Chocolate Avocado Fudge Fat Bombs | Keto | Low Carb | Sugar-Free | Paleo

Did you know these Chocolate Avocado Fudge Fat Bombs could help you loose weight, stop sugar and carb cravings, and taste awesome all that same time? Fat bombs are small snacks or treats that are high-fat, low-protein, and low in carbs. These chocolaty snacks are a convenient source of energy and are ideal for those who need to add healthy fats into their diet to help meet personal macro-nutrients. Top them with chopped walnuts. Or you can dust with cocoa powder, or sugar-free confectioners style sweetener before serving.

Chocolate Avocado Fudge Fat Bombs Keto | Low Carb | Sugar-Free

Chocolate Avocado Fudge Fat Bombs Keto | Low Carb | Sugar-Free

Chocolate Avocado Fudge Fat Bombs

Keto | Low Carb | Sugar-Free

Ingredients:

6 oz. sugar-free chocolate chips, such as Lily's

1/3 cup mashed avocado (about 1 small avocado)

1 T coconut oil (solid form)

1/2 teaspoon vanilla extract

pinch of salt

chopped walnuts

cocoa powder , for dusting (optional)

Swerve, confectioners style for dusting (optional)

Directions:

1. In a small bowl, mash the avocado with a fork until no lumps are visible. Set aside

2. Over a double boiler, combine the chocolate, vanilla extract, coconut oil and pinch of salt, and melt until completely smooth.

3. Stir the mashed avocado into the melted chocolate mixture until smooth and thickened.

4. Remove chocolate mixture from the heat.

5. Spoon the mixture into candy molds or these cute Ikea ice cube trays. If making walnut version, add chopped walnuts to your molds prior to spooning in the chocolate mixture. Place fat bombs (in the molds) in the freezer for at least 2 hours or until set.

Note: If you do not have molds, use a small (1-1/2 inch) ice cream scoop to scoop out the mixture onto a parchment lined pan (if mixture is too thin for scooping, chill in the refrigerator for 20-30 minutes to make scooping easier).

6. Remove the fat bombs from the molds and keep stored in the refrigerator or freezer.

When ready to eat, remove from fridge/freezer and defrost for a few minutes before serving. Dust with cocoa and/or confectioners Swerve.

To make these fun shape Chocolate Avocado Fudge Fat Bombs,

I used this fun shaped Ikea ice cube trays. They worked great!

Enjoy!

Nutritional Information (per 1 fat bomb):

Calories 77.9 Total Fat 6.7 g Total Carbohydrate 6.2 g Dietary Fiber 3.9 g

Protein 1.0 g

Creamy Caesar Salad Dressing Low Carb | Keto | Gluten-free

This easy Creamy Caesar Dressing is made with fresh lemon juice, garlic, anchovy paste and prepared mayonnaise for fast, easy preparation. Caesar dressing is a great source of fat and flavor, that is great for those following a low carb or keto diet. Make the dressing ahead of time so you have it on hand for any meal. Serve on garden fresh Romaine lettuce or kale. Take your salad up another notch and top with grilled chicken or shrimp. I personally like a little bit of sliced green or red onion, crack black pepper, and extra Parmesan cheese on my Caesar salad as well.

Creamy Caesar Salad Dressing Low Carb | Keto | Gluten-free

Creamy Caesar Salad Dressing Low Carb | Keto | Gluten-free

Creamy Caesar Salad Dressing

Low Carb | Keto | Gluten-free

Makes 10 Servings

Ingredients:

2 small garlic cloves, minced

1/4 t salt (optional)

1 teaspoon anchovy paste or anchovy fillet

2 tablespoons fresh lemon juice

1 teaspoon Dijon-style mustard

1 teaspoon Worcestershire sauce

1 cup mayonnaise

1/2 cup freshly grated Parmesan

Note: if you don't care for anchovies or anchovy paste, you can substitute with fish sauce.

Directions:

In a bowl, combine the garlic, mayo, anchovy paste, grated parmesan, Worcestershire, mustard, and lemon juice. Whisk to combine well. Add kosher salt and fresh ground pepper to taste. ...

In a bowl combine together the garlic, mayonnaise, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, grated Parmesan, and salt. Whisk the dressing until it is combined well. Add fresh crack black pepper to taste.

Serve on torn Romaine lettuce or kale. Add grilled chicken or shrimp to your salad for a perfect lunch or dinner.

Enjoy!

Nutritional Information (for dressing only):

Calories 173 Carbohydrates 1g Fat 18g Protein 2g Fiber 0g

Flourless Peanut Butter Cookies | Keto | Low Carb | Gluten-Free

I have tried a variety of sugar-free, low carb, keto cookies. Some I like, some I don't. These Peanut Butter cookies I like (alot) and are my favorite. I modified a traditional 3-ingredient PB cookie recipe that is made with peanut butter, egg, and sugar. I tried making that recipe with a sugar substitute but they seemed dry and crumbly. After a little tweaking I think I've come up with a great cookie by adding just a few ingredients. As we all know, when it comes to low carb | keto baking, baked goods are not exactly the same as the 'real' thing. But I find these to be very close and satisfies the cookie craving.

These flourless peanut butter cookies are super easy to make. You probably have all the ingredients on hand in your kitchen. You can make the dough ahead and bake the cookies later. Sometimes I make the dough and keep it in the fridge, and bake 1 or 2 at a time. It keeps me from eating the entire batch all at once.

Flourless Peanut Butter Cookies

Makes 14 cookies

Note: This recipe may change in consistency depending on the brand of peanut butter used. I have not tried this recipe with other peanut butters.

Ingredients:

1 cup Skippy Super Chunk peanut butter

1/4 cup plus 2 Tbsp Swerve sweetener

1 1/2 tsp Crisco shortening

1/4 tsp pure vanilla extract (my favorite)

1 egg

1/4 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. Add all ingredients into a small mixing bowl. Mix well with a fork or spatula. \

3. Chill in fridge for about 30-60 minutes. It makes it easier to handle the dough.

4.f Shape cookie dough into 1 inch balls (I use approximately 1 tablespoon of cookie dough for each cookie ball)

5. Place cookie balls on prepared baking / cookie sheet

6. Flatten very slightly with a fork making crosshatch design on top of each cookie with a fork

Bake for 8-10 minutes. Don't over bake! Baking time depends on the size and thickness.

7. Let cookies cool at least 10 minutes on the cookie sheet. This is an important step. The cookies will be very delicate and break apart easily when the first come out of the oven. Let them sit and cool, then transfer to a cooling rack.

The cookies are best served after completely cooled. They are even better the next day. Store in an airtight container for 1 week. Or you may freeze them (they freeze very well).

Enjoy!

Nutrition Information:

Calories 117.6 Total Fat 9.9 g Total Carbohydrate 4.0 g Dietary Fiber 1.1 g Net Carbs 2.9g

Sugars 1.7 g Protein 4.5 g