LC Hot Cocoa

A tasty cup of low-carb hot cocoa to warm up after coming in from the cold.

Whole portion is 65 calories, 1.5g net carbs, 6g fat, 1g protein.

Ingredients

8 oz Hot water

1 tbsp Cocoa powder *unsweetened

1 tbsp Heavy Whipping Cream (can add another tbsp for creamier taste)

1/4 tsp Vanilla extract (if you use vanilla stevia, then no need for vanilla extract)

5 drops of liquid sweetener (Stevia), to taste

Option 1: add 1 tsp of Coconut oil for more flavor 

(extra 40 calories, 0g carbs, 5g fat, 0g protein)

Option 2: add 1 tbsp of Coconut oil and 1 tbsp unsalted butter for a Bulletproof Hot Cocoa 

(extra 222 calories, 0g carbs, 26g fat, 0g protein)

Instructions

Add all ingredients in a large mug. Whisk with an electric frother or mix in blender until all ingredients are mixed well.

Enjoy!

LC Chocolate Peanut Butter Cups

Low carbers' main source of energy come from fat. This easy recipe will quell your chocolate cravings and provide you the fat intake that you need.

Whole portion is 3271 calories, 13g net carbs, 369g fat, 16g protein. 

Each piece is 272 calories, 1g net carbs, 31g fat, 1.3g protein.

Ingredients 
3/4 cup coconut oil (may sub with unsalted butter or olive oil)
1/2 cup cocoa powder, divided
1/4 cup peanut butter, smooth or crunchy
liquid sweetener to taste, about 18 tsp equivalent, divided

Instructions
Heat coconut oil in a measuring cup until it is melted.

Bottom Layer:
Pour 1/4 cup of melted oil into a bowl, stir in 1/2 of the cocoa powder until completely dissolved. Add 6 drops of sweetener, or to taste. Pour the mixture into a mini muffin (12) lined with crimped paper cups. Place the muffin pan in the freezer for about 10 minutes.

Middle Layer:
In another bowl, pour 1/4 cup of melted oil and stir in peanut butter until smooth. Add 6 drops of sweetener, or to taste. Check to see if the bottom layer is firm. If it is, pour in the peanut butter mixture. Place the pan back in the freezer for another 10 minutes.

Top Layer:
Add the remaining 1/2 of the cocoa powder into the measuring cup, until completely dissolved. Add 6 drops of sweetener, or to taste. Check to see if the middle layer is firm. If it is, pour in the chocolate mixture. Place the pan back in the freezer for another 10 minutes.

Keep the candies refrigerated until ready to serve.

S'more Parfait

Ingredients
2 cups chocolate pudding
2 cups graham cracker (crushed)
1 cup mini marshmallow

Directions
In 4 dessert glasses, layer in order 3 spoons each: graham cracker, pudding, marshmallows, chocolate chips, pudding, graham cracker, marshmallow.

Refrigeratefor about an hour.

Optional: torch top marshmallows on top.