter

§ 1/3 cup erythritol

§ 1 teaspoon vanilla powder

§ ½ teaspoon hemp seed powder

§ Pinch of salt

§ 1 teaspoon toasted pumpkin seeds

Start is step 4:


Instructions

1. Measure out Caco butter to 2 oz.

2. Now, I know that 2 oz. equals 1/4 a cup. But I measured mine out on the scale (after I chopped it up) and then put it in a measuring cup. The measuring cup below is a 1/2 cup measure. I’m not sure what to say about that.

3. Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.

4. Turn burner on and bring water in pan to a low boil over medium high heat.

5. Continue cooking just until cacao butter is melted.

6. While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid)

7. Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes). I made an alternate batch using powdered Swerve. I wanted to make sure the measurements would work with another sweetener. I powdered the Swerve in my spice grinder.

8. I went ahead and measured out 1/3 cup, because I wasn’t sure how it would come out after powdering. It came out more than 1/3 cup powdered, but I only used 1/3 cup in the recipe. (At some point I’ll figure out how much to use to make the 1/3 cup powdered and will update this post)

9. It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work. This is the Swerve bark. I put a little more chopped pumpkin seeds on top.

10. The taste was very similar, with the exception of the cooling effect of the erythritol.


This makes a total of 12 servings of White Chocolate Bark. Each serving is:

23.92 Calories, 2.36g Fats, 0.11g Net Carbs, and 0.13g Protein.

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Keto Vanilla Latte Cookies


Ingredients:

§ 1 ½ cups almond flour

§ ½ cup unsalted butter

§ 1/3 cup erythritol

§ 2 large eggs

§ 4 teaspoon instant coffee grounds

§ 1 ½ teaspoons vanilla extract

§ ½ teaspoon baking soda

§ ½ teaspoon kosher salt

§ ¼ teaspoon cinnamon

§ 17 drops liquid Stevia


Instructions:

1. Preheat your oven to 350F.

2. In a large mixing bowl, add 1 1/2 Cups Honeyville Blanched Almond Flour, 1 Tbsp. + 1 tsp. Instant Coffee Grounds, 1/2 tsp. Baking Soda, 1/2 tsp. Kosher Salt, and 1/4 tsp. Cinnamon.

3. In 2 bowls, separate your eggs into whites and yolks.

4. Add your butter to a mixing bowl and microwave for 15 seconds if it isn’t already room temperature.

5. Whip your butter with a hand mixer until it’s creamy. Once it is, add 1/3 Cup NOW Erythritol and continue creaming the butter until almost white in color.

6. Add your 2 egg yolks to the butter and continue mixing until smooth.

7. Mix together your almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed.

8. Add 1/2 of your dry ingredients to your creamed butter mixture and mix well. Once you do this, add 1 1/2 tsp. Vanilla Extract and 17 Drops Liquid Stevia. Add the rest of your almond flour mixture and continue mixing until thoroughly combined.

9. Beat your 2 egg whites until stiff peaks form.

10. Add your egg whites to the cookie dough and fold them into the dough.

11. Divide your cookie mixture onto a cookie sheet lined with silpats. I made 10 total cookies and they were very large at the end – these cookies expand quite a lot!

12. Bake the cookies for 12-15 minutes.

13. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more.

14. Serve up with some double cream on top!


If you make 10 cookies, each cookie will have:

195 Calories, 18.56g Fats, 2.28g Net Carbs, and 5g Protein.



Fried Cookie Dough Balls


Ingredients:

§ ¾ cup almond flour

§ 1 scoop vanilla casein powder

§ 2 large eggs

§ 10 drops liquid Stevia

§ 2 tablespoons coconut oil

§ ½ tablespoon baking powder

§ 3 squares Ghiradelli Midnight 86% Cocao

§ 1-2 teaspoons erythritol*

§ 1 teaspoon powdered erythritol, for garnish

* As needed, to thicken and sweeten dough.


Instructions:

1. Mix all your dry ingredients well.

2. Add your egg, stevia, and erythritol to the mixture.

3. Mix well until a solid dough forms.

4. Break 3 squares of chocolate into quarters.

5. Form your dough into a rectangle and cut into 12 pieces.

6. Push a hole in the center of your square pieces of dough.

7. Break each quarter piece of chocolate into quarters again and put in the hole in your dough.

8. Seal the dough and roll into balls.

9. Heat your coconut oil in a pan on medium-high heat. Wait for it to get to the smoking point.

10. Add your cookie dough balls to the mixture and fry, turning as needed to brown each side.

11. Let cool on a paper towel. As it's cooling, grind up 1 tsp. Erythritol in a spice grinder and add as garnish. Enjoy!



Macadamia Nut and Coco Custard


Ingredients:

· 1 Cup Unsweetened Organic Coconut Milk

· 4 Large Eggs

· 1/3 Cup Heavy Cream

· 1/3 Cup Macadamia Nut Butter

· 1/3 Cup Erythritol

· 1 tsp. Liquid Stevia

· 1 tsp. Vanilla Extract


Instruction:

1. Preheat your oven to 325F.

2. In a mixing bowl, combine all your ingredients and whisk lightly. You don't want to aerrate the eggs too much, just break them apart and let it get distributed in the custard.

3. Fill a small baking pan with about 1 inch of water.

4. Put 4 ramekins in the water and fill them equally with the custard mixture.

5. Bake for 40 minutes, or until a knife comes out clean.

6. Let cool for 30-45 minutes, and serve!

7. Keeps in the refrigerator, put plastic wrap over the top.


Per serving, the macadamia nut & coconut custard has: 

275 Calories, 26.2g Fats, 2.5g Carbs, and 6.2g Protein. 



Peanut Butter Cookies


Ingredients:

· ½ cup natural peanut butter

· 1/3 cup + 1 tablespoon Erythritol

· 1/3 cup coconut flour

· ¼ cup flaxseed meal

· 5 tablespoons salted butter

· 1 large egg

· 1 tablespoon heavy whipping cream

· 1 teaspoon baking powder

· ¼ teaspoon baking soda


Instruction:

1. Preheat oven to 350.

2. Mix your softened butter, peanut butter, and heavy cream together.

3. Add your coconut flour, flax seed meal, baking powder/soda, and erythritol in the mixture and mix well.

4. Add your egg and mix well until batter is thick and creamy, but pliable.

5. Make balls with the dough and lay them on a silicon baking sheet.

6. Press the balls down with your fingers and add a design on the top if you'd like.

7. Bake for 15 minutes until they are only a little crisp on the outside. You want the inside to stay soft.

8. Sprinkle with Erythritol as they come out the oven. They will take some time to cool, you can speed up the process by putting them in the refrigerator.


Total for each cookie comes out to:

90.44 Calories, 8.18g Fats, 1.74g Net Carbs, and 2.54g Protein.



Keto Spice Cakes


Ingredients:

Spice Cakes

· 2 Cups Fine Almond Flour

· 3/4 Cup Erythritol

· 1/2 Cup Salted Butter

· 5 Tbsp. Water

· 4 Large Eggs

· 2 tsp. Baking Powder

· 1 tsp. Vanilla Extract

· 1/2 tsp. Cinnamon

· 1/2 tsp. Nutmeg

· 1/2 tsp. Allspice

· 1/2 tsp. Ginger

· 1/4 tsp. Ground Clove


Cream Cheese Frosting

· 8 Oz. Cream Cheese

· 2 Tbsp. Butter

· 3 Tbsp. Erythritol

· 1 tsp. Vanilla Extract

· 1/2 of Lemon's Zest


Instruction:

1. Preheat your oven to 350F.

2. In a mixing bowl, add your butter and sweetener. Cream it together until smooth.

3. Add 2 of your eggs and continue mixing it until combined, then add and mix in your last 2 eggs.

4. Grind up your spices, then add all the dry ingredients to the batter. Mix until smooth.

5. Add your water to the batter and mix well, until it is creamy.

6. Spray your cupcake tray, fill it about 3/4 of the way up, and put them in the oven for 15 minutes.

7. While they're cooking, cream together your cream cheese, butter, sweetener, vanilla, and lemon zest for the frosting.

8. Remove your cupcakes from the oven, let them cool for 15 minutes, and then frost them.



Peanut Butter and Chocolate Chunk Cake


Ingredients:

Base

· 1 large egg

· 2 tablespoons butter

· 2 tablespoons almond flour

· 1 tablespoon erythritol

· 7 drops liquid Stevia

· ½ teaspoon baking powder

Flavor

· ½ teaspoon vanilla extract

· 1 bar (10g) Chocoperfection Dark Chocolate

· 1 tablespoon peanut butter


Instruction:

1. Mix all room temperature ingredients together in a mug.

2. Microwave on high for 65 seconds.

3. Turn cup upside down and lightly bang it against a plate.

4. Optional: Top with whipped cream.

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Maple Pecan Mug Cake


Ingredients:

Base

· 1 large egg

· 2 tablespoons butter

· 2 tablespoons almond flour

· 1 tablespoon erythritol

· 7 drops liquid Stevia

· ½ teaspoon baking powder

Flavor

· 2 tablespoons crushed pecan

· ½ teaspoon maple extract

· ¼ teaspoon cinnamon


1. Mix all room temperature ingredients together in a mug.

2. Microwave on high for 55 seconds.

3. Turn cup upside down and lightly bang it against a plate.

4. Optional: Top with homemade maple syrup and some extra pecans.



Keto Snickerdoodle Cookies


Ingredients:

The Cookies

· 2 cups almond flour

· ¼ cup coconut oil

· ¼ cup Ruled.me maple syrup

· 1 tablespoon vanilla

· ¼ teaspoon baking soda

· 7 drops liquid stevia

· Pinch salt

· Optional: 1/3 cup Macadamia Nuts

The Topping

· 2 tablespoons cinnamon

· 2 tablespoons erythritol


Instruction:

1. Preheat oven to 350F.

2. Mix together your almond flour, baking soda, and salt.

3. In a seperate bowl, mix together coconut oil, homemade maple syrup, vanilla, and stevia.

4. OPTIONAL: If using macadamia nuts, crush them in a food processor.

5. Mix dry ingredients into wet ingredients until a dough is formed. OPTIONAL: If using macadamia nuts, add them here.

6. Mix together Cinnamon and Erythritol until a powder is formed.

7. Roll dough into balls, roll into cinnamon mixture, then set them on a silpat.

8. Use the underside of a mason jar to flatten the balls, greasing the bottom as needed.

9. Bake for 9-10 minutes, remove, and let cool.


Makes 14 servings of Keto Snickerdoodle Cookies. Each serving is:

135.07 Calories, 12.26g Fats, 2.14g Net Carbs, and 3.48g Protein.



Ultimate Keto Coffee Cake


Ingredients:

Base

· 6 Eggs, Separated

· 6 Oz. Cream Cheese

· 1/4 Cup Erythritol

· 1/4 tsp. Liquid Stevia

· 1/4 Cup Unflavored Protein Powder

· 2 tsp. Vanilla Extract

· 1/4 tsp. Cream of Tartar


Filling

· 1 1/2 Cup Almond Flour

· 1 Tbsp. Cinnamon

· 1/2 Stick Butter

· 1/4 Cup Maple Syrup Substitute

· 1/4 Cup Erythritol


1. Preheat oven to 325F. Separate eggs from egg whites,

2. Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.

3. Whip the egg whites and cream of tartar until stiff peaks form.

4. Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.

5. Mix together all of the filling ingredients until a dough forms.

6. Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.

7. Bake for 20 minutes and then top the cake off with the rest of the filling dough.

8. Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.



Brown Butter Pecan Keto Ice Cream


Ingredients:

· 1 1/2 cups Unsweetened Coconut Milk (from the carton)

· 1/4 cup Heavy Cream

· 5 tbsp. Butter

· 1/4 cup Pecans, crushed

· 25 drops Liquid Stevia

· 1/4 tsp. Xanthan Gum


Instruction:

1. Brown butter on low heat until an amber color.

2. Add cream, stevia, and pecans and stir until combined together.

3. Whisk coconut milk and xanthan gum into brown butter mixture, then place in ice cream machine.

4. Follow manufacturers instructions for ice cream machine.


This makes 3 total servings of Brown Butter Pecan Keto Ice Cream. Each serving comes out to be:

355.33 Calories, 36.39g Fats, 4.48g Net Carbs, and 2.09g Protein.



Butterscotch Sea Salt Ice Cream


Ingredients:

· 1 cup Coconut Milk (from the carton)

· 1/4 cup Sour Cream

· 1/4 cup Heavy Cream

· 3 tbsp. Butter, browned

· 2 tbsp. Vodka

· 2 tsp. Butterscotch Flavoring

· 25 drops Liquid Stevia

· 2 tbsp. Erythritol

· 1/2 tsp. Xanthan Gum

· 1 tsp. Flaked Sea Salt


Instruction:

1. Brown butter over low heat until a dark amber color.

2. Add all ingredients to a container and use an immersion blender to blend together.

3. Add to ice cream machine and follow manufacturer’s instructions.


This makes a total of 3 servings of Butterscotch Sea Salt Ice Cream. Each serving comes out to be:

274.67 Calories, 24.72g Fats, 4.16g Net Carbs, and 1.49g Protein.



Chocolate Peanut Butter Fat Bombs


Ingredients:

· 1/2 cup Coconut Oil

· 1/4 cup Cocoa Powder

· 4 tbsp. PB Fit Powder

· 6 tbsp. Shelled Hemp Seeds

· 2 tbsp. Heavy Cream

· 1 tsp. Vanilla Extract

· 28 drops Liquid Stevia

· 1/4 cup Unsweetened Shredded Coconut


Instruction:

1. Mix together all of the dry ingredients with the coconut oil. It may take a bit of work, but it will eventually turn into a paste.

2. Add heavy cream, vanilla, and liquid stevia. Mix again until everything is combined and slightly creamy.

3. Measure out unsweetened shredded coconut on to a plate.

4. Roll balls out using your hand and then roll in the unsweetened shredded coconut. Lay on to a baking tray covered in parchment paper. Set in the freezer for about 20 minutes.


This makes a total of 8 No Bake Chocolate Peanut Butter Fat Bombs. Each fat bomb comes out to be:

208 Calories, 20g Fats, 0.8g Net Carbs, and 4.4g Protein



Pumpkin Pie Spice Scone Cookies


Ingredients:

· 1 Sweet Lightning Winter Squash (or 1 1/4 cup Pumpkin Puree, strained)

· 2 tsp. Cinnamon

· 2 tsp. Garam Masala

· ~1 tbsp. Coconut Oil Cooking Spray

· 2 large Eggs

· 1 tsp. Vanilla Extract

· 1 tsp. Baking Powder

· 1 cup Almond Flour

· 1/4 cup Butter

· 1/4 cup Pumpkin Pie Spice SF Torani


Instruction:

1. Preheat oven to 400F. Cut squash in half, scoop out all guts, and then slice where natural grooves are located.

2. Place squash on cookie sheet with parchment paper, spray with coconut oil (both sides), and season with cinnamon and garam masala (both sides).

3. Bake until tender to the fork - about 30-35 minutes.

4. Remove from oven, put into food processor and then mix all the rest of the ingredients together.

5. Bake at 350F for 20-25 minutes or until the outside has hardened and the inside is soft.

6. Pipe or spread your favorite filling between the cookies.


This makes a total of 24 Pumpkin Pie Spice Scone Cookies. Per cookie, it comes out to be:

61.83 Calories, 5.22g Fats, 1.53g Net Carb, and 1.79g Protein.



Pumpkin Pecan Keto Ice cream


Ingredients:

· 1/2 cup Cottage Cheese

· 1/2 cup Pumpkin Puree

· 1 tsp. Pumpkin Spice

· 2 cups Coconut Milk (from the carter)

· 3 large Egg Yolks

· 1/2 tsp. Xanthan Gum

· 1/3 cup Erythritol

· 20 drops Liquid Stevia

· 1 tsp. Maple Extract

· 1/2 cup Pecans, toasted and chopped

· 2 tbsp. Butter, salted


Instruction:

1. Chop toasted pecans and put on the stove with butter.

2. Place all of the rest of the ingredients into a container and blend together using your immersion blender.

3. Add mixture to your ice cream machine. Then, add pecans and butter as well.

4. Follow the churning instructions as per your ice cream maker manufacturer’s instructions. Enjoy!


This makes a total of 4 (1-cup) servings of Pumpkin Pecan Pie Keto Ice Cream. Each serving comes out to be:

287 Calories, 23.71g Fats, 7.89g Net Carbs, and 7.52g Protein.


Pound Cake


Ingredients: 

· 2 1/2 cups almond flour

· ½ cup unsalted butter, softened

· 1 1/2 cups erythritol

· 8 eggs, room temperature

· 1 1/2 tsp. vanilla extract

· 1/2 tsp. lemon extract

· ½ tsp. salt

· 8 oz. cream cheese

· 1 1/2 tsp. baking powder

Glaze

· ¼ cup powdered erythritol

· 3 Tbsp. heavy whipping cream

· ½ tsp. vanilla extract

·  

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.

2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.

3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.

4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.

5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.

6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.

7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.


This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

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