The only problem with Costco coconut clusters is they are FULL of sugar! Most of the coconut clusters from Costco use simple ingredients (you can also get these from Woolworths as well).

This keto coconut clusters recipe is going to show you how to replace the sugar and keep it keto-friendly!

Estimated reading time: 4 minutes

Keto Coconut Clusters Ingredients

Coconut Flakes: I used the unsweetened variety from Woolworths. They are raw and have loads of healthy fibre. Use any unsweetened raw coconut flakes you can find at your local grocery store. Unfortunately, pre-toasted flakes won’t work for this recipe.

Pepitas: Otherwise known as pumpkin seeds, I used the raw pepitas you can generally find in the baking section of your local grocery store.

Sunflower Seeds: Sunflower seeds are actually a great way to boost healthy hormones (especially for women). These are also the raw sunflower seeds that you can find in the baking section of your local store.

Chia Seeds: You can either use black or white chia seeds.

Sweetener Of Choice: I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well.

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place keto coconut clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove keto coconut clusters from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Frequently Asked Questions

What sweetener can I use?

I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well

Can I replace the pepitas or sunflower seeds in these keto coconut clusters?

You certainly can! I’d suggest using whatever nuts you have. Almonds and sesame seeds could be a great alternative.

Do I need to add chia seeds?

Chia seeds aren’t 100% necessary, but they do provide a nice flavour and texture. Feel free to leave them out if you don’t have any.

What If I only have a conventional oven?

I would cook these at 10F higher. The recipe calls for 180C (350F), so instead you would use 200C (400F) for a conventional oven (no fan).

Storage Tips

Store the keto coconut clusters once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Related Topics

• Keto Lemon Coconut Cake with Cream Cheese Icing
• No Bake Coconut Keto Bounty Bars
• Keto Cheesecake Fat Bombs
• Low Carb Granola Bars

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Keto Coconut Clusters

Keto coconut clusters are an amazingly delicious keto-friendly snack that is crunchy, dairy free and lightly sweetened. It's the perfect afternoon snack.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Paleo, Vegetarian

Keyword coconut clusters, keto coconut clusters

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 18 Coconut Clusters

Calories 59kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1.5 cups unsweetened coconut flakes
• 1/2 large Egg White
• 1/8 cup pepitas
• 1/8 cup sunflower seeds
• 1 Tbsp chia seeds
• 3 Tbsp sweetener of choice I used lakanto sugar free maple syrup
• 1/4 tsp salt

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you'll want for the day, and bake the rest later).

Notes

These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later.

Be careful not to burn them, be sure to watch your oven temperature, and take out early if they look cooked before the time allocated.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 1g

The post Keto Coconut Clusters appeared first on FatForWeightLoss.

Not only does it use minimal steps, but there is no need to separate the eggs. It’s minimal fuss, minimal washing up and maximum chocolate taste!

Be sure to read through the tips below to get the very best results. My latest top tip for the ultimate fluffiness…. use sparkling water! It’s a game-changer!

Estimated reading time: 5 minutes

Ingredients

Here is a quick overview of the ingredients you’ll need to make this cake. The exact measurements are listed in the recipe card below.

Erythritol (or any 1:1 low carb sweetener): I use SoNourished because I know their sweetener works the best, every single time.

Coconut Flour: I just use the regular brand from my local grocery store. Doesn’t have to be fancy.

Cacao Powder: I use unsweetened cacao powder.

Almond Flour: I used blanched almond flour which is usually a white colour, and relatively fine in texture.

Large Eggs: I always use the 600g free-range eggs, but feel free to use whatever eggs you can afford.

Greek Yogurt: Any greek yogurt brand is fine. I’ve actually started using the higher protein greek yogurt varieties which are popping up in Aldi and Woolworths. As long as it’s less than 5g per serve, you’re good!

Butter: Honestly, it doesn’t matter if you use salted or unsalted butter. On a keto diet, a little more salt is actually a good thing!

Sparkling Water: I use a homemade soda stream to get sparkling water, but you can also use any kind of sparkling water you have access to.

Instructions (Top Tips)

1. Ensure all the ingredients are at room temperature. This will stop things from splitting.
2. Use unsweetened sparkling water. This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
3. Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 
4. Combine the batter just so. Don’t over whip to prevent a dense cake.
5. Don’t leave the cake before baking. Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
6. Don’t overbake. Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.
7. Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
8. Whip the cream for the frosting just under stiff. You want it slightly fluid or it will be too hard to spread.

Frequently Asked Questions

What can I use instead of almond flour?

If you are allergic to nuts, then sesame seed flour is a perfect substitute! Simply use 1.5 cups of sesame seed flour to replace the 1.5 cups of almond flour (1:1 ratio)

What sweetener can I use instead of erythritol?

There are plenty of keto-friendly sweeteners to choose from. If you want to use liquid stevia, I would use 2/3rd of a teaspoon (1tsp liquid stevia = 1 cup erythritol).

If you wanted to use another type of keto sweetener, simply substitute according to the sweetness of real sugar, and use 2/3rds of that amount.

Can I use baking soda?

Generally speaking, you can use baking soda, but you only need 1/4th of the amount. I would only use 1/2 tsp of baking soda as a replacement.

Can I leave out the sparkling water?

Yes, you definitely can, however, it’s not going to be quite as light and fluffy. Keep this in mind.

Storing Leftovers

Storing this cake is easy! Simply store the leftover cake covered (or in a container) in the fridge for up to 5 days. You can also freeze this cake in separate slices for up to 2 months.

Other Keto Chocolate Recipes

• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake
• Keto Chocolate Chip Muffins – Best Keto Low Carb Snack
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

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Keto Chocolate Cake

Say hello to your new best friend! This KetoChocolate Cake is not only super simple to make, it’s so light and fluffy you’ll be hard pressed to think it’s not made with flour.

Not only does it use minimal steps, there’s no need to whip the egg yolks and white separately, so less washing up! Bonus, right guys?

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cake, keto chocolate cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 260kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

BASE

• 2/3 cup Erythritol (SoNourished) 130g
• 3 tbsp coconut flour 24g
• 1/2 cup cacao 43g
• 1.5 cups almond flour 150g
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Good pinch salt approx 1/6 tsp
• 4 large eggs
• 1/4 cup greek yoghurt 60g (full fat)
• 1 tsp vanilla extract
• 60 g butter melted
• 1/3 cup sparkling water

FROSTING

• 3/4 cup cream cheese
• 2/3 cup heavy cream
• 1/4 cup cacao 22g
• 1/4 cup Powdered Erythritol (SoNourished) or to taste
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
• Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).
  3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
  
• In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.
  4 large eggs
  
• Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.
  1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
  
• Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 – 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
  
• Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.

FROSTING

• Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.
  2/3 cup heavy cream
  
• Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.
  1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
  

Video

Notes

Ensure all the ingredients are at room temperature.

This will stop things from splitting.

Use unsweetened sparkling water

This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.

Make sure you whip the eggs for 3 minutes

This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 

Combine the batter just so

Don’t over whip to prevent a dense cake.

Don’t leave the cake before baking

Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.

Don’t overbake.

Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.

Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.

Whip the cream for the frosting just under stiff.

You want it slightly fluid or it will be too hard to spread.

Nutrition

Serving: 1Slice | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Sodium: 284mg | Potassium: 234mg | Fiber: 4g | Net Carbs: 4g

The post Keto Chocolate Cake appeared first on FatForWeightLoss.

Estimated reading time: 5 minutes

One Pot Keto Recipes

Slow cookers, also known as crock pots, have been around for many years. A recent addition to the market is the pressure cooker, popularised by the Instant Pot brand. 

Pressure cookers are beneficial for cooking at high altitude, where people require pressure to cook regular food. There is less pressure at higher altitudes, so creating more pressure will help cook food faster. In some cases, the food will cook better than at sea level as well.

I like to think that pressure cooking is like slow cooking on steroids. You get all the benefits of a slow cooked meal, but in less than a quarter of the time. Plus, most pressure cookers have multiple functions like yogurt making and baking which can be handy as you will see in this book.

Most pressure cookers can also become slow cookers when used on the appropriate function. Therefore, by having a pressure cooker, you can eliminate the need for a slow cooker.

The Instant Pot is a popular brand in the United States of America and Canada, but many people don’t know what an Instant Pot is here in Australia.

Pressure Cooker Tips and Tricks

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

This keto flourless chocolate cake recipe uses the natural release function which allows the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve.

The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your cake sitting in water, a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

One Pot Keto Desserts

This keto flourless chocolate cake recipe is out of my One Pot Wonders cookbook, which comes with:

• 20 Easy Keto One Pot Meals – 11 Easy Main Meals, 4 Simple Soups, & 5 Delicious Desserts! 
• Only 5 easy steps for EVERY recipe! 
• Tips and Tricks for cooking all types of food in pressure cookers, instant pots and slow cookers
• Beautiful images for every recipe so you’ll know exactly what you’ll be enjoying 
• Caloric and macronutrient data – I’ve calculated everything for you so you can track your meals easily
• Everything you need to know about cooking with pressure cookers AND slow cookers for beginners and seasoned cooks alike.
• [BONUS MEAL PLANS] 7 Day Meal Plans suitable for 1, 2 or 4 people, with shopping list and macro calculations.

Click Here To View The Recipe Book

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Keto Flourless Chocolate Cake

This rich and decadent keto flourless chocolate cake is made using a pressure cooker (or a slow cooker) and is one of the most simple keto desserts to master.

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword flourless chocolate cake, keto cake, keto flourless chocolate cake

Prep Time 10 minutes

Cook Time 35 minutes

Release Time 5 minutes

Total Time 50 minutes

Servings 8 Slices

Calories 255kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Instant Pot

Ingredients

• 2 blocks unsweetened dark chocolate 7oz / 200g chopped
• 1/3 cup salted butter 2.8 oz/80 g
• 1 cup Erythritol (SoNourished) or 1 tsp of liquid stevia
• 6 large eggs separated
• 1 tsp butter for greasing

Instructions

• Place the dark chocolate and butter in a microwave safe bowl and microwave on high for 90 seconds, stirring every 30 seconds. By this stage, the chocolate and butter should be melted. If not, heat for another 30 seconds.
• Remove from the microwave and add the sweetener, stirring until well combined. Let it sit on the bench until cool to touch, about 4 to 5 minutes.
• Stir in egg yolks until well combined. Whip the egg whites in a separate bowl until soft peaks form. Pour the chocolate mixture into the middle of the egg whites and gently fold until well combined.
• Line a 7 inch (18 cm) cake tin with parchment paper and grease with the butter. Pour in the chocolate cake mixture and wrap with aluminum foil. Pour 1 cup of water into the pressure cooker and set the trivet into the pot. Place the cake on top of the trivet. Close the lid and make sure the air vent is in the sealing position.
• Set to PRESSURE COOK/MANUAL for 35 minutes. Allow to natural release for 8 to 10 minutes before removing the cake. Allow to cool completely on a wire rack before removing it from the pan and serving.
• The cake will keep in the fridge for up to 5 days or in the freezer for up to 2 months.

Notes

Pressure Cooker Tips and Tricks

What is the release valve on my pressure cooker?

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

The natural release function is when you allow the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve. The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

This is especially good for large cuts of meat, baked goods, or thick, soupy style recipes which might foam out the top of the pressure releases too quickly.

During a natural release, the cooking continues so you need to take that into account when determining your cook time. If a recipe calls for a quick release, you can use a natural release if you prefer, but reduce the cooking time.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your food sitting in water (all desserts plus whole chickens), a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

Nutrition

Calories: 255kcal | Carbohydrates: 9g | Protein: 4g | Fat: 25g | Fiber: 4g | Net Carbs: 5g

The post Keto Flourless Chocolate Cake appeared first on FatForWeightLoss.

Estimated reading time: 3 minutes

Using a microwave usually gives you the best results when making mug cakes, as it gives you more rise, which results in a fluffy texture which doesn’t translate to an oven baked mug cake using similar ingredients.

I’m assuming if you’re looking for a mug cake, you know what it is, but a typical mug cake is as simple as it sounds… a cake in a mug! (see more)

How Many Carbs In A Keto Chocolate Mug Cake?

This recipe contains 8.5g net carbs per serving, or 18g total carbs.

Generally, I advise most people to be tracking 40g total carbs at least to start with, so this should definitely fit within your macros.

However, if you are tracking 20g net carbs, you could cut the carbs down by 1.4g so each serve is 7.2g you can omit the chocolate chips… but they are nice and add that special bit of chocolate goo!

Let’s make a Keto Mug Brownie!

You’ll Need:

• Almond Flour (you could use coconut flour, but I would prefer you use sesame seed flour for a nut-free option)
• Erythritol (or liquid stevia) – I’d use 1/4 tsp of liquid stevia if replacing for erythritol (also giving it less total carbs)
• Raw cacao powder (for that rich chocolate taste)
• baking powder AND baking soda
• Sugar free chocolate chips (optional but definitely worth it)
• Butter
• Egg
• Yogurt (or ice cream)
• Vanilla Extract
• Almond Milk
• Pinch of salt.

If you wanted to simplify this recipe, simply use eggs, almond flour and butter, and experiment as you like!

Best served with keto ice cream, whipped cream, yoghurt or coconut yogurt.

Start by microwaving the keto chocolate Mug Cakes for 90 seconds on high, up to 110 seconds depending on how soft you like them.

If you don’t have a microwave you can bake in a preheated oven (350F / 180C / 160 fan) for about 15 minutes or until you can insert and remove a skewer without crumbs sticking. Make sure your mug / ramekin is oven safe and there is plenty of space for the batter to rise.

Related Recipes

• Keto Cheesecake No Bake
• Keto Lemon Coconut Cake with Cream Cheese Icing
• Keto Cheesecake Bites
• No-Churn Keto Ice Cream
• Keto Chocolate Chip Muffins

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Keto Chocolate Mug Cake

Love chocolate cake but don’t have the time to make a big one? These Keto Chocolate Cakes In A Mugare perfect if you want a single serve treat that’s ready in 5 minutes flat.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, egg free, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto chocolate mug cake, keto mug brownie

Prep Time 3 minutes

Cook Time 1 minute

Total Time 4 minutes

Servings 1 Serving

Calories 486kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 6 tbsp almond flour 36g (from coles or woolworths)
• 2 tbsp Erythritol (SoNourished) Natvia is the best erythritol brand in Australia
• 1.5 tbsp raw cacao 8g
• 1/4 tsp baking powder
• 1 Pinch baking soda under 1/8 tsp
• 10 g sugar free chocolate chips or lindt 90 chocolate cut into small chunks
• 1 tbsp butter or coconut oil (melted) (DF)
• 1 large egg
• 1 tbsp greek yoghurt or coconut yoghurt DF OR ice cream
• 1/4 tsp vanilla extract
• 1 tbsp almond milk
• Pinch of salt

Instructions

• Place all the dry ingredients in a mug. Mix with a spoon to combine.
  
• Add the wet. Mix with a spoon to combine.
  
• Microwave for about 90 seconds on high (or up to 110 if you prefer them less soft). Mine took 90 seconds and was perfect. They firm up as they cool as well so try not to overcook.
  
• Allow to cool slightly and top with keto ice cream, whipped cream, yoghurt or coconut yoghurt (DF).
  

Notes

For dairy free, replace the yoghurt and butter with coconut yoghurt and coconut oil.

For egg free, replace the egg with 1 tbsp of flax meal soaked for 5 minutes in 2.5 tbsp of water.

Start by microwaving the keto chocolate Mug Cakes for 90 seconds on high, up to 110 seconds depending on how soft you like them.

If you don’t have a microwave you can bake in a preheated oven (350F / 180C / 160 fan) for about 15 minutes or until you can insert and remove a skewer without crumbs sticking. Make sure your mug/ramekin is oven safe and there is plenty of space for the batter to rise.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 18g | Protein: 17.8g | Fat: 40g | Fiber: 9.5g | Net Carbs: 8.5g

The post Keto Chocolate Mug Cake appeared first on FatForWeightLoss.

Low Carb Eggnog reminds me of those warm summer nights whilst attempting to cool down by drinking a cup of icy cold eggnog out of the carton.

Since switching to the ketogenic diet, I’m unable to succumb to the store bought eggnog, so instead, I’ll be having a version of my own!

Low Carb Eggnog Without Alcohol

Brandy is a favourite of mine. I usually buy normal cooking brandy, as I generally don’t drink it by itself. However, if you have got kids, or just prefer not to drink alcohol altogether, then rum extract is your friend. I buy “Queens” rum extract that turns out really similar to brandy, you won’t even notice the difference

I have been doing these recipes live on Facebook, so if you don’t already follow me and wish to see more recipes like this one, jump on over and catch a live recipe yourself! The link to this live recipe video can be found here

If you’re looking for more keto Christmas recipes, check out a few of these

I have a new video course out, Its called Keto Christmas

It’s called “A Very Keto Christmas” and it includes everything you need to create a mouthwatering holiday feast that your friends and family will love (even if they don’t know the first thing about keto). 

You Get:

• 90+ Mins of Fun Recipe Videos
• Full Keto Christmas Recipe Book
• All In 1 Shopping List
• Fancy Menu For Your Guests
• Cooking Order & Overview Directions
• Full Video of Keto Christmas With My Non-Keto Friends

Everything inside the bundle is based on an ACTUAL keto Christmas feast I made for my closest friends last week… I’ll literally walk you through everything from start to finish.

Click Here To See The Full Post

The key to making great eggnog is by using heavy cream, and lots of it! The taste that gives the drink is phenomenal.

Understandably, the cloves and cinnamon are what is providing most of the flavour, but don’t let this fool you into thinking that the cream isn’t doing all the heaving lifting.

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Low Carb Eggnog – Keto Friendly

I always remember the festive season by the sweet smell of cloves and cinnamon. Low Carb Eggnog reminds me of those warm summer nights whilst attempting to cool down by drinking a cup of icy cold eggnog out of the carton.

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto egg nog, keto eggnog

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 People

Calories 617kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 Cup Almond Milk
• 1 tsp Cinnamon Ground
• 4 Cloves
• 1 tsp Vanilla extract
• 3 Egg Yolks
• 1 Cup Cream – Heavy
• 80 mls Brandy (or 1/2 tsp rum extract for alcohol free version)
• 2 Tbsp Erythritol (SoNourished)

Instructions

• Mix together on low heat the almond milk, cloves and cinnamon in a pot on the stove. Mix together the egg yolks and erythritol in a bowl. Add the vanilla extract to the pan.
• Once the almond milk has become hot, mix the egg yolks in and continue to stir for 3 mins until the mixture becomes thick, but not gluggy.
• Strain the cloves out from the mixture and serve into a cup, pour the cream and brandy into the cup afterwards and mix through as little or as much as you like! Or put it in the fridge for a delicious cold eggnog (the contents still stay mixed together)

Notes

If this recipe has way too many calories for you, and it might do (617 per serve) I suggest adding half the amount of heavy cream and add more almond milk, (or water mixed with the cream to dilute it a little.

Hopefully, that helps. That would bring it down to 400 Calories per serve (much more manageable).

Nutrition

Calories: 617kcal | Carbohydrates: 7g | Protein: 7g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 456mg | Sodium: 222mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2142IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 1mg | Net Carbs: 6g

The post Low Carb Eggnog appeared first on FatForWeightLoss.

The base of the keto lemon coconut cake is deliciously moist, and combined with the cream cheese icing is now one of my favourite recipes of all time… since I at the entire cake throughout the past week….

Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another tremendous low carb flour replacement). I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.

Now don’t worry, I hate it when there is too much lemon in a recipe, and it spoils the entire mix because all you can taste is the lemon. This keto lemon coconut cake recipe has the perfect amount of lemon taste, without the acidity and vulgar flavour that too much lemon can bring.

I use erythritol in this cake to ensure the consistency is similar to sugar. You could use stevia as a replacement, however, you will have to significantly reduce the amount you use (if using liquid stevia). Erythritol tastes better I’ve found when it comes to making keto cakes, so its best used.

The combination of lemon, with lemon zest, gives the cake a clean, fresh tasting texture. Adding acid to a cake is essential to balance out the sweetness from the saltiness, and provides that little zing that keeps you wanting more.

Expert Tip:

To make the icing on top look pretty, try running a skewer along the top as if you were drawing a chess board.

It’s an old fashioned technique I learned from my grandma when she would bake cakes.

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Keto Lemon Coconut Cake with Cream Cheese Icing

The base of the keto lemon coconut cake is deliciously moist. It has become one of the best recipes I’ve ever made.

Course Dessert, Snack

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto lemon cake, lemon cake, pound cake

Prep Time 10 minutes

Cook Time 45 minutes

Cooling Time 10 minutes

Total Time 1 hour 5 minutes

Servings 10 Slices

Calories 145kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Coconut Cake

• 1/2 Cup Coconut Flour 40g / 1.2 oz
• 5 large Eggs
• 1/4 Cup Erythritol (SoNourished) 30g / 1 oz
• 1/2 Cup Butter Melted 125g / 4 oz
• 1/2 Lemon Juiced
• 1/2 tsp Lemon Zest
• 1/2 tsp xanthan gum
• 1/2 tsp Salt

Icing

• 1 Cup Cream Cheese 225g / 8 oz
• 3 Tbsp Powdered Erythritol (SoNourished)
• 1 tsp Vanilla Extract
• 1/2 tsp Lemon Zest

Instructions

• Separate the egg whites and yolks. Beat the egg whites until they form white peaks.
  
• Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.
  
• Pour into a greased loaf tin (9” X 5”)
  
• Bake at 180 C (355 F) for 45 mins (fan forced)
• Whilst the cake is in the oven, beat the cream cheese, erythritol, vanilla extract and lemon zest together with an electric beater.
  
• Set aside and ice the cake once it has finished cooling.
• Slice and enjoy

Video

Notes

To make the icing on top look pretty, try running a skewer along the top as if you were drawing a chess board.

It's an old-fashioned techinque I learned from my grandma when she would bake cakes.

Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another great low carb flour replacement).

I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.

Nutrition

Calories: 145kcal | Carbohydrates: 1g | Protein: 4g | Fat: 12g

The post Keto Lemon Coconut Cake with Cream Cheese Icing appeared first on FatForWeightLoss.

Made from a base of almond flour, butter and low carb sweetener, they’re just 1.6g net carbs per serve. If you’d like to flavour them up you can substitute the vanilla with almond extract and even experiment with some lemon zest or orange zest too.

I made a plain version for you today but these are also wonderful half dunked in melted sugar-free dark chocolate (or you can use 85% + dark chocolate) and then allowed to set on a baking tray in the fridge.

Super simple but utterly divine! These Keto Shortbread are perfectly moist, a little crumbly, rich and buttery. Exactly like a good shortbread should be but minus all the carbs.

Top Tips For The Best Keto Shortbread

Place the dough in the fridge for 30 minutes to make the shortbread easy to cut out.

Spread the cookies over two baking trays to allow for a little spread as they cook.

Option to add 3 fork marks to the top of the shortbread for authenticity. This doesn’t alter the texture or baking, it’s just for aesthetics.

Allow the shortbread to fully cool before eating as they firm up as they cool.

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Keto Shortbread

Shortbread cookies should be super buttery and mouthwateringly delicious, and this keto shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.

Course Dessert

Cuisine American, Australian, egg free, Gluten Free, grain free, sugar free, Vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 15 Shortbreads

Calories 167kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3/4 cup butter melted (170g)
• 1/2 cup granulated erythritol 100g
• 4 drops stevia optional
• 1 tsp sugar-free vanilla or almond extract
• 2 cups almond flour 200g
• 1/2 tsp xanthan gum
• 1 tsp GF baking powder
• 1/2 tsp flaked sea salt

Instructions

• Preheat the oven to 350F / 180C / 160 fan.
• Add the butter and erythritol to a mixing bowl. Whisk for 2 minutes using an electric whisk until slightly pale. Stir through the vanilla / almond extract and stevia drops.
  
• To a clean mixing bowl, add the almond flour, xanthan gum, baking powder and salt. Mix to com-bine.
  
• Add the dry to the wet ingredients and whisk with an electric whisk to combine. Use your hands to then form a ball of dough.
  
• Chill in the fridge for 30 minutes. Roll the dough between two sheets of greaseproof paper about 3/4cm thick. Cut into circles using a 6.5cm cookie cutter. Keep re-rolling the dough until all the dough is used up. You should get 15 cookies. Place the shortbread on 2 greaseproof lined baking trays making sure there is enough space between them to allow for a little spread in the oven. Op-tion to add 3 fork marks to the top of each cookie for a more authentic looking shortbread.
  
• Bake for about 15 minutes or until slightly golden on top. Remove from the oven and allow to cool. Note these cookies will firm up as they cool so try not to over bake.
  

Notes

Place the dough in the fridge for 30 minutes to make the shortbread easy to cut out. 

Spread the cookies over two baking trays to allow for a little spread as they cook. 

Option to add 3 fork marks to the top of the shortbread for authenticity. This doesn’t alter the texture or baking, it’s just for aesthetics. 

Allow the shortbread to fully cool before eating as they firm up as they cool. 

Xanthan gum is essential for this recipe to enable the cookies to hold together as there is no egg.

Nutrition

Serving: 1shortbread | Calories: 167kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 3mg | Fiber: 2g | Sugar: 1g | Vitamin A: 284IU | Calcium: 34mg | Iron: 1mg | Net Carbs: 2g

The post Keto Shortbread appeared first on FatForWeightLoss.

Sugar Free No Bake Cheesecake

You know I’m a fan of keto cheesecakes right guys? There’s nothing quite like a good slice of cheesecake to satisfy the sweet cravings when they come and this Keto No Bake Lemon Cheesecake is an absolute winner. 

Refreshing and lusciously creamy against a buttery almond crumb, it’s what dreams are made of!

Cheesecakes are some of my most popular desserts on the blog. If you love the sounds of this one, why don’t you give my New York, Basque Burnt or Salted Caramel a go too?

Tell me, what cheesecake flavour would you like to see next? Baked or no-bake? Let me know in the comments below and I’ll get to work. 

Keto Cheesecake No Crust No Bake

Want to make this dessert without a crust? No problems! Leave it out. You could simply pour the filling into a pyrex container and set it in the fridge as so.

No Bake Keto Desserts

Looking for other no bake keto desserts? Below are a few of my favourite no bake desserts:

• Keto Salted Caramel Cheesecake
• Keto Cheesecake Fat Bombs
• Keto Peanut Butter Cups
• Keto Pumpkin Pie Fat Bombs

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Keto Cheesecake No Bake

Course Dessert, Snack

Cuisine American, Australian, French, Gluten Free, grain free, Low Carb / Keto

Keyword keto cheescake no bake, no bake keto cheesecake

Prep Time 15 minutes

Chilling Time 8 hours

Total Time 8 hours 15 minutes

Servings 14 slices

Calories 322kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Base

• 2 cup almond flour 200g
• 1/2 cup coconut flour 60g
• 1/2 tsp xanthan gum optional
• 1 tsp baking powder
• 2 tbsp erythritol
• 1/2 tsp salt
• 170 g cold butter cubed (6 oz)

Filling

• 2 cups cream cheese
• 2/3 cup + 1 tbsp powdered erythritol 100g
• Zest of 1.5 lemons
• 40 ml lemon juice 1.5 lemons juiced
• Tiny pinch of salt
• 1 cup heavy cream

Optional Topping

• Zest of 1/2 lemon
• 1 tsp powdered erythritol
• lemon slices for decoration

US Customary – Metric

Instructions

• In food processor, mix the dry ingredients together (almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt.)
  
• Working quickly, cut the cold butter into chunks and add to the dry ingredients. Using a food processor pulse on high (about 20 – 30 seconds) until combined or mash with 2 forks.
  
• Line the bottom of a 22cm / 8.5 inch springform cake tin, grease the inside and greaseproof with butter. Press along the base and 1/2 way up the sides. Top tip to get neat sides is to get a glass and press around the edges. Place in the fridge to set whilst you make the filling.
  

FILLING

• Add the cream cheese and powdered erythritol to a mixing bowl. Beat with an electric mixer to combine, don’t over beat, just until combined. Stir through the lemon zest, lemon juice and salt with a spatula.
  
• In a separate bowl, whip the cream until thick, just under stiff peaks.
  
• Fold the cream through the cream cheese with a spatula to combine. Taste and adjust the sweetness to taste.
  
• Spoon the filling on top of the base and smooth with a silicone spatula.
  
• Place in the fridge to fully set, about 8 hours, or overnight. Alternatively, place in the freezer until set. Finish off in the freezer for about 40 minutes to one hour to make nice and firm for slicing. If you accidentally leave in the freezer too long, simply allow to come to room temperature a bit before slicing.
  

Notes

Top with powdered erythritol, lemon zest and optional lemon slices for decoration.

Nutrition

Calories: 322kcal | Carbohydrates: 8g | Protein: 6.8g | Fat: 33.2g | Net Carbs: 4g

The post Keto Cheesecake No Bake appeared first on FatForWeightLoss.

This post is very detailed, so to help you find exactly what you are looking for, I’ve added a few links below which will help you jump around:

How Many Carbs Are In Cheesecake?

Here is the breakdown of the carbohydrates that are in each of my ingredients (per serving):

• Cream cheese 2.3g
• Heavy cream: 0.2g
• Stevia: 0g
• Almond flour: 3.3g
• Lemon juice: 0.1g
• Eggs: 0.1g
• Butter: 0g
• Vanilla extract: 0.1g

Carbohydrates per serve:

• Total carbs = 6g
• Net Carbs = 4g

Is Cheesecake Keto Friendly?

Cheesecake is one of the easiest desserts to make keto-friendly since none of the ingredients contains an excessive amount of carbohydrates (except for the sugar and biscuit base of course).

So how do you remove the sugar and switch the biscuit base out, and still ensure the cheesecake tastes just as good as the real thing?

What Sweeteners Can You Use For Keto Cheesecake?

In this recipe, I have used stevia since there is no need to replicate physical properties of sugar (i.e. melting, solidifying etc), as stevia is a much better sweetener for your gut health.

Some people do not like the taste of stevia, so you could use erythritol, but the total carbs will change considerably. You could also use 1.3 X more monkfruit than stevia for similar sweetness.

Keto Biscuit Base Replacement

I have made many keto cheesecakes with a combination of nut and drupe flours in the past, but for simplicity sake, I have ommitted the coconut flour and just used almond flour in this recipe, along with some sweetener and butter.

If you are allergic to tree nuts, you could use the same quantity of ground up sesame seeds as a replacement.

Keto Cheesecake Bites No Bake Version

This cheesecake can be made “no bake” simply by omitting the eggs, and adding in 1 Tbsp of gelatin powder plus 1/4 cup water into the mixture whilst mixing with your electric mixer.

This is very similar to my No Bake Keto Salted Caramel Cheesecake which has been very popular on the blog to date.

If you have any questions about this process, first read the caramel cheesecake recipe above, and comment below with any concepts you’re not 100% sure on. I’m more than happy to help you out!

Keto Chocolate Cheesecake Bites

If you wanted to turn these into a keto chocolate cheesecake, the best way to do this without adding too many carbohydrates is to simply use cocoa powder.

Adding 1-2 Tbsp of cocoa powder not only adds some amazing magensium in to the recipe, but also gives it a rich chocolate taste when combined with the cream and cream cheese.

Keto Mini Cheesecake Bites

The size of the cupcake insert will determine the size of the cheesecake, so if you have small cupcake liners (or even a mini silicon cupcake tray), you could make these even smaller.

This recipe could easily expand out to having 17-18 mini keto cheesecake bites, so if this is what you’re wanting to do, then by all means use this recipe to do it with!

Keto Pumpkin Cheesecake Bites

I’ve made Pumpkin Cheesecake before, and it’s so delicious (especially for those fall dessert ideas).

Here is the modification to the cheesecake mixture that you’ll need to use to make pumpkin cheesecake bites:

• 500 g Cream Cheese Room Temperature (2 Blocks)
• 1/2 tsp liquid stevia (or 1/2 cup erythritol)
• 170 g heavy whipping cream
• 90 g Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
• 2 Medium Eggs Room Temperature
• 1 tsp Vanilla Extract
• 1/2 tsp Mixed spice (Pumpkin Spice)
• 1/4 tsp Ginger Omit if using pumpkin spice

Use this in the same way for this recipe for the perfect result!

Crustless Keto Cheesecake Bites

Want to go crustless? This recipe works even without the crust!

Simply omit the biscuit base, and the final result has 2.7g total carbs (even better macros)

If you love cheesecake, these recipes will inspire you as well:

• Keto Cheesecake – New York Baked Low Carb Cheesecake
• Keto Pumpkin Cheesecake
• Keto Salted Caramel Cheesecake
• Keto Roasted Strawberry Cheesecake
• Keto Cookie Dough Cheesecake

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Keto Cheesecake Bites

These single-serve keto cheesecake bites are the easiest way to have the taste of cheesecake, without the sugar or temptation of a whole low carb cheesecake! (these desserts can be tempting)

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cheesecake bite, keto cheesecake bites, single serve cheesecake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 cheesecake bites

Calories 335kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Muffin tray (plus 12 liners)
• Electric mixer

Ingredients

Buiscuit Base

• 2 cups almond flour
• 1/2 cup salted butter room temperature
• 1/4 tsp liquid stevia or 1/4 cup sweetener of choice

Cheesecake Filling

• 2 packets full fat cream cheese 1lb / 500g – Room temperature
• 1/3 cup heavy whipping cream (any kind of 35% fat cream)
• 1 tsp vanilla extract
• 1/2 tsp liquid stevia or 1/2 cup sweetener of choice
• 1 tsp lemon juice (optional)
• 2 large eggs

US Customary – Metric

Instructions

Base

• Preheat your convection oven to 160C or 320F. (fan forced)
• Into a mixing bowl, combine 2 cups almond flour, 1/2 cup salted butter and 1/4 tsp liquid stevia (or sweetener of chocie). Combine together until uniform in texture.
• Place paper cupcake liners into a muffin tray (my muffin tray has 6 sections), and press 1 large Tbsp of the biscuit mixture into the bottom of each of the liners. Set aside.

Cheesecake Filling

• Into a large mixing bowl, combine the cream cheese and cream using your electric mixer. Add the vanilla extract, lemon juice and sweetener of choice, and combine.
• Add 1 egg into the mixture, and continue to beat until the batter appears smooth. Add in the remaining egg, and continue to mix until smooth once again. Set aside.
• Pour 1/3 of a cup of the cheesecake filling over the base in each muffin holder, and place into the oven for 30 minutes.
• The cheesecake is cooked once a skewer comes out clean from the middle (or when there is minimal "jiggle" from the mixture when you pull the tray out of the oven). Allow to cool for 15 minutes, then place into the fridge to chill for 4 hours.
• Repeat with remaining ingredients, until all ingredients have been used.
• These will keep in the fridge for up to 7 days,, and can be frozen for up to 4 weeks.

Notes

How to make a blueberry topping for keto cheesecake bites

Ingredients:

• 1 cup of blueberries
• 1/3 cup sweetener of choice (or 1/2 tsp liquid stevia)
• 1 Tbsp lemon juice
• 1/3 cup water

Method:

1. Place all the ingredients into a small saucepan on the stove, and bring to the boil.
2. Reduce the heat, and simmer for 10-15 minutes, or until the mixture begins to thicken.
3. Remove from the stove and allow to cool.

Nutrition

Serving: 80g | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Fiber: 1g | Net Carbs: 4g

The post Keto Cheesecake Bites appeared first on FatForWeightLoss.

Using Gelatin For Gut Health

You might be used to using gelatin in cooking, but you probably haven’t used it for gut health?

Gelatin powder is actually hydrolysed collagen and can have an impact on your skin health, sleep, and mental health as well. The beneficial aspect of gelatin comes mainly from its glycine content.

If you are a strict carnivore, or you eat plenty of meat and animal products, you will have high methionine levels which in turn, boost your homocysteine levels. High homocysteine levels are a risk factor for serious diseases like heart disease, stroke, mental illness, and fractures.

Consuming plenty of gelatin will help balance out your homocysteine levels because glycine is able to neutralise homocysteine.

Gelatin also has a healing effect on your gut health by restoring a healthy mucosal lining in the stomach and aiding in gastric acid secretion.

I won’t go on too much about the benefits of glycene here too much, but just know that if you’re having trouble with your skin, sleep, joints or mental health, gelatin is going to be able to help.

Best Keto Electrolyte Powder

I have tried many electrolyte powders, and there are many pros and cons to using certain brands. The biggest factors that you might be concerned about when it comes to a ketogenic diet is:

1. Is it low carb? (since carbs are a precious commodity on keto)
2. Is it affordable? (as you’ll likely be taking it daily)

There are a few different brands that I tend to recommend to my clients, plus there is a homemade version which you can make using ingredients you might already have:

Ultima Electrolytes

Pros – I haven’t used ultima for a long time, but in my short experience, the flavours taste amazing. They are sweetened with natural stevia, which is fantastic because it doesn’t contain sugar alcohols, and they come in single servings or big tubs, depending on your preference.

Cons – They aren’t cheap, and if you live in Australia, you’ll likely have to by them online (postage can add up).

Note: this post is not sponsored by Ultima, I’m just using their brand for this sugar free jello recipe since the flavours are so good!

Endura Low Carb Electrolytes

Pros – I used this electrolyte drink extensively whilst training for my keto marathon, and it was great! Most sports stores will have this in stock, so you’re saving on postage, and it tastes fantastic also. It’s about mid-range in terms of cost, so this could definitely be an advantage over Ultima.

Cons – They only have 2 flavours (to my knowledge), so you might get over that taste quite quickly.

Homemade Electrolytes

Recipe:

• 1 cup of water
• 1 tsp lemon juice (Limonoids have anti-cancer properties)
• 1 Tbsp Apple cider vinegar (for its beneficial effect on blood sugar levels)
• 1/4 tsp cream of Tatar (which is potassium)
• 1/4 tsp baking powder (which is mainly calcium)
• 1/2 tsp salt (sodium)
• Optional liquid stevia drops for sweetness

You will also need to supplement daily with magnesium if you chose this option.

Pros – This option is cheap and highly accessible. You probably have everything you need (maybe except for cream of Tatar), so you can start today. You have the option of dialling up or down certain micronutrients if necessary, so it’s a more custom friendly option.

Cons – It tastes really bad. There is no way around this, it won’t taste good. However, if you’re living life on the cheap side, this is your best option.

Other Keto Electrolytes

Here are some other electroytes which I have done research on, but never tried:

• Bulk Nutrients Carb Free & Sweetener Free Electrolytes (apparently tastes bad also, but I would expect it to taste similar to the homemade recipe)
• Aldi has an electrolyte supplement which is cheap, but it contains 2g of carbs per serve, so this may not be a great option for everyone
• Hydralyte also does an electrolyte supplement which you can easily get at coles and Woolworths, but again, contains 2-4g of carbs per serve I believe.

Why Use Electrolytes For Keto?

When you go keto, the body no longer stores as much glycogen (energy from carbohydrates), which reduces the amount of water the body can hold.

The downside of reducing your glycogen levels is that you might lose many important minerals when water weight is reduced. This means that you have to pay close attention to your electrolytes on a ketogenic diet.

Ensuring that you drink electrolytes on a regular basis can help ward off nasty side effects of being in ketosis such as headaches, muscle cramps, joint pain and lethargy (all typical symptomps of dehydration or mineral imbalances)

Read more about electrolytes here

Best Way To Get Electrolytes On Keto

Honestly, I love making this jelly recipe for meal prep, especially if I’m going through a weight loss phase. I used this jelly recipe a lot when I went from 25% body fat to 15% body fat this year.

It adds a small amount of protein to your macros, but since there is generally a lot of volume in the recipe, it’s a great way to fill up after dinner without eating more carbs or fats, which can be problematic in a weightloss phase.

If you’re interested in losing weight yourself, I would suggest you book a 15-minute consultation with me to discuss your specific circumstances.

As a nutritinal therapist, clinical weight loss practitioner and a gut health expert, if you’re having troubles, I certainly have the knowledge and experience to know exactly what you’re currently doing wrong, and how to fix it.

Loved This Recipe? Here are some similar recipes:

• Keto Coffee Jelly
• Keto Coffee Gummies
• Electrolytes on a Ketogenic Diet
• Keto Blueberry Smoothie

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Sugar Free Jelly

keto electrolyte powder

Course Dessert, Drinks

Cuisine American, Australian, egg free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword sugar free jello, sugar free jelly

Prep Time 5 minutes

Set time 6 hours

Total Time 6 hours 5 minutes

Servings 3 Servings

Calories 16kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup hot water
• 2 Tbsp gelatin powder
• 2 servings Ultima Electrolytes or any kind of flavoured electrolye powder
• 2 cup cold water

US Customary – Metric

Instructions

• Boil the kettle (or boil water in a saucepan). Pour the hot water into a heatproof mixing jug (glass is best) and add the gelatin powder. Stir until well combined, and no gelatin powder is visible
• Next, add the electrolyte powder and stir until the powder has fully dissolved thorughout the mixture.
• Pour in the remaining 2 cups of cold water and mix. Pour this mixture into 3 jars and set in the fridge for at least 6 hours (or overnight is best)
• Will keep for 2 weeks in the fridge.

Nutrition

Serving: 1.5cups | Calories: 16kcal | Protein: 4g | Sodium: 78mg | Potassium: 250mg | Vitamin C: 100mg | Calcium: 65mg

The post Sugar Free Jelly appeared first on FatForWeightLoss.