Ketogenic Diet: A Year of Fat Bombs: 52 Seasonal Recipes Keto Cookbook (Sweet & Savory Recipes) (7 page)

Coconut Fudge Fat Bombs

Preparation time:
20 minutes

Cooking time:
0 minutes

Serves:
6

Ingredients:

• 1 cup coconut oil, softened
  
• ¼ cup full fat coconut milk
  
• ¼ cup organic cocoa powder
  
• 1 drop of liquid stevia
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon almond extract
  
• ½ teaspoon Celtic sea salt
  

Directions:

1. Combine the coconut milk and coconut oil in a medium bowl and beat with a mixer on medium or high for 5-7 minutes until smooth and glossy.
   
2. Add the sweetener, vanilla, almond extract, salt and cocoa powder and mix on medium until well blended. Taste and add another drop of stevia, if desire.
   
3. Place a sheet of parchment or wax paper along the inside of a loaf pan. Pour the mixture into the prepared pan and chill in the freezer for about 30 minutes until set.
   
4. Taking the edges of the parchment, remove the fudge from the pan and transfer to a cutting board. Cut the fudge into small squares using a sharp knife.
   
5. Place the pieces in an airtight container and store in the freezer.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 1g

Net Cabs: 1g

Protein: 0gg

Total Fat: 20g

Calories: 172

Cinnamon and Coconut Fat Bombs

Preparation time:
10 minutes

Cooking time:
5 minutes

Serves:
12

Ingredients:

• 1 cup almond butter
  
• 1 cup full fat coconut milk
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon cinnamon
  
• 1 teaspoon Stevia powder extract (or to taste)
  
• 1 cup unsweetened, shredded coconut
  

Directions:

1. Fill a medium saucepan halfway with cold water and bring to a boil over medium-high heat. Combine the almond butter, coconut milk, cinnamon, nutmeg, vanilla and Stevia in a glass bowl and set over the saucepan.
   
2. Stir the mixture, until the almond butter is melted.  Remove the bowl from the heat. 
   
3. Let the mixture cool and refrigerate for 20-25 minutes, until the mixture becomes hard enough to shape into balls.
   
4. Using your hands, shape into small balls and toss in the shredded coconut, until evenly coated.
   
5. Arrange the balls on a serving plate and chill in the fridge for about an hour before serving.
   

Nutrition Facts (per serving)

Total Carbohydrates: 13g

Dietary Fiber: 8g

Net Cabs: 5g

Protein: 3g

Total Fat: 34g

Calories: 341

Coconut Brownie

Preparation time:
15 minutes

Cooking time:
25 minutes

Serves:
10

Ingredients:

• ¾ cup coconut butter, melted
  
• ⅓ cup full fat coconut cream
  
• 2 tablespoons grass-fed butter, melted
  
• 1 pastured egg
  
• 2 teaspoons vanilla extract
  
• 5 tablespoons cacao powder
  
• 3/4 cup granulated Stevia
  
• ¼ teaspoons sea salt
  
• ¼ teaspoon baking soda
  

Directions:

1. Preheat oven to 350
   F
   . Place the cacao powder, baking soda, Stevia, and salt in a small bowl and set aside.
   
2. Combine the coconut butter, coconut cream and grass-fed butter in a mixing bowl and beat until smooth and creamy.
   
3. Beat in the egg and vanilla extract. Then mix in the cacao mixture. Beat until there are no lumps in the batter.
   
4. Coat a 6x6 baking pan with oil. Pour the batter into the pan and bake in the oven for 22-25 minutes until the edges of the brownie become dark brown.
   
5. Remove from the oven and let it cool. Then refrigerate the brownie for about 30 minutes before cutting and serving.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Cabs: 1g

Protein: 1g

Total Fat: 20g

Calories: 184

Peppermint Fat Bombs

Preparation time:
10 minutes

Cooking time:
0 minutes

Serves:
6

Ingredients:

• 4.5 ounces coconut oil melted
  
• 1 tablespoons granulated stevia, or sweetener of choice, to taste
  
• ¼ teaspoons peppermint extract
  
• 2 tablespoons cocoa powder
  

Directions:

1. In a small saucepan melt the coconut oil. Mix in the peppermint extract and stevia.
   
2. Spoon half of the coconut oil into silicone molds and chill in the refrigerator. This will be the white layer of the fat bombs.
   
3. Once they have hardened, remove from the fridge.  Add 2 tablespoons of cocoa powder to the remaining half of mixture and mix until smooth.  Pour over the hardened white parts of candies.
   
4. Return back to the refrigerator and chill for at least an hour.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 1g

Net Cabs: 1g

Protein: 1gg

Total Fat: 21g

Calories: 188

Mint chocolate Fudge

Preparation time:
45 minutes

Cooking time:
0 minutes

Serves:
24

Ingredients:

• 1 ½ cups coconut oil
  
• 1 ¼ cups nut or seed butter
  
• ½ cup sweetener (liquid or granulated)
  
• ½ cup dried parsley flakes
  
• 2 teaspoons vanilla
  
• 1 teaspoons peppermint extract
  
• ¼ teaspoons salt
  
• 1 cup melted dark (75%) chocolate
  

Directions:

1.    
   Place the coconut oil in a small saucepan and heat over medium heat until melted.
   
2.    
   Pour into a blender along with the butter, sweetener, parsley flakes, vanilla, peppermint extract and melted chocolate. Pulse for 30-45 seconds until smooth.
   
3.    
   Pour the mixture into a shamrock mold and place in the freezer for at least 1 hour until hardened.
   
4.    
   Remove from the freezer and enjoy.
   
5.    
   Store the fudge in the refrigerator.
   

Nutrition Facts (per serving)

Total Carbohydrates: 7g

Dietary Fiber: 1g

Net Cabs: 6g

Protein: 3g

Total Fat: 25g

Calories: 251

Orange chocolate Cheesecake Fat Bombs

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
12

Ingredients:

For the Chocolate

• 12
  

Directions:

1. In a small saucepan, melt the butter and coconut oil.
   
2. Remove from the heat. Add the sea salt and cocoa powder and mix well.
   
3. Stir in the orange extract and sweetener to your taste.
   
4. To prepare the cheesecake filling: In a mixing bowl, combine the cream cheese, butter, orange juice and zest, and salt and mix with a hand mixer until smooth and creamy.
   
5. Fill the silicone molds with a thin layer of chocolate mixture and freeze for 15-20 minutes until set.
   
6. Remove from the freezer and top with cheesecake mixture. Spoon the remaining chocolate mixture on the top and return the molds back to the freezer. Let them freeze for 1-2 hours and enjoy.
   
7. Store in a resealable plastic bag in the fridge.
   

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 1g

Net Cabs: 2g

Protein: 1g

Total Fat: 19g

Calories: 177

Hemp and Peppermint Fat Bombs

Preparation time:
35 minutes

Cooking time:
0 minutes

Serves:
16

Ingredients:

• ¾ cup coconut butter, melted
  
• 3 tablespoons coconut oil, melted
  
• 3 tablespoons hemp seeds
  
• ¼ teaspoon peppermint extract
  
• 2 tablespoons organic cocoa powder
  
• 5-8 drops of liquid stevia
  

Directions:

1. Melt the coconut butter and 1 tablespoon of coconut oil in the microwave.
   
2. Mix in the peppermint extract and hemp seeds. Spoon the mixture into the molds, filling about 3/4 full. Freeze for about 30 minutes until set.
   
3. In a small bowl, combine 2 tablespoon of melted coconut oil, liquid stevia and cocoa powder.
   
4. Remove the candies from the freezer and drizzle with the prepared cocoa mixture.
   
5. Return back to the freezer and allow to harden for about an hour.
   
6. Pop out of the molds and enjoy.
   
7. Keep stored in a resalable plastic bag in the fridge.
   

Nutrition Facts (per serving)

Total Carbohydrates: 4g

Dietary Fiber: 3g

Net Cabs: 1g

Protein: 2g

Total Fat: 11g

Calories: 121

Cinnamon Ginger Fat Bombs

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
12

Ingredients:

• 4 ounces toasted desiccated coconut
  
• 2 ounces coconut oil
  
• 2 ounces butter
  
• 1 teaspoon cinnamon
  
• 1 vanilla bean scraped
  
• 1 tablespoons freshly grated ginger
  
• 1 teaspoon stevia (or other sweetener)
  
• Pinch of sea salt
  

Directions:

1. Melt the butter and coconut oil over low heat.
   
2. Add the coconut, cinnamon, ginger, vanilla, stevia and sea salt. Mix well to combine. Pour the mixture into silicone candy molds and place in the freezer for an hour, until hardened.
   
3. Remove from the molds and enjoy.
   
4. Store the leftovers in the fridge.
   

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Cabs: 1g

Protein: 0g

Total Fat: 9g

Calories: 79

Keto Custard Recipe

Preparation time:
5 minutes

Cooking time:
0 minutes

Serves:
24

Ingredients:

• 4 cups of coconut milk (canned)
  
• 1 pound unsalted butter or ghee
  
• 1 cup coconut oil or lard
  
• 3 tablespoons of plain gelatin
  
• 11 teaspoons xylitol or 14 teaspoons erythritol
  
• 10 egg yolks
  
• 2-3 teaspoons vanilla extract
  
• 1 cup unsweetened, shredded coconut (optional)
  

Directions:

1. In a large saucepan over low heat, combine the coconut milk, coconut oil, unsalted butter, gelatin and sweetener. Mix well until the gelatin has dissolved, about 1-2 minutes.
   
2. Separate the egg yolks and whisk in a large bowl until light and frothy. When the coconut mixture is heated through and it is about to boil, slowly stir in the beaten yolks a little at a time. 
   
3. Stir the mixture constantly until it begins to thicken, about 1-2 minutes.
   
4. Remove the pan from the heat and place in cold water. Let it cool slightly. At this point, add the vanilla and stir well.
   
5. Ladle the mixture into dessert bowls, sprinkle with shredded coconut and place in the refrigerator for 1-2 hours.
   

Nutrition Facts (per serving)

Total Carbohydrates: 5g

Dietary Fiber: 1g

Net Cabs: 4g

Protein: 2g

Total Fat: 37g

Calories: 349