I was in the mood for some coconut with chocolate, so what better way to combine them into a bounty candy that is actually keto friendly?! This recipe is so easy to prepare, and I have to say I was quite amazed by how this turned out!
1 cup shredded coconut
2 tbs coconut cream (not milk!)
1/4 cup granulated erythritol
2 tbs coconut oil (softened)
1 tsp vanilla extract
1/2 – 1 cup keto friendly dark chocolate (I used Lily’s)
Dash of Himalayan Salt
In a large bowl, add all the ingredients (except for the chocolate) and mix until you have a ‘dough’.
Shape the coconut dough into small balls and place them on a plate or baking sheet. Let them rest in the freezer for about an hour (this will make sure the balls are hard, and won’t fall apart once you cover them with chocolate).
Take the balls out of the freezer and melt the chocolate in a double boiler (which is a large pot filled with water and another smaller pot inside filled with the chocolate).
Cover the coconut balls in chocolate and place them onto a baking sheet, when the chocolate is still melted, add some Himalayan salt on top.
Place them in the fridge for about 10 minutes and enjoy!
Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.
Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.
Instead of stuffing the bellpeppers with just the seasoned ground beef, like I did before, I actually cooked the ground beef with tomatosauce first and then stuffed the bellpepers. Then I added a layer of cream cheese and added some mozarella cheese on top (just like I do with the keto lasagna) which makes them nice and moist. Absolutely delish!
Cut the bell peppers in half and take out the seeds.
Prepare the ground beef: in a large pot, melt the butter on medium heat and sauté the onion and garlic. When the onion starts to glaze, add the ground beef. Break up the meat as is cooks, and add the tomato sauce, salt and pepper and Italian seasoning.
When the meat is ready, preheat the oven to 400 F and line out a baking sheet with parchment paper or silicone baking sheet.
Stuff the bell pepper with the meat and top them off with the cream cheese. Sprinkle some mozzarella on top and bake them in the oven for around 20 minutes, until the tops start to brown.
Garnish with some fresh or dried parsley.
RECOMMENDED COOKING TOOLS
Silicone baking sheets
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Love chocolate and peanut butter? Then you’ll love these keto friendly peanut butter cups. They’re the go-to candy for Halloween that is coming up next month! They are easy to make and just delicious.
About the chocolate
In this recipe we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 6 tablespoons of erythritol to it, to give it the right amount of sweetness.
This recipe will take about 40 minutes to prepare (including freezing time) 5 minutes to cook and will give you 6 delicious keto peanut butter cups.
Line a muffin pan with parchment paper liners (or candy cups).
Heat the chocolate, erythritol, coconut oil and vanilla extract together on the stove on low heat. (you can also do this in the microwave)
Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each), keep some chocolate mixture left for the top. Freeze for 10 minutes, until at least the top is firm.
While the bottoms are in the freezer, heat up the peanut butter together with the coconut oil, erithrytol, vanilla extract and Himalayan salt, stir until smooth.
Take the bottoms out of the freezer and spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
Heat up the left over of the chocolate mixture you made before and pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.