Low Carb Fudge, Truffles, and Bars
- General Information
-
Melting point and smoke point
(12/18)
- Coconut oil: melts at 76 deg F; smokes at 350-360 deg F
- Coconut milk: melts at 97-104 deg F
- MCT oil: melts at 25 deg F; smokes at 320 deg F
- Nutritional Information
- Collections of Recipes
- Chocolate Protein Bars
-
Chocolate Fudge Protein Bars @ sugarfreemom.com
(02/19)
- Ingredients
- 4 ounces raw unsalted sunflower seeds
- 4 ounces sunbutter or tahini
- 2 scoops chocolate protein powder
- 3 ounces unsweetened cocoa powder
- 3/4 cup Sukrin Melis (powdered sugar free sweetener)
- 1/2 tsp salt
- 8 tbsp softened coconut oil
- Optional Coating: 1/2 cup sugar free chocolate chips and 1 tbsp butter
- Instructions
- Place all ingredients into a food processor and blend until smooth
- Scrape down sides and blend again
- Taste and adjust sweetener if needed
- Pour batter into a parchment lined loaf pan
- Refrigerate for 30 minutes
- Slice into 8 bars then cut bars in half to make 16 bars
- Freeze for 30 minutes if you are planning on making optional coating
- If using optional coating, melt chocolate chips and butter in microwave for 1 minute,
or stove top
- Stir until smooth and no lumps
- Dip the bottom half of the bars into the melted chocolate and lay on a parchment
lined baking sheet
- Drizzle more chocolate on top of bars if desired
- Best if kept refrigerated
-
Homemade Keto Bars @ ketoconnect.net
(02/19)
- Ingredients
- 150 grams raw coconut meat
- 130 grams Unsweetened Bakers Chocolate
- 23 grams Unflavored Protein Powder
- 2.25 tbsp Butter
- 1.5 tbsp Water
- 3/4 tbsp Heavy Whipping Cream
- 18 grams erythritol
- 35 drops Liquid Stevia
- Instructions
- Preheat oven to 250 deg F
- Combine all the above ingredients into a food processor and combine
- Stop, and push all the ingredients down off the sides with a spatula, and process
again until all the ingredients are fully immersed
- Form into six bars on parchment paper or into bar molds
- Bake for 20 minutes
- Allow to cool prior to eating
- Store in fridge up to 3 weeks
- Coconut Protein Bars
- Coconut Vanilla Protein Bars
- Ingredients
- 1/2 cup Anthony’s Almond Flour
- 1/3 cup Anthony’s Coconut Milk Powder
- 1/3 cup Anthony’s Collagen Peptide Powder
- 2 tablespoons Anthony’s Cane Sugar
- Stevia to taste
- 1/3 cup Anthony’s Coconut Oil
- 1 teaspoon vanilla extract
- Instructions
- In a mixing bowl, combine the dry ingredients; mix well
- Add coconut oil and vanilla; mix well
- Form into a 1/2” thick rectangle on a cookie sheet lined with parchment paper
- Freeze until set
- Cut into bars
- Store in an airtight container in the refrigerator
-
Protein Punched Joy Bars
(01/19)
- Bars:
- 1 1/2 cups unsweetened finely shredded coconut
- 2 scoops protein powder
- 1/4 cup melted coconut oil
- 2 drops natural coconut flavoring (a little goes a long way!)
- 2 Tablespoons honey
- 1/4 cup unsweetened almond milk (for extra coconut flavor, try unsweetened
coconut almond milk)
- Topping
- 1 cup dark chocolate chips
- 1/2 cup coconut oil
- 1/2 cup slivered almonds
- Coconut Whipped Cream
- Ingredients
- 2 parts coconut milk powder
- 1 part almost-boiling water
- Add sweetener to taste
- Instructions
- Whip with a mixer, the longer the better
- Keep in a covered dish in the frig
- This lasts a few days
- Pumpkin Protein Bars
- Chocolate Fat Bombs
-
Chocolate Energy Chews @ barerootgirl.com
(02/19)
- Ingredients
- 2/3 cup organic canned full-fat coconut milk
- 2/3 cup filtered water
- 2-4 Tbsp MCT Oil or coconut oil
- 2-3 Tbsp maple syrup or raw honey (optional)
- 3 Tbsp grass-fed gelatin
- 3 Tbsp raw cacao powder
- 2 Tbsp raw maca powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Instructions
- Combine all ingredients in a medium saucepan and whisk well
- Turn the heat to medium-low and cook until just warmed through to melt the
gelatin — do not boil
- Pour the mix into molds of your choice or glass baking dish
- Move it to the refrigerator to set, at least 1 hour
- Remove the blocks from the molds or the baking dish and slice into desired size
- Keep in the refrigerator for up to a week
- Makes 15 chews
-
Chocolate Peanut Butter Fat Bombs @ divascancook.com
(02/19)
- Ingredients
- 1/2 cup organic virgin coconut oil
- 1/2 cup natural peanut butter or almond butter (with less than 5 grams of sugar)
- 2-3 Tablespoons unsweetened cocoa powder
- 2-4 tablespoons Truvia (Stevia, etc)
- Splash of vanilla extract (optional)
- Instructions
- In a large skillet over low heat, melt coconut oil and peanut butter
- Stir in cocoa powder
- Stir in agave (or other sweetener)
- Remove from heat and add vanilla extract if using
- Pour into a spouted cup to make pouring easier
- Pour mixture into silicone candy molds (my mold holds over 1/2 tablespoon)
- Freeze or refrigerate until set
- Remove from molds and store in the fridge in an air tight container
- Makes 45-50 fat bombs (depending on the size of your molds)
-
Dark Chocolate Matcha Coconut Butter Keto Cups @ tasty-yummies.com
(02/19)
-
Dark Chocolate Raspberry Coconut Butter Keto Cups @ tasty-yummies.com
(02/19)
-
Fudgy Macadamia Chocolate Fat Bomb @ thenourishedcaveman.com
(02/19)
- Ingredients
- 2 oz (58 gr) Cocoa Butter (= 4.16 tbsp cocoa butter)
- 2 Tbsp Unsweetened cocoa powder
- 2 Tbsp Swerve
- 4 oz (112 gr) Chopped macadamias
- 1/4 cup Heavy cream, or coconut oil for dairy free option
- Instructions
- Melt cocoa butter in a small sauce pan in a bath of water
- Add cocoa powder to the sauce pan
- Now add the Swerve, and mix well until all ingredients are well blended and melted
- Add macadamias and stir well
- Add cream, mix well and bring back to temperature
- Now pour in molds or paper candy cups
- Let cool, then put in the fridge to harden
- Keeps at room temperature, with a slightly softer consistency than chocolate
- Notes
-
Cinnamon Fat Bombs @ rachaelsgoodeats.com
(02/19)
- Fat Bomb Ingredients
- 3 tbsp melted coconut manna (coconut butter)
- 3 tbsp MCT oil
- 2 tbsp ghee (I used Fourth & Heart's Madagascar Vanilla Bean)
- 2 scoops collagen peptides
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp coconut flour
- 2/3 cup almond flour
- Topping Ingredients
- 1/2 tsp cinnamon
- 1/2 tsp coconut sugar (optional)
- Instructions
- Melt coconut manna and ghee; pour into a medium sized bowl
- Add the MCT oil and vanilla; mix thoroughly
- Stir in the cinnamon, collagen, coconut flour, and almond flour
- Place in the freezer for about 5 minutes, until the dough slightly hardens
- Use a cookie scoop to form the balls
- Sprinkle with coconut sugar (optional) and more cinnamon
- Store in the freezer
- Coffee Fat Bombs
-
Bulletproof Coffee Gummies @ cheerfullyimperfect.com
(02/19)
- Ingredients
- 1 cup hot fresh brewed coffee
- 1 TBSP Butter
- 1 TBSP Coconut oil
- 1 TBSP Vanilla extract
- 5 TBSP Gelatin
- Sweeten to taste with stevia, honey or maple syrup
- Instructions
- Blend all in your blender until mixed well and frothy
- Pour into candy molds and put in the fridge until set (time varies from 20 minutes to 2 hours)
- Pop out of the molds and store in a baggy or jar until you are ready to eat them
- These travel very well and provide a quick energy boost along with healthy fats and protein
- Notes
- I made 1 cup of coffee with 2 tsp instant coffee and 2 packets of Truvia
- I made these with 4 tbsp gelatin, 1 tbsp collagen peptides, and no vanilla extract
- The coffee flavor was too weak, and it wasn't sweet enough
- It was definitely a "gummy"
-
Keto Coffee Fat Bombs @ ketosummit.com
(02/19)
- Ingredients
- 1/4 cup (60 ml) strongly brewed coffee
- 1/4 cup (60 ml) ghee
- 1/4 cup (60 ml) coconut oil
- 1/4 cup (60 ml) coconut cream
- Stevia or erythritol, to taste
- Instructions
- Mix all the ingredients together
- Taste and add sweetener accordingly
- Pour into ice-cube molds
- Freeze for 4 hours until solid
- Yields 12 fat bombs @ 89 calories each
- Peanut Butter Fat Bombs
-
Peanut Butter Fat Bombs @ fatforweightloss.com.au
(02/19)
- Ingredients
- 4 Tbsp Peanut Butter
- 2 Tbsp Heavy Cream
- 1/4 Cup Almond Flour
- 2 Tsp Erythritol
- 1 Tbsp Coconut Flour
- 1 Tbsp shredded coconut, for rolling
- Instructions
- Mix all the ingredients together in a bowl
- Form balls from the mixture
- Roll in shredded coconut
- Enjoy Chilled
-
Peanut Butter Fat Bombs @ sweetashoney.co
(02/19)
- Ingredients
- Liquid ingredients
- 1/2 cup peanut butter no added oil, no added sugar
- 1/4 cup coconut oil - use refined coconut oil to avoid coconut flavor
- 1/4 cup cocoa butter or grass-feed butter, melted
- 5-10 stevia drops vanilla creme flavor - optional, adjust regarding sweetness desired
- Dry ingredients
- 1/4 cup sugar free powdered sweetener
- Chocolate shell, optional
- 2 oz sugar free chocolate chips
- 1 tbsp extra virgin coconut oil
- 1 pinch salt - optional, but very tasty
- Fat Bomb Instructions
- In a small microwave safe glass bowl (or pyrex glass measuring jug), add all the liquid
ingredients -- peanut butter, coconut oil, cocoa butter (or butter)
- Microwave by 30 seconds burst, stir, and microwave again until the coconut oil and cocoa
butter are fully melted
- Make sure you stir between each 30 seconds burst to not 'burn' the peanut butter
- You can also do this on the stove, in a saucepan, on medium heat
- You should obtain a consistent batter, very runny almost like water
- Stir in the powdered sugar free sweetener and vanilla creme flavored stevia drops, if used
- The batter will thicken slightly but still be very runny and that is what you want
- Taste and adjust sweetness if needed
- Fill each holes of the silicon mold with the peanut butter mixture
- Place your silicon mold in the freezer for 20 minutes
- Chocolate Shell Instructions
- In a small glass bowl, add the sugar free chocolate chips, coconut oil and a pinch a salt
if desired
- Microwave by 30 second burst, stir, and repeat until the chocolate is melted
- Cover a plate with parchment paper, slightly oil it with oil spray
- Remove the peanut butter fat bombs from the freezer
- Carefully unmold each fat bomb by pushing them out of the silicon mold
- Use 2 forks to dip each fat bomb into the melted chocolate, and place them on the plate
you prepared to cool down
- Repeat until all the fat bomb has been covered with chocolate
- Put the plate in the freezer again for 10 minutes to set the chocolate shell
- Remove from the freezer and store in the frig (cocoa butter version)
-
Peanut Butter Fat Bombs @ thegraciouspantry.com
(02/19)
- Ingredients
- 1/2 cup virgin coconut oil, in liquid state
- 1/4 cup clean peanut butter
- 1 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- Pure liquid stevia to taste
- Instructions
- In a mixing bowl, thoroughly combine all the ingredients using a fork
- Set 13 mini muffin or cupcake papers/liners on a cookie sheet that fits in your freezer
- If you have a mini muffin pan and it fits in your freezer, that's an even better option
- Pour 1 tbsp of peanut butter mix into a mini muffin paper
- Set the tray in the freezer for about 2 hours
- Once completely solidified, you can remove the fat bombs from the cookie sheet
- Store fat bombs in a bag or container, and return them to the freezer
- Pull one out to munch on whenever you need an extra dose of healthy fats!
-
Cookies and Cream Fat Bombs @ ketoconnect.net
(02/19)
- Ingredients
- 1/2 cup coconut oil
- 2 scoops (60 g total) Protein Powder
- 1/4 cup macadamia nuts
- Instructions
- Melt the coconut oil in a saucepan on low heat
- Take the pan off the burner (or out of the microwave)
- Let the pan sit for abou 30-60 seconds
- Add the protein powder, and mix well -- until you get a smooth white consistency
- Pour into a silicone mold equally to make ten fat bombs
- We poured about 80% of the way up for each fat bomb
- Roughly chop the macadamia nuts and distribute over the 10 fat bombs evenly
- Optional: sprinkle the fat bombs with a little sea salt to amp up the flavor!
- Put the fat bombs in the frig and allow them to set for at least 2 hours
-
Homemade Keto Bricks @ livbreatheketo.com
(02/19)
- Ingredients
- 60 g Cacao butter
- 1 scoop (31 g) Isopure protein powder – vanilla
- 2 scoops (24 g) Perfect Keto MCT oil powder – vanilla
- 2 tbsp Flaxseed meal (finely ground)
- 22 g Cacao Nibs
- 1 tsp finely ground coffee beans
- 1/4 tsp finely ground Himalayan salt
- 1 mini brownie silicone mold
- Instructions
- Melt the cacao butter in the microwave, and set aside
- Grind the coffee, salt, and flax meal
- Add all the ingredients to the cacao butter
- Mix, mash, and stir until a dough forms
- If it is too dry, microwave the dough for 10 seconds at a time
(this will melt the cacao butter)
- The dough will not be sticky
- Use a 1 tbsp scoop to portion the dough into 8 cavities
- Put the silicone mold into the freezer
- Store the bombs in a plastic bag
- This will stay solid at room temperature
- You can store them in the frig or on the counter
-
Homemade Keto Protein Bar @ drjockers.com
(02/19)
- Ingredients
- 1 cup of nut butter (almond or cashew are most popular)
- 4 tbsp of coconut oil (melted)
- 2 scoops of vanilla protein
- 10-15 drops of vanilla stevia, or 1 tsp of powdered stevia or monk fruit
- 1/2 tsp of salt
- 4 tbsp of sugar-free chocolate chips or cacao nibs (optional)
- 1 tsp of cinnamon (optional)
- Instructions
- Mix together all ingredients and press into a loaf pan or baking dish
- Freeze until firm and cut into bars
- Store in the refrigerator or freezer
- One large bar has 280 calories
-
Keto Brick @ ketobrick.com
(02/19)
- This is a commercial product is shelf stable and has 1000 calories.
- It is 81.5% fat, 12.5% protein, and 6% carbohydrate.
- It contains cocoa butter, protein powder (veggie), MCT powder, ground flaxseed,
cacao nibs, ground coffee (depending on flavor), and salt
- They also contain Stevia, Konjac Gum, Guar Gum, and Tara Gum
-
Keto Cheesecake Fat Bombs @ theisopurecompany.com
(02/19)
- Ingredients for Cheesecake
- 1/2 scoop Unflavored Whey ISOPURE powder
- 4 oz Less Fat Cream Cheese (room temp.)
- 3 tbsp Unsalted Butter (melted)
- 3 tbsp Coconut Oil, Melted
- 2 tbsp Lemon Juice
- 2 1/2 tbsp Erythritol
- Ingredients for Crust
- 1/4 tbsp Almond flour
- 3/4 tbsp Erythritol
- 3/4 tbsp Coconut Oil, Melted
- Instructions
- Add all ingredients in a large bowl
- Use a hand mixer to combine all the ingredients until a smooth consistency forms
- Once smooth, freeze the mixture for 15 minutes
- While the mixture is freezing, make the crust
- In a small-medium sized bowl add all of the crust ingredients
- Mix until the ingredients are combined with one another
- Now take the cheesecake mixture out of the freezer, and use a cookie scoop to scoop out
equal sized fat bombs
- Dip each fat bomb into the crust mixture, and add them to a baking sheet lined with
parchment paper
- Freeze for several hours before serving
- Keep frozen in a sealed in a plastic bag, or tupperware container for several days
-
Shelf Stable Fat Bombs @ youtube.com (Keto Connect)
(02/19)
- Ingredients
- 1 tbsp (15 grams) cacao butter per fat bomb
- 1 tbsp, heaping (10 grams) protein powder per fat bomb (or more)
- 5-7 grams (1/2 scoop) MCT powder per fat bomb
- Hemp hearts
- Pinch of salt per fat bomb
- 4 drops of Stevia per fat bomb
- Instructions
- Preheat oven to 250 deg F
- Place the ingredients in a silicon form
- Melt the mixture in the oven (for 5-7 minutes)
- Stir each fat bomb to mix the ingredients
- Let them cool on the counter, in the frig, or in the freezer
- Wrap each fat bomb in aluminum foil
- Notes
-
Vanilla Protein Bark @ healthfulpursuit.com
(02/19)
- Ingredients
- 200 grams (about 1 cup melted) cacao butter
- 1 1/2 tsp pure vanilla extract
- 1/4 cup Vegan proteins + vanilla (or collagen peptides)
- 2 tbsp smooth almond butter or sunflower butter (to keep nut-free)
- 4 drops alcohol-free stevia
- 2 tbsp cacao nibs
- Instructions
- Place cacao butter and extract in a small saucepan
- Melt over low temperature
- Once fully melted, remove from heat and add in protein powder, nut/seed butter and stevia
- Whisk to combine
- Pour into a 13x9 glass pan (no need to line the pan); or one of your choice
- Top with a sprinkle of cacao nibs
- Transfer to the freezer for 30 minutes to harden
- Once hardened, break with a knife into 20 pieces; serving size = 2 pieces
- To store, place in an air-tight container and place in the freezer for up to 3 months
- Chocolate Fudge
-
Chocolate Truffle Fudge @ briana-thomas.com
(02/19)
- Ingredients
- 3/4 cup unsweetened almond milk, divided
- 2 tsp. Knox gelatin (use an extra 1/2 tsp. if using beef gelatin)
- 1 cup coconut oil (use refined to avoid a coconut flavor)
- 3/4 cup salted butter
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup + 2 tbsp oat fiber
- 1 tsp vanilla extract
- 1 tsp xanthan gum
- 4-5 tsp THM Super Sweet Blend, or more to taste (feel free to add more)
- Pinch of salt
- Instructions
- Whisk the gelatin into 1/2 cup of the almond milk, then microwave until almost boiling
to dissolve
- Combine all the ingredients in a food processor; there is no need to melt the coconut oil
or butter first
- Don't forget to add the extra 1/4 cup of cold almond milk
- Process until smooth and emulsified
- Depending on the temperatures of your ingredients, this could happen very quickly or it
could take awhile
- Process until the mixture resembles a thick frosting (or mayonnaise)
- Spread the mixture into a foil-lined 8x8 inch pan and smooth the top
- Freeze until fairly solid, then score with a knife into 36 squares
- Freeze until solid, then break into pieces and place in a sealable container
- Store the fudge in the refrigerator (let it thaw slowly in the refrigerator before attempting
to eat it for best results)
- Yields 12-16 servings (2-3 pieces of truffle fudge per serving)
- Notes
- You could probably make this mixture into actual truffles if you like
- Freeze it, then when it is fairly firm but scoopable, use a melon baller to make truffle balls
- Freeze these firm and dip them in a chocolate coating or roll them in your desired coatings
while they're still a little soft
- Freeze firm, then store in the refrigerator
- These are best at refrigerator temperature
- If your truffle fudge doesn't want to emulsify even though it's been processing for several
minutes, try chilling it in the refrigerator for a little bit (don't let it get firm), then try
processing it again
- Erythritol Fudge @ lowcarbfriends.com
- Ingredients
- 2 cups powdered erythritol
- 1 Splenda quick pack (= 1 tsp of concentrated Splenda = 1 cup pourable Splenda)
- 2 T. diabetisweet (isomalt with a pinch of Ace K)
- 4 T. not/sugar (a thickener -- locust bean, guar, acacia, and xanthan gums)
- 1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
- 1/8 teaspoon cream of tartar
- 2/3 cup Hood calorie countdown 2% milk
- 1 teaspoon vanilla
- 1 tablespoon butter
- Instructions
- In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar,
diabetiSweet, and splenda quick pack until all lumps are gone.
- Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly,
stirring until the ingredients are well blended.
- Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees.
- Remove from the stove, add the butter, but do not stir it in.
- When lukewarm, add the vanilla and beat by hand until it creams; meaning,
until the shiny appearance disappears and the fudge holds its shape.
- Spread it in a buttered pan and when it hardens cut it into squares.
- Notes
- Makes 18 servings: 34 calories, 0.51 net carbs, 0.63 grams protein
- Added 6 tbsp peanut butter powder and 4 tbsp peanut butter Davinci syrup to batter
-
Keto Fudge Recipe with Cocoa Powder @ wholesomeyum.com
(02/19)
- Ingredients
- 1 cup Coconut oil (solid)
- 1/4 cup Powdered erythritol (to taste)
- 1/4 cup Cocoa powder
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt
- Coarse sea salt flakes (optional - for topping)
- Instructions
- Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs
out over the sides
- Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until
fluffy and combined
- Beat in the cocoa powder, vanilla and sea salt to taste
- Adjust sweetener to taste
- Do not overmix
- Transfer the mixture to the lined container
- Smooth the top with a spatula or spoon
- Refrigerate the keto fudge for about 45-60 minutes, until solid
- Sprinkle the top of the fudge with sea salt flakes and press gently
- Run a knife along the edge and take out using the edges of the parchment paper
- Slice carefully
- Keep the fudge refrigerated and bring to room temperature right before serving
- You can also freeze it
- Do not leave at room temperature for prolonged periods, as it will melt easily
- LC Fudge @ lowcarbfriends.com
- Ingredients
- 1/2 cup erythritol
- 3/4 tsp Trishz's liquid Splenda (= 1/2 cup sugar)
- 1/2 cup cream
- 1/3 cup cocoa
- 1 Tbsp regular butter (didn't have unsalted!)
- 1 Tbsp DaVinci chocolate syrup
- Few drops real vanilla extract
- ~1/2 cup broken pecans
- Instructions
- Cooked all except the butter, DV, and vanilla in the microwave (the ONLY way I
cook candy!) - 2 minutes, stirred well, 1 minute, stirred well, 1 minute, stirred
well, 45 seconds - soft ball! (Your MW mileage may vary - mine is older and 700 watts.)
- Added the butter, DV and vanilla, and let sit as long as I could stand it.
- I kept moving the bowl around on the counter to a cool spot every few minutes.
- When it was cool enough to touch the bottom (and I used an 8 quart Pyrex batter
bowl, BTW) I beat in the butter and stuff.
- When it started to stiffen up just a bit, I stirred in the nuts, then poured
it into a buttered 3 cup disposable ZipLoc plastic container. And INTO the fridge
she went!
- It set up perfectly. Not too hard, not too soft. Not grainy. It DOES still have
a very mild "cooling" effect.
- Notes
- Since my microwave is 1000 watts, I skipped the last 45 seconds of cooking.
- I also added 1 Tbsp of not/sugar to help with the cooling effect.
- Carob Fudge
-
Carob Almond Freezer Fudge @ ohsheglows.com
(12/18)
- Ingredients
- 1/2 cup virgin coconut oil, melted
- 1/4 cup creamy natural almond butter (roasted or raw are both fine)
- 1/4 cup carob powder, sifted
- 1 tablespoon unsweetened cocoa powder, sifted
- 2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
- 1 teaspoon pure vanilla extract
- 1/8-1/4 teaspoon fine grain sea salt
- 1/2 cup gluten-free rice crisp cereal (to add crunch - optional)
- Directions
- Line a very small loaf pan (4" x 8") with plastic wrap for easy removal
- Mix all ingredients together in a large bowl until smooth
- With a spatula, scoop the mixture into the prepared pan and smooth out
- Freeze for about 20 minutes, or until solid
- Slice into squares and enjoy!
- Store leftovers in a container in the freezer as it melts quickly at room temperature
- Carob Fudge @ feastie.com
(01/16)
- Ingredients
- 1/2 cup (120 ml) carob powder, sifted
- 1/4 cup (60 ml) coconut oil, preferably organic (use refined if you don’t want the coconut flavor)
- 2 Tbsp (30 ml) sesame tahini
- 3 Tbsp (45 ml) smooth natural almond butter
- Pinch fine sea salt
- 1 tsp (5 ml) pure vanilla extract
- 10-20 drops plain or vanilla liquid stevia
- 2 Tbsp (30 ml) vegetable glycerin (food grade only!)
- Cottage Cheese Fudge
-
Coconut Matcha Fudge Recipe @ epicmatcha.com
(02/19)
- Ingredients
- 4 cups of low-fat cottage cheese at room temperature
- 1 tsp of vanilla paste
- 2 1/4 cups of stevia (Stevia in the Raw)
- 2 tbsp of Epic Matcha green tea powder
- 1/3 cup of melted coconut butter
- 1/4 cup of powdered fiber
- 3/4 cup of reduced-fat shredded coconut
- Instructions
- Line an 8-inch brownie pan with parchment paper
- Make sure that every edge of the pan is covered by parchment paper
- In a restaurant-grade blender or economy food processor, combine the cottage cheese,
vanilla paste, stevia and matcha powder
- Blend until completely smooth, with no lumps or clumps anywhere throughout the mixture
- After mixture is evenly mixed, fold in melted coconut butter and powdered fiber supplement
- Scoop and pour the mixture into the parchment-lined brownie pan and spread the surface even
with a spatula
- Let cool in the freezer for 2 hours
- Meanwhile, place the shredded coconut in a large bowl
- Add a little extra matcha powder if you’re craving a matcha dessert recipe that oozes
green tea goodness
- Slice the fudge however you’d like
- Generally speaking, this recipe can make 36 average-sized pieces of fudge
- Carefully remove the fudge and roll each piece in the shredded coconut
- Place the fudge on a serving tray and stick it in the freezer for at least 2 hours
-
Cottage Cheese PB & J Fudge @ lilsipper.com
(02/19)
- Ingredients for fudge
- 1 1/2 cups cottage cheese
- 1/2 cup Organic Sunbutter (it’s nut free!)
- 2 scoops Vital Proteins grass-fed gelatin
- Ingredients for topping
- 1/2 cup raspberries
- 1 scoop Vital Proteins grass-fed gelatin
- Instructions
- Puree cottage cheese with Sunbutter until creamy (smaller blenders work best for this)
- Add gelatin and blend again
- Pour into a silicone mold or dish lined with wax/parchment paper
- Place in refrigerator while making the topping
- Heat berries, smash with a fork, then stir in gelatin
- Pour over fudge and refrigerate 1 hour
- Store in refrigerator up to 5 days covered
- Notes
- 2 scoops of gelatin (20 g) contains 70 calories and 20 grams of collagen
-
Healthy Coconut Fudge @ dessertswithbenefits.com
(01/19)
- Ingredients
- 4 cups Low Fat Organic Cottage Cheese, room temp
- 2 tsp Vanilla Creme-Flavored Stevia Extract
- 6 tbsp Raw Coconut Butter, melted
- 1 cup Powdered Erythritol
- 1/4 cup Homemade Metamucil
- Instructions
- Line an 8x8 brownie pan with parchment paper both ways, set aside
- In a large bowl, add the cottage cheese and stevia extract
- Blend with a hand blender until smooth
- With one hand, blend the mixture WHILE you pour in the melted coconut cream
concentrate/coconut butter with the other hand (if your cottage cheese is cold,
the coconut will harden and not make a smooth fudge).
- With one hand, blend the mixture while you sprinkle in the erythritol
(don’t dump it in all at once otherwise the coconut will harden).
- Finally, add the metamucil one tablespoon at a time, blending in between
each addition.
- Scrape down the sides of the bowl and give it one more blend
- Scoop the mixture into the prepared brownie pan and spread until smooth
- It might take a while to spread, but try to flatten it out as best you can
- Cover the pan with plastic wrap and refrigerate overnight
- Slice the next day and serve
- To store, seal tightly with plastic wrap and keep in the refrigerator.
- Notes
-
Homemade Metamucil is a mixture of psyllium husk powder and Stevia in the Raw
- 1 cup + 3 tbsp Psyllium Husk Powder
- 1 cup Powdered Erythritol (or Stevia in the Raw)
- Sour Cream Fudge
-
Sour Cream Fudge @ justapinch.com
(01/19)
- Ingredients
- 2 cups white sugar
- 1/2 tsp salt
- 1 cup sour cream
- 2 Tbsp butter
- 1/2 cup chopped nuts
- Instructions
- Prepeare a 4x8 loaf pan by lining with foil; butter the bottom and 2 inches
up the sides; set aside
- In a 2-qt saucepan, mix the sugar, salt, and sour cream
- Cook over medium heat to soft-ball stage (235 deg F), stirring constantly
- It may spit and sputter, be careful
- Remove from heat, add butter, and beat until the fudge starts to thicken and
lose it's gloss
- Quickly stir in nuts, and pour into the prepared pan
- Allow to completely cool, and then cut into 1-inch squares
- Store in the refrigerator in an air-tight container
- Freezes well
- Table Cream Fudge
- Table Cream Fudge @ lowcarbfriends.com
- Ingredients
- 2 cans (7.6 oz each ) Nestle Table Cream Chilled (mex section at WM)
- 5 Tbsp of sugar sub. of your choice to equal 2 1/2 cups sugar.
- 3 oz Sugar-free Chocolate -- broken into pieces
- 4 Tbsp sifted cocoa of choice
- 2 tsp vanilla
- Instructions
- Chill the cans of cream in the refrigerator for several hours or overnight.
- Carefully drain all the liquid from each of the cans of chilled cream.
- Put the remaining solid cream in a heavy stainless sauce pan.
- Add the sweetener and stir.
- Over medium heat, bring to boil.
- Boil, stirring constantly, for exactly 7 minutes. You may need to lower the
heat during cooking. Just stir continually to prevent scorching.
- Remove from heat immediately add Chocolate pieces.
- Stir until melted.
- Add the "sifted" cocoa, 1 Tbsp at a time, stiring until incorporated after
each addition.
- Stir in vanilla.
-
Easy Peanut Butter Cream Cheese Fudge @ cutthewheat.com
(02/19)
- Ingredients
- 6 tbsp unsalted butter at room temperature
- 6 tbsp cream cheese at room temperature
- 2/3 cup natural peanut butter, smooth
- 1 tbsp glucomannan powder
- 1 1/2 cup powdered sweetener (Swerve confectioners)
- 2 tsp vanilla extract
- Pinch of salt
- Instructions
- In a large sauce pan, add butter and cream cheese and heat over medium heat until
completely melted
- Add in vanilla extract, salt and peanut butter
- Stir well over medium heat until melted and smooth
- In a large bowl, sift the glucomannan powder into the powdered sweetener, and whisk
until evenly distributed
- Carefully add the sweetener in to the peanut butter mixture and stir well until sweetener
has begun to combine with the mixture
- Remove pan from heat
- Use an electric hand mixer on high speed and beat the fudge mixture for about three minutes
- Beat until you see absolutely no separation or oil laying on top of the mixture
- Line an 8x8 cake pan with parchment and pour the fudge into the pan
- Use the back of a spoon or a spatula to spread it evenly
- Cover the dish and place into the refrigerator to set for three to six hours
- Slice into one inch cubes; store in the refrigerator
- This is a little softer than the "real" thing
-
Guilt Free Fudge @ thelaundrymoms.com
(02/19)
- Ingredients
- 2 cups low fat Cottage Cheese
- 1 tsp Vanilla Extract
- 1 tsp Butter Extract
- 1 Cup + 2 tbsp Powdered Erythritol
- 2 tbsp Psyllium Husk Powder
- 1 & 1/4 cup of Peanut Flour
- Instructions
- Blend the cottage cheese and extracts until smooth
- Stir together dry ingredients, and then beat together with the cottage cheese mixture
- Spray an 8×8 square pan with coconut oil spray
- Press the mixture into the pan, and refrigerate for several hours
- Once chilled you can either cut them into squares and cover with skinny chocolate,
roll them into balls and eat as is, or dip them in chocolate, etc
-
Healthy Peanut Butter Fudge @ dessertswithbenefits.com
(01/19)
- Ingredients
- 2 cups Low fat cottage cheese
- 1 tsp Vanilla extract
- 1 tsp Natural butter flavor
- 1 cup + 2 tbsp Powdered Erythritol
- 1 1/4 cups Peanut flour
- 2 tbsp Psyllium husk powder
- Makes 36 pieces
- Instructions
- Line an 8x8 brownie pan with parchment paper
- In a food processor, add the cottage cheese, vanilla extract, butter flavor,
and erythritol
- Puree until smooth
- Pour the blended mixture into a stand mixer with a beater attachment
- In a small bowl, mix the peanut flour and psyllium husk powder
- Dump the dry ingredients into the mixer, and mix on low speed
- Scrape down the sides of the bowl; mixture should be very thick and fudgy
- Scoop mixture into prepared pan and spread it out
- Cover pan with plastic wrap and refrigerate overnight
- The next day, slice the fudge into 36 cubes
- Store in a tightly sealed conainer in the fridge
-
Keto Breakfast Cookie @ thefoodieaffair.com
(02/19)
- Ingredients
- 1/3 cup hemp hearts
- 1/2 cup shredded coconut
- 3 large eggs
- 1/4 cup coconut flour
- 1/4 cup coconut oil (melted and cooled)
- 2 tsp pumpkin pie spice
- 1/3 cup walnuts, chopped
- Dash salt
- 1/4 cup Truvia
- Instructions
- Preheat oven to 350 deg F
- Line a baking sheet with parchment paper and set aside
- Whisk together the dry ingredients in a medium bowl
- In a small bowl, mix the coconut oil and eggs
- Add the mixture to the dry ingrdients
- Let the batter sit for 5 minutes to absorb the liquid
- Form each cookie (1 tbsp dough)
- Sprinkle with additional walnut pieces and coconut (optional)
- Bake for 15 minutes
-
Keto Oatmeal (Overnight Hemp Oats) @ ketoconnect.net
(02/19)
-
Noatmeal Fudge Bars @ healthfulpursuit.com
(02/19)
- Ingredients for Crust and Topping
- 1 cup (180 grams) coconut oil
- 1/4 cup (55 grams) birch-sourced xylitol
- 2 cups (275 grams) Manitoba Harvest hemp hearts
- 1/2 cup (60 grams) fancy shredded coconut, unsweetened
- 1/3 cup (45 grams) coconut flour
- 1/2 tsp (2.5 mL) vanilla extract
- Ingredients for Fudge (middle)
- 10 oz (285 grams) unsweetened chocolate
- 1/2 cup (118 mL) full-fat coconut milk
- 10 drops alcohol-free stevia
- Instructions
- Line a 9x9 baking sheet with parchment paper draping over all sides for easy lifting
- Melt coconut oil and xylitol in a large saucepan over medium heat
- Whisk until xylitol granules have dissolved, about 2 minutes
- Add Manitoba Harvest Hemp Hearts, shredded coconut, coconut flour and vanilla extract
- Remove from the heat and combine with a spoon until the ingredients are well blended
- Press half of mixture into the bottom of the prepared pan
- Reserve the other half for topping, set aside
- Transfer the base to the refrigerator while you continue with the fudge layer
- Melt chocolate and coconut milk in a small heavy saucepan over low heat, frequently
stirring until smooth
- Stir in the stevia and set aside
- Take the base out of the fridge
- Spoon the chocolate mixture over the crust in the pan, and spread evenly with a knife
or the back of a spoon
- If the bottom layer hasn’t totally set, a couple of hemp hearts will lift up and mix in
with the chocolate, so take your time
- Crumble the remaining hemp mixture over the chocolate layer, pressing in gently
- Cover, and refrigerate 2 to 3 hours or overnight
- Cut into 16 bars
- Store in the fridge for best results, but does great out on display for hours
- Notes
- Each serving has 311 calories
- Hemp heart can replace oats
- You can buy big bags of hemp hearts at Costco
- Chocolate
- Peanut Butter
-
Nutter Butter Keto Cookies @ youtube.com (Keto Connect)
(02/19)
- Ingredients for cookies
- 1 cup peanut butter, creamy
- 1/4 cup powdered erythritol
- 15-20 drops Stevia liquid
- 3/4 tsp vanilla extract
- Pinch of salt
- 1 egg
- Ingredients for filling
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- Few drops of liquid stevia
- 1/4 cup peanut butter
- Instructions for cookies
- Preheat oven to 350 deg F
- Mix cookie ingredients with a fork
- Roll 1-inch balls, and place them on a silicon pad
- Flatten the balls with your hand
- Bake for 15 minutes, or until they are golden brown
- Let the cookies cool for about 15 minutes
- Make a Nutter Butter sandwich with 2 cookies and the filling
- Instructions for filling
- Whip the heavy cream, vanilla extract, and stevia
- Add the peanut butter to the whipped cream
- Lightly mix to incorporate the peanut butter
- Notes on an alternate filling
- Mix powdered peanut butter, powdered erythritol, and natural peanut butter
- This will give you the thick, firm filling that nutterbutters actually have
- You can also try cream cheese, instead of the whipping cream
- Chocolate Truffles
-
Brownie Protein Balls @ runningwithspoons.com
(01/19)
- Ingredients
- 1/4 cup (28 g) coconut flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 cup (40 g) chocolate protein powder
- 5 Tbsp (100 g) brown rice syrup (for sweetness)
- 2 Tbsp (32 g) nut or seed butter
- 2 Tbsp (30 ml) non-dairy milk
- Instructions
- Add all ingredients to the bowl of a food processor or blender
- Process until they have fully combined to form a dough
- Depending on the ingredients you used, you may need to add a splash of extra milk
or a small sprinkle of coconut flour
- The mixture should stick together easily when pressed without being overly sticky
- Using a heaping tablespoon, roll dough between your hands to form balls
- Set aside on a plate and repeat with remaining dough
- Store balls in an airtight container at room temperature, or in the fridge for extended periods
-
Chocolate Coconut Protein Truffles @ bodybuilding.com
(02/19)
- Truffle Ingredients
- 60 g chocolate protein powder
- 3 tbsp coconut flour
- 2 tbsp dried unsweetened coconut flakes
- 1 tbsp cocoa powder, unsweetened
- 1 tbsp Pyure organic stevia blend
- 2 tbsp unsweetened almond milk
- 1/2 tsp coconut extract
- Coating Ingredients
- 1 oz dark chocolate
- 1 tsp extra virgin coconut oil
- 1 tbsp dried unsweetened coconut flakes
- Instructions
- Combine truffle ingredients in a small mixing bowl
- Mix until a thick dough forms
- Add a teaspoon of milk if the dough is too crumbly, or a teaspoon of coconut flour if
it's too sticky
- Roll dough into eight 1-inch balls (1 tablespoon each) and place in the freezer on a plate
- Melt dark chocolate chips and coconut oil using a double boiler
- If you don't have a double boiler, simply fill a small saucepan 1/3 to the top with water,
nest a small metal mixing bowl (or another saucepan) inside and bring water to a simmer over
medium heat
- Stir chocolate as it begins to melt
- Roll each ball in melted chocolate one at a time and immediately sprinkle with shredded
coconut (if desired)
- Place in the fridge for 5 minutes to harden the chocolate
- Store in the fridge up to one week, or in the freezer up to one month
-
Dark Chocolate Protein Truffles @ bodybuilding.com
(01/19)
- Ingredients
- 3/4 cup chocolate protein powder
- 2 1/2 tbsp cocoa powder, unsweetened
- 2 1/2 tbsp powdered Stevia (Truvia)
- 1/4 cup whole milk
- 4 tbsp almonds, chopped
- Instructions
- Mix all ingredients together
- Shape dough into 12 truffles
- If it's too sticky to handle, add a bit more cocoa powder to the mix
- Taste your batter to ensure it's sweet enough; add a bit more sweetener if needed
- Let truffles set for a few hours or overnight in the fridge
- Protein Balls @ proteinpow.com
- Ingredients
- 1 Pack Almond flour
- 1 Pack Dessicated coconut
- 1 cup sugar/sweetener
- 2 scoops Whey powder (chocolate/banana/vanilla type flavours)
- 2 Eggs
- 1 cap vanilla essence
- A pinch of ground Cardamom
- 100 g Sugar (or splenda if you're low-carbing it)
- 125 g Butter
- Teaspoon of ginger powder
- 1-2 Tablespoons cocoa
- 1 lashing of cinnamon
- Carob Truffles
-
No-Cook Fudge Balls @ cooks.com
(12/18)
- Ingredients
- 1/2 c. natural peanut butter
- 1/2 c. honey
- 1/2 c. unsweetened coconut, flaked
- 1/2 c. chopped walnuts
- 1/2 c. unhulled sesame seeds
- 1/2 c. ground sunflower seeds
- 1/2 c. carob powder
- 1 tsp. pure vanilla
- 1/8 c. liquid lecithin
- Instructions
- Melt honey in top of double boiler
- Stir in peanut butter
- Add all other ingredients and mix well
- Shape into small balls, and roll in ground nuts or unsweetened coconut,
or mixture of both
- Cool
- Makes about 54 balls, 1 1/2 inches.
-
Chocolate Chips Protein Balls @ healyeatsreal.com
(01/19)
- Ingredients
- 1/2 cup Vital Proteins Collagen Peptides
- 1 tbsp coconut flour
- 1 tbsp + 1 tsp almond flour
- 1/4 cup nut butter (cashew butter, almond butter or peanut butter work best)
- 4 drops liquid stevia
- 1 tbsp + 1 tsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- Instructions
- Mix the collagen protein, coconut flour and almond flour
- Add the nut butter, stevia, applesauce and vanilla; mix well
- The texture should be like thick cookie dough
- Fold in the chocolate chips
- Take small bits of the mixture to roll into balls
- Enjoy right away or store for later in the refrigerator
-
Vanilla Collagen Protein Bites @ rachaelsgoodeats.com
(01/19)
- Ingredients
- 1/3 cup raw cashews
- 1/3 cup raw almonds
- 1 tsp vanilla extract
- 2 scoops Primal Kitchen Vanilla Collagen Fuel, or sub vanilla protein powder
- 3 tbsp shredded coconut
- 1/2 cup creamy nut butter
- 2 tbsp ground flaxseed
- 2 tbsp hemp seeds
- 2 tbsp almond milk
- 1/4 tsp cinnamon
- Instructions
- Combine cashews and almonds in food processor to pulse until coarsely chopped
- Add remaining ingredients, excluding 1 tbsp shredded coconut
- Pulse until a thick dough forms
- Form into 1-inch balls, then roll in remaining coconut flakes
- Store in airtight container in the fridge for up to 5 days, or freezer for up to 2-3 weeks
-
Keto Peanut Butter Truffles @ carbmanager.com
(02/19)
- Ingredients
- 2 tbsp coconut oil
- 2/3 cup peanut butter
- 2/3 cup chopped peanuts (grated coconut, etc)
- 1/2 tsp vanilla extract
- 1/3 cup xylitol (or Truvia)
- 1/4 cup cocoa powder
- Instructions
- Powder the sweetener, and place in a mixing bowl
- Add the peanut butter, cocoa powder, vanilla, and coconut oil
- Beat the mixture until well combined and completely smooth
- Place mixture in the freezer for 10-15 minutes to harden
- Add peanut to food processor; pulse to form a chunky crumb
- Remove truffle mixture from freezer
- Use your hands to roll 16 balls
- Then roll each ball in crushed peanuts
- Place in the frig for another 15-20 minutes before serving
- Notes
- You can also use cupcake papers
- Sprinkle 1/2 tsp of nuts on the bottom
- Drop 2 tsp of chocolate mixture into the cupcake papers
- Top the chocolate mixture with more chopped peanuts
- Freeze them, and they taste like a Reese's
-
Low Carb Peanut Butter Chocolate Truffles @ ibreatheimhungry.com
(12/18)
- Ingredients for the truffles:
- 1 cup peanut butter, room temperature
- 1/3 cup zero carb vanilla protein powder
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter, softened
- 3 Tbsp heavy whipping cream
- 1/3 cup Truvia (powdered)
- Ingredients for the coating:
- 2 Tbsp unsweetened cocoa powder
- OR
- 2 squares 85% (or more) cocoa dark chocolate
- Directions
- Whip together all of the ingredients until fully combined with a mixer, food
processor, or magic bullet
- Roll into 18 one inch truffles
- Chill for 5 minutes (optional) before rolling in cocoa powder, or drizzling with
melted dark chocolate
- Store in an airtight container in the refrigerator for up to 10 days, or in the
freezer for up to 1 month
- Notes
- 1 "naked" truffle: 121 calories, 9g fat, 2g net carbs, 5g protein
-
Peanut Butter Truffles @ thebigmansworld.com
(02/19)
- Ingredients
- 2 cups smooth peanut butter (or any nut or seed butter)
- 1 cup keto maple syrup
- 1 cup coconut flour
- 2 cups sugar-free chocolate chips
- Instructions
- In a large mixing bowl, combine your peanut butter and syrup and mix very well
- Sift in your coconut flour, to ensure no lumps remain
- Stir very well, until a smooth dough remains
- Refrigerate for 15 minutes, to firm up slightly
- When the peanut butter truffle mixture has thickened, form into 20 small balls and
place in the freezer, on a lined plate or tray
- Melt your chocolate chips of choice
- Remove your peanut butter truffles from the freezer
- Using two forks, dip each truffle in the melted chocolate
- Place each truffle on the lined plate/tray and refrigerate until the chocolate has firmed up
- Notes
- Coconut flour can be replaced by blanched almond flour or oat flour
- Use at least twice as much almond flour as coconut flour, and maybe a little more
- Use twice as much oat flour as coconut flour
- If you don't have keto maple syrup, you can replace it with a granulated sweetener and
some milk/liquid to form a smouth dough
- These PB truffles will keep at room temperature in a sealed container
- These PB truffles can be refrigerated or frozen
-
Cake Batter Protein Truffles @ proteincakery.com
(01/19)
- Ingredients
- 1/2 cup Jamie Eason Vanilla Whey Protein Isolate (51g)
- 2 tablespoons coconut flour (14g)
- 2 tablespoons unsweetened applesauce
- Optional, 1 tbsp coconut sugar
- Optional, sprinkles
- Directions
- Mix all ingredients (except for sprinkles)
- Using the back of your spoon, press ingredients down to combine
- Shape into 6 balls
- Press into sprinkles (if desired)
- Store in a parchment-lined air-tight container in the refrigerator
-
Cinnamon Vanilla Protein Balls by Nutracelle @ youtube.com
(01/19)
- Ingredients for Balls
- 6 scoops Vanilla Nutralean (vanilla whey with chicory root)
- 3/4 cup coconut flour
- 1/2 cup Truvia
- 1 Tsp Nutmeg
- 3 tbsp cinnamon
- 1 tsp salt
-
- 1/4 cup coconut oil
- 1/2 cup greek yogurt
- 1/4 cup water
- Ingredients for Cinnamon mixture
- 1 tbsp Cinnamon
- 1 tbsp Truvia
- 1 tbsp Vanilla Nutralean
- Instructions
- Mix dry ingredients together
- Add in wet ingredients and mix well
- Roll dough into balls
- Roll balls in cinnamon mixture to coat the outside
- Place on parchment paper and chill for 30 min
- This recipe makes 48 balls
-
Cinnamon Vanilla Protein Balls @ nutracelle.com
(01/19)
-
Cookie Dough Protein @ foodfaithfitness.com
(01/19)
- Ingredients
- 5 Tbsp Vanilla protein powder, of choice (30g)
- 1 Tbsp Coconut Flour (6g)
- Pinch of sea salt
- 2 Tbsp + 2 tsp Unsweetened applesauce
- 1 tsp Unsweetened Vanilla almond milk (optional but recommended)
- 1/4 tsp Butter extract (optional but recommended)
- 1/2 Tbsp Dairy Free Mini chocolate chips
- Instructions
- In a medium bowl, whisk the protein, coconut flour, and sea salt
- Add applesauce, almond milk, and butter extract
- Stir until fluffy and mixed
- Stir in chocolate chips
- Eat immediately, or chill in the frig for 10-15 minutes
- This cookie dough does dry out quickly
-
Cookie Dough Protein Balls by Nutacelle @ youtube.com
(01/19)
- Ingredients
- 3 scoops Vanilla Nutralean (vanilla whey with chicory root)
- 2 tbsp coconut oil, melted
- 1/4 cup coconut flour
- 1/4 cup Truvia
- 1/4 cup Greek yogurt
- 1/8 cup dark chocolate chips
- 1/2 tsp salt
- Instructions
- Mix all ingredients except for the chocolate chips in a bowl
- You may need a tiny bit of water if your coconut flour is particularly dry
- Add the chocolate chips and continue to mix
- Form small to medium balls with your hands
- Place the balls on parchment paper
- Refrigerate and enjoy
- This recipe makes 24 balls
-
Sugar Free Protein Cookie Dough Balls @ nutracelle.com
(01/19)
-
Cookie Dough Protein Truffles @ proteinpow.com
(01/19)
- Ingredients
- 1/4 cup whey protein powder
- 2 tbsp cashew nut butter (or peanut butter)
- 1 tbsp coconut sugar
- 1/8 cup Flaxseeds Plus
- 1/8 cup almond milk
- 1.5 tbsp coconut flour
- Directions
- Mix all ingredients together
- Roll into four or five truffles
- If you bake them, I bet they’d create some gorgeous protein cookies
-
Pumpkin Butter Truffles @ freecoconutrecipes.com
(01/19)
-
Pumpkin Spice Protein Balls by Nutracelle @ youtube.com
(01/19)
- Ingredients
- 3 scoops vanilla Nutralean (whey protein and chicory root)
- 2 tbsp coconut flour
- 2 tbsp Truvia
- 2 tbsp hemp hearts (optional, or nuts)
- 2 tsp cinnamon
- 1 tsp pumpkin spice mix
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- Instructions
- Mix all your ingredients in a bowl
- You want a consistency of playdough; you can add a little water if needed
- Take 1-inch balls and roll
- Place balls on parchment paper
- Put in the fridge for 30 min (optional)
-
Pumpkin Spice Protein Balls @ nutracelle.com
(01/19)
-
Raspberry Protein Balls by Nutracelle @ youtube.com
(01/19)
- Ingredients
- 1 Cup Dried Unsweetened Coconut
- 1 Cup Vanilla NutraLean
- 1/2 Cup coconut flour
- 1 PKG Sugar-Free Jello (any flavour you like)
- 1/2 Cup Plain Greek Yogurt
- Instructions
- Mix dry ingredients together in a mixing bowl
- Add Greek yogurt and mix well
- Form into balls and place on a tray
- Roll in coconut if desired
- Notes
- I might replace SF Jello with SF Koolaid and gelatin
-
Raspberry Protein Balls @ nutracelle.com
(01/19)
-
Rocky Road Protein Truffles @ bodybuilding.com
(01/19)
- Ingredients
- 1 scoop Optimum Nutrition Rocky Road Gold Standard whey
- 2 tbsp Coconut flour
- 1 tbsp Cocoa powder
- 3 tbsp Unsweetened almond milk
- 2 tbsp Unsweetened shredded coconut
- Instructions
- Mix the first four ingredients together in a bowl; keep stirring until the mixture forms a paste
- Roll into small balls
- Coat the balls in the unsweetened shredded coconut by rolling them in it
-
Valentine's Day Protein Truffles @ proteinpow.com
(01/19)
- Keto Products
- Silicone Bakeware
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on February 22, 2019
URL: http://www.bonniehill.net/pages/lcfudge.html
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