Tag Archives: low carb vegan

Cacao-conut Fat Bombs

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I really like fat bombs, they are quite effective for me, because I love sweets and as a vegan eating keto, it’s always a battle to keep those carbs down. Eating a high fat diet with animal products, you get ‘carb freebies’ because animal products have no carbs/no fiber. EVERYTHING plant based (other than straight oil/fat) has carbs in them.

Makes 14

2 TBS Almond Butter
1 TBS Coconut Oil
2 TBS Cacao Butter
2 TBS Coconut Cream
2 TBS Coconut Flour
2 TBS Flax Seed (I used toasted flax)
2 TBS Cacao Powder
6 TBS Coconut Butter
Stevia to taste

7.5g fat
2.4g carb (1.6 fiber) = .8g net carb
1.2g protein

82 calories

If you don’t have cacao butter, you can use coconut oil in it’s place, will still be good that way! Also, if you don’t have flax, you could put in hemp seeds, chopped pecans or even chopped macadamia nuts and still have it be a great fatty treat and not change the carb count much.

 

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Keto Garlic Creamed Spinach

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Keto Garlic Creamed Spinach

I really wish this made MORE than it actually makes, but man it sure is good and easy to make!! I split it into 2 servings, but I’m happy to report it was quite filling.

Makes 2 large servings

1/2 tbs coconut oil
3 cloves garlic, minced
5 cups baby spinach
1 cup kale, torn into small pieces
3 oz vegan cream cheese (I used Kite Hill, it’s almond based)
2 tbs coconut cream
1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
black pepper to taste

Using a large pan, add oil and garlic. Make sure the oil spreads around. Next put in the kale immediately followed by the spinach. Let it cook down for a couple minutes while you measure out the cream cheese and coconut cream. Stir the greens to make sure all is getting cooked. Once all is wilted, add in the cream cheese. Stir. This will allow the cream cheese to melt and mix with the greens. Add in the coconut cream and spices and cook for about 5 min, while continually stirring.
ENJOY!

18.8g fat
6.7g carb (2.2g fiber) = 4.5g carb
7.6g protein

213 calories

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This is a great side, but it’s also really good over the top of tahini bread aka vegan keto bagel thins. I’ve made Meatfreeketo’s a bunch of times, I enjoy it. This last time I made it though, I forgot the flax, but had added garlic and onion powder as well as some nutritional yeast. I cooked them at 325 for a bit over an hour (unintentionally) and they turned out CRISP, but not burnt. I love them! I may make that ‘mistake’ next time I make them too.

My not so beautiful pic of them is below. 😊