Fat Bombs low carb Chocolate Candy 1.6 net carbs each

Fat Bomb 1.6 carbs each

from Low Carb Motivation And Recipes (Files) · 

Ingredients

1 Cup Coconut Oil (melted)

1/2 Cup Peanut Butter (melted)

1 Teaspoon of Stevia or Splenda 

8 Tablespoon Cocoa Powder (unsweetened)

1/2 Cup Salted Butter (melted)=1 stick

Instructions

1. Put all the ingredients into a bowl and mix well 

    until all the ingredients are combined, I just use a whisk.

2. Place a Silicone Brownie Bites on top of a cookie sheet.

    I just used clean plastic egg cartons for this.

3. Pour 2 tbs of mixture into each of the 24 molds

4. Freeze for 30 minutes and enjoy.

    Keep stored in your freezer in zip lock bags.

Notes

1. The Silicone Brownie Bites Pan can be purchased at Michaels Arts & Crafts or Amazon.

2. Once frozen, store in an air-tight container or plastic Ziploc bag

3. You can change the flavour by adding more cocoa powder, cinnamon, coconut butter, or peanut butter.

4. To give the Fat Bombs a nice crunch, add unsweetened shredded coconut or crushed peanuts.

Red Lobster LOW CARB Biscuits (1 net carb each)

These are very much worth your time and effort to make!

Red Lobster Biscuits OH MY!

From "Low Carb Motivation and Recipe" facebook group

Grain-Free Red Lobster Biscuits

Modified from the Satisfying Eats Cookbook

Makes about 9 small biscuits or 6 medium biscuits
1 small biscuit: 100 calories, 8 grams of Fat, 1 Net Carb & 3.5 grams of Protein

1/4 cup blanched almond flour (I use Bob's Red Mill)
2 tbsp coconut flour (I use Bob’s Red Mill)
1 tsp baking powder
1/4 tsp garlic powder (if you use garlic salt, don't add more salt)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1/4 cup pure sour cream
1 egg, cold
1/2 cup sharp cheddar cheese, grated (around 1 oz)
2 tbsp butter, softened (I used salted)
**Finish with Salted butter & dried or fresh parsley  smeared on top, when hot.

Directions

Preheat oven to 350 degrees F.  In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper.  Space 2 inches a part. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.