Elisa Silva
Page 6
refrigerator for up to 2 weeks.
1 tablespoon
unsweetened matcha
green tea powder
Calories per serving 123
Total Fat 13g
Total Carbohydrates 2g;
Fiber 2g; Net Carbs 1g
Protein 1g
FAT BOMBS 101
102 KETO SWEET TREATS
BARS & BITES
105 FUDGY BROWNIES
124 MAGIC COOKIE BARS
107 LEMON-GLAZED SPICE
127 SALTED CARAMEL PECAN
FRITTERS
BRITTLE
110 COCONUT LIME BARS
129 SALTED TOFFEE NUT
LEMON BARS
CUPS
114 LEMON BARS
130 CACAO BUTTER
118 PUMPKIN CHEESECAKE
BLONDIES
BARS
131 PEANUT BUTTER
120 PECAN PIE CLUSTERS
CHEESECAKE BITES
121 MOCHA CHEESECAKE
132 TOASTED COCONUT
FUDGE
LEMON SQUARES
123 NO-BAKE CHOCOLATE
COCONUT BARS
103
104 KETO SWEET TREATS
FUDGY BROWNIES
PREP TIME 5 MINUTES | COOK TIME 40 MINUTES | SERVES 8
6 eggs
Directions
1 ½ sticks of butter
Preheat oven to 350°F. Grease an
4 ounces cream
8x8-inch baking dish.
cheese, room
Mix all ingredients with an electric temperature
mixer until combined.
5 tablespoons
unsweetened cocoa
Bake for 40 minutes, or until a knife powder
inserted into the center comes out
clean.
½ teaspoon baking
powder
Allow to cool slightly, cut, and
2 tablespoons monk
serve.
fruit sweetener
¼ teaspoon salt
Calories per serving 257
Total fat 3g
Total carbohydrates 1g
Fiber 2g; Net carbs 2g
Protein 6g
BARS AND BITES 105
Calories per serving 29
Total fat 2g
Total carbohydrates 7g
Fiber 1g; Net carbs 7g
Protein 1g
106 KETO SWEET TREATS
LEMON-GLAZED
SPICE FRITTERS
PREP TIME 10 MINUTES | COOK TIME 20 MINUTES | MAKES 14
Fritters:
Directions
½ cup almond flour
In a large bowl, mix all of the dry
3 tablespoons monk
ingredients together.
fruit sweetener, or
Add the egg and mix until a sticky
stevia sweetener
dough forms.
1 teaspoon baking
powder
On the stove or in a deep fryer, heat the coconut oil to 375°F.
1 large egg
½ teaspoon arrowroot
Drop balls of dough into the oil 4 or powder
5 at a time.
½ teaspoon cinnamon
Allow the dough to brown on one
side then rotate to the other side.
¼ teaspoon nutmeg
½ teaspoon vanilla
Cooking will take approximately 2
extract
minutes per side.
Zest of half a lemon
Remove the fritter from the oil
2 cups refined coconut
and set on paper towels to drain
oil for frying
excess oil.
In a small bowl combine the lemon
juice and Confetioners Swerve. Mix
Lemon Glaze:
thoroughly until smooth.
2 tablespoons lemon
juice
Dip cooled fritters in icing and
serve.
3 tablespoons
Confectioners Swerve
BARS AND BITES 107
108 KETO SWEET TREATS
SECTION NAME 109
COCONUT
LIME BARS
PREP TIME 10 MINUTES | COOK TIME 25 MINUTES | MAKES 16
Crust:
Directions
6 tablespoons salted
Crust:
butter
Preheat oven to 350°F and line an
1 ½ cups superfine
8x8-inch baking dish.
almond flour
½ cup unsweetened
Combine all of the crust
shredded coconut
ingredients in a bowl. Mix well until a dough forms.
⅓ cup granulated
Swerve
Press the dough into the baking
¼ teaspoon vanilla
dish and about ½-inch up the sides.
extract
Bake for 10 minutes.
Allow to cool while you make the
filling.
110 KETO SWEET TREATS
Filling:
Filling:
Melt butter in a saucepan over a
½ cup salted butter
low heat.
2/3 cup granulated
Remove from heat and whisk in
Swerve
Swerve, lime juice and lime zest.
½ cup fresh lime juice
Slowly add in the egg yolks and
¼ cup grated lime zest
continue to whisk.
6 egg yolks
Return to the stove and cook over
¼ teaspoon arrowroot
low heat, continually whisking until powder
the curd begins to thicken.
1 tablespoon
Remove from heat. Whisk in
unflavored gelatin
arrowroot powder and gelatin until
completely dissolved.
Calories per serving 196
Total fat 19g
Pour filling over the crust and
Total carbohydrates 4g
spread evenly.
Fiber 2g; Net carbs 2g
Protein 4g
Bake for 15 minutes.
When cooled, cut into squares and
garnish with additional lime zest or shredded coconut, and serve.
BARS AND BITES 111
112 KETO SWEET TREATS
SECTION NAME 113
LEMON BARS
PREP TIME 10 MINUTES | COOK TIME 20 MINUTES | MAKES 16
Crust:
Directions
1 cup almond flour
Preheat oven to 350°F. Line a 8x8-
2 tablespoons coconut
inch baking dish with parchment
flour
paper.
¼ cup granulated
Melt butter in a saucepan over
Swerve
medium heat. Once melted pour
¾ cup butter
into a large bowl. Add the Swerve,
vanilla extract, and egg yolk. Whisk 1 egg yolk
until well combined.
¼ teaspoon salt
Slowly add almond flour, coconut
½ teaspoon vanilla
flour and salt. Continue mixing
extract
until dough forms.
Press dough evenly into bottom
of baking dish and bake for 20
minutes.
Allow to cool while you make the
filling.
Beat together the eggs, lemon
juice, lemon zest, and Swerve with
an electric mixer.
114 KETO SWEET TREATS
Add arrowroot powder and mix Filling:
until well combined.
½ cup granulated
Pour filling over crust and bake for Swerve
20 minutes or until filling has set.
4 large eggs
Allow to cool completely and
2/3 cup fresh lemon
refrigerate for 1 hour.
juice
Slice into 16 bars and serve.
2 tablespoons lemon
zest
1 tablespoon
arrowroot powder
Calories per serving 149
Total fat 14g
Total carbohydrates 3g
Fiber 1g; Net carbs 2g
Protein 4g
BARS AND BITES 115
116 KETO SWEET TREATS
SECTION NAME 117
PUMPKIN
CHEESECAKE BARS
PREP TIME 30 MINUTES | COOK TIME 1 HOUR 5 MINUTES | MAKES 24
Crust:
Directions
2 cups superfine
Preheat oven to 300°F. Line a 9x13-
almond flour
inch baking dish with parchment
6 tablespoons salted
paper.
butter
Melt butter and pour into a large
2 tablespoons
bowl. Add Swerve and mix until
granulated Swerve
well combined.
Slowly add in almond flour, mixing
until a dough forms.
Press the dough evenly into the
bottom of the baking dish. Bake for
15 minutes.
Allow to cool while you make the
filling.
Heat oven to 350°F.
Using a hand mixer, cream
together the cream cheese, salt,
and granulated Swerve together.
118 KETO SWEET TREATS
Add eggs one at a time, beating Filling:
until well combined.
32 ounces cream
Add pumpkin, cinnamon, cloves,
cheese, room
and nutmeg, beating until light and
temperature
fluffy.
1 ½ cups granulated
Spread the filling over the crust
swerve sweetener
evenly using a spatula.
4 large eggs
Bake for 50 minutes. Allow to cool
8 ounces organic
completely.
canned pumpkin
1 teaspoon ground
Refrigerate for 8 hours or
cinnamon
overnight, allowing the cheesecake
to set fully.
¼ teaspoon ground
nutmeg
Slice into bars and serve.
⅛ teaspoon ground
cloves
⅛ teaspoon salt
Calories per serving 223
Total fat 22
Total carbohydrates 4g
Fiber 1g; Net carbs 3g
Protein 6g
BARS AND BITES 119
PECAN PIE
CLUSTERS
PREP TIME 5 MINUTES | COOK TIME 10 MINUTES | MAKES 10
1 cup chopped pecans
Directions
2 ounces dark
Line a baking sheet with
chocolate, chopped
parchment paper and set aside.
3 tablespoons salted
Over medium heat, melt butter until
butter
bubbling and golden brown.
¼ cup heavy cream
Once golden, add heavy cream
2 tablespoons monk
and slowly whisk. Reduce heat and
fruit sweetner
simmer.
1 teaspoon vanilla
extract
Add monk fruit sweetener and
vanilla extract, whisking vigorously.
Calories per serving 156
Continue whisking occasionally as
Total fat 15g
mixture begins to thicken.
Total carbohydrates 5g
Fiber 1g; Net carbs 4g
Remove from heat when mixture
Protein 2g
has a caramel-like consistency.
Mix in chopped pecans and spoon
small clusters onto baking sheet
Freeze for 5 minutes
Over a double boiler, melt
chocolate. Drizzle over clusters
generously.
Store in refrigerator in an airtight container for up to 2 weeks.
120 KETO SWEET TREATS
MOCHA
CHEESECAKE FUDGE
PREP TIME 20 MINUTES | MAKES 16
16 ounces cream
Directions
cheese, room
temperature
Line a 8x8-inch baking dish with
parchment paper.
1 cup salted butter,
room temperature
Combine butter, cream cheese, and
Swerve with an electric mixer.
⅓ cup granulated
Swerve
Scoop out 1 cup of cream cheese
2 tablespoons
mixture and put it in a small bowl.
unsweetened cocoa
Add cocoa powder and mix well.
powder
3 tablespoons cold
Add cold brew coffee to the
brew coffee
remaining mixture. Mix until
smooth.
¼ teaspoon vanilla
extract
Pour the cocoa mixture into the
bottom of the baking dish and
spread evenly.
Calories per serving 202
Total fat 22g
Pour the coffee mixture on top of
Total carbohydrates 6g
the cocoa mixture.
Fiber 0g; Net carbs 6g
Protein 2g
Freeze for 4 hours
Cut into 16 squares and serve.
Store in an airtight container in the refrigerator.
BARS AND BITES 121
122 KETO SWEET TREATS
NO-BAKE
CHOCOLATE
COCONUT BARS
PREP TIME 5 MINUTES | MAKES 16
1 cup almond butter
Directions
1 ¼ cups sugar-free
Line an 8x8-inch baking dish with
chocolate chips
parchment paper.
1 tablespoon monk
Combine almond butter, coconut
fruit sweetener
oil, chocolate chips, and monk
½ cup unrefined
fruit sweetener in a saucepan over
coconut oil
a low heat. Stir frequently until
1 ½ cups unsweetened
smooth.
shredded coconut +
Add the remaining ingredients,
some for topping
mixing well.
1 cup raw almonds,
chopped
Pour into baking dish. Top with
additional shredded coconut.
1 cup walnuts,
chopped
Refrigerate for about 4 hours until
the chocolate hardens.
1 cup unsalted roasted
cashews, chopped
Slice into square pieces and store
1 teaspoon vanilla
in an airtight container.
extract
Calories per serving 302
Total fat 29g
Total carbohydrates 8g
Fiber 2g; Net carbs 6g
Protein 5g
BARS AND BITES 123
MAGIC
COOKIE BARS
PREP TIME 20 MINUTES | COOK TIME 60 MINUTES | MAKES 16
Cracker base:
Directions
1 cup almond flour
Preheat oven to 300°F.
¼ teaspoon baking
Mix almond flour, salt and baking
powder
powder with an electric mixer. Add
1 egg
the egg and melted butter and mix
2 tablespoons salted
until combined thoroughly.
butter
Transfer the dough onto
a large
¼ teaspoon salt
piece of parchment paper and
flatten into a rough square.
Caramel sauce:
Place another piece of parchment
paper on top and roll out to ⅛-inch
½ cup Swerve
thick. Remove the top parchment
½ cup butter
paper.
½ cup heavy cream
Place the dough on large baking
½ teaspoon vanilla
sheet and bake for 35 minutes, or
extract
until lightly browned. Remove from
¼ teaspoon salt
the oven and let cool. Increase
oven temperature to 375°F.
While the crust is cooling make the
caramel sauce.
124 KETO SWEET TREATS
Melt the butter in a saucepan over Topping:
medium heat. Whisk in Swerve
sweetener. Bring to a boil for 5 to
2 cups cacao nibs
7 minutes, stirring constantly until 1 cup chopped pecans
the mixture starts to darken.
1 cup unsweetened
Remove from the heat and whisk in
shredded coconut
the heavy cream and vanilla extract
slowly.
Calories per serving 197
Total fat 18g
Remove the parchment paper from
Total carbohydrates 13g
the crust, and place it into a square Fiber 3g; Net carbs 10g
pan. You may have to break some
Protein 3g
of the edges.
Pour half of the caramel sauce
over the crust, spreading evenly.
Layer the cacao nibs, pecans, and
shredded coconut. Drizzle the
remaining caramel sauce on top.
Bake for 5 minutes.
Cut into squares and store in an
airtight container for up to a week.
BARS AND BITES 125
126 KETO SWEET TREATS
SALTED CARAMEL
PECAN BRITTLE
PREP TIME 5 MINUTES | COOK TIME 7 MINUTES | MAKES 8
1 cup chopped pecans
Directions
¼ cup salted butter
Line a 9x9-inch baking dish with
⅓ cup golden monk
parchment paper.
fruit sweetener
Melt butter, monk fruit sweetener,
2 teaspoons vanilla
and vanilla extract in a non-stick
extract
skillet over medium heat until
⅛ teaspoon coarse
sweetener is dissolved.
sea salt
Add the pecans and allow to boil
for 2 to 3 minutes until mixture
Calories per serving 149
turns a light brown color.
Total fat 16g
Total carbohydrates 2g
Pour mixture into baking dish