Blackberry Nut Fat Bombs

Blackberry fat bombs are a safe way to add a controlled amount of fruit to your low carb diet – without causing cravings.

This almost zero carb dessert doubles as a snack or mini-meal on the go, and fits the macros for an Atkins Fat Fast recipe.

Blackberry Nut Fat Bombs
Per Serving: 392 calories, 1.3 net carbs

Servings: 12 (Divide into 16 servings to lower calories.)



Ingredients
2 oz macadamia nuts, crushed

4 oz neufchatel cheese (cream cheese)

1 c blackberries

3 tbsp mascarpone cheese

1 c coconut oil

1 c coconut butter

1/2 tsp vanilla extract

1/2 tsp lemon juice

stevia to taste

Click on the picture below To save this recipe to remember it 

Directions
Crush the macadamia nuts and press into the bottom of a baking dish or mold. Bake 5 to 7 minutes at 325 F, or until golden brown.

Remove from the oven and allow to cool slightly.

Spread a layer of softened cream cheese over the nut “crust.”

In a bowl, mix together blackberries, mascarpone cheese, coconut oil, coconut butter, vanilla, lemon juice and sweetener (optional) until smooth.

Pour mixture over the cream cheese layer. Freeze for 30 minutes to an hour. Remove and store in the fridge.

Nutrition
Per Serving: 392 Calories; 50g Fat (94.4% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber.


source:https://lowcarbediem.com/blackberry-nut-fat-bomb-recipe/

Keto Hawaiian Sweet Rolls Bread

If you are on a Low Carb or Keto diet and want the taste of some really good Hawaiian Sweet Rolls Bread. Having homemade bread throughout the week is well, kind of amazing. Keto Hawaiian Sweet Rolls Bread – You must try this recipe.



INGREDIENTS

1 1/2 cups Almond Flour
2 tsp Baking Powder
3/4 cup Swerve (powdered)
3 cups Mozzarella cheese, shredded
3 oz cream cheese
2 eggs
6 drops Lorann Pineapple oil
1 tsp fresh ginger paste

INSTRUCTIONS
Gather all of the ingredients first and measure them out.  This is important because once you melt the mozzarella cheese you will need to combine the ingredients quickly before it cools down.
Place the Almond flour, baking powder and Swerve into a medium size bowl and mix the ingredients until they are combined.

Place the Mozzarella cheese and cream cheese in a microwave-safe container and cook it on high for about a minute and a half or until the cheese is melted.  You can use a double broiler for this part if you prefer.

Click on the picture below To save this recipe to remember it

Pour the melted cheeses mixture into the medium bowl filled with the dry ingredients.
Add the eggs, fresh ginger, and Lorann Pineapple oil.
Mix the ingredients until it’s fully combined.  The dough will be sticky.
Place the dough on a silicone mat or parchment paper to continue kneading the dough together until if forms.  It will get less sticky the more you knead it but it will always be a bit sticky.
Cut the dough into 10 even parts.
Roll each part into a ball.
Place the dough ball into a well greased baking pan.
Bake it at 425 degrees for about 15 to 20 minutes or until golden brown.
Use a knife to separate the lines before you pull each roll out of the pan.  The bottom of the rolls should have a nice brown crust.

Nutrition 
×Serving: 1g, Calories: 189kcal, Carbohydrates: 6.2g, Protein: 16.1g, Fat: 12.3g, Cholesterol: 51.9mg, Sodium: 297.2mg, Fiber: 2.4g, Sugar: 1.6g

Keto Blueberry Muffins

These keto muffins are a bit labor intensive, but they’re a delicious way to kick off the day…

 [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]
Ingredients 

CREAM TOGETHER

½ stick (2 oz) butter, very soft
4 tablespoons (2 oz) cream cheese, very soft
1/2 teaspoon vanilla
DRY INGREDIENTS
½ cup (50 g) coconut flour
¼ cup Swerve Granulated
1 teaspoon baking powder
1/4 teaspoon salt
1/16 teaspoon cinnamon
1/8 teaspoon xanthan gum (binds ingredients)
WET INGREDIENTS
3 large eggs (cold)
1/4 cup heavy cream (last wet addition)
ADD LAST
1/3 cup fresh blueberries
2 teaspoons Swerve Granulated
Preparation Method
 Preheat oven to 350°. Position oven rack to the lower third of the oven. Line a six cup muffin tin with paper liners. Add the dry ingredients together in a smaller bowl and whisk together to combine and break up any lumps.



COMBINE: 
In a medium bowl, cream the butter, cream cheese, and vanilla together until light and fluffy. Add 1 egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy – almost mousse-like texture throughout this process.
Add another egg and beat until fully combined and the batter is fluffy. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, once again, beating until the batter is thick but still light and fluffy. Fold in the blueberries.

Click on the picture below To save this recipe to remember it

FILLING THE MUFFIN TIN: 
Spoon the thick batter into a plastic zip-lock bag and snip off a corner, producing about a 3/4 inch hole. Place the snipped corner into a muffin liner and squeeze the batter into a fat, rounded mound, filling the muffin liner about 3/4 full. Repeat for each muffin liner, adding any remaining batter to those that need a little more. Knockdown any peaks with your finger. Sprinkle about the ¼ teaspoon of Swerve granulated over the top of each muffin to help prevent burning and to give the muffins a nice look.
BAKE:

Place the muffins into the oven. Turn the oven up to 400° degrees for 5 minutes. Then, turn the oven back to 350° and bake the blueberry muffins for about 25 minutes more. They’re ready when they feel firm when lightly pressed with a finger but still sound a little moist. Remove from the oven and let cool five minutes before gently removing from the pan and placing on a cooling rack.
source:http://lowrecipes.net/keto-blueberry-muffins/

Zucchini Pizza Bites/ low carb snacks

Zucchini Pizza Bites are one of our favorite snacks! These delicious pizza bites are topped with our favorite toppings and plenty of cheese for the perfect low carb pizza fix!

How To Make Zucchini Pizza Bites
Zucchini pizzas can be made ahead and placed in the fridge until your guests arrive.  When they arrive, simply pop the pan in the oven and enjoy! But don’t forget, this zucchini pizza bites recipe is so versatile, it can also be dressed up for a more upscale presentation!

Going to an open house? A dinner party? Grown up game night with the neighbors? Just add just a few flourishes of basil or red pepper flakes, or a sprinkle of crumbled feta cheese and any crowd will come back for more!
Zucchini Pizza Bites/ low carb snacks

Feel free to use a store-bought low carb pizza sauce or a tomato sauce that you can season with extra garlic or oregano. Zucchini bite pizza slice toppings can be pepperoni, Canadian bacon, crumbled bacon, ground beef or sausage, bell peppers, tomatoes, mushrooms, onions, olives, or even little wedges of pineapple. Mozzarella is the standard go-to when it comes to pizza because of its creamy, mild flavor and its ability to hold everything together. But these zucchini bites scream for home chefs to get creative and try other kinds of cheese like provolone, cheddar or parmesan to take your Zucchini Pizza Bites to the next level!

How Long To Cook Zucchini Pizza Bites
Zucchini cooks up FAST, making it these zucchini pizza bites the perfect quick snack or appetizer. It only takes about 5 minutes in the oven to cook the zucchini!

I always turn the oven to broil for an additional 5 minutes or so. This helps the cheese become golden, ooey gooey, and bubbly. YUM!

Prep Time  :10 mins   Cook Time : 10 mins      Total Time: 20 mins


Zucchini Pizza Bites are one of our favorite snacks! These delicious pizza bites are topped with our favorite toppings and plenty of cheese for the perfect low carb pizza fix!

Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 145 kcal

Ingredients

2 large zucchini
1/2 cup low carb pizza or tomato sauce
1 teaspoon oregano
2 cups mozzarella cheese
1/4 cup parmesan cheese
pizza toppings as desired

Instructions

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini 1/4" thick and arrange on prepared baking sheet.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5min or until zucchini is tender. Broil 5min or until cheese is bubbly and melted.

Make sure you Pin this post to your recipe board so you can find it again later.