These fudgy, no-bake treats take me back to when I’d come home from school and find a batch of my all-time favourite coconut-oatmeal cookies in the fridge. This recipe turns those classic morsels into tasty fat bombs. Makes 16 cookies.
- 1/3 cup natural, smooth & unsweetened peanut butter
- 1/4 cup organic coconut oil
- 3 Tbsp cream cheese, softened
- 2 Tbsp melted butter
- 1 tsp vanilla
- 2 Tbsp powdered artificial sweetener
- 2 Tbsp unsweetened cocoa powder
- 1 cup unsweetened medium desiccated coconut
In a medium sized, bowl, combine peanut butter, coconut oil, cream cheese, melted butter, vanilla, cocoa powder and sweetener. Beat with electric beaters until smooth. Add coconut and beat in until well combined.
Line a cookie sheet with parchment paper or a silicone mat. Place cookies on sheet one tablespoon at a time. Freeze for 30 minutes or longer before eating.
In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!
Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tbsps cream cheese, cubed
Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.
Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.
This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.
Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.
This dessert is too cool for school! In a bowl, beat together: 1 cup heavy whipping cream, 3 tbsp unsweetened cocoa powder, 2 tbsp powdered sweetener, 1/2 tsp vanilla. Fold in your favorite sugar-free chocolate candy (peanut butter cups, toffee squares, pecan bites, etc.). Spoon into muffin tins lines with silicone cups for easy removal. Top with any leftover candy pieces. Freeze for 1-2 hours.
I ran out of cream cheese (horrors!) but found that goat cheese works perfectly fine in cloud bread. You’ll need:
3 eggs, separated
3 tbsp goat cheese (or cream cheese)
1/4 tsp cream of tartar
1 packet artificial sweetener
Preheat oven to 350F. Separate eggs with whites in one bowl and yolks in another. Mix together the yolks, goat cheese and sweetener. Blend until smooth. In the other bowl, add cream of tartar to whites and beat until fluffy and form nice glossy peaks. Carefully fold the yolk mixture into the whites. Mix well without breaking down the fluffy factor!
On a cookie sheet lined with parchment paper, scoop mixture into circles (about the size of a hamburger bun). Bake for 20 minutes or until golden.
Sooo… you’ve run out of ideas for what to do with roasted spaghetti squash? Then you gotta THAI this!
Blend 2 tbsp natural peanut butter, 1 tbsp each soy sauce, cider vinegar and fresh lime juice. Add 1 tbsp grated ginger, 2 cloves minced garlic, sprinkle of red pepper flakes. Stir this mixture into the roasted and shredded squash and you’ll swear you’re eating rice noodles!
It’s so easy to make this satisfying Asian dish in minutes! Brown 1 lb ground pork in olive oil, then add in half a bag (or more!) pre-chopped coleslaw/cabbage mixture. Meanwhile, mix together 1/4 cup soy sauce, 1/2 tsp fresh grated ginger, 4 minced garlic cloves and pour over pork/cabbage mixture. Add bean sprouts, scallions, red peppers or any other veggies you have on hand. I topped mine with sesame seeds for a restaurant-style finishing touch!
Combine 2 cups almond flour, 1/2 tsp baking soda and 1/8 tsp salt and set aside. In another bowl, beat: 2 eggs + 2 egg whites, 2 packets sweetener (more or less to taste), 2 tbsp melted coconut oil, 1 tsp vanilla, 1 tsp lemon zest and 2 tbsp fresh lemon juice. Gradually add dry mixture to wet mixture. Fold in 1 cup blueberries. Bake for 20-22 minutes at 350 F.