Most keto breadcrumbs are made using almond flour bread but for those of you who are looking for something lighter with fewer calories, or have an intolerance to nuts these low carb breadcrumbs are perfect for you.

Gluten-Free Breadcrumb Substitute

Made with my popular Keto Cloud Bread recipe, they use mainly egg whites and whey protein resulting in a nice ‘white’ style breadcrumb that’s universal.

They can be used as a breading for patties or holding fishcakes and meatballs together, as part of a crispy coating for scotch eggs or fried chicken, in meatloaves, or for layering on top of your favourite casserole for a crunchy topping… and that’s just for starters!

How To Make Keto Breadcrumbs

• Prepare the keto cloud bread as per my recipe here.
• Allow the low carb cloud bread loaf to fully cool.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
• Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Related Recipes

• Keto Cloud Bread Loaf
• Keto Cloud Bread (Oopsie Bread Rolls)
• Keto Air Fryer Chicken Tenders

Let me know in the comments below how you’ve used them. I love seeing all your creations in the kitchen!

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Keto Breadcrumbs Recipe

Most keto breadcrumbs are made using an almondflour bread but for those of you who are looking for something lighter withless calories, or have an intolerance to nuts these low carb breadcrumbs areperfect for you.

Course Dinner, Main Course, Salad, Side Dish, Soup

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

Keyword Gluten-Free Breadcrumb Substitute, keto breadcrumbs

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 5 Servings (1/2 cup each)

Calories 78kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 keto cloud bread loaf

Instructions

• Prepare the keto cloud bread as per my recipe (link in ingredients)
• Allow the low carb cloud bread loaf to fully cool. Note: you can also make this days in advance and just leave on the side covered with a clean tea towel or wrapped in greaseproof paper. You can also use up a slightly stale loaf (that’s if there’s any chance of you not finishing one!) because actually the drier the loaf is the better.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
  
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
  
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
  

Notes

Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Nutrition

Serving: 0.5cups | Calories: 78kcal | Carbohydrates: 1g | Protein: 17.5g | Fat: 0.1g | Net Carbs: 1g

The post Keto Breadcrumb Recipe 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.

This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:

What Are Fat Bombs?

For beginners who are looking to start the ketogenic diet, it can be helpful to have keto fat bombs in the freezer ready to go as a way to increase fats in your diet.

The reason why fat bombs are helpful is because they are generally sweet tasting treats, so you are combining a dessert with an easy way to consume extra fat, especially for those who are not used to adding extra fat to their diets.

As you become more advanced into a ketogenic diet, fat bombs don’t play as much of an important role, but for beginners they are certainly very helpful to bridge the gap between a standard diet, and a ketogenic diet.

Why Regular Keto Fat Bombs Don’t Taste Great

When I first started the ketogenic diet, I tried regular fat bombs and thought they tasted pretty nasty. However, I realized that there were two reasons why I disliked them:

1. They always tasted like coconut.
2. The flavour in the fat bomb was way too strong.

With that in mind,  let’s dive into some tips and tricks on making fat bombs that are low carb, moderate protein and super delicious.

Why These Keto Fat Bombs Taste Delicious

This recipe for cheesecake fat bombs includes a vanilla flavoured bottom and chocolate flavoured top. The bottom of these fat bombs includes a cream cheese filling which keeps the texture soft and sweet. The top chocolate section is relatively crunchy. Trust me, it’s a good contrast.

What Moulds Should You Use?

I bought a mini cupcake pan from Kmart which is made from silicone. I highly recommend getting something similar because silicone makes the fat bombs easy to remove without destroying their structure. You can buy a similar mould on amazon here . Other readers have had great success with this particular product.

Helpful Recipe Tips

The Base Layer

As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.

Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.

For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavour in the cheesecake base.

Top Layer

Be sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.

Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.

Frequently Asked Questions

Can These Keto Fat Bombs Be Made DAIRY FREE?

Sure!  All you have to do is replace the cream cheese AND butter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.

Can I Use Stevia Instead Of Erythritol?

If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.

Similar Keto Fat Bomb Recipes

Coconut Oil Cheesecake Fat Bombs

To make these fat bombs into a coconut oil based fat bomb, simply replace the butter with coconut oil. It works well as I’ve tried it multiple times, especially with these Peppermint Fat Bombs.

Strawberry Cheesecake Fat Bombs

I’ve experimented with blending strawberries in the bottom layer, and blueberries in the top layer. The only difference? Instead of putting cocoa in the top layer, add 50 g of blueberries, and blend it together.

The fat bombs will look like the picture below:

Lemon Cheesecake Fat Bombs

To make these fat bombs into a lemon cheesecake fat bomb, replace the vanilla in the base with lemon flavouring. Also, use blueberries for the top layer (as shown in the strawberry fat bombs above).

Chocolate Cheesecake Fat Bombs

Instead of adding vanilla to the base, simply add 1 teaspoon of cocoa powder. The result will be a fat bomb with a creamy chocolate base and a crispy chocolate top.

Vanilla Cheesecake Fat Bombs

Add vanilla seeds to the bottom section. Scrape the seeds from 1/2 a vanilla bean and mix into the base.

Related Recipes

If you love cheesecake, you might be interested in making my New York Baked Cheesecake, Basque Burnt Cheesecake, or my Mint Chocolate Cheesecake

More Fat Bomb Recipes

If you love this recipe, you might be interested in trying the following recipes as well:

• Keto Pumpkin Pie Fat Bombs
• Chocolate Cake Fat Bombs
• Peanut Butter Fat Bombs
• Berry Cheesecake Fat Bombs
• Peppermint Fat Bombs

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Cheesecake Fat Bombs

These cheesecake fat bombs are super delicious. In this recipe, I’ll show you how to create a fat bomb that is actually enjoyable to eat, which doesn't just taste like coconut or butter.

Course Breakfast, Snack

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

Keyword cheesecake fat bombs, keto fat bombs

Prep Time 10 minutes

Freezing Time 4 hours

Total Time 4 hours 10 minutes

Servings 12 Fat Bombs

Calories 193kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Base

• 5 oz Cream Cheese
• 2 oz Butter melted
• 1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted
• 1 Tbsp Erythritol (SoNourished)
• 1 tsp Vanilla Extract

Top

• 1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted
• 2 tsp Erythritol (SoNourished)
• 1 tsp Cocoa Powder

US Customary – Metric

Instructions

• For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
• Add the coconut oil, erythritol and vanilla, and mix until combined.
• Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
• Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
• For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.

Video

Notes

Helpful Recipe Tips

The Base Layer

As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.

Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.

For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavor in the cheesecake base.

Top Layer

Be sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.

Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.

Can These Fat Bombs Be Made Dairy Free?

Sure!  All you have to do is replace the cream cheese AND butter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.

Can I Use Stevia Instead Of Erythrtiol?

If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.

Nutrition

Serving: 1fat bomb | Calories: 193kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 277IU | Calcium: 13mg | Iron: 1mg | Net Carbs: 0.5g

The post Keto Cheesecake Fat Bombs 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!

The taste of this ice cream is smooth, creamy and a little like a rich, frozen chocolate mousse.

The use of protein powder is great because it allows the cream to thicken but not solidify. As a result, the ice cream will be creamy and set, but not hard and solid.

Keto Mason Jar Ice Cream

Since this recipe is made using low carb ingredients and contains a large percentage of fats, it is classified as keto.

The macronutrient ratios for this mason jar ice cream recipe are as follows:

87% Fat

5% Carbs

8% Protein

If you prefer the protein to be a little higher in ratio, you could try adding a little more protein shake to the mix in place of some of the cream.

Mason Jar Ice Cream Flavors

The brand, Atkins, has a whole range of other protein shake flavors, including iced coffee and chocolate.

If you would like to keep your ice cream plain and add your own flavor extracts, I would suggest using vanilla protein shake powder and adding the following unsweetened extracts:

2 drops banana extract (for banana flavored keto ice cream)

1 drop peppermint extract (for peppermint flavor)

1 drop rum extract (for rum and raisin type flavor)

etc…

Mason Jar Ice Cream with Condensed Milk

You could use a touch of my keto condensed milk recipe found here for some additional sweetness, but since there is plenty of sweetness from the protein shake, you are probably okay to just use this recipe as written.

Atkins Vanilla Ready To Drink Range:

The Atkins creamy vanilla RTD is low in sugar and carbs and packed full of protein!

Made with gluten-free ingredients and with less than 1 gram of sugar per serving, the Atkins Vanilla RTD is perfect for a quick snack or after a workout.

You can even bake with our RTD’s to give your favorite baked goods extra protein.

Atkins Chocolate Shake Mix:

Ths Atkins Chocolate Shake Mix is perfect for any occasion.

With 18 grams of protein per serving, you can make deliciously creamy shakes by just adding cold water or you can completely customize your drink by adding a shot of cold coffee or some berries. 

Related Recipes

Keto Ice Cream

Keto Cheesecake Fat Bombs

Peanut Butter Balls

Watch the Recipe Video

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Low Carb Mason Jar Ice Cream

This easy low carb mason jar ice cream is the perfect way to make a low car dessert if you don't have an ice cream maker. Just a mason jar, and a little freezing time does the trick.

Course Dessert

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

Keyword low carb ice cream

Prep Time 5 minutes

Total Time 4 hours 5 minutes

Servings 2 servings

Calories 287kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 120 ml heavy whipping cream 4 fl oz or 1/2 cup
• 1 scoop Atkins chocolate protein powder
• 150 ml Atkins vanilla protein shake 5 fl oz or 2/3 cup

Instructions

• Place a medium-sized mason jar on a scale to weigh the ingredients. Alternatively, use the cup measurements.
• Place the cream, protein powder and protein drink into the jar.
• Cover and shake the jar for 2 minutes until thick and well combined.
• Freeze for 4 hours.
• Eat straight from the jar or place into a cup or bowl for easy scooping.

Notes

If the ice cream is left in the freezer over night, simply place the mason jar in room temperature water for 10 minutes, then serve.

Nutrition

Serving: 150g | Calories: 287kcal | Carbohydrates: 4g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 196mg | Potassium: 197mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1300IU | Vitamin C: 10.7mg | Calcium: 190mg | Iron: 2.7mg

The post Low Carb Mason Jar Ice Cream appeared first on FatForWeightLoss.

This keto ice cream is very smooth and fluffy. I’ve just added walnuts to garnish the photo, but since its vanilla ice-cream you can add almost anything, and it’s going to taste delicious.

I’ve made this keto ice cream before for Tasteaholics when I did a guest post on low carb affogato. Its a seriously good ice cream plus my photography skills have become a little bit better. So Win Win!

This recipe utilizes raw eggs. Growing up I would always put raw eggs into smoothies. I’ve never ever had a problem with raw eggs in my entire life, but proceed with caution if you’re pregnant.

You must buy good quality eggs for this keto ice cream taste great (along with good quality vanilla). Barn raised eggs have 6 times less nutrition than free-range organic eggs and taste about 6 times more average as well. I always try to buy free-range whenever I can, because every time you buy something from a supermarket, it’s a small vote for what gets stocked.

This ice cream requires no churning, but it does require beating with an electric mixer. Most of us have an electric mixer lying around, but generally not an ice-cream churner! Low carb ice-cream is a real family treat, and trust me, they won’t even know its low carb and sugar-free! It’s seriously carb smart ice cream.

Sugar-free ice-cream is so easy to make. You just have to know which sweetener to use otherwise it could taste bitter, too cool or slightly minty. You don’t want that! I use a sugar substitute called Natvia, and you can find a link in the ingredients list below.

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Keto Vanilla Ice Cream

Its the easiest low carb ice-cream I've ever made, and there is literally no way you can mess this one up.

Course Dessert

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

Prep Time 10 minutes

Total Time 4 hours 10 minutes

Servings 6 Servings

Calories 137kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 4 Eggs separated
• 1 1/3 cup Heavy Cream
• 1/3 cup Natvia (Or Erythritol)
• 1 vanilla bean

Instructions

• Separate 4 large eggs and beat the egg whites with an electric mixer until very fluffy and white.
• Mix in the natvia with the egg whites.
• In a separate bowl, use an electric mixer to beat the heavy cream until it becomes thick, but not butter. (There is a very fine line, so stop mixing when the cream becomes thicker than usual).
• With a sharp knife, remove the seeds from the vanilla pod using the back of your knife. Mix in with the heavy cream
• Gently fold the egg whites in with the beaten cream, and add the egg yolks and continue folding
• Place in a rectangle pan and freeze for 4 hours. Serve and enjoy!

Nutrition

Calories: 137kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g

The post Easy Keto Ice-Cream – No Churn Vanilla Perfection appeared first on FatForWeightLoss.