Tag: Gluten Free

Ferrero Rocher Keto Fat Bombs | Paleo & Vegan-Friendly

Ferrero Rocher Keto Fat Bombs | Paleo & Vegan-Friendly

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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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Keto Baked Donuts | Net Carb only 1g

Keto Baked Donuts | Net Carb only 1g

Description:

These are few softest and tastiest gluten free and keto donuts you’ll ever make, guaranteed! Think pillowy-soft results at just 1g net carbs a pop. It is purely pillowy-soft baked donuts, rather than cakey and dense ones.

You can use topping as per of your choice. A chocolate glaze is good option, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is also quite delicious.

Follow the Method

  • The batter for these keto donuts is essentially a choux pastry.
  • At first boil together water with sugar, butter (or coconut oil) and salt.
  • Adding in the flour and cooking it until it forms into a ball. And step three, mixing in the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
  • Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand-mixer here.
  • The final dough should be very elastic.
  • For the shaping, you’ll need a pastry bag (disposable ones are terrific) or simply use a thick plastic bag. You don’t need a tip here, just to pipe it out onto a donut pan as smoothly as you can (so they rise evenly).
  • Alternatively, if no donut pan is at hand, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter. Your donuts will come out flat on the bottom but will taste the same.
The Flours
  • A mixture of super fine almond flour and coconut flour is the best option.
  • Add a touch of psyllium husk and xanthan gum..
  • Please don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb).
  • Xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And there’s absolutely no skipping it here!
  • You really do need the full combo of grain free flours to get the choux just right.
  • In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

The Sweeteners

  • This choux pastry to make the donuts is very lightly sweetened, think just a couple tablespoons. So to sweeten the keto choux pastry itself you can use anything from Swerve, xylitol and Pyure (at half the amount).
  • And if just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
  • If you’re opting for the chocolate glaze, which comes highly recommended, your best options are Swerve or xylitol (same amounts). They’re roughly 1-to-1 in sweetness to sugar (and you need the ‘bulk’ here guys!). But they must be powdered.
  • So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
  • You can always grab a bag of Powdered Swerve.

 

COURSE: DESSERT
CUISINE: DAIRY FREE, GLUTEN FREE, KETOGENIC
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 8 DONUTS
CALORIES: 140 KCAL

 

Ingredients

For Keto Donuts

  • 64 g almond flour
  • 28 g coconut flour
  • 1 tablespoon psyllium husk ground
  • 1 teaspoon xanthan gum
  • 240 ml water
  • 57 g grass-fed butter or coconut oil
  • 3 tablespoons Swerve or xylitol
  • 1/4 teaspoon Kosher salt
  • 3 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

For Chocolate Glazing

  • 75 g Swerve confectioners or powdered sweetener
  • 14 g cocoa powder
  • 1 teaspoon vanilla extract
  • 1tablespoon wateror more as needed.

 

Instructions

  • Preheat oven to 390°F/200°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
  • Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
  • Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
  • Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
  • Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
  • Allow the dough to rest until it comes to room temperature (about 5 minutes).
  • Spoon dough into a piping bag or plastic bag (no tip needed). Cut out the bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or onto prepared parchment paper (staying within the drawn circle). Wet your fingertip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden. Allow to rest in pan for 10 minutes before removing.
  • If using the chocolate glaze, sift powdered sweetener and cocoa powder into a bowl. Add in vanilla extract and water (little by little) until desired consistency is reached. The glaze should be thick, but pourable (we like to use our fingertip here to test for thickness!). Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new ‘tops’!). Alternatively, feel free to brush with melted butter and sprinkle with cinnamon ‘sugar’.

  • These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.

  •  The lack of structure of donuts may be due to your psyllium powder not being ground enough (so always re-grind your psyllium powder!). Otherwise, it may be due to excess liquid (the main reason why baking goods collapse).
  • Please note that keto flours vary tremendously from brand to brand, and of course the size of your eggs. So just try using 2 eggs rather than 3.
  • Donut pans do result in prettier (i.e. rounder) donuts. But if none is at hand, simply pipe out circles onto parchment paper.
  • Please note that nutrition facts were estimated for the donuts only (so you accommodate for your topping of choice), and we found a batch to yield 8. Still, most toppings add very little (i.e. negligible) carbs.

 

More Desserts to Enjoy!!

Amazing & Instant Keto brownies| 1g net carb per brownie

Amazing & Instant Keto brownies| 1g net carb per brownie

Description These amazing & Instant Keto brownies are rich and delicious and will satisfy your chocolate cravings with just 1 net carb per brownie! Brownies don’t use a lot of flour normally, so making a keto version is not that different than making regular brownies…