This was our first treat listed on our Valentine’s page:
This recipe is adapted from “The Keto Cookbook” page 114. It is super fast and so easy to make!
Here are the ingredients you will use. Please note that I have pictured 2 different types of coconut oil and 2 different types of cocoa. If you, or your child, does not like any type of “coconut flavor” you can try the non-extra virgin coconut oils which typically do not have much flavor to them. I have Lou Ann’s pictured here, but there are other brands. You could also replace butter for the coconut oil. Also, different cocoas do taste different (I have Hershey’s and Ghirardelli pictured here), so if you don’t like the taste of one, just try another, just make sure you have the one you are using in the keto-calculator. There are almonds and pecans in this picture also – but those are optional, depending on your ratio. If you need a higher ratio, pecans are higher in fat than almonds, but either one is so scrumptious in the chocolate! You do not need the stevia drops – they are optional for different flavorings if you would like to do a variety of flavors in your chocolate.
(See “Recipe Tab” for exact measurements)
First, measure and melt your coconut oil:
Next, measure out cocoa, stevia/truvia, add a pinch of salt and melted oil (or butter) and stir:
If you are using nuts, measure, chunk/slightly crush and add into chocolate and stir:
If you are going to add flavorings, add them now. Autumn made Caramel and Chocolate Raspberry. You only need a few drops.
Now you are ready to make any “shape” of chocolate you like. The fastest way is to just line a cookie sheet with parchment or wax paper, pour out the chocolate mixture and pop it in the freezer – it will be done in about 2 minutes! You can also put them in mini-muffin cups or any type of candy mold.
No matter how you choose to make them, once finished just place them in the freezer and they will harden within minutes. Just pop them out of the molds or baking sheets and store in a plastic bag or airtight container.
If you prefer a more milk chocolate taste, or like chocolate and peanut butter cups, click this post we did here: “Chocolates”
This was the third treat we featured on our Valentine’s page:
This is simply delicious! Try this with a bubbly glass of Keto soda!
Autumn actually has several variations of this pie. We also make blueberry and chocolate. Because of this, I make about a half-dozen “pie crusts” at a time. To store them, simply put a piece of parchment paper between each one and wrap them all up, place in a baggie and store them in the fridge. When Autumn picks this for a treat, or breakfast :), I can whip it up in minutes. There are only 2 essential ingredients – butter and nuts – stevia can be added if you would like a bit of sweetener.
(See “Recipes” tab for exact measurements)
To Begin, spray a mini pie pan with oil. Measure out your nuts, “chop” them up and add butter and a very small pinch of stevia.
Press mixture into bottom of pan and place in 350 degree oven for about 5 minutes – BE CAREFUL – they will burn quickly, so keep an eye on them!
For the “pie filling,” you will need:
Measure correct cream amount and raspberries (fresh or frozen) and whip the cream:
Add a pinch of salt, a drop or two of raspberry flavoring (if desired) and a bit of sweetener:
Pour into pie pan:
And serve it up!
If “Chocolate Chunks” are desired, you can make a batch of skinny chocolate ( it only takes about 2 minutes!) and break off a few pieces for the pie:
Different names for one delicious, delightful, delectable, luscious, scrumptious delicacy!
This is one of one of my favorite “THM” fall frapuccinos and I am not sure why I never thought to make it “keto-friendly” until today. And today, Autumn absolutely loved it….along with a few of her sisters, whom I had to make another batch for! I am quite sure this will be served on Thanksgiving day 🙂
Here are the ingredients: (For specific ingredient amounts, click on the Recipes” tab) Please note: To make this shake, you will need to have already frozen “coconut milk cubes” – unsweetened coconut milk that has been frozen in ice cube trays.
First measure your cream in the blender. Blend until cream becomes “whipped,” now remember this is not going to look like much – but wait!
Next, measure out cream cheese, unsweetened pumpkin, sweetener of choice, pumpkin pie spice, and a dash of salt. Also, add a bit of vanilla or maple flavoring or a bit both. Put all ingredients into the blender.
Next, place the specified amount of frozen unsweetened coconut milk cubes in a plastic bag, crush them up and place them in the blender.
Blend until consistency of a thick shake. Serve up deliciousness from the blender into a special glass, or freeze if you like it more like ice cream, and indulge in pumpkin keto-yumminess – even as it drips all over you!
This recipe comes from Dawn Martenz’s blog at ketocook.com. Dawn is the author of “The Keto Cookbook.” This is the cookbook I mentioned in both the video and under the “Resources” tab. As I have stated before – we lived in this cookbook; it was the foundation for everything we made when we first started out on the diet. There is soooo much good information on her blog, so make sure you check it out!
You could add a bit of pumpkin pie spice to these to give these a “Thanksgiving Flavor.”