TOP 10 LOW CARB RECIPES UNDER 5 GRAMS NET CARBS · Those 10 low carb baking recipes have been...

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TOP 10 LOW CARB RECIPES UNDER 5 GRAMS NET CARBS

Transcript of TOP 10 LOW CARB RECIPES UNDER 5 GRAMS NET CARBS · Those 10 low carb baking recipes have been...

  • TOP 10 LOW CARB RECIPES UNDER 5 GRAMS NET CARBS

  • © 2019 Sweetashoney.co All rights reserved.No part of this publication may bereproduced or stored in a retrieval systemor transmitted in any form or means,electronic, photocopying or otherwisewithout prior written permission.The moral rights of the author andcontributing authors have been asserted.The information contained within thise-book publication are for informationaland inspirational purposes [email protected]

    SWEETHONEY

    1. Keto Chocolate Cookies2. Flaxseed Wraps 3. Chocolate Avocado brownies4. Almond meal Crepes5. Spinach Taco shells6. Chocolate mug cake7. Coconut flour pizza crust8. Almond flour crackers9. Almond flour tortillas10. Peanut Butter Fat bomb

    TABLE OF CONTENTThose 10 low carb baking recipes have been created, photographed and styled by myself, Carine Claudepierre, author of the low carb sugar free food blog sweetashoney.co

    I was born and raised in France. I moved in New Zealand 7 years ago and I developed prediabetes after the birth of my first child. i was forced to change my diet, to avoid type 2 diabetes. I eat low carb sugar free for 5 years now and I am using my skills as a re-search scientists, to develop low carb baking recipes that won’t im-pact our blood sugar much. I love to develop sugar free treats and low carbbaking recipes that fix our carbs craving without blowing our carb counts.

    I weekly write on my foodblog at sweetashoney.co where you can find plenty of sugar free low carb recipes to help you starts a low carb diet. I hope you will enjoy those 10 easy healthy low carb recipes!

    XOXO Carine

  • • 4 ounces sugar free chocolate chips - I used stevia sweetened dark chocolate chips• 2 tablespoon extra virgin coconut oil• 1 egg or flaxegg if vegan• 1/3 cup Sugar free Crystal Sweetner - Monk Fruit• 1 teaspoon vanilla essence• 1/4 teaspoon baking powder• 1/4 tespoon salt• 1/4 cup almond flour• 2 teaspoon unsweetened cocoa powder• 1/4 cup chopped pecan - or sugar free chocolate chips

    KETO CHOCOLATE COOKIES

    Net carbs per cookies: 1.3 g

    I N G R E D I E N T S

    1. Preheat oven to 180 C (370F). 2. Prepare a cookie sheet with parchment paper. Spray some oil if needed - depending on how your parchment paper stick or not

    to baked goods this may not be necessary. Set aside.3. In a small mixing bowl, add the sugar free chocolate chips and melted coconut oil. I prefer t measure my coconut oil melted for

    more precision in baking. That’s up to you, I melt about 2 tablespoons in a small bowl in the microwave and measure the liquid oil before adding it to the chocolate chips.

    4. Melt the chocolate chips with coconut oil in the microwave, by 30 seconds burst, stirring between to avoid the chocolate to burn. Set aside.

    5. Meanwhile, in a medium mixing bowl, beat eggs, sugar free crystal sweetener, vanilla essence, baking powder and salt. It should not take more than 20 seconds.

    6. Stir in the melted chocolate mixture. The mixture will thicken, stay shiny and that is what you want.7. Now pour in the almond flour and unsweetened cocoa powder. Combine with a spoon until fully incorporated, it should not take

    more than 1 minute. Don’t over mix it to avoid the batter to dry out. The batter will thicken again, looks like a brownie batter, thick but still runny. If your almond flour is not too thin you can also see some tiny bites of almond flour and that is ok.

    8. Stir in the chopped pecan nuts or chocolate chips regarding your taste, choose your option.9. Spoon out the batter on the prepared cookie sheet. You should make 6 large cookies out of this dough. The cookies will expand

    a lot while baking so leave some space - about 4 cm between each cookies. I made 2 row of 3 cookies on my cookie sheet. 10. Bake 10-14 minutes or until the edge are cooked. The middle stay soft and that is normal. I found 12 minutes perfect for a

    brownie texture.11. Remove the cookie sheet from the oven, cool down 10 minutes on the sheet.12. Transfer your cookies on a cooling rack using a spatula that you slide under each cookie to avoid them to break. They are still

    soft.13. Cool down 10 more minutes on the rack. Store in an cookie jar for up to 5 days. The texture is soft and close to brownie when

    fresh. The texture change the next day, becoming chewier in the center and crispier on the border.

    M E T H O D

    Gluten free, Paleo, Low Carb, Sugar free, Dairy free, Keto friendly, Vegan option

    SWEETASHONEY

    6 C O O K I E S 25 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n p a n E l a n d R E C -i p E v i d E o o n t H E b l o g

    • 1 cup flaxseed - golden or brown or 1 1/2 cup flaxseed meal• 1 cup water - boiled• 1/2 teaspoon salt• Spices - optional but delicious• 1/4 teaspoon turmeric• 1/4 teaspoon ground ginger• 1/4 teaspoon garlic powder• 1/4 teaspoon onion flakes

    FLAXSEED WRAPS

    Net carbs per wraps : 1.2 g

    I N G R E D I E N T S

    1. In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use flaxseed meal from the store but make sure

    the meal is thin as almond meal or it won’t absorb all the water in the recipe and gets sticky.

    2. In a small saucepan, bring the water to boil.

    3. Remove from heat, stir in all the spices and add the flaxseed meal all at once.

    4. Stir immediately with a wooden spoon, until the meal absorb all the water, dry out and form a dough ball. As you stir, the dough will form,

    gradually un stick from the saucepan forming a dough ball. It take about 1-2 minutes max.

    5. Remove the dough ball from the saucepan and transfer onto a piece of parchment paper, to avoid the dough to stick to your bench top. The

    dough should not be too stick if it is it means your meal wasn’t thin enough and that is ok. Sprinkle extra meal onto the ball to make it less

    sticky.

    6. Divide the ball into 4 dough ball of same size. Place one of the dough ball onto a piece of parchment paper. Place another piece of parchment

    paper on top to avoid the dough to stick to the roller pin. Press the dough ball with your hand slightly to flatten and stick the top parchment

    paper piece to the ball.

    7. Roll with a rolling pin until flat but not too thin or it won’t get soft when cooked. You aim for a 2-3 mm thickness. Peel off the top piece of

    parchment paper.

    8. Take a round shape - like saucepan lid - place on top of dough and cut around the edges to make a circle. Remove the outside dough, form a

    ball and reuse later for another wrap if you like.

    9. Remove lid and flip over the prepared wrap onto a nonstick pan - I used a ceramic non stick pan. Peel off the last piece of parchment paper

    and cook. If you are not using a non stick pan, spray some oil before adding the wrap into the pan.

    10. Warm under high-medium heat and cook for 1-2 minutes or until the border get dry - center is soft - and you can easily slip a spatula under

    the wrap to flip over.

    11. Cook for about 1 extra minute on the other side. Don’t over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay

    soft to roll.

    12. Place the cooked wraps on a plate.

    13. Repeat those steps with the rest of the batter until you form 4 wraps (or 5 if you use the leftover dough from the edge you can make an extra

    one ! ) It depends of how thick you made you wraps. You can reuse the same piece of parchment paper many times !

    14. Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.

    15. Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry.

    M E T H O D

    Gluten free, Paleo, Low Carb, Sugar free, Dairy free, Keto friendly, Vegan

    4 L A R G E W R A P S 15 M I N U T E SC l i C k HERE t o s E E t H E f u l l n u t R i t i o n p a n E l a n d R E C -

    i p E v i d E o o n t H E b l o g

    SWEETASHONEY

    https://www.sweetashoney.co/keto-chocolate-cookies-brownie-cookies/https://www.sweetashoney.co/flaxseed-wraps-keto-vegan-gluten-free/

  • • 3 oz unsweetened dark chocolate bites (90g) - I used healtheries sugar free stevia chocolate in NZ

    • 2 teaspoons virgin coconut oil• 1 cup ripe avocado flesh (230g) about 2 medium ripe avocado• 2 eggs• 1/2 cup erythritol (105g) - I used natvia in NZ you can use Swerve in US• 1/2 cup almond meal• 1/2 cup unsweetened cocoa powder• 1/2 teaspoon baking soda• 1/4 teaspoon salt• 1 teaspoon vanilla extract - optional• Glazing and toppings• 1/8 cup roasted and salted pecan nuts ,crushed (12 g)• 1/3 cup sugar free chocolate bites ,melted (40 g)• 1/4 teaspoon virgin coconut oil• 1 teaspoon coarse sea salt - optional

    CHOCOLATE AVOCADO BROWNIES

    Net carbs per brownie slice: 3.7 g net carb

    I N G R E D I E N T S

    1. Preheat oven to fan-forced 180 C (350F).

    2. Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.

    3. In a small saucepan add the dark chocolate bites and coconut oil. Bring to medium heat until fully melted. You can also place both ingredients

    into a bowl and microwave on high by 30 seconds burst until fully melted. Set aside.

    4. In your food processor with the S blade attachment, add all the brownie ingredients (except the glazing one) in this order: ripe avocado flesh,

    eggs, erythritol, almond meal, unsweetened cocoa powder, baking soda, salt, vanilla. extract and melted chocolate

    5. Process for 30 seconds to 1 minute or until all the ingredients comes together and you obtain a thick brownie batter.

    6. Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.

    7. Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.

    8. Cool down 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.

    9. Transfer the brownie on a cookie rack to cool down until room temperature.

    10. Meanwhile prepare the chocolate glazing and toppings. In a small saucepan, under medium heat, melt the sugar free chocolate bites with

    coconut oil until fully liquid and shiny. Stir often to avoid the chocolate to burn.

    11. Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt - optional.

    12. Cut the brownie in 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.

    M E T H O D

    Gluten free, Paleo, Low Carb, Sugar free, Dairy free, Keto friendly

    SWEETASHONEY

    16 B R W O N I E S S Q UA R E 25 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    • 4 eggs• 1/4 cup almond meal or almond flour• 1 teaspoon vanilla essence• 1/4 teaspoon ground cinnamon• 1 tablespoon extra virgin coconut oil ,to grease the crepe pan

    ALMOND MEAL CREPES

    Net carbs per crepe: 3.8 g

    I N G R E D I E N T S

    1. In a medium bowl whisk the eggs, ground almond, vanilla extract and ground cinnamon until combined and no lumps forms. Set aside.

    2. Warm a crepe pan of 9 inches diameter (25 cm), under medium heat, and use an absorbent paper to rub the coconut oil on the pan

    and grease the pan.

    3. Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly.

    The thickness of the crepes will depend on how much batter you use for each. Usually 1/4 cup is what you need to make a 10 inches

    (26 cm) crepe.

    4. Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium

    heat.

    5. Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the

    sides and softer in the middle.

    6. Repeat for the next crepes.

    7. To serve fill each crepes with the whipped coconut cream, fold in a triangle and top with the fruits of your choice fresh berries, spicy

    plum jam etc.

    M E T H O D

    Gluten free, Paleo, Low Carb, Sugar free, Dairy free, Keto friendly

    SWEETASHONEY

    4 C R E P E S 20 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    https://www.sweetashoney.co/low-carb-fudgy-avocado-brownies-sugar-free/https://www.sweetashoney.co/almond-flour-crepes-low-carb-gluten-free/

  • • 4 oz fresh spinach leaves (100 g)• 4 cups boiling water• 2 eggs• 4 tablespoon almond meal or oat flour• 1/2 cup grated cheese• 1/4 teaspoon garlic powder• 1/4 teaspoon salt

    SPINACH TACO SHELLS

    Net carbs per shells : 1.3g

    I N G R E D I E N T S

    1. Preheat oven to 390 F (200 C).

    2. Place the fresh spinach leaves into a large mixing bowl.

    3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.

    4. In another bowl add ice cubes, about 1 cup.

    5. Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves

    into the ice cubes for few seconds to cool down.

    6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach ‘ball.’

    7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.

    8. Finely chopped the cooked spinach on a chopping board.

    9. Place them into a large mixing bowl and combine with grated cheese, eggs and almond meal, garlic powder and salt until it forms a sort

    of batter.

    10. Scoop out the batter onto a baking tray covered with parchment paper. I recommend to spray some olive oil on the parchment paper

    too to avoid the shells to stick to the paper ! I used a mechanical ice cream scoop maker to scoop out the batter into 4 equal amount of

    taco shell batter.

    11. Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco.

    12. Bake at 390 F (200 C) for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may

    have to reduce to 350 F (180C). Simply watch the color and texture while baking to avoid burning. It is baked when the border are

    crispy and slighty golden brown.

    13. Cool down on a plate few minutes before eating.

    14. Can be eaten lukewarm or cold with toppings of your choice.

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly

    SWEETASHONEY

    4 TA C O S H E L L S 25 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    • 1 egg• 1 Simply-Stevia Packet• 2 tablespoons unsweetened almond milk or milk of your choice - I used un-

    sweetened vanilla almond milk• 1/4 teaspoon baking powder• 1 tablespoon almond meal• 1 teaspoon coconut flour• 1 tablespoon unsweetened cocoa powder• Toppings• 1 teaspoon smooth peanut butter to drizzle on top• 1 teaspoon melted sugar free dark chocolate

    CHOCOLATE MUG CAKE

    Net carbs per mug cake : 4.7 g

    I N G R E D I E N T S

    1. In a small mixing bowl, whisk egg, stevita packet, almond milk and baking powder.

    2. Stir in almond meal, coconut flour and unsweetened cocoa powder.

    3. Pour into a mug or ramekin.

    4. Microwave 1 min increase by 30 seconds burst if needed. It is cooked when the top of the cake is firm and pop out of the mug.

    5. Enjoy immediately. If you like drizzle one teaspoon of creamy peanut butter on top and melted sugar free chocolate.

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly, Paleo

    SWEETASHONEY

    1 M U G C A K E 5 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    https://www.sweetashoney.co/low-carb-taco-shells-spinach/https://www.sweetashoney.co/low-carb-chocolate-mug-cake/

  • • 3/4 cup coconut flour• 2 tablespoon ground psyllium husk• 1/4 teaspoon salt• 1 tablespoon extra virgin olive oil• 1 cup lukewarm water - not boiling, think bath temperature

    COCONUT FLOUR PIZZA CRUST

    Net carbs per slice (no toppings) : 4 g

    I N G R E D I E N T S

    1. Preheat oven to 220C (430F).

    2. Making the coconut flour pizza dough. In a large mixing bowl add the coconut flour, psyllium husk, salt, olive oil and lukewarm water.

    3. Combine with a spatula or wooden spoon first then use your hand and knead the dough for 1 minute. The batter will be very moist at first

    and dry out as you go and that is what you want. Gather the pieces of dough and form a ball.

    4. Set aside in the mixing bowl, at room temperature, for 10 minutes. It will give time to the fiber in the flour and psyllium husk to absorb

    the extra moisture.

    5. Rolling the dough. The dough ball is now firm, elastic and ready to roll.

    6. Slightly oil a sheet of parchment paper with olive oil (this will avoid the pizza base to stick to the paper while baking).

    7. Place the dough ball in the center of this sheet. Place another piece of parchment paper on top of the ball, press with your hand to

    flatten the ball and start rolling with your rolling pin until it reach the thickness you like. The thinner the crispier the pizza will be !

    8. Remember, it is crucial to roll the dough between parchment paper sheets or the dough will stick to your rolling pin.

    9. Peel off the top parchment paper sheet. Use a knife to cut out a nice pizza circle or keep the shape as you like. If you cut yours into a

    circle, reuse the dough from the border to roll another pizza base.

    10. Prebake the coconut flour pizza crust. Your pizza base is now ready to be pre-bake (keep your pizza crust on the parchment paper to

    bake!). Pull the parchment paper sheet with the pizza base on it, onto a baking sheet and pre-bake the crust for 12-15 minutes.

    11. Garnish your pizza base. Remove from the oven, spread tomato sauce, baby spinach leaves and grated mozzarella and olives or feel free

    to use any toppings you like

    12. Return to the oven for 5-8 minutes or until your cheese is melted and grilled. You can also switch the oven to grill mode for 1-2 minutes

    at the end of the baking process to grill the cheese even better.

    13. Serve immediately.

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly, Vegan, Paleo

    SWEETASHONEY

    6 S L I C E S 35 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    • 1 cup almond flour (120g)• 1 tablespoon flaxmeal or ground flaxseeds (11g)• 3 tablespoons water• 1/4 teaspon sea salt• Spices - optional• 1/4 teaspoon garlic powder• 1/4 teaspoon paprika• 1/4 teaspoon onion powder or flakes• 1/8 teaspoon chilli powder• 1/4 teaspoon cumin

    ALMOND FLOUR CRACKERS

    Net carbs per crackers : 0.8 g

    I N G R E D I E N T S

    1. Preheat oven to 180 (370F).

    2. In a large mixing bowl, add all the ingredients, order doesn’t matter. We recommend weighting the ingredients in grams for full precision.

    3. Stir the ingredients together using a silicon spatula . The dough will be moist at first , drying as you go, keep going until it forms a consistent dough.

    It should take about 1 minute until the dough comes together and the fiber from the flax meal absorb the water. Shape a ball of dough. Set aside 10

    minutes at room temperature.

    4. Place the dough onto a piece of non-stick parchment paper. The dough should not be sticky, if so, read the troubleshooting note. Shape the dough as

    a rectangle with your hands - this is optional, it just make it easier to cut lovely rectangle crackers shapes.

    5. Place another piece of non-stick parchment paper on top of the dough. Press slightly with your hand palm to stick the piece of paper to the dough.

    6. Start rolling the dough with a roller pin up to 3 mm thickness. Use pastry rulers to guide you with thickness if you like. Note that thicker crackers takes

    more time to bake and crisp.

    7. Remove the top parchment paper layer. Dip a knife blade into the water, slightly dry with a towel. This will prevent the blade to stick to the dough. Cut

    rectangle shapes - you should be able to make 14 rectangles. I love to shape rectangles crackers and if you already shaped the dough as a rectangle

    you won’t have leftover dough to re roll and reshape.

    8. Slide the parchment paper sheet with the cut-out crackers onto a baking tray Make sure you leave some space between each crackers to ensure a

    nice crisp on the border. If they are too close from each others they don’t crisp as much.

    9. Bake at 180 C for 20-30 minutes, checking every 5 minutes from 20 minutes baking. The crackers on sides will cook faster, you can remove them

    first, cool down on a rack and bring back the rest of the crackers in the oven to bake them longer. They are cooked when the sides gets golden and

    crispy..

    10. If there is leftover dough (some that is not cut-out as beautiful rectangles), gather this dough to reform a dough ball. Repeat the rolling/cutting pro-

    cess again with this dough to form more almond flour crackers.

    11. Fully cool down on a cooling rack. The crackers will harden as they cool down.

    12. Store in a glass jar or airtight container (careful, plastic box soften the crackers) . Store up to 10 days in the pantry. Don’t store in the fridge or they

    will soften.

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly, Paleo, Vegan

    SWEETASHONEY

    14 C R A C K E R S 25 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    https://www.sweetashoney.co/coconut-flour-pizza-crust-vegan-keto/https://www.sweetashoney.co/almond-flour-crackers-keto-vegan/

  • • 1 cup almond flour (120g)• 3 tablespoon ground psyllium husk (24g)• 1/4 teaspoon salt• 1/2 tablespoon olive oil• 1/2 cup lukewarm water• Optional spices• 1/4 teaspoon ground cumin or paprika or turmeric - optional• 1/4 teaspoon garlic powder or onion powder - optional

    ALMOND FLOUR TORTILLAS

    Net carbs per tortillas (no fillings): 3.2 g

    I N G R E D I E N T S

    1. In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk and salt and spices if used.

    2. Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.

    3. When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each pieces into a small ball.

    4. Place the first ball of dough between two pieces of parchment paper.

    5. Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don’t roll too thin or your wrap won’t be as soft when

    cooked. The thinner the crispier they become.

    6. Gently peel off the top layer of parchment paper.

    7. If you want to shape a circle tortilla use a saucepan lid, place on top of the rolled tortillas, use a knife to cut out the border. Remove the

    border with your fingers. If you don’t have a lid, simply cut out a rectangle or square.

    8. On a non stick crepe Tefal pan (make sure your pan is a non stick one or the tortillas stick to the pan!), flip over the tortillas onto the pan.

    Peel off the last piece of parchment paper to release the rolled tortilla onto the pan. Be careful, if the pan is too hot the tortilla tend to

    break.

    9. Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla and flip

    over.

    10. Cook for an extra 1-2 minute. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without

    breaking. I recommend you stop cooking them when the tortilla is still soft in the center.

    11. Serve with filling of your choice or as a side bread to curry.

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly, Vegan, Paleo

    SWEETASHONEY

    4 T O R T I L L A S 15 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    • Liquid ingredients• 1/2 cup peanut butter no added oil, no added sugar• 1/4 cup extra virgin coconut oil - use refined coconut oil to avoid coconut

    flavor (52g)• 1/4 cup cocoa butter or grass-feed butter , melted (47g)• 5-10 stevia drops vanilla creme flavor - optional, adjust regarding sweetness

    desired• Dry ingredients• 1/4 cup sugar free powdered sweetener• Chocolate shell optional• 2 oz sugar free chocolate chips• 1 tablespoon extra virgin coconut oil• 1 pinch salt - optional but very tasty

    PEANUT BUTTER FAT BOMBS

    Net carbs per fat bombs: 1.4 g

    I N G R E D I E N T S

    1. In a small microwave safe glass bowl (or pyrex glass measuring jug - using this option makes the filling of the silicon mold easier in the

    next step), add all the liquid ingredients: peanut butter, coconut oil, cocoa butter (or butter) .

    2. Microwave by 30 seconds burst stir and microwave again until the coconut oil and cocoa butter are fully melted. Make sure you stir

    between each 30 seconds burst to not ‘burn’ the peanut butter. You can also do this on the stove, in a saucepan, under medium heat.

    3. You should obtain a consistent batter very runny almost like water. Stir in the powdered sugar free sweetener and vanilla creme flavored

    stevia drops. if used. The batter will thicken slightly but still be very runny and that is what you want. Taste and adjust sweetness with

    more stevia drops at this point if needed.

    4. Place each chocolate silicon mold on a plate (this makes it easier to carry them to the freezer when filled). Fill each holes of the silicon

    mold with the peanut butter mixture up to the top.

    5. Place your plate with the filled silicon mold in the freezer for 20 minutes or until the chocolate are firm up.

    6. Chocolate shell

    7. Meanwhile prepare the chocolate shell of your peanut butter fat bomb.

    8. In a small glass bowl, add the sugar free chocolate chips, coconut oil and a pinch a salt if you like.

    9. Microwave by 30 second burst, stir and repeat until the chocolate is melted.

    10. Cover a plate with parchment paper, slightly oil it with oil spray. Set aside.

    11. Remove the peanut butter fat bomb from the freezer. Carefully un mold each fat bomb by pushing them out of the silicon mold.

    12. Use 2 forks to dip each fat bomb into the melted chocolate, and place them on the plate you prepared to cool down. Repeat until all the

    fat bomb has been covered with chocolate.

    13. Bring the plate in the freezer again for 10 minutes to set the chocolate shell.

    14. Remove from the freezer and enjoy straight away!

    M E T H O D

    Gluten free, Low Carb, Sugar free, Keto friendly, Vegan

    SWEETASHONEY

    30 FAT B O M B S 20 M I N U T E S

    C l i C k HERE t o s E E t H E f u l l n u t R i t i o n pa n E l a n d R E C -i p E v i d E o o n t H E b l o g

    https://www.sweetashoney.co/almond-flour-tortillas-keto-vegan/https://www.sweetashoney.co/peanut-butter-fat-bombs-keto-vegan/