Like the lemon almond butter muffins, today’s keto chocolate chip cookie recipe originates from the 30-Day Keto Meal Plan.
That recipe uses almond flour, but since there are two jars of almond butter in my pantry (and they are comparable ingredients), I went with the substitution. The results are remarkable.
If your almond butter is roasted, the flavor of this delicious treat becomes more intense.
In the 30-day weight loss meal plan, there’s a recipe for lemon cream mug cake that you can microwave and eat in minutes.
Wouldn’t you know, my microwave stopped working about a month ago.
Instead of running out to buy a new one, it was an opportunity to eliminate the microwave. I’ve considered this for a while; perhaps it was a sign.
I eat an absurd amount of chocolate. I might have a six-pack if I cut back, but IDGAF.
It’s a food group for me on the keto diet.
Until recently, I got by with 85-90% chocolate bars from the grocery store.
Since I always have cacao powder in the pantry, it was about time to make my own no-sugar variety using a newly purchased silicone chocolate mold.
Making keto-friendly ice cream at home is not only fun, but it’s a lot easier than you may think.
With a few ingredients and the right tools, you’ll produce a low-carb dessert that will simultaneously satisfy your sweet tooth and your macronutrient requirements.
This recipe brings out the best in bitterness with chocolate and coffee, complementary flavors that most people crave daily.
Almond Joy candy bars were among my least favorite to get on Halloween as a kid.
Growing up, I was really picky with what I ate. Coconut wasn’t a flavor that enticed me, and I wasn’t particularly fond of the texture either.
Years later with a more refined, sophisticated palate, and it was time to update the classic combination of almond and coconut in fat bomb form without all the added sugar.
