Additional Chicken Liver Pate Tips

Adding capers gives this Keto Chicken Liver Pate a special extra something. You won’t regret it. Feel free to add a little heavy cream too if you prefer a fluffy lighter pate. I didn’t as I wanted to keep this cream free and it’s delicious without but of course, you’re welcome to add some if you like.

How To Make Keto Chicken Liver Pate

1. Trim the chicken livers to remove any sinew.
2. In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream). 
3. Cook for 2 minutes on medium heat then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone.
4. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
   
5. Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth. 
6. Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melted butter and a bay leaf. 
7. Place in the fridge until firm. When ready to eat remove it from the fridge and serve it with keto crackers, keto toast or crudités. 

Related Recipes

• Prosciutto Wrapped Chicken Thighs
• Flax Crackers (Linseed Crackers)
• Keto Buffalo Blue Cheese Dipping Sauce

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Keto Chicken Liver Pate

Course Side Dish, Snack

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

Keyword chicken liver pate, keto chicken liver pate

Prep Time 5 minutes

Cook Time 4 minutes

Cooling Time 1 hour

Total Time 1 hour 9 minutes

Servings 8 servings

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/2 cup unsalted butter soft, room temperature (4oz / 113g)
• 8 oz chicken livers 225g
• 1/2 small onion thinly sliced 30g
• 1 small garlic clove minced
• 1 bay leaf
• 1/4 tsp thyme leaves
• 8 mini capers or 6 larger ones
• 1/2 tsp flaked sea salt
• 1/4 tsp ground black pepper
• 3 – 4 tbsp water
• 1 tbsp brandy
• 2 tbsp melted butter for topping
• Option to add 2 tbsp heavy cream for fluffier pate

Instructions

• Trim the chicken livers to remove any sinew.
• In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
• Cook for 2 minutes on a medium heart then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
• Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
• Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melter butter and a bay leaf.
• Place in the fridge until firm. When ready to eat remove from the fridge and serve with keto crackers, keto toast or crudités.

Notes

Use good quality chicken livers – grass-fed is ideal for the best flavour
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.

The post Keto Chicken Liver Pate appeared first on FatForWeightLoss.

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.

Keto Granola is just another way of saying Keto muesli. As a kid, my favorite breakfast was muesli with milk and a banana. Whilst I could still have this if I wasn’t following a ketogenic diet, you’d have to question how much sugar store-bought bought muesli. (way too much for the ketogenic diet).

How To Make Low Carb Keto Granola

As a dedicated recipe creator, I’ve been trying to up my game so that its easier for you to see how its made, without even reading the methods. How great is that? So that’s exactly how this next little section will proceed.

You have two options when making this keto granola recipe. Firstly, if you have a food processor, just blitz all the ingredients and they should be mixed pretty well (still keep them chunky).

However, if you don’t have one then simply chop all the nuts into at least 4-5 pieces. Adding all the mixed nuts and seeds to a bowl helps mix them through, whilst making sure there are no HUGE pieces still in the mix that you’ve forgotten to chop up.

This photo explains when you mix all the ingredients together with the sugar-free maple syrup. It should look slightly wet, but nothing should be dripping. You’ll want it to clump together, but not become keto granola cake…

Grab a baking sheet and place some parchment paper down like above. You’ll want to spread it out so that the keto granola can get maximum airtime in the oven without burning.

I cannot stress enough how quickly this recipe can burn if you’ve turned your back on it. Please make sure that your keto diet granola doesn’t burn! The easiest way is to set the timer for 5-10 mins and mix the ingredients each time you pull it out. The edges will crisp up, but the center might still be wet.

How Do I Store Keto Granola?

I love storing things in glass jars. They are reusable and don’t leach plastic all through your beautiful recipe. As you can see, I’ve just made a cone shape from a piece of paper to help funnel the keto granola into the jar. It’s as simple as that!

Final Thoughts

This recipe will feed 1 person for a whole week, or two people for a whole week if you switch it up between eggs and granola clusters.

This means that you’ll be able to make a big batch on Sunday and have a super quick breakfast recipe for during the week when getting the kids ready is more important.

Of course, this keto granola is homemade. Store-bought granola can be very expensive because it contains many expensive ingredients that then need to be “marked up” for profit. You’re saving yourself money, plus you’re getting the best ingredients possible. Win-Win.

You could also add 1 – 2 tablespoons of cocoa powder to make this into a Keto Chocolate Granola. YUM!

Related Recipes

Keto Gingerbread Granola

Keto Matcha Chia Seed Pudding

Keto Blueberry Cobbler

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Keto Granola

Keto Granola is honestly one of the most exciting recipes on this blog so far, why? because it honestly tastes like normal granola... It's crunchy, it's semi-sweet and it goes perfectly with some homemade keto yogurt and berries. This means that you have now found a perfect recipe for days when you don't want to eat eggs!

Course Breakfast

Cuisine Dairy Free, Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto granola

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 Servings

Calories 391kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3/4 Cup Almonds Chopped
• 1 Cup Walnuts Chopped
• 1/2 Cup Sunflower Seeds Chopped
• 1/4 Cup Almond Flakes Chopped
• 1 Tbsp Chia Seeds
• 1 Tbsp Flax Seeds
• 1/2 Cup Almond Flour
• 1/2 Cup Desiccated Coconut
• 1 Large Egg
• 1/3 Cup Butter Melted
• 1/4 Cup MCT Oil
• 1/4 Cup Sugar Free Maple Syrup

Instructions

• Preheat your oven to 180C (360F). Chop all the seeds and nuts into around 4 - 5 pieces each where possible (or pulse 12 times in a food processor). Place into a large bowl.
  
• Add the rest of the ingredients into the bowl, and mix around.
  
• On a baking tray with parchment paper, place the granola out into a flat even layer. Place in the oven for 15 mins.
  
• Once the timer goes off, pull it out and mix all the ingedients around, making sure that the edges don't burn. Keep putting it in the oven in 5 to 10 min intervals so that the mixture doesn't burn.
  
• 30 mins should be enough to make this granola crunchy, but depending on your oven it might be more or less, so please keep an eye on it. It should turn a golden brown all over.
  

Video

Notes

I cannot stress enough how quickly this recipe can burn if you've turned your back on it. Please make sure that your keto diet granola doesn't burn!

The easiest way is to set the timer for 5-10 mins and mix the ingredients each time you pull it out. The edges will crisp up, but the centre might still be wet.

Nutrition

Serving: 0.5cup | Calories: 391kcal | Carbohydrates: 13g | Protein: 9g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 35mg | Sodium: 75mg | Potassium: 239mg | Fiber: 5g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg | Net Carbs: 8g

The post Keto Granola Crunchy Breakfast Cereal appeared first on FatForWeightLoss.

This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!

Low Carb Granola Bars Recipe

These low carb granola bars are super easy to make, and they taste delicious! Using the products from Atkins, it makes this recipe very easy to put together, since you don’t have to start from scratch and make the granola yourself.

However, if you are in an area which doesn’t sell Atkins crunchy muesli, you can always substitute with my own Keto Granola Recipe Here

Which Silicone Mold Did You Use?

I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.Here is the link to purchase this item

The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the granola into the sections so that you are able to pick up the mold without the contents spilling everywhere

Low Carb Chocolate Bar Drizzle

The chocolate drizzle on top comes from the Atkins low carb endulge chocolate bar, which melts just like regular chocolate!

I melted this in the microwave for 1 minute, and mixed the chocolate around. Don’t ever overheat chocolate, otherwise the chocolate won’t flow when it’s melted, it will just clump and turn lumpy, or turn into a hard ball of cocoa butter.

Related Recipes

• Keto Granola Crunchy Breakfast Cereal
• Keto Gingerbread Granola – Gingerbread breakfast recipe
• Keto Salted Caramel Fudge Keto Cheesecake Fat Bombs
• Peanut Butter Fat Bombs
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies
• Keto Pumpkin Bars
• Milk Chocolate Keto Muffins

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Low Carb Granola Bars

Low carb granola bars are a deliciously filling breakfast, and can be a great road trip snack. Regular granola bars are held together using sugar syrups or fibre gums, while this low carb friendly version is held together using the powder of coconut oil and peanut butter. YUM!

Course Breakfast, Dessert, Snack

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

Keyword low carb granola bar

Prep Time 10 minutes

Cook Time 5 minutes

Freeze Time 4 hours

Total Time 4 hours 15 minutes

Servings 6 Bars

Calories 367kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup peanut butter 90g / 3 oz
• 1/3 cup coconut oil 90g / 3 oz
• 1 cup Atkins Crunchy Granola 180g / 6 oz
• 2 bars Atkins Milk Chocolate melted (for topping)

Instructions

• Melt the coconut oil until warm, then pour into a medium sized mixing bowl. Add the peanut butter and mix together. Pour in the crunchy granola, and mix through the coconut and peanut butter mixture.
• Place a silicon mold into a tray (to keep the mold from flexing in the freezer), and evenly divide the mixture into each section. Place into the freezer for 1-2 hours or until set hard.
• Melt 2 atkins chocolate bars either in a bowl over hot water on the stove, or for 1 minute in the microwave. Remove the bars from the sililcone mold and place on top of a peice of partchment paper. Drizzle the chocolate over each bar, and set aside.
• Keep in the fridge (or freezer) for up to 2 weeks.

Video

Notes

How To Store Low Carb Granola Bars

Since these granola bars are mostly based on coconut oil, they are best stored in a cool area like the fridge or the freezer. If you live in a cool climate, you might be able to get away with storing these in the cupboard, but generally, I would advise keeping in the fridge.

Nutrition

Serving: 60g | Calories: 367kcal | Carbohydrates: 16g | Protein: 10g | Fat: 31g | Saturated Fat: 16.6g | Fiber: 7g | Sugar: 2g | Net Carbs: 9g

The post Low Carb Granola Bars appeared first on FatForWeightLoss.

This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!

I have been holding onto this keto fudge recipe for a long time now. It’s an absolute cracker of a recipe, so I’m really not sure why I held onto it for so long.

These atkins break bars are seriously delicious, but you don’t want to eat too many, as their main sweetener is maltitol, which if consumed in excess (or for people with GI issues) you may want to avoid these all together.

How To Make Keto Salted Caramel Fudge

Here are some great tips to make sure you make this recipe great the first time:

I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.

The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the caramel into the sections, so that you are able to pick up the mold without the contents spilling everywhere

These atkins break bars taste just like Kit-Kats, which is simply amazing! They are low net carbs, so if you’re someone who tracks net carbs, these bars might be a handy snack to keep with you whilst following a low carb diet.

Related Recipes

• Keto Salted Caramel Cheesecake
• Caramel Peanut Butter Bars
• Keto Pecan Bars
• Keto Peanut Butter Cookies
• Chocolate Peanut Butter Balls

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Keto Salted Caramel Fudge

Salted caramel fudge is super easy to make keto friendly, and with the help of a few extra ingredients within this recipe, I'll show you not only how to make delicious keto salted caramel fudge, but how to take it to the NEXT LEVEL!

Course Dessert, Snack

Cuisine American, Australian, egg free, Low Carb / Keto, Vegetarian

Keyword keto salted caramel fudge

Prep Time 10 minutes

Cook Time 10 minutes

Freeze Time 4 hours

Total Time 4 hours 20 minutes

Servings 12 servings

Calories 238kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup butter 250g / 8 oz
• 1/2 cup cream 125ml / 4 fl oz
• 1/2 cup erythritol 60g / 2 oz
• 3 Individual Atkins Chocolate Break Bar
• 1/4 tsp salt

Instructions

• Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximilatey 5 minutes)
• By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
• Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted carmel fudge. Add a little salt on top of each peice of fudge.
• Place the whole recipe into the freezer to set for at least 4 hours.
• Remove each bar from it's mold, and slice in half. Each half is a serving, but you could slice that peice in quarters to give you a little more portion control (caution, these are delicious)
• This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.

Video

Nutrition

Serving: 0.5Bar | Calories: 238kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 24.3g | Saturated Fat: 15.4g | Fiber: 10g | Net Carbs: 1g

The post Keto Salted Caramel Fudge appeared first on FatForWeightLoss.

It’s literally cubes of cheese wrapped in mince, then pan-fried to perfection. You probably don’t have to read any further, as you’ve probably got the point so far!

Keto Recipes With Ground Beef

This week’s recipes are based around mince (also known as ground beef). Mince is a cheaper alternative to full cuts of meat like steak and loins, but the fat content makes it more appropriate to a ketogenic lifestyle.

Make sure when you purchase this from the shops to get the full-fat version, and not the lean style. Many of the essential vitamins and minerals come from the fat of the meat.

Please note grass-fed is much better than normal mince, usually containing 6 times more of the essential amino acids and vitamins.

Why not try adding some hummus?

I love having these meatballs with some hummus. I use the keto friendly hummus recipe linked here.

Nutrition is key to a Healthy Keto Lifestyle

Grass-fed doesn’t always mean that its hormone-free. Beef cattle are given a large number of hormones to speed up the process from calf to fully grown livestock. Try also to purchase hormone-free, organic beef. The extra cost is definitely outweighed by the benefits.

I have attempted to keep the ingredients fairly similar this week, which reflected nicely in my Sunday meal prep day. It usually takes me around 2 hours to make all 5 meals, and increasing the quantity (for a family) wouldn’t add that much extra time onto that.

So for 2 hours on a Sunday, I have lunches for the whole week, and sometimes even dinners! I’m not a big fan of eating the same meal 5 times a week. The diversity is not only better for your health, but it keeps your taste buds from wandering into sugar-land…

Having the same casserole or bulk food every meal of the day is my form of torture. It’s much cheaper and easier to eat in bulk, but the experience is far greater if diversification becomes routine.

Keep an eye out for the recipes over the coming days. I hope you enjoy them just as much as I enjoyed creating them!

If you’re looking for a meatball recipe without the added cheese, then you might want to check out my new keto meatball recipe found here

Related Recipes

Low Carb Beef And Broccoli

Keto Thai Beef Stir Fry

Sesame Beef Coleslaw Meal Prep

Keto Greek Meatballs with Feta

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Keto Cheese Meatballs

Keto Cheese Meatballs are a little bit cheesy and a little bit ballsy. These little suckers are super delicious, and even easier to make.

Course Dinner, Main Course, Side Dish, Snack

Cuisine American, Australian, Gluten Free, Low Carb / Keto, Nut Free, sugar free, Whole 30

Keyword keto meat balls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 People

Calories 541kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 lb Beef Mince (Ground Beef)
• 3.5 oz Cheese Mozzarella Works Best, But Cheddar Is Fine
• 3 Tbsp Parmesan cheese
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Pepper

US Customary – Metric

Instructions

• Cut the cheese into cubes (1cm by 1cm)
  
• Mix the dry ingredients with the ground beef
  
• Wrap the cubes of cheese in mince (should make about 9 Balls)
  
• Pan-fry the meatballs. (Cover with a lid to capture the heat all around). Fingers crossed the cheese doesn't spill!
  
• Alternatively, you can bake in the oven for 25 minutes at 180C (355F)
• Can be stored in the fridge for up to 4 days, or frozen for up to 1 month.

Nutrition

Serving: 3meatballs | Calories: 541kcal | Carbohydrates: 2g | Protein: 36g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 775mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 325mg | Iron: 3mg | Net Carbs: 1g

The post Keto Cheese Meatballs appeared first on FatForWeightLoss.

Keto-Friendly Thai Dipping Sauce

A Thai dipping sauce can be very simple, usually comprised of lime juice, fish sauce and sugar. Since I wanted to make a sugar-free version of this sauce, I wanted to make sure that erythritol and monkfruit would be sufficiently sweet, without getting any minty or cooling aftertaste.

Sure enough, the combination of erythritol and monk fruit worked perfectly! So for future reference, here is how to construct a sugar-free Thai dipping sauce:

• 6 parts  lime juice
• 3 parts  fish sauce
• 2 parts sweetener of choice (eg erythritol and monk fruit)

If you want to use 100% stevia, or 100% monk fruit, please refer to my Keto Substitutes For Specific Ingredients guide.

What Inspired This Dish?

As a musician, I would play other genres of music and then bring them together. This idea is exactly what has made many new genres what they are today. But I realised that I was not doing the same with my cooking.

In Australia, we are very influenced by cuisines from China, Vietnam, Malaysia, Korea, Thai, Japan,  and many many other fantastic Asian countries. The problem is many don’t know how to cook these cuisines and rely heavily on takeaway food (generally because it’s so much easier to buy great Asian food than it is to learn how to cook it).

In my own little nieve cooking bubble, I have decided to become a jack of all cuisine and master the basics of different worldwide flavours, starting with Thai food, with the hope to one day be able to bring my own authentic combinations together.

Also, I’ve just been super inspired by Po, Brendan, Kahn and Jess on the latest Masterchef in Australia. Is anyone else with me?

Most Helpful Thai Cookbooks

From my research, I decided to purchase Hot Thai Kitchen (by Pailin Chonchitnant) and Thailand: The Cookbook (by Jean-Pierre Gabriel). Hot Thai Kitchen is a little more helpful because it explains why and how Thai dishes are put together, whereas the later cookbook focuses more on diverse recipes.

The links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through a make a purchase.

This Thai-style boiled egg with dipping sauce is inspired by Jean-Pierre Gabriel’s cookbook, but makes it low carb and corrects the amount of sauce needed for the number of boiled eggs that are made.

Related Recipes

Keto Deviled Egg Salad with Bacon

Keto Fried Eggs with Chilli Sauce

Keto Eggs Benedict

Keto Thai Beef Stir Fry

Keto Pork Larb

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Boiled Eggs with Thai Dipping Sauce

These boiled eggs with Thai Dipping Sauce are a fresh zingy change to your boring eggs for breakfast. With seasoned lime juice and a fresh hit of heat, it will be a fresh change to your breakfast routine.

Course Breakfast, Lunch

Cuisine Gluten Free, Low Carb / Keto, Nut Free, Paleo, sugar free, thai

Keyword boiled eggs with thai dipping sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 Boiled Eggs

Calories 395kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 5 large eggs
• 1/4 cup green onions sliced, (scallions)
• 1 medium red cayenne chilli sliced, (remove seeds for mild)
• 2 Tbsp fresh lime juice
• 2 tsp fish sauce
• 1 tsp Monkfruit / Erythritol Sweetener

US Customary – Metric

Instructions

• Place a medium sized pot 1/3 filled with water onto the stove. Bring to the boil
• Once water is boiling, gently place the eggs into the hot water, and cook for 5 minutes (8 minutes for hard boil)
• While the eggs are cooking, slice the green onions and chili, set aside. Into a small bowl, mix together the lime juice, fish sauce and erythritol
• Remove the eggs from the hot water, run under cold water for 1 minute and peal shells. Slice in half and place into a wide bowl.
• Place the lime dipping sauce into the middle, and cover with green onions and chili.
• Dip the eggs into the dipping sauce, and enjoy.

Notes

Keto-Friendly Thai Dipping Sauce

A Thai dipping sauce can be very simple, usually comprising of lime juice, fish sauce and sugar. Since I wanted to make a sugar-free version of this sauce, I wanted to make sure that erythritol and monkfruit would be sufficiently sweet, without getting any minty or cooling aftertastes.

Sure enough, the combination of erythritol and monk fruit worked perfectly! So for future reference, here is how to construct a sugar-free Thai dipping sauce:

• 6 parts  lime juice
• 3 parts  fish sauce
• 2 parts sweetener of choice (eg erythritol and monk fruit)

If you want to use 100% stevia, or 100% monk fruit, please refer to my Keto Substitutes For Specific Ingredients guide.

Nutrition

Serving: 5boiled egg with sauce | Calories: 395kcal | Carbohydrates: 5g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 930mg | Sodium: 1306mg | Potassium: 559mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2028IU | Vitamin C: 78mg | Calcium: 158mg | Iron: 5mg | Net Carbs: 3g

The post Boiled Eggs with Thai Dipping Sauce appeared first on FatForWeightLoss.

This simple recipe is based of my popular Keto Chocolate Chip Cookies recipe, and is just as easy to make.

Where to buy keto-friendly white chocolate chips?

If you live in Australia, there is a brand of sugar-free white chocolate chips you can purchase from coles by a brand called “Noshu”. The only problem is that they are sweetened mostly with Maltitol, which isn’t ideal as an alternative sweetener.

If you are able to purchase ChocZero’s white chocolate chips, you might be better off when making Keto White Chocolate Chip Cookies, as these use soluble corn fibre as their sweetener. It’s still not ideal, but it’s slightly better than maltitol in my opinion.

CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?

As shown in my chocolate chip cookie recipe, I’ve shown the different ingredients to show you how using alternatives might affect the quality of the cookie.

• Fine Almond Flour: It still works, but you HAVE to measure using weight, not volume.
• Coconut Flour: It’s pretty bad, so don’t try it.
• Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
• Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8 minutes. (You can also substitute Xanthan Gum with Gelatin (1 tsp).
• Liquid Stevia: The cookies came out hard as a rock.

My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?

Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using the right sweetener, your cookies will not flatten. I used so nourished gold monk fruit sweetener in this recipe and it works every time.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.

If you’re using ghee instead of butter, you’ll need to experiment with the ratio, it won’t be 1:1 ratio for butter, I’d use less.

Related Recipes

Keto Chocolate Chip Cookies  (Highly rated)

Keto Peanut Butter Cookies

Keto Snickerdoodle Cookies

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Keto White Chocolate Chip Cookies

Keto white chocolate chip cookies are a take one of my favourite keto cookies. These low carb cookies are the perfect recipe to make for yourself, your family, or a friend.

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto chocolate chip cookies, keto cookies, keto white chocolate chip cookies

Prep Time 10 minutes

Cook Time 10 minutes

Resting Time 15 minutes

Total Time 35 minutes

Servings 12 Cookies

Calories 180kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3.5 oz Salted Butter (3.5 oz - 1/2 cup)
• 4.5 oz Gold Erythritol Monkfruit (SoNourished) (4.5 oz - 3/4 cup)
• 1 tsp Vanilla Extract
• 1 large Egg (50g / 1.7 oz)
• 6 oz Almond Flour (6 oz - 1 1/2 cups)
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum (optional)
• 1/4 tsp Salt
• 3 oz Sugar Free White Chocolate Chips (90g - 3/4 cup)

US Customary - Metric

Instructions

• Preheat a fan forced oven to 180C (360F).
• Melt the butter until liquid over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
• Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
• Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
• Divide and shape the dough into 12 balls (or use a small ice cream scoop for best results) and place on a baking tray. Bake for 10-12 minutes at 180C (360F).
• Allow to cool before serving. Keep in an airtight container for up to 7 days.

Notes

CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?

I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie.

• Fine Almond Flour: It still works, but results in a too flat for my liking.
• Coconut Flour: It's pretty bad, so don't try it.
• Coconut Oil: It also doesn't work that well. The cookies melt too quickly and stay in more of a ball shape.
• Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest 8 minutes.
  • You can also substitute Xanthan Gum with Gelatin (1 tsp).

•  
• Liquid Stevia: The cookies came out hard as a rock.

WHERE CAN I PURCHASE SUGAR-FREE WHITE CHOCOLATE CHIPS?

Choc Zero does a great quality sugar-free chocolate chip, which works great in this recipe.

However, if you don't have access to those specific choc chips, you can always just use Noshu White Chocolate Baking Chips (available in Australia)

My Cookies Aren't Flat Like Yours? What Did I Do Wrong?

Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using the right sweetener, your cookies will not flatten. I used so nourished gold monk fruit sweetener in this recipe and it works every time.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don't worry! You can easily press them down with fork midway through cooking.

If you're using ghee instead of butter, you'll need to experiement with the ratio, it won't be 1:1 ratio for butter, I'd use less.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 5.3g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Calcium: 43mg | Iron: 1mg | Net Carbs: 2.3g

The post Keto White Chocolate Chip Cookies appeared first on FatForWeightLoss.

Salty and Crispy that Goes a Long and Healthy Way

At some point in our lives, we’ve all mindlessly snacked in order to satisfy a salt craving. In those instances, we often get our hands on whatever’s cheap and available. Usually, this means chips loaded with artificial flavors, inflammatory vegetable oil, processed sugars and other bad stuff.

But whether you’re new to keto or have been at it for some time, there are days when you just feel like snacking on something salty and crispy. The good news is that this keto tortilla chips recipe will satisfy that craving!

Your Go-To Healthy Tortilla Chips

No doubt, tortilla chips are a favourite snack food of many. They are tasty, easy to serve and versatile! Whether you are serving them during sporting events, while watching movies, or enjoying house parties or simple gatherings, they are definitely one of those snacks that go so well with any kind of dip.

If you are sitting around daydreaming of golden, homemade tortilla chips, my combo of keto-friendly ingredients and an easy-to-follow method is the way to go!

Snacking Without the Guilt

Gone are the days of feeling guilty after demolishing a bowl of store-bought tortilla chips. Who thought that something considered “junk food” in the grand scheme of snacking can be so healthy and nourishing!

Tortilla chips are traditionally made from corn. The kernels are ground into flour, formed into a dough by mixing in salt and water, and then shaped into disks and flattened down before being baked. They are then cut into that classic wedge shape and deep-fried.

This keto-friendly tortilla chips recipe means you never have to miss out again during game night at home just because you’re on a specific diet like keto.

Some Useful Tips

• The hemp hearts add some texture and a “corn chip” look to the chips.
• Do not use fresh mozzarella or pre-shredded. The block stuff is what you want to use here.

Related Posts

• Kale Chips
• Parmesan Chips
• Keto Cheese Crackers

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Keto Tortilla Chips

These keto tortilla chips are the perfect crispy, crunchy snack!

Course Snack

Cuisine Low Carb / Keto

Keyword keto tortilla chips

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5 Servings (of 10 chips)

Calories 219kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup almond flour
• 2 tbsp hemp hearts
• ½ tsp kosher salt
• ½ tsp chili powder
• 2/3 cup shredded mozzarella cheese
• 1 egg
• sea salt for garnish

US Customary – Metric

Instructions

Directions:

• Preheat oven to 350 F (177 C).
• Combine the almond flour, hemp hearts, salt and chili powder in the bowl of a food processor and pulse to combine. Place the mozzarella cheese in a small bowl and microwave until just melted, about 30 seconds. Pour the melted cheese into the almond flour and add the egg. Pulse until well combined and the dough pulls from the sides of the bowl into a ball. Remove the dough from the bowl, divide in half and form into two discs. The dough will be a little sticky but should be easy to handle and come together smoothly.
• Place one of the discs between two pieces of parchment and roll out thinly with a rolling pin. The dough should be about 1/16-inch (2 mm) thick. Cut into triangles and transfer to a parchment-lined sheet pan. You do not want the chips to touch. Repeat with the other dough disc.
• Sprinkle the chips lightly with sea salt and bake for 12-15 minutes or until golden and crisp. The baking time will vary depending on the thickness of your dough. Let the chips cool completely on the pan. Store at room temperature in an airtight container.

Nutrition

Serving: 10chips | Calories: 219kcal | Carbohydrates: 6g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 342mg | Potassium: 23mg | Fiber: 3g | Sugar: 1g | Vitamin A: 239IU | Calcium: 136mg | Iron: 2mg | Net Carbs: 3g

The post Keto Tortilla Chips appeared first on FatForWeightLoss.

Homemade and Tastes Like Heaven

Anything homemade is good. The main reason is that you know exactly what’s in your food and you’re able to dictate how healthy your meals are.

Take these ultimate keto Ferrero Rocher chocolate truffles as an example. I admit that there are a ton of hazelnut keto recipes out there, but my keto Nutella-like version is incredibly rich and decadent. Although I omitted the biscuit casing for simplicity, I’m confident this is one healthy dessert recipe you’ll want to try.

One Truffle, Many Ways

With just a couple of ingredients, this is definitely one easy dessert recipe!

The great thing about this chocolate truffle is that you can have it in so many ways! There is the traditional version where you dip the truffle balls in melted dark chocolate before rolling them in a bed of crushed hazelnuts, and there is this version with fewer steps where you simply roll chilled chocolate in a ball around a toasted hazelnut.

These healthy chocolate balls are insanely good and a breeze to make!

Sharing Keto Ferrero Rocher is Caring

So you see, you don’t need to sacrifice your no-sugar, keto diet just so you can indulge in something as decadent as chocolate. Aside from the fact that these keto Ferrero Rocher truffles are the perfect high-fat treat that can be enjoyed at any time of the day, the absence of sugar means you will never have to worry about experiencing an insulin slump. It’s a win-win on all sides!

Keep this recipe not just for your own consumption but also as a treat to impress your family and friends who aren’t on a keto diet. Something this good is perfect to give away. Nothing says you care better than treating those you love with something homemade, healthy and indulgent if you ask me!

Top Tips

• If you leave the mix in the fridge so long that it sets more like chocolate, simply pop in the microwave and warm in 10-second bursts to carefully soften. If it warms too much, stir it and return to the fridge.
• If the mix sets a little too much to roll, simply warm the balls slightly in your hands and the coating will soften. This makes adding the chopped hazelnuts easier.
• For the coating, I find that adding some hazelnuts to the palm of your hards and rolling/pushing them into the truffle mix is the best way to get an even coating rather than rolling them in the hazelnuts. They stick better this way.
• The darker the chocolate, the more cream you may need. For 90% chocolate, you may need up to a 3/4 cup of cream.

Related Posts

Chocolate Peanut Butter Balls

Chocolate Cake Fat Bombs

Low Carb Chocolate Espresso Truffles

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Keto Ferrero Rocher

Who loves Ferrero Rocher? This is my speedy, keto-friendly, cheats version. This version is more of a hazelnut chocolate truffle encased in chopped hazelnuts with everyone’s favourite whole hazelnut in the center! The hazelnuts are toasted for extra flavour of course.

I omitted the biscuit casing for simplicity. You can dip the truffles in dark chocolate before coating in hazelnuts if you prefer a more traditional Ferrero Rocher but this cheats keto version is so rich and chocolatey, that I don’t think you will need it.

Enjoy guys.

Course Dessert, Snack

Cuisine Gluten Free, Low Carb / Keto

Keyword Keto Ferrero Rocher

Prep Time 10 minutes

Cook Time 10 minutes

Freezer Time 1 hour

Total Time 1 hour 20 minutes

Servings 15 servings

Calories 110kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 15 whole blanched hazelnuts
• 1/3 cup + 1 tbsp chopped hazelnuts 32 g
• 1/2 cup heavy whipping cream
• 125 g sugar-free chocolate chips or chopped dark chocolate at least 85%
• 2 tbsp hazelnut butter
• 1 tsp vanilla extract
• 1 pinch salt optional, only add if hazelnut butter is unsalted
• low-carb sweetener or Maple Lakanto Syrup optional

US Customary - Metric

Instructions

• Preheat the oven to 355 F (180 C) fan. Place the hazelnuts on a baking tray and toast for 6 minutes until golden. If desired, you can toast them in a dry frying pan as well. Allow to cool completely.
• Place the cream in a pot and heat over medium/low until hot but not boiling. Turn off the heat and add the chocolate chips or dark chocolate, hazelnut butter, vanilla, and salt, and allow to soften for about 4 to 5 minutes. Resist the urge to stir as this leads to a more grainy chocolate truffle mixture. After the chocolate and butter have softened, whisk until smooth. Taste the mix to determine if you would like it sweeter. In this case, you may whisk in some powdered low-carb sweetener or Maple Lakanto syrup to taste.
• Place in the fridge for about an hour or until set enough to roll.
• Once chilled, use a spoon to divide into small truffles. Place a whole hazelnut in the middle and shape into small truffles. Repeat until all the mixture has been used up.
• For a more authentic Ferrero Rocher, you can melt dark chocolate and dip to coat. Today, however, I’m going for a cheats version with fewer steps.
• Roll in chopped hazelnuts and serve.

Notes

Top Tips

• If you leave the mix in the fridge so long that it sets more like chocolate, simply pop in the microwave and warm in 10-second bursts to carefully soften. If it warms too much, stir it and return to the fridge.
• If the mix sets a little too much to roll, simply warm the balls slightly in your hands and the coating will soften. This makes adding the chopped hazelnuts easier.
• For the coating, I find that adding some hazelnuts to the palm of your hards and rolling/pushing them into the truffle mix is the best way to get an even coating rather than rolling them in the hazelnuts. They stick better this way.
• The darker the chocolate, the more cream you may need. For 90% chocolate, you may need up to a 3/4 cup of cream.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 12mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 21mg

The post Keto Ferrero Rocher appeared first on FatForWeightLoss.