Sweet Coconut Raspberry Fat Bombs
Once I had mastered my Savory Fat Bombs (YouTube recipe can be found here), and found them to be so very good, I decided to try to figure out how to accomplish the same success with sweet ingredients.
If you are anything like me, sometimes you just need a sweet hit, but being on a low carb/keto you are limited to the snacks you can eat as almost everything out there contains tons of sugar, usually at unnecessarily high levels. It’s truly remarkable how much sugar companies get away with putting into there products.
Anyhow, I digress. I wanted to try and create a fruity fatbomb with very low sugar levels and as few carbs as possible, however, just adding fresh fruit to a fat bomb would not only end up as a gooey mess, but also wouldn’t last to long. Using dried fruit is a little better, however many dried fruit use additional ingredients which would likely add either extra carbs, sugar or both. This lead me to looking at freeze dried fruit, raspberry to be exact. The reason I chose raspberry was two fold. Firstly raspberry is among the lowest carb carrying berries you can get your hands on and secondly, freeze dried raspberries offer an intense flavor so you don’t need to use to much to get a lot of flavor.
As for the sugar, there are several options, I looked at using Swerve, however ended up using NKD Erythritol (found here) instead for no reason other than that’s what I had in the cupboard at the time (it also half the price).
Ingredients
| Desiccated Coconut | 120g (plus 120g for dusting) |
| Unsalted Butter | 60g |
| Mascarpone Cheese | 100g |
| Freeze Dried Raspberries | 10-20g |
| Erythritol | 30g |
Method
- Ensure all the ingredients are at room temperature as this will help when mixing them.
- Add the Mascarpone Cheese and Unsalted Butter into a mixing bowl and either with a fork or blender combine the two. I find a fork less messy as the recipe is not very complicated so it seems silly to get the mixer out.
- Once the Mascarpone Cheese and butter are combined add in the Desiccated Coconut. This will begin to thicken the mix which will make it easier to handle when it comes to rolling them out.
- With a large metal spoon, fold in the freeze dried raspberry. Its important not to do this with a mixer if you are using one as it will break up the raspberry and will blend it into the mixture instead of spreading it evenly through the mixture.
- Once mixed, using a tablespoon measure, measure out a single helping and roll it into a ball with you hands. Be gentle as you don’t want to overwork the mixture as it contains butter and will melt.
- Coat the ball with the extra coconut until well covered.
- Set aside and repeat until there is no mix left. The mixture should make 8-10 helping.
To store, pop them in an airtight Tupperware box, trying not to stack them. If you do need to stack them then put a sheet of greaseproof paper between each layer, this will prevent them sticking. Store in the fridge for up to a week, I tend to eat one or two a day so they don’t really last me much more than a week anyway.
So there you go, this is super easy and the method can be applied to anything you like, both sweet and savory.
As always, let me know what you think. Please leave a comment and a like if you enjoyed this post and hit the follow button to keep up to date on my latest recipes.
Enjoy
#keto #paleo #lowcarb #lowcarbrecipes #lowcarblifestyle #quickandeasy #healthyeating #cooking #recipes
Spicey Chicken & Cream Cheese prosciutto Rollups
This is a very simple dish, but as with most of my recipes it still delivers big on the promise of flavour and a great sense of fullness and satisfaction once eaten. Quite often I find that its not about how many ingredients you can fit into a recipe but instead the showcasing of the simplest of ingredients in a clever way.
This is how I came up with this recipe. Combining a few simple flavours that I already love into a single dish where each element compliments the other in a crescendo of beautiful flavours.
The dish has roughly 1g carbs for each rollup so you really cant go that wrong if you are on a low carb or keto diet. Personally I like them nice and spicy, however, if spice is not your thing then you can easily remove this ingredient and still have something amazing. I think this same recipe would work really well with sun dried tomatoes, however, this may effect the carb levels.
Ingredients
| Prosciutto Ham | 8 Slices (80g) |
| Full Fat Cream Cheese | 100g |
| Pre-cooked Chicken Breast Pieces | 115g |
| Jalapeños | 15g |
| Baby Spinach | 40g |
| Salt & Pepper to taste |
Method
- Chop the chicken up very small. This will be important later when we mix in the the cream cheese.
- Pop the chopped chicken into a small mixing bowl and add the cream cheese and mix carefully so not to completely mash the chicken.
- once combined add in the salt and pepper to taste. Its good to add it now as the Jalapeños may make it difficult to gauge it later.
- Drain and Slice the Jalapeños and add to the mixture. You don’t want them to be over wet as this will make the mixture overly moist.
- Lay all eight of the Prosciutto Ham slices alongside one another with the plastic separators left on as this will make it easier to handle when rolling them later.
- Lay 3-4 baby spinach leaves on top of each slice of Prosciutto then, at the thick end of each, distribute the chicken mix evenly.
- Now carefully roll each slice of Prosciutto around the chicken and spinach remembering to remove the plastic. The ham should stick nicely so there is no need to hold it in place.
- In a dry frying pan, not overly hot as the Prosciutto is very thin, gently brown the rollups turning every few mins to ensure they are evenly cooked. make them as crispy as you wish.
- Carefully remove from the pan and place along side or atop of a nice fresh salad.
There is one other ingredient I have omitted from the main recipe as its a little controversial, however, it works for me and many dishes and I find it brings a wonderful depth of flavour. For this dish I would put a good pinch of MSG in the chicken mix, however, this is a very personal ingredient, some like more where other not so much so I will leave the quantity up to you.
As always, feel free to alter the recipe in any way you see fit and let me now in the comments how it works out for you.
Enjoy and look out for the YouTube tutorial in the new couple of weeks.
Breakfast Salad
This is a beautiful dish for a weekend pick me up or light lunch with a little luxury. It’s one of those dishes that feels like you are being naughty, but, in actual fact you are being good to your body.
Cook the egg just so that when pierced it flows out over the salty bacon and crunchy spinach giving it a glorious richness that elevates the entire dish to something truly spectacular.
Ingredients
| Large Egg Yolk | 1 |
| Red Bell Pepper | 20g |
| Baby Plumb Tomato | 2 |
| Small Portobello Mushroom | 20g |
| Baby Leaf Spinach | 50g |
| Bacon Rashers | 2 |
Method
- Wash the spinach and place it neatly in the middle of your plate
- Slice the pepper thinly and the tomatoes in half and place around the plate all fancy
- Take the bacon and slice it length ways and then width ways to create 8-10 bacon squares for each slice.
- Slice the mushroom thinly
- Add the bacon to a dry frying pan and begin to cook. you don’t want the bacon to burn but you do want it to brown and go nice and crispy.
- Just before the bacon is done, add in the mushroom. These will do faster than the bacon which is why we add them a little later.
- Once done, empty the bacon and mushroom onto a kitchen towel to dry.
- Separate the egg white from the yolk and either discard of put the white to one side for another recipe
- In a silicon poacher (linked below), lightly poach the egg yolk being sure not to let it go hard. You want this to stay runny.
- Take the bacon and mushroom and arrange it over the salad
- Place the poached egg yolk in the middle of the salad
- Eat and enjoy.
This is such a wonderful dish. The bacon and mushroom compliment the egg so very well. Enjoy with a little balsamic vinegar, a splash of extra virgin olive oil or both.
Silicon Egg Poacher
Keto Strawberry Ice Cream
This Keto Strawberry Ice Cream recipe Debuting ‘Mollie Mai’ can be made in minutes and tastes amazing. With only three ingredients this Ice Cream recipe is so easy to adapt and change to whichever flavor you desire.
Low Carb Cinnamon Candied Pecans
This Low Carb Cinnamon Candied Pecans recipe is a healthy and addictive treat that does not sound as though it could be on the list of Keto treats, however, Pecans are one of the lowest carbohydrate nuts available at around 1.5g carbs per 25g serving. Erythritol, which contains 0 calories and 0g carbs, makes them a great in-between meal snack for low carb diets.
Ingredients
- 300g Pecan Halves
- 3/4 Cup of Erythritol
- 1 tbsp Sweet Cinnamon
- 1 Egg White Pinch of Salt
Campfire Stew
I was recommended this meal to try and it hasn’t disappointed. This is a great meal for the family with the added bonus of it being cooked in the slow cooker so you don’t have to worry about it. The only prep work is, that it is best to soak the gammon joint in water overnight even if it is unsmoked as it is too salty otherwise (trust me I made the mistake thinking how bad could it be). It has such lovely warm flavours that it warms you up nicely, which is great still given the bizarre weather we are still having.
Ingredients
| Gammon Joint | 750g |
| Onion | Whole chopped |
| Garlic | 1 Chopped clove |
| Paprika | 1 Tsp |
| Cumin | 1 Tsp |
| Ground Coriander | 1 Tsp |
| Baked Beans | 1 Tin |
| Chopped Tomatoes | 1 Tin |
| Carrots | 2 Large |
| Green Pepper | 1 Whole |
| Red Pepper | 1 Whole |
| Mushrooms | 6 Large |
| Tomato Puree | 2 Tbsp |
| Worcestershire Sauce | 1 Tbp |
Instructions
- Soak the gammon joint in water overnight.
- Set the slow cooker high for 6-8hrs or low if for all day.
- Place the gammon joint in the middle of the slow cooker so it gets a good covering of all the flavours.
- Chop up the onion, garlic, peppers and mushrooms and add.
- Add the chopped tomatoes and baked beans.
- Add paprika, cumin, coriander, tomato puree and Worcestershire sauce and mix all ingredients around the gammon.
- Before dishing up, remove the joint and simply shred the gammon apart, it does break apart beautifully.
- Place back in the slow cooker, give it a good mix and serve.
It’s as easy as that. Any leftovers, I freeze as always handy to have on those days you want something filling and quick and tastes just as good.
This recipe is based from one from the Pinch of Nom. All I have done is changed it to my tastes and tried to make it more friendly towards my diet.
Written by Caz
Keto Friendly Chocolate Brownies
This How To guide to making Chocolate Brownies is a real treat that is indulgent yet still low carb and relatively low calories too. You can cut this as you like, however, I found cutting it 5×5 was the best for me as it offers a lovely hit of chocolate without being too naughty.
Ingredients (Serves 16-25)
- Eggs: 3
- Classic Dark Chocolate (Bourneville): 150g
- Fine Dark Cocoa Powder: 56g
- Mascarpone Cheese: 115g
- Erythritol (NKD Living Sweetener): 115g
- Unsalted Butter: 55g
The Humble Crackerbread
I’m not going to go to deep into details on any recipe for this one as I think it’s uses are pretty self explanatory. This post is more about playing with simple ingredients to make something that’s super quick and super yummy.
There is endless variation in what can be achieved with this crunchy little gift from the gods. Crackerbreads or Crispbreads as some of you may know it, are wonderfully low in carbohydrates with only 3.9g of carbs per slice which put them firmly in place as a low carb alternative to bread and crackers.
How’s it made?
From what I have found out (be aware my research is by no means exhaustive), Crackerbread is produced by forcing air into the dough and then as it cools it is mixed until frothy. Apparently and quite interestingly, this was traditionally done by adding snow or powdered ice to the mixture which would evaporate during the baking process (I’m not that clever Wikipedia). Suffice to say, it’s a bit clever how its all done and thanks go out to the Swedish and all the other “Ish’s” for coming up with such a blinder.
What can you do with it
The question should really be what can’t you do with it. It pretty much goes without saying that if you have an ingredient that can go on something then your onto a winner. I personally find Crackerbreads go really well with cream cheese or pâté. Its all to do with the how spreadable the ingredient is. Once you have the base layer down then the options are limitless.
So there we have it, a really simple ingredient to fill you up when you’re pushed for time, fancy something crunchy or simply just want to step away from meat for a day. I cannot recommend these enough. Their simplicity and crunchy goodness put a smile on my face every time I eat them. Best thing is, they taste great too!
Give e’m a go, their super cheap and lets see what you guys can make from them. Pop your creations in the comments so we can all share the goodness.
Enjoy
Simple Chicken and bacon rollups
This may take a little more prep than some of my other recipes, but its still very easy make. The only reason it takes a while is because you need to prepare the chicken first, however, if you use pre-cooked chicken you can literally half the preparation time and knock the entire dish together in about 15 minutes.
The combination of chicken and bacon has always been a winner and make a wonderful dish to have outside as its nice and compact and self contained in its own rollup package. You could even prep it ahead of time, chill it and have it for lunch either later in the day or somewhen in the week. It’s a very versatile recipe indeed and I think this is probably the best selling point about it.
Ingredients
| Chicken Breast | 180g |
| Smoked Bacon | 9 slices |
| Cream Cheese | 100g |
| Baby Spinach | 25g |
| Garlic Granules | 0.5 tsp |
| Salt | 0.25 tsp |
Method
- Prepare the chicken by cutting it into small cubes
- In a non-stick pan with little or no oil, cook the chicken until it is nicely browned all over.
- Remove the chicken from the pan and let it rest and cool
- Roughly chop the baby spinach and once the chicken has cooled combine the two in a mixing bowl.
- Add the cream cheese, garlic and salt and mix until the cream cheese covers the chicken.
- Lay the bacon slices out in a row and evenly distribute the chicken mixture at the fat end of each slice of bacon
- Roll the bacon up around the chicken mixture and lay them so the end is flat on the surface so they don’t come apart
- Heat your frying pan so its very hot and place each roll into the pan, join facing down. This will help to seer the bacon and hold the roll together.
- once the bacon has started to brown, turn and continue to cook until browned all around.
- Leave to cool and refrigerate or serve hot with salad and olive oil.
This may seem like quite a few steps for such a small dish, but do remember this is a very rich dish and is intended to fill you up with fat and protein and not carbohydrates. This is very much a low carb recipe and could probably be refined even further if you are really watching your macros.
I chose to make it with smoked bacon, however, it would be just a nice with normal bacon, pastrami or prosciutto ham.
Me and my family have found that three each is more than enough with a little salad. As always, put your own spin on it and let us know how you got on.
Enjoy!
#keto #paleo #lowcarb #lowcarbrecipes #lowcarblifestyle #lowcarblifestyle #quickandeasy #healthyeating #cooking #recipes
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