keto dessert

Food

Recipe: No Bake Macadamia Pecan Slice

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These are actually addictive! You've been warned.


Makes: 10 slices
(per slice) Carbs  3g / Fat 26.4g / Protein 2.5g / Calories 250

This recipe is created for people who are on a ketogenic diet. If you are not on a ketogenic diet this macronutrient ratio might not suit your goals.


Ingredients

  • 2 cups macadamia nuts
  • 2 tbsp almond butter
  • 2 tbsp coconut oil
  • 2 scoops (2 grams) stevia
  • 10 pecans

Method

  1. Place macadamia nuts into a food processor and break them down into fine pieces
  2. Tip the macadamias into a mixing bowl and add in the almond butter, coconut oil and stevia
  3. Mix together well
  4. Take a baking tray and line it with baking paper
  5. Tip the mixture into the baking tray and press it up to one side (the mixture should be thick enough to want to hold together, it should not be runny and should not take up a large amount of the baking tray)
  6. Evenly spread the 10 pecans on top (as guidelines to where you will cut the slice
  7. Place in the freezer for 1-2 hours before eating, and keep stored in the freezer

Food

Recipe: Coconut + Almond Fat Bombs

Makes: 15 fat bombs
(per 1) Carbs 1.9g / Fat 13g / Protein 3g / Calories 136

This recipe is created for ketogenic diets. If you are not on a ketogenic diet the macronutrient ratio in this recipe may not suit you!


Ingredients

  • 50g (~1.7 ounces) unsalted butter
  • 400g (~14 ounces) ricotta
  • 1 scoop stevia
  • 1 tbsp psyllium husk
  • 1/3 cup shredded coconut
  • 3/4 tsp cardamom
  • 1/2 tsp unsweetened vanilla extract
  • For rolling:
    • Coconut oil
    • Almonds
    • Spare shredded coconut

Method

  1. Place a saucepan on a very low heat on the stovetop with unsalted butter in it.
  2. Once butter is melted add the ricotta and stir until the ricotta melts into the butter
  3. Add in a scoop (the tiny scoop it comes with, or a 1g sachet, not a spoon-worth) of stevia and 1/3 cup of shredded coconut (1/2 at a time is easiest) and mix through the ricotta.
  4. Add psyllium husk and mix through.
  5. Add in cardamom and vanilla extract and mix well until the ingredients start to form a 'dough ball'
  6. Turn off the stove and allow the mixture to cool for approximately 10 minutes before handling.
  7. While the mixture is cooling set up a tray to place the finished fat bombs on. A tray or plate with baking paper on top will do just fine (just make sure it can fit in your fridge).
  8. Once the mixture has cooled enough to handle place some coconut oil on your fingertips (so the mixture doesn't get stuck to your fingers) and roll a small amount into a ball and press an almond inside.
  9. You can then roll this ball mixture into shredded coconut and place it onto the plate.
  10. These will store in the fridge for approximately 1 week, or longer in the freezer. 

Food

Recipe: Burnt Pecan Keto Dessert

Makes 1 servings
Carbs 3g / Fat 45g / Protein 4g / Calories 426


Ingredients

  • 30g (1oz) pecans
  • 1/2 tsp coconut oil
  • 2 tbsp dollop cream
  • 1/2 tsp cinnamon
  • coconut flakes

Method

  1. Heat up small frying pan or saucepan on the stove (low heat is enough)
  2. Add coconut oil
  3. When the coconut oil is warm add in pecans
  4. Cook the pecans until they are dark brown and slightly blackened, I like to burn them a little because it gets a popcorn smell/flavour, but this isn't a necessary step if you don't want to eat them burnt haha.
  5. Serve pecans into a bowl
  6. Mix cinnamon into dollop cream and add onto pecans
  7. Top with coconut flakes