Pulse the cup of pork rinds with unsweetened coconut flakes until coconut flakes are broken down to a fine consistency. Step 3: In a medium-size bowl, whisk together eggs. In another medium-size bowl, add the pulsed pork rinds and coconut. Step 4: Dip the seasoned shrimp in the egg mixture and shake off any excess egg. Then, cover the shrimp in the …
Preview
See Also: Keto Recipes, Low Carb RecipesShow details
This easy recipe for Low-Carb Chocolate Coconut Pie makes a keto-friendly dessert using the blender. This pie has a creamy, fudge-like texture and tastes like a Mound bar. It can be part of a keto, Atkins, diabetic, or gluten-free diet. I provide substitutions to make this pie a …
See Also: Chocolate Recipes, Healthy RecipesShow details
Coconut Cream: In a saucepan over medium heat, add coconut milk, erythritol/ monkfruit, vanilla extract, and coconut oil and let it boil for 10 minutes. Add coconut flakes and stir until the mixture thickens (about 5 minutes). Let it cool for 15 minutes. Add on top of your almond layer and flatten it evenly. Place in the freezer for 1 hr or
See Also: Low Carb Recipes, Sweets RecipesShow details
This low carb shake recipe is full of healthy coconut cream and unsweetened chocolate cocoa. It will fuel your body for the day, keeping you energized and nourished. Gluten free, grain free, dairy free, paleo friendly, vegan and low carb. Place all ingredients into a blender, blend all together and go.
See Also: Low Carb Recipes, Vegan RecipesShow details
Our low-carb pound cake is made with coconut flour so that you can eat it on a low-carb diet. It’s great for breakfast or a snack. With a touch of lemon glaze, it’s really delicious and lasts a few days fresh without any problem. You can make this cake ahead of time and serve it at a party a few days later. This cake contains around 6.3 grams of net carbs per serving, …
See Also: Cake Recipes, Keto RecipesShow details
Make the Coconut Pudding: Prepare the Low Carb Vanilla Pastry Cream with substitutions and let it cool before continuing. *This can be made several days before. Make the Coconut Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl.
See Also: Low Carb RecipesShow details
Place a metal bowl over a bowl filled with 2 quarts of ice and 1 cup of water. Add the chocolate mixture to the metal bowl and whisk until the mixture forms a smooth, shiny mousse, about 8 minutes. Serve in espresso cups for the perfect portion. Top with whipped cream and toasted almonds if desired. 8.
See Also: Chocolate RecipesShow details
This super simple recipe for coconut flour low-carb zucchini bread is naturally grain-free and gluten-free. It's also dairy-free - so it's Paleo too! Who knew zucchini bread was a sweet recipe? Not me until a reader sent me a request to develop a low-carb version of their favourite zucchini bread recipe. While your garden is bountiful with zucchini/courgettes, fill up the …
See Also: Bread RecipesShow details
1/2 cup unsweetened cocoa powder. 1/2 cup coconut oil, softened (melting works better) 1/3 cup unsweetened coconut flakes. 1/4 cup coconut milk. 1/4 cup Xylitol or Erythritol, powdered. 1 teaspoon sugar free vanilla extract. Instructions. 1. Combine all ingredients in food processor. 2. Process until all ingredients has been blended well. 3
See Also: Chocolate Recipes, Low Carb RecipesShow details
What you will need to make Low Carb Coconut Macaroons. Unsweetened coconut flakes- 1 14-15 ounce package (about 5 cups). Sugar Alternative- equivalent to ⅔ cup of sugar. I use granular alternative. Salt- a dash. Flour- 6 tablespoons. Egg whites- 4. Vanilla Extract (can sub in almond or other extract)- 1 ½ teaspoons.
With these easy keto coconut recipes, you can whip up a batch of cookies or macaroons, make some pancakes for a keto breakfast, bake up delicious keto coconut muffins or roll together protein balls.
Make the Coconut Pudding: Prepare the Low Carb Vanilla Pastry Cream with substitutions and let it cool before continuing. *This can be made several days before. Make the Coconut Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine.
To lighten it up, replace the coconut cream with almond milk (unsweetened) or coconut drinking milk. Still add in the MCT oils or melted coconut oil. This shake can also be heated to make a creamy LOW CARB Creamy HOT CHOCOLATE. Nutrition shown for 2 servings, without any added sugars.