I am a Keto believer, but I have paid little attention to the addition of the fat bombs, touted by Keto experts as a necessity, thinking of them instead as desserts I didn’t need. I couldn’t have been more wrong.
Scientists say that, no matter what diet plan you follow, at least 20% of our calories should be from #GoodFats.
- We need fats to absorb fat soluble Vitamins A, D, E & K
- Research suggests that monounsaturated fats (from avocados, peanuts & olives) can lower ‘bad’ LDL cholesterol and increase ‘good’ HDL cholesterol
- Fats take longer to digest, keep blood sugar levels stable, and help us to feel fuller for longer.
While I have lost all of the weight I wanted to initially, and quicker than I thought I would, as I came up on my goal weight I realized that I was starting to lose some of my hard earned muscle tone. If I was burning so much fat with Keto, how was this possible? Turns out I was wrong about that as well. Without adding the required amount of fat to my diet, when my body ran out of fat to burn it was turning to sugars/carbs, of which there are few in a Keto diet, and once those are depleted what’s left to burn? Muscle! The same applies to those on any other type of carbohydrate restricted diet, like Atkins. So, this is me jumping on the #FatBombBandWagon!
Chocolate Cheesecake Fat Bombs
- 8 oz softened cream cheese
- 2 oz Confectioners (Powdered) Stevia (Erythritol / Swerve)
- 1 tsp Vanilla
- 7 oz Heavy Whipping Cream
- 5 oz Sugar Free Chocolate
Melt the chocolate in the microwave in 30 second increments until smooth when stirred. Set aside. Place the softened cream cheese in a bowl, mix on medium speed until smooth. Add powdered Stevia and Vanilla. Mix on low speed until combined. Add the heavy cream. Mix on medium speed until smooth and beginning to thicken. Add the melted chocolate and continue mixing on medium speed, until all ingredients are completely combined and the mixture is firm enough to spoon or pipe into small/mini paper lined mini muffin pans or prepared silicone candy molds. Once all of the liners are filled, cover and chill for at least 3 hours. The longer they chill the better. Store in a tightly sealed container in the refrigerator for up to 1 week and freeze for up to 3 months. #ThisGirlLovesToEat
I love gingerbread cookies but hate making them. The dough is a sticky mess and has to be refrigerated for hours and re-rolled before it can be cut and baked. It’s an all day project that I just don’t want any part of, so I don’t make them. This Keto recipe changed all of that. It’s fast and easy, only has to be refrigerated for 30 minutes. I can do that. #ThisGirlLovesToEat
Easy Spiced Gingerbread Cookies
- 1/4 Cup Butter softened
- 2 Cups granulated Stevia (like Swerve)
- 1 tsp Vanilla
- 1 TBLS Molasses (Use whatever strength you like, or none at all)
- 3 Large Eggs
- 3 TBLS ground Ginger
- 4 TBLS Cinnamon
- 1/4 tsp ground Cloves
- 1/2 tsp ground Nutmeg
- 1/4 tsp White Pepper (optional)
- 3 Cups Almond Flour (the finer ground the better)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 TBLS Psyllium (helps the cookies stay firm & hold their shape)
In bowl of your stand mixer beat the sugar substitute, butter, molasses, vanilla, and eggs together until fully. Next add all the spices. Finally, add the almond flour, psyllium, baking powder and salt to the mix until just combined. Do not over beat.
Roll out the dough with a rolling pin between two sheets of parchment paper. You want the dough to be somewhere between 1/8 and 1/4″ thick. Put the dough into the refrigerator to chill for about 30 minutes before cutting.
Preheat oven to 325°F and remove dough from the refrigerator. Cut dough using cookie cutters and place on ungreased cookie sheet. Do NOT use parchment paper or any other type of liner.
Bake 12-15 minutes depending on the thickness of your cookies. They may not feel like they are done, but they will firm up as they cool. Leave sitting on the pan for a few minutes and then finish cooling on a wire rack.
Decorate with Keto Royal Icing if desired:
- 4 TBLS Powdered Stevia (like Swerve) + 1 TBLS Water / Heavy Cream or Milk. I use 1 TBLS Heavy Cream and about 1/2 TBLS of water to thin it down a bit.
- You can use a decorating bottle or bag fitted with a decorating tip, or a plastic lunch bag with the corner cut off and the decorating tip slipped inside.
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
- 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract optional
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
- Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
- Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
- Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
- Top with whipped cream (optional), chopped sugar-free chocolate and mint
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%