8 tbsp.(1 stick) butter, softened to room temperature
1/3 c. Keto friendly confectioners sugar (such as Swerve)
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 cups almond flour
2/3 cups dark chocolate chips
In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined.
Slowly beat in your almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes.
Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.
Low Carb Brownies
4 large eggs
2 ripe avocados
1/2 cup(1 stick) butter, melted
6 tbsp.unsweetened peanut butter
2 tsp.baking soda
2/3 cupcoconut sugar (or 18 packets stevia)
2/3 cupUnsweetened cocoa powder
2 tsp.pure vanilla extract
1 tsp.kosher salt
flaky sea salt (optional)
Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving.
Delicious Fat Bombs
8 oz.cream cheese, softened to room temperatur
1/2 c. peanut butter
1/4 c. coconut oil, plus 2 tbsp.
1 tsp. kosher salt
1 cup dark chocolate chips
Line a small baking sheet with parchment paper. In a medium bowl, combine cream cheese, peanut butter, ¼ c coconut oil, and salt. Using a hand mixer, beat mixture until fully combined, about 2 minutes. Place bowl in freezer to firm up slightly, 10 to 15 minutes.
When peanut butter mixture has hardened, use a small cookie scoop or spoon to create golf ball sized balls. Place in the refrigerator to harden, 5 minutes.
Meanwhile, make chocolate drizzle: combine chocolate chips and remaining coconut oil in a microwave safe bowl and microwave in 30 second intervals until fully melted. Drizzle over peanut butter balls and place back in the refrigerator to harden, 5 minutes. Serve.
To store, keep covered in refrigerator.
Keto Coconut Bars
3cupsShredded unsweetened coconut flakes
1cupcoconut oil, melted
1/4cupmonk fruit sweetened maple syrupCan substitute for any liquid sweetener of choice
Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment paper and set aside. Alternatively, you can use a loaf pan.
In a large mixing bowl, add your shredded unsweetened coconut. Add your melted coconut oil and monk fruit sweetened maple syrup and mix until a thick batter remains. Add a little extra syrup or a tiny bit of water if it’s too crumbly.
Pour the coconut bar mixture into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Eat and enjoy!