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.

Cheese Chips

Cheese Chips are way better than other snacks like potato chips, tortilla chips, or pretzels. Try one. Tell me what you think.

Whole portion is 50 calories, 1g net carbs, 4g fat, 4g protein. 

Ingredients 

These are made with American, Lite Havarti, and Lite Cheddar.

1 slice American cheese

*Lite cheese puffs up more than regular cheeses.

Instructions
Cut the slice of cheese into 16 squares as shown in picture (or 4 squares if you want bigger chips) and place them at least half inch apart on a microwavable plate lined with parchment paper. Microwave for 1 minute. Let them cool for another minute before taking them off the parchment paper.

*Havarti and Cheddar both takes about 1 1/2 minutes. You would need to experiment on the timing based on the cheese and the altitude in your area.
*If only slicing into 4 squares, microwave for a few seconds longer.

ENJOY!

 

 

 

LC No-Bake Cheesecake

This no-bake cheesecake tastes very good with the strawberry topping (optional). It's also very easy to make.

Whole portion is 520 calories, 4g net carbs, 52g fat, 14g protein.

Ingredients

For the cheesecake: 
1 env.  KNOX Unflavored Gelatine
1/2 cup sweetener (8 drops of stevia)
1 cup  boiling water
2 pkg.  (8 oz. each) cream cheese, softened
1 tsp.  vanilla

For the crust: 
1/2 cup almond meal
2 tbsp butter

For the strawberry topping:
1 env. Simply Delish Strawberry
14 oz Boiling water

Instructions
 

Cheesecake: 

Put gelatin and add boiling water; stir 5 minutes or until gelatin is completely dissolved.

Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. You can also mix it by hand with a fork. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. 

Crust:

While the cheesecake mixture has set for 15 minutes (1) - get it out of the fridge and mix it and refrigerate again. Then melt butter in microwave (about 20-30 seconds) and add in almond meal. Mix and pour into an 8x8 pan or individual bowls (8 servings). Even the mixture with a fork. Set aside.

When the cheesecake mixture has set for another 15 minutes (2) -

get it out of the fridge and mix it and refrigerate again. Then make the topping.

Topping:

Empty envelop into boiling water and stir until gelatin is dissolved. Set aside to allow it to somewhat cool but not completely.

When the cheesecake mixture has set for another 15 minutes (3) - get it out of the fridge and pour the mixture on top of the crust. Put them back in the refrigerator for about 10-15 minutes (4), until the topping is cool enough to pour over top.

When topping is cool enough, pour it over top of the cheesecake mixture and refrigerate 2 hours or until firm.

ENJOY!

  

Seed Granola Bar

Ingredients

Dry:
1 cup rolled oats (oatmeal)
1/4 cup sliced almonds
1/4 cup chopped peanuts
1/4 cup chopped pecan
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup chia seeds

Wet:

2 tablespoons coconut oil
2 tablespoons honey
2 tablespoons apple butter
2 teaspoons pure vanilla extract
1/2 cup chopped pitted dates

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Mix dry ingredients together in a bowl. Mix wet ingredients together in a separate bowl. Add the wet ingredients to the dry ingredients. Stir until well mixed.

Pour the mixture into the prepared pan. Use a silicon spatula to press the mixture into an even layer.

Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting.