Elisa Silva
Page 5
ingredients and mix until well-
1-2 teaspoons monk
combined.
fruit sweetener
Pour the mixture into a bowl and
A pinch of salt
place in the freezer for about 45
minutes.
Calories per serving 75
Once your mixture has set, remove
Total fat 8g
the bowl from the freezer and
Total carbohydrates 2g
form it into balls (coat your hands
Fiber 1g; Net carbs 1g
Protein 1g
in a little bit of coconut oil, so
the mixture doesn’t stick to your
hands).
Place the balls onto a tray or plate and return them to the freezer for
15 to 20 minutes.
82 KETO SWEET TREATS
LEMON COCONUT
FAT BOMBS
PREP TIME 10 MINUTES | MAKES 30 BOMBS
8 ounces cream
Directions
cheese, room
temperature
Mix butter, cream cheese,
shredded coconut, and stevia with
½ cup salted butter,
an electric mixer until smooth.
room temperature
Add the zest of 1 lemon, and juice
2 lemons
of both lemons. Mix until well
combined.
⅓ cup unsweetened
shredded coconut
Spoon the mixture into silicone
4 drops liquid stevia
molds or mini-muffin liners. Freeze
until the fat bombs are firm.
Calories per serving 63
Remove from the molds and keep
Total fat 6g
frozen in an airtight container until Total carbohydrates 1g
ready to serve.
Fiber 0g; Net carbs 1g
Protein 1g
FAT BOMBS 83
Calories per serving 116
Total fat 12g
Total carbohydrates 1g
Fiber 1g; Net carbs 1g
Protein 2g
84 KETO SWEET TREATS
CINNAMON ROLL
FAT BOMBS
PREP TIME 15 MINUTES | MAKES 24 BOMBS
Fat bombs:
Directions
8 ounces cream
Using a stand mixer (or an electric
cheese, softened
mixer), mix all fat bomb ingredients ½ cup butter, softened
until well combined.
½ cup smooth almond
Refrigerate mixture for 30 minutes.
butter
Form the mixture into balls,
½ cup golden monk
place them on a tray lined with
fruit sweetener
parchment paper and freeze for 45
2 teaspoons gorund
minutes.
cinnamon
Make the frosting by combining all
1 teaspoon vanilla
ingredients until smooth.
extract
Drizzle on top of the fat bombs and
¼ cup finely chopped
serve.
walnuts
Frosting:
1 tablespoon heavy
whipping cream
1 ½ ounces cream
cheese, softened
2 teaspoons golden
monk fruit sweetener
¼ teaspoon vanilla
extract
FAT BOMBS 85
86 KETO SWEET TREATS
COOKIE DOUGH
FAT BOMBS
PREP TIME 10 MINUTES | COOK TIME 40 MINUTES | MAKES 12 BOMBS
6 tablespoon softened
Directions
butter
Combine the butter, cream cheese,
6 ounces cream
vanilla extract, stevia, mct powder, cheese
and almond butter in a bowl using
3 tablespoon stevia
a hand mixer or stand mixer. Mix
until they are well incorporated.
6 scoops powdered
mct powder
Stir in the chocolate chips, then
1 teaspoon vanilla
cover and freeze for about 10
extract
minutes.
½ cup almond butter
Remove the bowl from the freezer
¼ cup low sugar
and use a spoon or ice cream
chocolate chips
scoop to scoop the cookie dough
onto a wax paper, lined dish. Place
the dough balls back in the freezer
Calories per serving 191
for 20 to 30 minutes or until firm.
Total fat 23g
Total carbohydrates 1g
When they’re completely frozen,
Fiber 0g; Net carbs 1g
remove the “cookies” from the
Protein 1g
freezer and place in a resealable
plastic bag or airtight container.
Store them in the freezer until you
are ready to eat.
FAT BOMBS 87
PEPPERMINT PATTY
FAT BOMBS
PREP TIME 10 MINUTES | MAKES 24 BOMBS
2 teaspoons
Directions
peppermint extract
Line a baking sheet with
½ cup coconut oil,
parchment paper.
solid
Mix peppermint extract, coconut
3 tablespoons
oil, shredded coconut, Swerve
finely shredded
sweetener, sea salt, and heavy
unsweetened coconut
cream with a hand mixer until
2 tablespoons Swerve
mixture turns into a paste.
sweetener
Spoon the mixture into a silicone
¼ cup heavy cream
mold. Freeze until solid, about 1 to ⅛ teaspoon sea salt
2 hours.
Melt the chocolate layer
Chocolate layer:
ingredients in a saucepan over low
heat, stirring frequently.
2 ½ tablespoons
unsweetened cocoa
Remove silicone mold from freezer
powder
and pop out coconut fat bombs.
2 tablespoons butter
Using a fork, carefully dunk the fat 1 tablespoon heavy
bombs into the melted chocolate
cream
and place on baking sheet. Allow
¾ cup raw cocoa
to harden in freezer.
butter
Once chocolate has hardened,
remove from freezer and serve.
Calories per serving 119
Total fat 13g
Total carbohydrates 1g
Fiber 0g; Net carbs 0g
Protein 0g
88 KETO SWEET TREATS
CACAO CASHEW
FAT BOMBS
PREP TIME 15 MINUTES | COOK TIME 5 MINUTES | MAKES 20 BOMBS
1 cup coconut oil
Directions
1 cup almond butter
Melt coconut oil and almond butter
¼ cup coconut flour
over a medium heat.
½ cup cacao powder
Transfer into a bowl. Stir in
1 cup raw cashews
coconut flour and cacao powder,
mixing until well combined.
¼ teaspoon salt
Freeze for about 15 minutes until
mixture is solid.
Calories per serving 149
Total fat 15g
Lightly pulse the cashews in a food
Total carbohydrates 4g
Fiber 2g; Net carbs 3g
processor until finely chopped.
Protein 2g
Remove fat bomb mixture from
freezer and scoop a ½ tablespoon
&
nbsp; of the mixture into your hand.
Roll into a ball and coat with the
blended cashews.
Refrigerate until solid and serve.
FAT BOMBS 89
90 KETO SWEET TREATS
CHOCOLATE
HAZELNUT FAT BOMBS
PREP TIME 5 MINUTES | COOK TIME 5 MINUTES | MAKES 8 BOMBS
½ cup unsweetened
Directions
cocoa butter
In a saucepan over low heat, melt
½ cup roasted
the cocoa butter.
hazelnuts, chopped
Add chopped hazelnuts, cocoa
1 tablespoon
powder, monk fruit sweetener,
unsweetened cocoa
hazelnut extract and salt, stirring
powder
constantly.
2 tablespoons monk
fruit sweetener
Slowly pour the mixture into
silicone molds or an ice cube tray.
¼ teaspoon hazelnut
extract
Freeze for at least 1 hour before
Pinch of salt
serving.
Calories per serving 56
Total fat 4g
Total carbohydrates 8g
Fiber 4g; Net carbs 3g
Protein 3g
FAT BOMBS 91
CASHEW BUTTER
FAT BOMBS
PREP TIME 5 MINUTES | COOK TIME 5 MINUTES | MAKES 12 BOMBS
6 tablespoons Directions
cashew butter
Line a mini muffin tin with paper
6 tablespoons butter
liners.
1 teaspoon vanilla
Melt cashew butter and butter in
extract
a saucepan over low heat, stirring
½ teaspoon monk fruit
until well combined.
sweetener
Add remaining ingredients, stirring
Pinch of sea salt
well.
Evenly spoon the mixture evenly
Calories per serving 99
Total fat 10g
into muffin tin.
Total carbohydrates 2g
Fiber 0g; Net carbs 2g
Freeze for at least 1 hour before
Protein 2g
serving.
92 KETO SWEET TREATS
PUMPKIN SPICE
FAT BOMBS
PREP TIME 10 MINUTES | COOK TIME 5 MINUTES | MAKES 24 BOMBS
½ cup pecans
Directions
½ cup coconut oil
Toast pecans in a small skillet
4 ounces cream
over medium heat until slightly
cheese
browned. Remove from heat and
set aside.
½ cup pumpkin puree
¼ cup monk fruit
Melt coconut oil and cream cheese
sweetener
in a saucepan on low heat (make
sure to keep the temperature low
½ teaspoon ground
so it does not burn).
nutmeg
¼ teaspoon ground
Combine cream cheese mixture,
cloves
pumpkin puree, monk fruit
sweetener and spices. Beat
1 teaspoon ground
with an electric mixer until well
cinnamon
combined.
Spoon mixture into silicone mold
Calories per serving 58
and top with 1 to 2 toasted pecans.
Total fat 6g
Dust with additional cinnamon if
Total carbohydrates 1g
Fiber 0g; Net carbs 1g
desired.
Protein 0g
Freeze for about 4 hours until
solid.
Remove from mold and serve.
FAT BOMBS 93
94 KETO SWEET TREATS
LEMON MACADAMIA
FAT BOMBS
PREP TIME 5 MINUTES | COOK TIME 10 MINUTES | MAKES 30 BOMBS
¾ cup coconut oil
Directions
5 tablespoons coconut
Melt coconut oil and coconut
cream
cream in a saucepan over a low
3 tablespoons
heat.
superfine almond flour
Whisk in coconut and almond flour,
3 tablespoons coconut
vanilla extract, lemon juice, lemon
flour
zest, stevia, and salt. Mix until well ¼ teaspoon vanilla
combined and smooth.
extract
Remove from heat and stir in
Juice and zest from 1
shredded coconut and chopped
lemon
macadamia nuts until distributed
Liquid stevia to taste
evenly.
½ cup unsweetened
Pour evenly into silicone molds or
finely shredded
an ice cube tray. Freeze until firm
coconut
and serve.
½ cup chopped
macadamia nuts
Pinch of salt
Calories per serving 86
Total fat 16g
Total carbohydrates 2g
Fiber 1g; Net carbs 1g
Protein 1g
FAT BOMBS 95
96 KETO SWEET TREATS
BUTTER PECAN
FAT BOMBS
PREP TIME 2 MINUTES | COOK TIME 5 MINUTES | MAKES 12 BOMBS
½ cup pecans
Directions
¼ cup coconut butter
In a skillet over medium heat,
¼ cup butter
toast pecans until they are golden
brown. Cool before chopping
¼ cup coconut oil
roughly.
½ teaspoon vanilla
extract
Melt coconut butter, butter and
coconut oil in a saucepan over low
¼ cup granulated
heat.
Swerve
⅛ teaspoon sea salt
Stir in vanilla extract, sea salt, and Swerve and mix well.
Calories per serving 175
Divide the chopped pecans into 12
Total fat 19g
silicone molds.
Total carbohydrates 3g
Fiber 2g; Net carbs 1g
Evenly pour melted butter and
Protein 1g
coconut mixture evenly over the
pecans.
Freeze for at least 1 hour or until
hardened.
Remove from silicone tray and
serve.
Store remaining fat bombs in the
freezer.
FAT BOMBS 97
ALMOND PISTACHIO
FAT BOMBS
PREP TIME 15 MINUTES | COOK TIME 4 MINUTES | MAKES 36 BOMBS
½ cup cacao butter,
Directions
melted
1 cup smooth almond
Lightly grease a 9x9-inch baking
butter
dish and line with parchment
paper.
1 cup coconut butter
1 cup coconut oil,
Melt the cacao butter in a small
hardened
saucepan set over low heat,
½ cup full-fat coconut
stirring often.
milk
Mix all of the ingredients except
¼ cup ghee
for cacao butter and shelled
1 tablespoon vanilla
pistachios with an electric mixer in extract
a large bowl.
1 teaspoon cinnamon
Pour the melted cacao butter into
¼ teaspoon ground
the almond mixture and resume
cloves
mixing on low speed until well
¼ teaspoon ground
incorporated.
; nutmeg
¼ teaspoon almond
Transfer to prepared dish, spread
extract
as evenly as possible. Sprinkle with ¼ teaspoon sea salt
chopped pistachios.
¼ cup raw shelled
Refrigerate until completely set,
pistachios, chopped
at least 4 hours but preferably
overnight.
Calories per serving 156
Cut into 36 squares and serve.
Total fat 16g
Total carbohydrates 3g
Fiber 2g; Net carbs 1g
Protein 2g
98 KETO SWEET TREATS
GINGER SPICE
FAT BOMBS
PREP TIME 10 MINUTES | COOK TIME 2 MINUTES | MAKES 16 BOMBS
2 cups superfine
Directions
almond flour
Line a tray with parchment paper.
2/3 cup monk fruit
sweetener
Add all of the dry ingredients to a
medium-sized bowl, mixing well.
1 teaspoon ground
ginger
Stir in melted butter to form a thick ½ teaspoon ground
dough.
cinnamon
Using a small ice cream scoop,
½ teaspoon ground
scoop dough and roll it into balls.
nutmeg
Place the balls on parchment lined
¼ teaspoon sea salt
tray and freeze for at least 1 hour
6 tablespoons butter,
before serving.
melted
Store fat bombs in an airtight
container in the freezer or
Calories per serving 124
refrigerator.
Total fat 11g
Total carbohydrates 3g
Fiber 2g; Net carbs 2g
Protein 3g
FAT BOMBS 99
100 KETO SWEET TREATS
MATCHA COCONUT
FAT BOMBS
PREP TIME 15 MINUTES | MAKES 32 BOMBS
Fat bombs:
Directions
1 cup coconut oil,
Combine all of the fat bomb
hardened
ingredients with an electric mixer
1 cup coconut butter
until light and fluffy.
½ cup full-fat coconut
Refrigerate for about an hour until
cream
the mixture hardens slightly.
½ teaspoon
Combine the shredded coconut
unsweetened matcha
and matcha powder.
green tea powder
¼ teaspoon sea salt
Using a small ice cream scoop,
scoop the fat bomb mixture into 32
1 teaspoon vanilla
balls.
extract
Roll the balls quickly in your hands and place in the coating. Roll in the Coating:
coating until evenly covered.
1 cup finely shredded
Store in an airtight container in the unsweetened coconut