Jessica Meyers - Ketogenic Desserts Cookbook: Low Carb Fat Bombs and Dessert Recipes to Satisfy Your Sweet Tooth!

Ketogenic Desserts Cookbook

Low Carb Fat Bombs and Dessert Recipes to Satisfy Your Sweet Tooth!

Copyright Notice

Reproduction, duplication, transmission of this document in part or in whole is permitted only with written permission from the publisher. All rights reserved.

Respective brands and trademarks mentioned in this book belong to their respective owners.

Disclaimer

This document is geared towards providing summarization of information related to the topic. While all attempts have been made to verify the accuracy of the information, the author does not assume any responsibility for errors, omissions, or interpretations of the content. The information is offered for informational or entertainment purposes only. If professional advice is necessary, a qualified legal, medical, financial or another respective professional should be consulted. The reader is responsible for his or her own actions. The publisher does not accept any responsibility or liability arising from damages or losses, real or perceived, direct or indirect, resulting from the use of this information.

A re you tired of skipping dessert because you are on a low carb diet? Do you really want the big flavors of chocolate and cheesecake but just dont want the carbs? Fat bombs are for you! These healthy treats have low net carbs and are at least 75% healthy fats. Eating these sweet or savory treats will help you stay on your low carb diet without making you feel deprived.

Chapter 1 explains what ketogenic desserts and fat bombs are. Tips for following a ketogenic diet are provided.

Chapter 2 presents quick recipes for chocolate flavored fat bombs.

Chapter 3 gives you recipes for fruit-flavored fat bombs.

Chapter 4 suggests simple recipes for other sweet ketogenic desserts.

Chapter 5 provides quick recipes for ketogenic savory treats.

Finally, the Best Practices and Common Mistakes section gives you useful Dos and Donts to remember as you start preparing ketogenic desserts or fat bombs.

With these tips and strategies, you can start making delicious, simple desserts that will help you feel satisfied and lose weight.

E veryone likes a satisfying dessert that wont destroy your diet. If you are on a low-carb or ketogenic diet, you have to find recipes for high-fat desserts or snacks. Regardless of your reason to follow a low carb diet, you still want satisfying, delicious desserts! The good news is you dont need carbs to create a tasty treat!

Low carb or ketogenic diets, also called keto diets, require consumption of high levels of healthy fats, adequate levels of protein and very low levels of carbs. This combination changes the way your body uses energy. It causes your liver to make ketones to use as energy. Another beneficial feature is that the diet lowers your glucose levels and improves your insulin resistance. The higher level of ketones also reduces the incidents of epileptic seizures.

In this chapter, you will learn:

• What ketogenic desserts or fat bombs are.
• Tips for following ketogenic diets.
• What are Ketogenic Desserts or Fat Bombs?

Ketogenic or low carb diets usually suggest about 75% healthy fats. That level of healthy fats is very hard to obtain. Fat bombs are any food or recipe that has this high level of healthy fats such as cream cheese or macadamia nuts. These fat bombs typically have 85% of more of healthy fats and dont have added protein or carbs. The challenge is finding tasty and appealing foods with high levels of healthy fats.

T hese tips will assist you in following a keto diet and losing weight with fat bombs:

Enjoy fat coffee with these desserts. Add a tsp of coconut oil or butter to your coffee. Use a food processor or blender to mix it well.

Eating more healthy fats will fill you up so you wont eat so many carbs or protein.

Include tasty fat bomb desserts and treats into your daily diet. These treats will help satisfy your cravings for sweets without adding carbs to your diet.

Make fat bombs by blending the ingredients and pouring them into a cupcake liner, muffin pan or candy mold. Freeze or refrigerate the fat bombs so that the fat hardens and is ready to eat.

Make ketogenic desserts and treats ahead of time in large batches so that you always have a treat when you need one. You will be less likely to indulge in a high-carb snack!

E veryone loves a delicious chocolate treat. These super easy recipes are high in healthy fats and will crush your cravings while helping you to follow your low carb diet.

In this chapter, you will learn:

• Recipes for making chocolate-flavored ketogenic desserts.

T his beautiful and tasty ketogenic dessert is so easy to make and delicious to eat! This recipe serves 2.

Each Serving: Cal 170, Net Carbs 1.5.

Ingredients:

• 1/3 cup coconut, dried and shredded
• 3 tbsp. coconut oil, melted
• cup coconut butter, melted
• 2 tbsp. unsweetened cocoa powder
• tsp peppermint extract or flavoring

Directions:

• Put paper liners in mini muffin tins. Set aside.
• Mix melted coconut butter, dry/shredded coconut, 1 tbsp. of coconut oil and the peppermint extract. Stir well to combine completely.
• Mix the mixture into the lined muffin tin. Only fill the liners way.
• Place the muffin pan into the refrigerator for at least 15 minutes to fully harden.
• Stir together 2 tbsp. of coconut oil and cocoa powder.
• After removing the chilled muffin pan from the refrigerator, spoon the coconut oil and cocoa powder into each muffin liner.
• Put the muffin pan back into the refrigerator until the chocolate-peppermint bombs are fully hardened.
• Remove from the refrigerator for 5 minutes before serving.

T his easy-to-make bar tastes like a rich candy. The recipe makes 16 servings. Each serving has 145 calories and 2.3 net carbs.

Ingredients:

• 2 cups of coconut, shredded and unsweetened
• 1 cup of coconut oil
• 4 ounces of regular cream cheese (dont use reduced fat!)
• 2 tbsp. honey, any flavor you like
• 2 tbsp. unsweetened cocoa powder
• 2 individual serving sized packets of artificial sweetener (I use Splenda)
• 1 pinch of coarse sea salt
• tsp cinnamon, ground

Directions:

• Line a baking pan with parchment or waxed paper. Set aside.
• Over medium heat in a small saucepan warm the coconut oil. When it is warm, not hot, add all of the remaining ingredients except the unsweetened cocoa powder and cream cheese. Stir well.
• Spoon the coconut mixture into the prepared baking pan. Make a solid layer by pressing it down firmly using a spatula.
• Freeze the pan until the coconut mixture is very firm.
• After the coconut layer is frozen, melt the cream cheese and unsweetened cocoa powder.
• Mix the cheese mixture on top of the frozen coconut mixture.
• Freeze until completely firm, at least 15 minutes. Break up the bark when completely set.
• Leftover bark can be stored, covered, in the freezer for up to 3 months.

T hese yummy peanut butter and chocolate treats have just a hint of cinnamon. This recipe makes about 6 bars.

Ingredients:

• cup walnuts or almonds, chopped
• 4 tbsp. coconut oil
• 4 tbsp. powdered cocoa, dark chocolate
• cup peanut butter, smooth style