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Ferrero Rocher Keto Fat Bombs | Paleo & Vegan-Friendly

Ferrero Rocher Keto Fat Bombs | Paleo & Vegan-Friendly

Description The Keto diet needs a lot of motivation and patience because, during the course of the keto diet, most people have a feeling of severe craving or sweet tooth. It is also observed that the sugar cravings most of the time minimized once you’re…

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Description We are all about quick-cooking weeknight dinners and this Keto-Low Carb Cashew Chicken comes together in less than 30 minutes in just one pan. If you’ve been craving the Cashew Chicken, this Keto/Low Carb friendly homemade version is full of flavor and couldn’t be…

Sugar-Free Keto Vegan BOUNTY BARS | 2g Net Carb

Sugar-Free Keto Vegan BOUNTY BARS | 2g Net Carb

Description

We like the coconut or bounty bars since our childhood. It was my great desire to reinvent such a keto-vegan-paleo friendly recipe which can easily ditch the sugar and the carbs or can be removed from our menu list.

These homemade chocolate coconut no-bake bars are keto-friendly, sugar-free and low carb which will satisfy your sweet tooth. We have already shared the chocolate-based recipes like super tasty and easy the ketogenic recipes of  Keto Chocolate Flourless Cake & Low-carb Chocolate Zucchini CakeKeto No Bake Chocolate CheesecakeKeto Espresso Chocolate Cheesecake Bars, Low Carb Chocolate Fudge Cake, and these sugar-Free Keto Vegan BOUNTY BARS is an amazing addition to that recipes. 

My keto & vegan version of this popular treat is nowhere as sweet as the original Bounty bars but if you follow a healthy ketogenic diet, your palate will adjust. You won’t crave sugar and may even realize that you don’t need any sweeteners.

Procedure

  • Prepare your coconut filling. This will involve you combining your melted coconut butter, sticky sweetener of choice (pure maple syrup or honey is the best option!) and unsweetened coconut flakes
  • Line an 8 x 8-inch deep pan with parchment paper and press the coconut filling firmly in place.
  • Refrigerate it until firm.
  • Once firm, then cut into bars and melt your chocolate chips of choice.
  • Moving quickly, use two forks to cover each coconut bar in the chocolate until evenly coated.
  • Repeat the process until each bar is covered in chocolate and refrigerate until firm then enjoy!

Which Liquid Sweetener is Best to Use?

To keep these bounty bars paleo and vegan-friendly, using maple syrup or honey (not for strict vegans!) works best. In this recipe, a naturally sweetened maple syrup (100% sugar-free) is used which works great.

Steps to Make Homemade Coconut Butter

As Coconut Butten in the market is very expensive, there following are the simple steps to follow to make homemade coconut butter.

  • Add 1 pound (16 ounces or just under half a kilo!) of unsweetened shredded coconut flakes to the blender or food processor.
  • Blend for 2-3 minutes, until a crumbly texture remains.
  • Using a spatula, scrape down the sides very well.
  • Continue blending/pulsing, pausing to regularly scrape the sides until a smooth and creamy coconut butter remains.
  • Coconut butter can be kept at room temperature, in a sealed container or jar.
  • Course: Dessert
  • Keyword: chocolate, coconut, keto, no-bake dessert
  • Prep Time: 5 mins | Cook Time: 10 mins |Total: Time: 15 minutes
  • Servings: 20 Bars
  • Calories: 111kcal

Ingredients

  • 1 cup coconut butter, melted
  • 1/4 cup sticky sweetener of choice ( For paleo and vegan sticky sweeteners, use 100% pure maple syrup or honey (not strictly vegan). For keto sticky sweetener, use a monk fruit sweetened maple syrup.
  • 2 1/2 cups unsweetened shredded coconut
  • 2 cups chocolate chips of choice ( For a keto-friendly chocolate chip option, use stevia-sweetened chips)

Instructions

  • In a microwave-safe bowl or stovetop, combine your coconut butter with your sticky sweetener and melt until smooth and creamy. Alternatively, if your coconut butter is already smooth and drippy, omit the heating part.
  • Add your shredded coconut flakes and mix until fully combined. Line an 8 x 8-inch pan with parchment paper and pour the coconut mixture and press firmly in place. Refrigerate.
  • Once the coconut mixture is firm, cut into 20 bars and set aside. Melt your chocolate chips of choice and moving quickly, dip each bar in the chocolate mixture until they are fully coated and set aside.
  • Refrigerate them until firm.

Nutrition

Serving: 1Bar | Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 3% | Calcium: 4% | Iron: 2%

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Ketogenic Diet Foods to Avoid | A Complete Guide

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Description There are many ketogenic diet foods to avoid that will slow down (or shut down) your body’s fat-burning capability. Remember that carbs must be kept very low to remain in ketosis. Most people need to stay within 20-30 grams of net carbs per day, and protein shouldn’t…

Keto-Low Carb Lemon Blueberry Muffins |Sugar-Free, Gluten-Free

Keto-Low Carb Lemon Blueberry Muffins |Sugar-Free, Gluten-Free

Description

These Keto-Low Carb Blueberry Lemon Muffins are made with simple gluten-free ingredients and bake up soft, moist and are easy to make. They’re perfect for spring, summer or anytime you’re craving a sugar-free, keto and paleo snack!

These Keto-Low Carb Blueberry Lemon Muffins bake up soft, fluffy and are the perfect sugar-free breakfast or afternoon snack. They’repaleo friendly as well and are 2 g net carbs each. The best part is how easy they are to make ahead, with all the ingredients mixed in one bowl.

Just like any other muffins, I would make I start by whisking all my dry ingredients together. It’s best to do this in a large clean bowl and then set it aside. Make sure there are no clumps of baking soda or almond flour. The Stevia sweetener also needs to be evenly distributed to give these muffins just the right texture. This recipe uses enough stevia to sub out 1/4 cup sugar. How much you use will depend on the brand and whether you use liquid or powder.

Please follow the lemon blueberry muffins recipe below. Even though it’s sugar-free, the blueberries and lemon peel add a ton of delicious flavor to the muffins while curbing your sugar cravings.

Image result for frequently asked question logo

CAN YOU FREEZE KETO BLUEBERRY LEMON MUFFINS?

Yes, the great thing about these gluten-free blueberry lemon muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour blueberry muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.

Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.

CAN YOU SUBSTITUTE BLUEBERRIES WITH OTHER LOW CARB FRUIT?

Yes! This recipe for keto blueberry muffins would also work well with strawberries, raspberries or blackberries.

  • use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – I always lightly grease my muffin liners with nonstick cooking spray as well
  • once you add the wet ingredients, stir in slowly and until just combined to avoid a tough and dense muffin
  • when adding your blueberries, gently fold in so they do not bleed or stay intact.

Servings: 12

Ingredients

  • 3 cups (360 g) almond flour
  • 1/2 cup ghee (120 ml), melted
  • 3 large eggs whisked
  • 1/3 cup blueberries
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 Tablespoon Stevia
  • 1 teaspoon (4g)  baking soda
  • Pinch of sea salt

For Topping

  • 1 Tablespoon 15 ml coconut oil
  • 1/4 cup blueberries
  • 1 tablespoon 15 ml lemon juice, divided
  • 1 Tablespoon lemon zest

Instructions

  1. Preheat oven to 350 degrees (175 C) and place rack in the center position
  2. Place cupcake liners inside muffin tin or line muffin tin with parchment paper squares, set aside
  3. Melt ghee in mixing bowl
  4. Add almond flour, eggs, vanilla extract, lemon zest, stevia, baking soda, and salt, mix well
  5. Lastly, gently stir in blueberries
  6. Spoon the mixture into the muffin pan (to around3/4 full).
  7. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin
  8. To make the topping, melt the coconut oil in a pan and then heat the blueberries until they soften.  Add in 1 teaspoon of lemon juice
  9. Remove from heat and top each muffin with a bit of the topping.  Sprinkle lemon zest on top of each muffin and squeeze a dash of lemon juice on top of each muffin as well

Nutritional data per serving

Calories: 244 kcal | Fat: 23 g | Total Carbs: 6 g | Fiber: 3 g | Sugar: 2 g

Net Carbs: 3 g| Protein: 7 g

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We, food bloggers, need all the help we can get. Sharing of our recipes on social media would be highly appreciated and acknowledged which will motivate us further to work harder to upload the new recipes from time to time for our valuable followers!

 

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Tasty Keto Flourless Chocolate Torte

Tasty Keto Flourless Chocolate Torte

Description

This Low-Carb-Keto, Sugar-free, nut-free and gluten-free Flourless Chocolate Torte is a great, effortless, festive and simple dessert for chocolate lovers. It is very easy and simple as well to make by just a few ingredients and its quite instant to prepare. As I said before that it’s quite easy, therefore, there are no complicated techniques, this Keto Flourless Chocolate Torte could be served with various options of toppings like fresh fruit on top, chocolate shavings or dusted with powdered sweetener, etc.. I am chocolate lover and being able to snack on stevia-sweetened chocolate lately has been a blessing.

 

  • Tips to Bake

You have two options with baking this chocolate flourless torte. You can either bake is as it is or use a water bath. Using a water bath when baking a flourless cake makes it softer, more moist and smooth, almost like creme brûlée.

It does take longer to bake and you need to make sure that the pan is wrapped well, before you put it in the water bath. Also don’t let the water boil, because the texture of the cake will not be smooth. I did not prefer to use a water bath for baking this Low-Carb, Keto Flourless Chocolate Torte.

  • Serving Options

You can top it with whipped cream, berries or chocolate shavings. Above all, chocolate torte goes well with ice cream.

 

  • Store Options

This easy Keto flourless cake could be stored in the fridge for up to 1 week.

 

SERVINGS16

Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins

INGREDIENTS

  •  12 oz dark chocolate — chopped (e.g. Lilly chocolate)
  •  12 tbsp unsalted butter
  •  5 large eggs
  •  1 cup Swerve or powdered erythritol
  •  1/4 tsp salt
  •  1 tsp vanilla extract

INSTRUCTIONS

  1. Melt the chocolate over a double boiler, melt the butter in a small pot, then combine both.

  2. Let the mixture cool down for 5 minutes at room temperature. Beat the eggs and powdered sweetener for 2 minutes with a mixer.

  3. Add salt and vanilla. Beating on slow speed, add in the cooled chocolate-butter mixture.

  4. Bake in a 9-inch cake pan (preferably a springform or a pan with removable bottom) at 300 F for 45-55 minutes, until a toothpick inserted in the center, comes out wet but with a few moist crumbs on the bottom. You can bake in a water bath, but baking time will be around 90 minutes.

NUTRITION INFORMATION

Calories: 223, Fat: 19g, Saturated Fat: 11g, Cholesterol: 74mg, Sodium: 61mg, Potassium: 173mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 5g, Protein: 3g, Vitamin A: 350%, Calcium: 26%, Iron: 2.8%

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