Ketogenic Diet: 20 Low Carb Delicious Dessert Recipes

 

Introduction

It does seem strange that by eating ‘fat bombs’ you can be healthier, but that is the promise and science behind the Ketogenic Diet. You get to eat your (high fat/ low carb) cake and eat it. By sticking to a low carb diet, there are numerous benefits, including:

*
p<>{color:#000;}. Accelerated fat loss.

*
p<>{color:#000;}. Lower cholesterol.

*
p<>{color:#000;}. Lower blood sugar.

*
p<>{color:#000;}. Greater levels of energy and vitality.

*
p<>{color:#000;}. Improved mental focus (ketogenic diets were initially used for epilepsy).

For me, the best part about high fat foods tends to be the desserts. Particularly the new ‘category’ of food invented just for the low carb diet.. The Fat Bomb.

To help you get the most out of this diet, below are 20 of the best high fat/ low carb desserts around. I suggest trying at least one or two a week to help keep your motivation up. See them as a treat for being good throughout the week. The portioned treats are particularly great for this, (e.g. cookies, truffles), as they can be stored away throughout the week.

I hope you enjoy the recipes and they help you on your way to a healthier you.

 

What is a Ketogenic Diet

I assume you know a bit / a lot about the Ketogenic Diet at this point, but just in case not, let’s have a quick overview of what is a Ketogenic Diet is prior to diving into the recipes.

Our body’s metabolism has evolved much less quickly than modern technology. In the past, we had to hunt for our meals and we often would go without food for days or weeks at a time, so our bodies stored as much of its energy reserves as possible for when it was needed. The body became extremely efficient at taking any excess energy (from food) and storing them for later (as fat). When food became scarce, the body would switch from using food as its main source of energy to the fat reserves.

However, in modern life, food is far more plentiful but excess energy is still be stored as fat. Modern life has exacerbated this by producing foods rich in carbohydrates (which are utilized more quickly by the body), and lowering the need for physical activity, hence excess energy (more calories are consumed than expended) is more abundant and consequently more energy is stored (usually as fat).

The concept of the ketogenic diet is that it takes advantage of your body’s natural system that uses fat for fuel. By switching to a low carbohydrate diet, your body adapts – unable to utilize the readily available source of carbohydrate that was once available to it, instead it begins to use both existing and new stores of fat as its energy source. This is known as a state of ketosis.

When we are on a diet containing sufficient amounts of carbohydrate, these are broken down into glucose which is used for energy. However, when carbs are restricted, our liver starts to produce ketones (also known as ketone bodies). These are transported from the liver to other tissues where they can be reconverted by enzymes in the body to produce energy.

That is the theory behind the diet, and in practice it breaks down into the below macronutrients:

*
p<>{color:#000;}. Carbs – 20 – 50 grams per day

**
p<>{color:#000;}. Try 30 grams to begin with and see how you feel and are progressing (see measuring results below)

*
p<>{color:#000;}. Protein – 0.7 – 1.2 grams per kg of body weight

**
p<>{color:#000;}. If your level of physical activity is high, go for the higher end as it will help to retain/ build muscle

*
p<>{color:#000;}. Fat – remaining calories from (good) fat

The above is an overview, but if you would like to know more about the diet in details then I have a complete guide to the diet along with how make it sustainable in the long term.. to the point where you no longer have to count calories.

You’ll learn everything you need to know. You will learn to:

*
p<>{color:#000;}. Lose that stubborn belly fat

*
p<>{color:#000;}. Tailor the diet to yourself (not changing your lifestyle for the sake of a diet)

*
p<>{color:#000;}. Never count calories again (no more food label reading).

All with 120 delicious recipes and easy recipes to get you started.

Click here to view the book on Amazon.com

http://bit.ly/Keto120

Or click here to view the book on Amazon.co.uk

http://bit.ly/Keto120GB

 

 

Table of Contents

Introduction

What is a Ketogenic Diet

Delicious Cream Chocolate Cake

Easy Pecan and Maple Syrup Squares

Chocolate And Caramel Volcano Cake

Two Layer Mini Red Velvet Cheesecakes

Two Layer Low Carb Brownie Cheesecake

Healthy Pecan Shortbread Cookies

Sugar Free Choco Chip Almond Cookies

Strawberries With Whipped Coconut Cream

Ketogenic No-Bake Chocolate Squares

No Bake Healthy Almond Butter Squares

Low Carb Dark Chocolate Truffles

Easy Blueberry Ice cream

Macadamia Nut Chocolate Squares

Healthy Coconut Cream Brownies

Low Carb Pecan Ice cream

Easy Dairy Free Chocolate Pudding

No-Bake Coffee Pudding With Chia Seeds

Coco-Nutty Smoothie

Choco Nutty Avocado Mini Tarts

Easy Almond Flour Carrot Cake

 

[] Delicious Cream Chocolate Cake

Preparation time: 20 minutes

Cooking time: 3 hours

Serves: 10

INGREDIENTS:

*
p<>{color:#000;}. 1 ½ cups almond flour

*
p<>{color:#000;}. ¾ cup Swerve sweetener

*
p<>{color:#000;}. 2/3 cup cocoa powder

*
p<>{color:#000;}. ¼ cup unflavored whey protein powder

*
p<>{color:#000;}. 2 tsp baking powder

*
p<>{color:#000;}. ¼ tsp salt

*
p<>{color:#000;}. ½ cup butter, melted

*
p<>{color:#000;}. 4 large eggs

*
p<>{color:#000;}. ¾ cup coconut milk, unsweetened

*
p<>{color:#000;}. 1 tsp vanilla extract

*
p<>{color:#000;}. ½ cup Sugar-Free Chocolate Chips

DIRECTIONS:

#
p<{color:#000;}. In a medium bowl, whisk together flour, sugar, cocoa powder, protein powder, baking powder and salt.

#
p<{color:#000;}. Stir in butter, eggs, almond milk and vanilla extract until well blended.

#
p<{color:#000;}. If desired, add chocolate chips to this mixture.

#
p<{color:#000;}. Pour into a well-greased, 6-quart slow cooker.

#
p<{color:#000;}. Cook on low setting for 2 ½ hours for a gooey, pudding-like cake. Cook for up to 3 hours for a more solid cake.

#
p<{color:#000;}. Turn slow cooker off and let cool 20 to 30 minutes before slicing and serving with whipped cream.

Nutrition Facts (per serving)

Total Carbohydrates: 12g

Dietary Fiber: 5g

Net Carbs: 7g

Protein: 10g

Total Fat: 23g

Calories: 275

 

[] Easy Pecan and Maple Syrup Squares

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 12

INGREDIENTS:

*
p<>{color:#000;}. 1 cup almond flour

*
p<>{color:#000;}. 2 cups pecans (halved)

*
p<>{color:#000;}. ½ cup flaxseed meal

*
p<>{color:#000;}. ½ cup coconut oil

*
p<>{color:#000;}. ¼ cup maple syrup

*
p<>{color:#000;}. ¼ tsp. stevia drops

*
p<>{color:#000;}. ½ cup shredded coconut

DIRECTIONS:

#
p<>{color:#000;}. Preheat the oven to 350F degrees, Line a baking tray with parchment paper. Add 2 cups of pecans and bake for 7 minutes.

#
p<>{color:#000;}. Remove from the oven and allow them to cool. Once cooled, crush the pecans with a rolling pin, (put them into a plastic bag for mess-free crushing).

#
p<>{color:#000;}. Next, mix together the flaxseed meal, coconut powder and almond meal in a large bowl.

#
p<>{color:#000;}. Throw the crushed pecans into the bowl and mix well.

#
p<>{color:#000;}. Now add the coconut oil, maple syrup and Stevia and mix well into a dough.

#
p<>{color:#000;}. Transfer the dough into a baking dish of your choice.

#
p<>{color:#000;}. Bake at 350F for about 25 minutes and remove from the oven.

#
p<>{color:#000;}. Once cooled place the dish in the fridge for about 2 hours.

#
p<>{color:#000;}. Cut into squares and enjoy your delicious but easy pecan and maple syrup squares.

Nutrition Facts (per serving)

Total Carbohydrates: 7g

Dietary Fiber: 5g

Net Carbs: 2g

Protein: 5g

Total Fat: 31g

Calories: 303

 

[] Chocolate And Caramel Volcano Cake

Preparation time: 10 minutes

Cooking time: 13 minutes

Serves: 4

INGREDIENTS:

*
p<>{color:#000;}. ½ cup cocoa powder

*
p<>{color:#000;}. ¼ cup butter

*
p<>{color:#000;}. 4 eggs

*
p<>{color:#000;}. 1 tsp vanilla extract

*
p<>{color:#000;}. ¼ cup sugar free caramel sauce

*
p<>{color:#000;}. ¼ cup erythritol

*
p<>{color:#000;}. 1/8 tsp powdered Stevia

*
p<>{color:#000;}. ½ tsp cinnamon

*
p<>{color:#000;}. ½ tsp salt

DIRECTIONS:

#
p<>{color:#000;}. Pour a tbsp. of caramel sauce into ice trays and freeze it

#
p<>{color:#000;}. Preheat your oven to 350°F.

#
p<>{color:#000;}. Mix together the cocoa, stevia, cinnamon and salt

#
p<>{color:#000;}. Add the erythritol,

#
p<>{color:#000;}. Beat the eggs and stir in

#
p<>{color:#000;}. Add the butter and vanilla extract and whisk well

#
p<>{color:#000;}. Now grease the ramekins with oil or butter and fill with the mixture halfway

#
p<>{color:#000;}. Remove the caramel from the freezer and place one in each half-filled ramekin

#
p<>{color:#000;}. Cover the caramel with the rest of the cake batter

#
p<>{color:#000;}. Bake this for about 13 to 14 minutes

#
p<>{color:#000;}. Remove the cakes from the ramekins very carefully

#
p<>{color:#000;}. Serve with a scoop of vanilla bean ice cream

#
p<>{color:#000;}. Enjoy your tasty and healthy chocolate and caramel volcano cake by cutting into its molten center.

Nutrition Facts (per serving)

Total Carbohydrates: 9g

Dietary Fiber: 3g

Net Carbs: 6g

Protein: 8g

Total Fat: 25g

Calories: 237

 

 

[] Two Layer Mini Red Velvet Cheesecakes

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

INGREDIENTS:

Red velvet layer

*
p<>{color:#000;}. 6 tbsp. almond flour

*
p<>{color:#000;}. 1 egg

*
p<>{color:#000;}. 1 tsp red food coloring

*
p<>{color:#000;}. 1/2 tsp vanilla extract

*
p<>{color:#000;}. 1/2 tsp apple cider vinegar

*
p<>{color:#000;}. A pinch of salt

*
p<>{color:#000;}. 1 tbsp cocoa powder

*
p<>{color:#000;}. 1/4 cup butter

*
p<>{color:#000;}. 1/3 cup erythritol

Cheesecake layer

*
p<>{color:#000;}. 1 egg

*
p<>{color:#000;}. 6 oz cream cheese

*
p<>{color:#000;}. 1 tbsp butter

*
p<>{color:#000;}. 2 tbsp. erythritol

*
p<>{color:#000;}. 1/2 tsp vanilla extract

*
p<>{color:#000;}. A pinch of salt

DIRECTIONS:

#
p<>{color:#000;}. Preheat the oven to 350°F.

#
p<>{color:#000;}. Dissolve erythritol in the butter on a low heat in a small pan

#
p<>{color:#000;}. Now combine the erythritol and butter mixture with cocoa powder, vanilla and salt.

#
p<>{color:#000;}. Beat in the egg

#
p<>{color:#000;}. Add the apple cider vinegar, red food coloring and almond flour. Mix well

#
p<>{color:#000;}. Grease your ramekins

#
p<>{color:#000;}. Pour the mixture into the greased ramekins

#
p<>{color:#000;}. Place the ramekins in the fridge till the batter for your next layer is ready

#
p<>{color:#000;}. For the cheesecake layer, beat together the cream cheese and butter with a cake beater

#
p<>{color:#000;}. Beat in the egg and vanilla extract

#
p<>{color:#000;}. Add in the erythritol and a pinch of salt and mix well

#
p<>{color:#000;}. Now remove the red velvet ramekins from the fridge and add the cheese cake batter to it.

#
p<>{color:#000;}. The two cake batters should not mix but remain as two beautiful layers

#
p<>{color:#000;}. Put the ramekins into the preheated oven for about 20 minutes

#
p<>{color:#000;}. Remove from the oven and serve warm with some chopped up blueberries by the side.

Nutrition Facts (per serving)

Total Carbohydrates: 2g

Dietary Fiber: 2g

Net Carbs: 0g

Protein: 17g

Total Fat: 36g

Calories: 420

 

[] Two Layer Low Carb Brownie Cheesecake

Preparation time: 50 minutes

Cooking time: 55 minutes

Serves: 10

INGREDIENTS:

For the brownie layer

*
p<>{color:#000;}. 2 oz. chopped dark chocolate

*
p<>{color:#000;}. ½ cup butter

*
p<>{color:#000;}. ¼ cup cocoa powder

*
p<>{color:#000;}. ½ cup almond flour

*
p<>{color:#000;}. 2 large eggs

*
p<>{color:#000;}. ¾ cup erythritol

*
p<>{color:#000;}. ¼ tsp vanilla extract

*
p<>{color:#000;}. ¼ cup chopped walnuts

*
p<>{color:#000;}. A pinch of salt

For the cheesecake layer

*
p<>{color:#000;}. 2 eggs

*
p<>{color:#000;}. 1 lb softened cream cheese

*
p<>{color:#000;}. ½ cup erythritol

*
p<>{color:#000;}. ¼ cup heavy cream

*
p<>{color:#000;}. ½ tsp vanilla extract

DIRECTIONS:

#
p<{color:#000;}. Preheat the oven to 325F

#
p<{color:#000;}. Grease a 9 inch pan

#
p<{color:#000;}. Melt the chocolate and butter together in a small pan over low heat.

#
p<{color:#000;}. Mix together the almond flour, cocoa powder and salt.

#
p<{color:#000;}. Beat together the eggs, erythritol and vanilla extract in a large bowl, into this add the melted chocolate and butter and the almond flour. Mix well till it forms a smooth consistency.

#
p<{color:#000;}. Add in the chopped walnuts and pour into the baking dish.

#
p<{color:#000;}. Bake at 325F for around 20 minutes.

#
p<{color:#000;}. For the next layer, whisk together cream cheese, eggs, erythritol, cream and the vanilla extract.

#
p<{color:#000;}. Pour this batter over the baked brownies and bake the whole thing at 300F for 40 to 45 minutes.

#
p<{color:#000;}. Remove from the baking dish and cool in the fridge for at least 2 hours.

Nutrition Facts (per serving)

Total Carbohydrates: 6g

Dietary Fiber: 2g

Net Carbs: 4g

Protein: 10g

Total Fat: 42g

Calories: 425

 

 

[] Healthy Pecan Shortbread Cookies

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 20

INGREDIENTS:

*
p<>{color:#000;}. 2 cups pecans

*
p<>{color:#000;}. 1 cup butter

*
p<>{color:#000;}. 3 tbsp. sweetener

*
p<>{color:#000;}. 1 cup almonds

*
p<>{color:#000;}. 1 tsp vanilla extract

DIRECTIONS:

#
p<>{color:#000;}. Blend together, the pecans and almonds till they resemble the consistency of flour, in a food processer.

#
p<>{color:#000;}. Now add the butter, sweetener, and vanilla extract into the food processer to form a dough

#
p<>{color:#000;}. Remove the dough and roll it in parchment paper into a cylindrical shape

#
p<>{color:#000;}. Place this roll in a fridge for about 3 hours

#
p<>{color:#000;}. Once the dough has hardened, slice it in 1 inch slices

#
p<>{color:#000;}. You can cut the slices in shapes if needed (shapes should be smaller than the slices) or retain its round shape

#
p<>{color:#000;}. Place it on a cookie sheet

#
p<>{color:#000;}. Bake the cookies for 10 minutes at 325F

Nutrition Facts (per serving)

Total Carbohydrates: 4g

Dietary Fiber: 2g

Net Carbs: 2g

Protein: 2g

Total Fat: 20g

Calories: 194

[] Sugar Free Choco Chip Almond Cookies

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 1

INGREDIENTS:

*
p<>{color:#000;}. 3 tbsp. almond flour

*
p<>{color:#000;}. 1 egg yolk

*
p<>{color:#000;}. 1 tbsp. erythritol

*
p<>{color:#000;}. 1 tbsp butter

*
p<>{color:#000;}. 1/8 tsp vanilla extract

*
p<>{color:#000;}. 2 tbsp chocolate chips (sugar free)

*
p<>{color:#000;}. a pinch of cinnamon

*
p<>{color:#000;}. a pinch of salt

DIRECTIONS:

#
p<>{color:#000;}. Preheat the oven to 350°F.

#
p<>{color:#000;}. Melt the butter in a small pan and mix with the almond flour

#
p<>{color:#000;}. Stir in the erythritol and cinnamon.

#
p<>{color:#000;}. Add the vanilla extract, salt and beat in the egg yolk

#
p<>{color:#000;}. Now add the chocolate chips and mix well

#
p<>{color:#000;}. Grease a ramekin with butter or oil and place the dough in it.

#
p<>{color:#000;}. Bake it at 350F for about 10 minutes.

#
p<>{color:#000;}. Remove from the oven and cool.

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 1g

Net Carbs: 2g

Protein: 7g

Total Fat: 31g

Calories: 330

[] Strawberries With Whipped Coconut Cream

Preparation time: 5 minutes

Cooking time: 3 minutes

Serves: 2

INGREDIENTS:

*
p<>{color:#000;}. 1 can of coconut cream

*
p<>{color:#000;}. 5 cup strawberries (or any other berries you like best)

*
p<>{color:#000;}. 15g Shaved dark chocolate

DIRECTIONS:

#
p<>{color:#000;}. Pour the coconut cream into a large bowl and blend with a hand mixer on its whipping setting for about 5 minutes

#
p<>{color:#000;}. Arrange the strawberries in a serving bowl

#
p<>{color:#000;}. Pour the whipped coconut cream on the strawberries

#
p<>{color:#000;}. Garnish this beautiful dessert with slivers of dark chocolate and a slice of strawberry.

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 3g

Net Carbs: 0g

Protein: 3g

Total Fat: 29g

Calories: 286

 

 

 

[] Ketogenic No-Bake Chocolate Squares

Preparation time: 5 minutes

Cooking time: 7 minutes

Serves: 6

INGREDIENTS:

*
p<>{color:#000;}. 50 g 90% Dark Chocolate

*
p<>{color:#000;}. 100 ml whipping cream

*
p<>{color:#000;}. 25g butter

*
p<>{color:#000;}. 1 ¼ cups almond flour

*
p<>{color:#000;}. 1 tsp vanilla powder

*
p<>{color:#000;}. ¼ cup coconut flakes

DIRECTIONS:

#
p<>{color:#000;}. Chop the dark chocolate into small pieces.

#
p<>{color:#000;}. Heat the whipping cream on low temperature and add the chocolate and butter stirring till it melts.

#
p<>{color:#000;}. Stir in the almond flour and vanilla power.

#
p<>{color:#000;}. Pour the mixture into a greased tray and form squares.

#
p<>{color:#000;}. Dip the squares in coconut flakes.

#
p<>{color:#000;}. Freeze the squares until they become a little hard.

#
p<>{color:#000;}. Your Ketogenic no-bake chocolate squares are ready to enjoy with a hot beverage.

Nutrition Facts (per serving)

Total Carbohydrates: 18g

Dietary Fiber: 12g

Net Carbs: 6g

Protein: 2g

Total Fat: 16g

Calories: 170

[] No Bake Healthy Almond Butter Squares

Preparation time: 10 minutes

Cooking time: 0 minutes

Serves: 2

INGREDIENTS:

*
p<>{color:#000;}. 2 tbsp. of almond butter

*
p<>{color:#000;}. 1 tbsp. coconut oil

*
p<>{color:#000;}. 1 tsp cocoa powder

*
p<>{color:#000;}. ¼ tsp cinnamon powder

*
p<>{color:#000;}. 1 tbsp. heavy cream

*
p<>{color:#000;}. 4 drops of sweetener

DIRECTIONS:

#
p<>{color:#000;}. Mix all the ingredients together in a bowl

#
p<>{color:#000;}. Transfer into a freezer proof square shaped dish and draw deep lines with a knife to resemble squares so it will be easy for you to cut it out once it is done.

#
p<>{color:#000;}. Garnish with almonds.

#
p<>{color:#000;}. Freeze for about 3 hours.

#
p<>{color:#000;}. Remove from the freezer.

#
p<>{color:#000;}. Enjoy your delicious no bake healthy almond butter squares

Nutrition Facts (per serving)

Total Carbohydrates: 4g

Dietary Fiber: 1g

Net Carbs: 3g

Protein: 4g

Total Fat: 19g

Calories: 188

[] Low Carb Dark Chocolate Truffles

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 12

INGREDIENTS:

*
p<>{color:#000;}. 150 grams dark chocolate of your choice (you can even use flavoured dark chocolate)

*
p<>{color:#000;}. 2 tbsp butter

*
p<>{color:#000;}. 1/2 cup heavy cream

*
p<>{color:#000;}. 1/2 tsp vanilla extract

*
p<>{color:#000;}. 2 tbsp honey

*
p<>{color:#000;}. 1/2 tsp cinnamon

*
p<>{color:#000;}. 2 tbsp raw cocoa powder

*
p<>{color:#000;}. Pinch of sea salt

DIRECTIONS:

#
p<>{color:#000;}. Grate the dark chocolate into fine flakes.

#
p<>{color:#000;}. Heat the heavy cream on a low heat in a small saucepan, mix in the grated chocolate and butter.

#
p<>{color:#000;}. Once everything is melted well, turn off the heat and add in the rest of the ingredients.

#
p<>{color:#000;}. Place this mixture in the fridge for about 2 hours.

#
p<>{color:#000;}. Once cooled, remove from the fridge and shape them into small balls using your palms.

#
p<>{color:#000;}. Line a tray with parchment paper and place the balls on it, refrigerate them further for another hour.

#
p<>{color:#000;}. Roll the truffle balls in cocoa powder to coat them.

#
p<>{color:#000;}. Enjoy your delicious low carb dark chocolate truffles.

Nutrition Facts (per serving)

Total Carbohydrates: 6g

Dietary Fiber: 1g

Net Carbs: 5g

Protein: 1g

Total Fat: 12g

Calories: 142

 

 

[] Easy Blueberry Ice cream

Preparation time: 15 minutes

Cooking time: 0 minutes

Serves: 4

INGREDIENTS:

*
p<>{color:#000;}. 3 oz. (85g) crème fraiche

*
p<>{color:#000;}. 7 oz. (200g) cream

*
p<>{color:#000;}. 3 oz. (85g) blueberries

*
p<>{color:#333;}. 1 Egg yolk

*
p<>{color:#000;}. ½ tbsp. vanilla powder (or vanilla extract)

DIRECTIONS:

#
p<>{color:#000;}. Whip the crème fraiche with a hand blender till it is fluffy

#
p<>{color:#000;}. Separately, whip the cream till it forms peaks

#
p<>{color:#000;}. Now whip them together and add the rest of the ingredients into it

#
p<>{color:#000;}. Place this mixture in the freezer for at least an hour before scooping it out into ice cream bowls

#
p<>{color:#000;}. Enjoy your super easy blueberry ice cream

Nutrition Facts (per serving)

Total Carbohydrates: 23g

Dietary Fiber: 1g

Net Carbs: 1g

Protein: 2g

Total Fat: 30g

Calories: 142

[] Macadamia Nut Chocolate Squares

Preparation time: 7minutes

Cooking time: 5 minutes

Serves: 6

INGREDIENTS:

*
p<>{color:#000;}. 2 tbsp. cocoa powder

*
p<>{color:#000;}. 2 tbsp. sweetener

*
p<>{color:#000;}. 2 oz (58gr) Cocoa Butter

*
p<>{color:#000;}. 4 oz. (112gr) chopped macadamia nuts

*
p<>{color:#000;}. ¼ cup heavy cream

DIRECTIONS:

#
p<>{color:#000;}. Heat a pot of water and place the bowl of cocoa butter on it to melt it.

#
p<>{color:#000;}. On a countertop, add the melted cocoa butter into a saucepan, add the cocoa powder and the sweetener.

#
p<>{color:#000;}. Stir in the macadamia nuts and heavy cream.

#
p<>{color:#000;}. Now place your saucepan on low heat.

#
p<>{color:#000;}. Once it is all mixed well, pour it into chocolate moulds or a square tray.

#
p<>{color:#000;}. After it cools, place it in the fridge for it to harden.

#
p<>{color:#000;}. Remove from the fridge and enjoy your delicious macadamia nut chocolate squares.

Nutrition Facts (per serving)

Total Carbohydrates: 3g

Dietary Fiber: 1g

Net Carbs: 2g

Protein: 3g

Total Fat: 28g

Calories: 272

 

[] Healthy Coconut Cream Brownies

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 8

INGREDIENTS:

*
p<>{color:#000;}. ¾ cup melted coconut butter

*
p<>{color:#000;}. 1/3 cup coconut milk cream

*
p<>{color:#000;}. 2 tbsp melted butter

*
p<>{color:#000;}. 1 egg

*
p<>{color:#000;}. 2 tsp vanilla extract

*
p<>{color:#000;}. 5 tbsp cocoa powder

*
p<>{color:#000;}. 1 cup granulated sweetener

*
p<>{color:#000;}. ¼ tsp baking soda

*
p<>{color:#000;}. A pinch of Sea salt

DIRECTIONS:

#
p<>{color:#000;}. Mix together the cocoa powder, sweetener, baking powder and salt into a large bowl.

#
p<>{color:#000;}. Next add the coconut butter, coconut cream and butter, whisk well.

#
p<>{color:#000;}. Whisk in the egg and vanilla extract.

#
p<>{color:#000;}. Add the dry ingredients into this and whisk well.

#
p<>{color:#000;}. Transfer the mixture into a greased brownie pan.

#
p<>{color:#000;}. Bake it at 350F for around 25 minutes.

#
p<>{color:#000;}. Remove from the oven and cool to room temperate

#
p<>{color:#000;}. Later place them in the fridge and enjoy

Nutrition Facts (per serving)

Total Carbohydrates: 6g

Dietary Fiber: 2g

Net Carbs: 4g

Protein: 2g

Total Fat: 45g

Calories: 460

 

 

[] Low Carb Pecan Ice cream

Preparation time: 10 minutes

Cooking time: 0 minutes

Serves: 6

INGREDIENTS:

*
p<>{color:#000;}. 2/3 cup chopped pecans

*
p<>{color:#000;}. 1/8 tsp xanthan gum

*
p<>{color:#000;}. 2 egg yolks

*
p<>{color:#000;}. 1 pinch Stevia

*
p<>{color:#000;}. 1 tsp vanilla extract

*
p<>{color:#000;}. 1/3 cup erythritol

*
p<>{color:#000;}. 2 tbsp butter

*
p<>{color:#000;}. 1 cup heavy cream

DIRECTIONS:

#
p<>{color:#000;}. On a low heat, melt the butter in a pan and pour the cream into it

#
p<>{color:#000;}. Add the erythritol and stir well.

#
p<>{color:#000;}. Add a pinch of stevia and use a hand blender to blend everything.

#
p<>{color:#000;}. While running the hand blender, add the xantam gum into the bowl.

#
p<>{color:#000;}. Whisk the egg yolks with vanilla extract and slowly start adding them into the main bowl, all the while running the hand blender.

#
p<>{color:#000;}. Chop up the pecans and add them into the bowl.

#
p<>{color:#000;}. Place the bowl in the freezer for at least 4 hours, but check every hour to stir it around.

#
p<>{color:#000;}. Remove from the freezer and scoop out the ice cream into serving bowls or waffle cones.

Nutrition Facts (per serving)

Total Carbohydrates: 1g

Dietary Fiber: 0g

Net Carbs: 0

Protein: 2 g

Total Fat: 20g

Calories: 200

 

[] Easy Dairy Free Chocolate Pudding

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 2

INGREDIENTS:

*
p<>{color:#000;}. 1 cup canned coconut milk

*
p<>{color:#000;}. 2 tbsp cocoa powder

*
p<>{color:#000;}. 1/2 tsp stevia powder

*
p<>{color:#000;}. 1 tbsp. gelatin

*
p<>{color:#000;}. 2 tbsp. water

DIRECTIONS:

#
p<>{color:#000;}. Heat the coconut milk, cocoa and sweetener in a saucepan over medium heat.

#
p<>{color:#000;}. Mix the gelatin with 2 tbsp. of water and add it to the pan.

#
p<>{color:#000;}. Stir well till the gelatin dissolves.

#
p<>{color:#000;}. Pour the mixture into two ramekins.

#
p<>{color:#000;}. Put the ramekins in the fridge for an hour before enjoying your delicious easy dairy free chocolate pudding.

Nutrition Facts (per serving)

Total Carbohydrates: 10g

Dietary Fiber: 4g

Net Carb: 6g

Protein: 7g

Total Fat: 29g

Calories: 300

[] No-Bake Coffee Pudding With Chia Seeds

Preparation time: 20 minutes

Cooking time: 5 minutes

Serves: 2

INGREDIENTS:

*
p<>{color:#000;}. 2 tbsp. herbal coffee

*
p<>{color:#000;}. 1/3 cup dry chia seeds

*
p<>{color:#000;}. 1/3 cup coconut cream

*
p<>{color:#000;}. 1 tbsp. vanilla extract

*
p<>{color:#000;}. 1 tbsp. sweetener

*
p<>{color:#000;}. 2 tbsp. cocoa nibs

DIRECTIONS:

#
p<>{color:#000;}. Make a cup of strong coffee using 2 tbsp. of herbal coffee

#
p<>{color:#000;}. In a bowl blend in the coconut cream, vanilla extract and sweetener.

#
p<>{color:#000;}. Add the chia seeds and cocoa nibs

#
p<>{color:#000;}. Transfer to ramekins and place in the fridge for an hour

#
p<>{color:#000;}. Enjoy your delicious no bake coffee pudding with chia seeds

Nutrition Facts (per serving)

Total Carbohydrates: 13g

Dietary fiber: 11 g

Net Carbs: 2g

Protein: 7g

Total Fat: 20g

Calories: 257

[] Coco-Nutty Smoothie

Preparation time: 5 minutes

Cooking time: 0 minutes

Serves: 1

INGREDIENTS:

*
p<>{color:#000;}. 3/4 cup coconut milk

*
p<>{color:#000;}. 1 cup ice cubes

*
p<>{color:#000;}. 2 tbsp. chopped macadamia nuts

*
p<>{color:#000;}. 2 tbsp. sweetener

*
p<>{color:#000;}. 1 tbsp. cocoa powder

*
p<>{color:#000;}. 1/2 tsp vanilla extract

*
p<>{color:#000;}. A pinch of sea salt

DIRECTIONS:

#
p<>{color:#000;}. Throw all the ingredients into a blender and blend until smooth

#
p<>{color:#000;}. Pour into a mock tail glass and top with whipped coconut cream

#
p<>{color:#000;}. Prick a cocktail umbrella on a small slice of fresh coconut and let it float on the surface

#
p<>{color:#000;}. Enjoy your delicious coco-nutty smoothie

Nutrition Facts (per serving)

Total Carbohydrates: 36g

Dietary Fiber: 25g

Net Carbs: 11g

Protein: 5g

Total Fat: 45g

Calories: 470

 

[] Choco Nutty Avocado Mini Tarts

Preparation time: 15 minutes

Cooking time: 8 minutes

Serves: 4

INGREDIENTS:

Tart crust

*
p<>{color:#000;}. 2 tbsp. almond flour

*
p<>{color:#000;}. 1 tbsp. erythritol

*
p<>{color:#000;}. 1 large egg white

*
p<>{color:#000;}. 1/4 cup flaxseeds

Top layer

*
p<>{color:#000;}. 4 tbsp. cocoa powder

*
p<>{color:#000;}. 1/4 cup erythritol

*
p<>{color:#000;}. 1 medium avocado

*
p<>{color:#000;}. 2 tbsp. heavy cream

*
p<>{color:#000;}. 1/2 tsp. vanilla extract

*
p<>{color:#000;}. 1/2 tsp. cinnamon

Middle layer

*
p<>{color:#000;}. 4 tbsp. peanut butter

*
p<>{color:#000;}. 2 tbsp. butter

DIRECTIONS:

#
p<>{color:#000;}. Preheat the oven to 350F.

#
p<>{color:#000;}. Grind the flaxseed in a food processer until they resemble flour.

#
p<>{color:#000;}. Add the almond flour, Erythritol   and one large egg white into the flaxseed powder.

#
p<>{color:#000;}. Make the tart bases in the tart tins with this mixture, bake at 350F for about 8 minutes.

#
p<>{color:#000;}. In a small pan melt the peanut butter and dairy butter.

#
p<>{color:#000;}. Once the tart shells are baked pour the melted butters into them, place in the fridge for 30 minutes

#
p<>{color:#000;}. Meanwhile mix the avocado, cocoa powder, erythritol, vanilla extract, cinnamon and heavy cream in a blender.

#
p<>{color:#000;}. After removing the tarts from the fridge, top them with the blended avocado mixture and leave to set in the fridge for at least an hour

#
p<>{color:#000;}. Enjoy your delicious choco nutty avocado mini tarts

Nutrition Facts (per serving)

Total Carbohydrates: 11g

Dietary Fiber: 4g

Net Carbs: 7g

Protein: 10g

Total Fat: 27g

Calories: 304

 

[] Easy Almond Flour Carrot Cake

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 12

INGREDIENTS:

*
p<>{color:#000;}. 3 cups of finely grated carrots

*
p<>{color:#000;}. 1 1/2 cups whole sugar replacement

*
p<>{color:#000;}. 1/2 cup brown sugar replacement

*
p<>{color:#000;}. 1 cup vegetable oil

*
p<>{color:#000;}. 3 large eggs

*
p<>{color:#000;}. ½ cup flax seed meal

*
p<>{color:#000;}. 1 tsp baking soda

*
p<>{color:#000;}. 1-1/2 tsp cinnamon

*
p<>{color:#000;}. 1/2 tsp nutmeg

*
p<>{color:#000;}. 1.5 cups coarse ground almond flour

*
p<>{color:#000;}. 1 tsp vanilla extract

DIRECTIONS:

#
p<>{color:#000;}. Preheat the oven to 350F.

#
p<>{color:#000;}. Grease the cake tin of your choice.

#
p<>{color:#000;}. With a hand blender, mix together the sugars, oil and egg.

#
p<>{color:#000;}. Add all the other ingredients to this and keep blending

#
p<>{color:#000;}. Pour into your cake tin and bake at 350F for around 30 minutes

#
p<>{color:#000;}. Remove from oven and serve warm or let it cool before slicing it.

#
p<>{color:#000;}. Enjoy your delicious easy almond flour carrot cake

Nutrition Facts (per serving)

Total Carbohydrates: 18g

Dietary Fiber: 11g

Net Carbs: 7g

Protein: 5g

Total Fat: 28g

Calories: 284

 

 

 

 Copyright 2015 by Elizabeth Jane – All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

Respective authors own all copyrights not held by the publisher.

The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

The author is not a licensed practitioner, physician or medical professional and offers no medical treatments, diagnoses, suggestions or counselling. The information presented herein has not been evaluated by the U.S Food and Drug Administration, and it is not intended to diagnose, treat, cure or prevent any disease. Full medical clearance from a licensed physician should be obtained before beginning or modifying any diet, exercise or lifestyle program, and physicians should be informed of all nutritional changes.

The author claims no responsibility to any person or entity for any liability, loss or damaged caused or alleged to be caused directly or indirectly as a result of the use, application or interpretation of the information presented herein.

---

---