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!
This lasagna is one of my favourites! I shared a lasagna recipe before a while back, but I made some adjustments and this one tastes even better.
It was by accident really. Before, I used ricotta cheese in between the layers, but I forgot to bring it when I did groceries. I still had some cream cheese and heavy cream in the fridge and used that. It turned out to taste pretty amazing!
RECIPE FOR 8 PORTIONS
For the noodles
3 cups grated mozzarella cheese
1 1/2 cup almond flour
1 tsp baking power
For the meat layer
1 Tbs of ghee (or your favourite fat to use)
1 onion, cut into small pieces
1 garlic clove, minced
35 oz. ground meat
1 1/2 cup tomato sauce
Salt and pepper
For the cheese layers
3 cups grated mozzarella cheese
14 oz. cream cheese
6 Tbs heavy cream
Start by making the noodles:
Place the mozzarella cheese in a bowl, and melt it in the microwave for one minute. Stir and add it to the microwave again for a couple of seconds if not fully melted.
When the mozzarella is melted, add the almond flour, baking powder and egg, and knead into a ball, until everything is incorporated and you have a nice ‘dough’.
Transfer the dough onto a parchment paper onto a baking tray. Roll out the dough and shape into a rectangle, with a thickness of around 2 inches . Bake in the oven for 20 minutes at 370 F.
Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
In a In a large skillet, add ghee, onion, garlic and ground meat. Season with salt, pepper and Italian seasoning. Cook on medium heat until meat is browned. Drain excess fat from pan.
Add in tomato sauce. Reduce to low heat and cook at a simmer for about 3 minutes.
Evenly slice your cheese dough into thirds.
Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add some shredded mozzarella and place a noodle layer on top.
Add some cream cheese on top of the noodle layer and evenly pour 2 tbs of heavy cream on top.
Repeat with meat sauce, mozzarella, noodle, cream cheese and heavy cream.
Top with remaining meat sauce. Sprinkle on remaining mozzarella.
Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.
If you watched instagramstory, you might have heard me mention I’m on a dairy free week this week. I’ve noticed some bloating, and skin break outs lately. So I am checking if it could be related to the dairy I’m consuming.
Don’t get me wrong, I love dairy! But if it doesn’t do me good, it might be better for me to consume less or avoid it.
Anyway, as always, when I make changes to my diet, I don’t want to compromise taste. The key to sticking to any lifestyle change is to find a way that is sustainable. As a foodie, I’m always trying out new recipes or find ways to create something that is works well for me, and that I can enjoy. So if you’re dairy free, like me this week, I recommend trying out this pizza.
This recipe makes 1 small pizza, but I couldn’t finish it, it’s very filling.
For the pizza crust:
1/2 cup coconut flour
1/4 cup almond flour
3 tablespoons psyllium husk
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon Himalayan salt
1/2 teaspoon garlic powder
1 cup lukewarm water
1 teaspoon Apple cider vinegar
You can use your favourite pizza toppings, these are the ones I used:
3 tablespoons tomato paste
1/2 can of tuna
oregano to taste
salt and pepper to taste
Start by making the crust.
Preheat the oven at 220 C / 428 F. Line out a parchment paper on a baking tray to place to pizza on later.
In a large bowl, add all the dry ingredients: coconut flour, almond flour, psyllium husk, baking powder, xanthan gum, salt and garlic powder. Mix.
Add the wet ingredients to the bowl, and mix everything together until you have a firm dough. Knead it for another 2 minutes and form a ball.
Place the ball on the parchment paper and press is down, shape it into the pizza form.
When you have the desired form, bake the pizza crust in the oven for 20 minutes until it start to brown a little.
Take the pizza crust out of the oven and add your pizza toppings. I used tomato paste, canned tuna, salt, pepper and oregano .
Bake for another 10 minutes.
Top it off with some nutritional yeast if you like a cheese flavor, a fried egg and some arugula lettuce.