Recipes

CBD CHOCOLATE COCONUT FAT BOMBS

Looking for the perfect CBD Keto fat bomb? Look no further! This recipe is the perfect snack to pair with coffee with the added benefits of cannabidiol (CBD).

CBD is gaining popularity for its science-backed benefits. CBD is a compound found in cannabinoids, but does not cause a “high” like THC. Instead, CBD has been linked to reduced social anxiety, neuroprotective benefits, and even better sleep in large doses. These fat bombs are just one amazing way to get all the benefits.

Many keto fat bomb recipes go overboard on ingredients or use less optimal add-ins like nut butters or cream cheese. For these CBD chocolate cups, you only have four ingredients and you get a delicious base of coconut butter and CBD oil, while the top layer is a rich mix of coconut oil and cacao powder.

These fat bombs use a very small dose of CBD oil, which makes it a good recipe for introducing this supplement into your routine. However, if you’re a CBD veteran, feel free to add more.

CBD CHOCOLATE COCONUT FAT BOMBS

Start to Finish: 1 hour 10 minutes (10 minutes active)

INGREDIENTS:

• 10-20 mg CBD oil (about 1-2 full droppers), or more to taste
• 1/2 cup coconut butter
• 1/2 cup raw cacao powder
• 1/2 cup coconut oil
• 1 teaspoon raw honey, birch xylitol or MitoSweet (optional)

INSTRUCTIONS:

1. In a saucepan on low heat, melt coconut oil until liquified. 
2. Whisk in cacao powder until no lumps are visible. 
3. Add sweetener (if using), and stir again until dissolved.
4. Using a silicone muffin pan, evenly pour cacao mixture into 6 cups. 
5. Refrigerate for 30 minutes, or until chocolate mixture is firm.
6. In a saucepan on low heat, melt the coconut butter until just liquified. 
7. Remove from heat and whisk in CBD oil.
8. Remove muffin mold from the refrigerator and add coconut butter mixture to top. 
9. Refrigerate for an additional 30 minutes or until firm.
10. Keep fat bombs stored in the refrigerator.

Serves: 6

NUTRITIONAL INFORMATION (PER FAT BOMB):

Calories: 324
Protein: 3g
Carbs: 10.6g
Fiber: 5.5g
Sugars: 1.17g
Sugar Alcohols: 0g
Net Carbs: 5.1g
Fat: 31.8g
Saturated Fat: 26g
Monounsaturated Fat: 1g
Sodium: 5.8mg
Potassium: 171mg
Iron: 3.1mg

KETO SALTED CBD BROWNIES

These CBD brownies taste just as delicious as regular brownies, but are infused with the benefits of CBD.

Cannabidiol, or CBD, is one of the compounds found in the hemp plant. CBD is completely non-psychoactive, unlike THC.

CBD has gained popularity for its long list of proven benefits:

• Improved sleep
• Anxiety treatment
• Athritis
• Multiple sclerosis
• Chronic pain
• Smoking cessation and drug withdrawal
• Treating seizures and epilepsy
• Reducing some of the effects of Alzheimer's
• Antipsychotic effects on people with schizophrenia
• Future applications in combating acne, type 1 diabetes, and cancer 

They bake up into perfectly fudgy squares with chunks of melty dark chocolate and a crunch from a sprinkle of salt. 

Start to Finish: 20 minutes

INGREDIENTS:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup cacao powder
• 2 tablespoons CBD-infused coconut oil or butter (see recipe notes)
• 6 tablespoons melted grass-fed butter or ghee
• 1 teaspoon baking powder
• 2 teaspoon apple cider vinegar
• 1/3 - 1/2 cup non-GMO erythritol, birch xylitol, or blend such as Lakanto
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1/2 - 3/4 cup of sugar free chocolate
• Salt to sprinkle on top

Recipe notes: If you don’t have CBD-infused coconut oil or butter, replace it this way: Use 2 teaspoons quality CBD oil, and replace the 6 tablespoons of butter or ghee in the recipe with ½ cup butter or ghee.

INSTRUCTIONS:

Preheat your oven to 340 degrees. Line a bread loaf tin with parchment paper.

Add all the brownie ingredients into a large bowl and mix to combine.

Scoop the mixture in the pre-lined tin and spread it out evenly.

Press broken chocolate bar pieces into the top of the batter evenly.

Bake CBD brownies for 15 minutes.

Remove from the oven and allow to cool for 15 minutes before slicing.

Sprinkle a small amount of quality salt over the top and enjoy warm.

Serves: 8 squares

NUTRITIONAL INFORMATION (1 SQUARE):

Calories: 337

Fat: 22g

Saturated Fat: 10.8g

Cholesterol: 69mg

Salt: 98mg

Carbs: 22.5g

Fiber: 9g

Sugar: .8g

Protein: 9.5g

Sugar Alcohols: 8g

Net Carbs: 5.5g

Vitamin D: 4mcg

Calcium: 88mg

Iron: 4.3mg

Potassium: 235mg

KETO BREAD RECIPE

The ingredients: What makes a bread recipe keto-friendly?

To keep your total carb intake low (so you can stay in that fat-burning state known as ketosis), the best keto bread recipes forgo traditional flour for high-fiber and high-fat ingredients like almond flour, coconut flour, psyllium husk powder, eggs, and healthy fats like grass-fed butter or avocado oil. This not only helps you hit your keto macros, but it ups your intake of some awesome nutrients as well.

Almond flour is packed with vitamin E and magnesium, coconut flour and psyllium husk (which is an amazing binder) are sky-high in fiber to keep blood sugar balanced and boost the health of your microbiome, and glorious eggs are a potent source of choline, vitamin K2, and biotin, among other nutrients.

Together, these ingredients somehow manage to achieve almost-authentic bread flavor. Of course, you're not going to achieve that perfect crumb and bouncy texture of breads made with traditional flour (gluten is responsible for that classic elasticity), but the final product is certainly good enough for your next round of avocado toast. 

Hearty Coconut Flour Seed Bread Recipe

This delightful nut- and seed-studded keto bread recipe comes from the new cookbook Easy Keto Breakfasts by Carolyn Ketchum, best-selling author and founder of the popular keto blog All Day I Dream About Food. Each slice contains just 6 grams of carbs, along with 4 grams of fiber (16 percent of your recommended daily intake) and 6 grams of protein.

Serves 12

Ingredients

½ cup hulled pumpkin seeds

⅔ cup (73 grams) coconut flour

2 tablespoons psyllium husk powder

1 tablespoon baking powder

½ teaspoon salt

5 large egg whites

3 large whole eggs

¼ cup avocado oil

¼ to ½ cup warm water

1 tablespoon hulled hemp or sesame seeds, for the top

1 tablespoon hulled sunflower seeds, for the top

Method

1. Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
2. In a food processor or coffee grinder, process the pumpkin seeds until they resemble fine crumbs. Transfer to a large bowl.
3. Whisk in the coconut flour, psyllium, baking powder, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined.
4. Stir in ¼ cup of the warm water until well combined. If the batter is stiff, stir in up to ¼ cup more water, 1 tablespoon at a time, until the batter is spreadable but not pourable.
5. Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with the seeds and press lightly to adhere.
6. Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.

KETO CHEESECAKE 

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
3. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
5. Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.
7. Serve with fresh raspberry sauce if desired.
8. To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.

INGREDIENTS

Almond Flour Cheesecake Crust

• 2 cups Blanched almond flour
• 1/3 cup Butter (measured solid, then melted)
• 3 tbsp Erythritol (granular or powdered works fine)
• 1 tsp Vanilla extract

Keto Cheesecake Filling

• 32 oz Cream cheese (softened)
• 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
• 3 large Egg
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

RECIPE OBTAINED FROM:

https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/

THE BEST LOW CARB KETO ICE CREAM RECIPE (SUGAR-FREE)

Just 5 ingredients! It's the best sugar-free low carb ice cream recipe out there and it's super easy to make!

You might be asking yourself, if ice cream is even allowed on the Keto diet.
Well no, most ice creams are not keto friendly. There are a few keto ice cream brands out there, but it’s much cheaper to make your own and this way you know exactly what’s in it.

This keto friendly ice cream is also super low in carbs, with only 3 grams net carbs per serving. At the same time, it tastes unbelievably decadent, rich and creamy!


INGREDIENTS:

• Butter
• Heavy cream
• Powdered erythritol
• Vanilla extract
• MCT oil or MCT oil powder (optional, BUT highly recommended)

INSTRUCTIONS:

1. MAKE SUGAR-FREE SWEETENED CONDENSED MILK.

This is the longest part aside from the freezing. You’ll melt butter in a large saucepan, add heavy cream and powdered sweetener, and simmer for a long time to reduce. Reducing basically means the liquid will evaporate and the mixture will thicken, forming the condensed milk

2. WHISK IN MCT OIL (OR MCT OIL POWDER) AND VANILLA BEAN SEEDS, IF USING.

It's highly recommended you use MCT oil or powder if you’re not using an ice cream maker. And should be included even if you are. 

3. WHISK THE REMAINING HEAVY CREAM INTO THE CONDENSED MILK.

If you beat the cream, it results in too much of a thick ice cream. Whisking in the remaining cream is less work and the resulting keto ice cream is way more creamy!

4. FREEZE THE SUGAR-FREE ICE CREAM RECIPE USING AN ICE CREAM MAKER. .

Transfer the ice cream mixture into it and let it churn until the thickness is similar to soft-serve ice cream. It typically takes 15-20 minutes, but everyone’s is different, so follow your manufacturer’s instructions.

After churning, you can eat the soft-serve as-is if you like. Otherwise, transfer to your container of choice and freeze for a few more hours to get more firm keto friendly ice cream.

KETO LASAGNA RECIPE

One of the best parts about this recipe is that the ingredients are so simple. 

This Keto Lasagna Bake ditches the noodles. You'll wonder why you didn't try it sooner. Sometimes simple is best, and that's exactly what this recipe is!

The nutrition for one serving being 1/6 of the recipe. I think that’s a fair and filling amount that you can adjust to best fit your macros. With that serving in mind, the nutrition info is:

Calories: 514.1 Calories
Total Carbs: 4.9g Total
Fiber: 0.3g
Net Carbs: 4.6g Net
Protein: 21.1g
Fat: 28.5g



INGREDIENTS

• 1 lb Ground Beef
• 1/2 lb Italian Sausage
• 1/4 cup chopped white onion
• 1 1/2 cup Marinara Sauce
• 3/4 tsp Garlic Powder, divided
• 1 tsp Oregano, divided
• 1/2 cup Ricotta Cheese
• 1 cup Shredded Mozzarella, divided
• 2/3 cup Parmesan Cheese, divided
• Chopped parsley, for garnish (optional)

INSTRUCTIONS

• Preheat the oven to 400 degrees.
• In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
• Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
• In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.
• Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
• Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired. Serve warm.

NO BAKE KETO PROTEIN BARS

A delicious low carb protein bar recipe which is keto friendly and takes less than 5 minutes! Made with just 4 ingredients, these thick, chewy and fudgy protein bars require no baking and can be made with or without protein powder! 

If you're working out more often, make a concerted effort to ensure you have a protein-rich snack after every workout.

Keto protein bars are something which is VERY difficult to find.

Having a quick look at some packaged protein bars, unfortunately, many are not actually low carb and only a handful are keto friendly. Those that are suitable for a keto diet are loaded with artificial sweeteners, it’s perhaps not the best choice.

The beauty of a keto recipe is that it is naturally low carb and sugar free, so there is NO need to include protein powder! Bonus? Not only are these homemade protein bars keto friendly, they are also suitable for a paleo, vegan and gluten-free diet! 

Protein bars tend to have a bad wrap for not being overly delicious and having an odd texture. 

Taste-wise, they are like a sweet piece of fudge, with no bitter aftertaste. 

In terms of texture, they are thick, chewy and slightly fudgy, thanks to the coconut flour and tahini. 

To make my homemade keto protein bar recipe, you only need FOUR (or 5!) ingredients-

• Coconut Flour
• Tahini
• Keto Maple Syrup
• Granulated Sweetener of choice
• Chocolate Chips (optional!)

I tend to rarely offer substitutions when using coconut flour, as it has very unique properties. Unlike other flours, coconut flour acts like a sponge and soaks up liquids.

However, as this recipe requires zero baking, there are two options you can try.
Replace the coconut flour with blanched almond flour, but double the amount. If the batter is still too crumbly, continue adding more until it is thick,
If you don’t follow a grain-free or keto diet, you can use gluten-free oat flour. Like the almond flour, you will need to double the amount. 

Instructions

1. Line an 8 x 8-inch pan or loaf pan with parchment paper and set aside.
2. In a large mixing bowl, combine your coconut flour and granulated sweetener and mix well. Set aside.
3. In a microwave-safe bowl or stovetop, combine your tahini with your syrup and heat until melted.
4. Combine your wet ingredients with your dry ingredients and mix well. If the batter is too thin, add extra coconut flour. If the batter is too thick, add a little milk to thin out.
5. Pour the protein bar batter into the lined pan and press firmly into place. Top with chocolate chips and refrigerate until firm. Cut into bars and enjoy.