I’m gradually weaning my babies off sugar, and onto the keto lifestyle. I have a suuuuuper fussy 7 year old that refuses to eat anything but nuggets and noodles, so this is going to be challenging for sure.
My other 3 children are keen to join in the lifestyle, and actually helped me bake all of the goodies you see here.
From left to right:
Left Front – Raspberry Gummy Lollies, Left Back – Chocolate Coated Coconut Bars, Right Back – Dagwood Dog Muffins, Right Front – Choc Coconut Fat Bombs.
Choc Coconut Fat Bombs
- ½ cup coconut oil, melted
- 1 tablespoon cacao powder
- 10 drops liquid vanilla stevia
- ¼ cup shredded coconut
- Combine the coconut oil, cacao powder, coconut and stevia. Spoon into molds – we used Poop Emoji and Mini hearts.
- Let harden in the refrigerator for about an hour. Pop the fat bombs out of the molds and put into a container.
- Store in the refrigerator for up to 7 days- if they last that long – kids LOVE THEM!
Raspberry Gummy Lollies
- 2 Cups Raspberry Puree (see Directions)
- ⅓ cup Lemon Juice, freshly squeezed
- 1 teaspoon Stevia Extract
- 6 Tablespoons Unflavored Gelatin.
- Wash your raspberries, and puree in a blender. Measure 2 cups of the puree and place in a medium-sized bowl.
- Stir in the lemon juice, and stevia.
- Tip the puree into a teatowel and squeeze as much liquid out as you can, into a bowl.
- Pour the mixture into a nonstick saucepan, sprinkle the gelatin overtop and let it sit for 5 minutes. Stir it together and smush any big clumps of gelatin, don’t worry about the small ones, they’ll dissolve.
- Place the pan over medium-high heat and stir occasionally, until it comes to a light boil. Stir constantly when the mixture boils harder. When you can’t stir the bubbles away, keep it on the heat for ~30 seconds and then remove from the heat. Let the mixture sit for a few minutes so the foam/bubbles have a chance to go away, then carefully scoop the mix into your molds (We used a large syringe, to put the mixture into mini heart shape molds)
- Refrigerate until firm. To store, keep gummy’s in an airtight container and refrigerate.
Chocolate Coated Coconut Bars
- 1 cup unsweetened shredded coconut
- 1 packet of stevia
- 1 teaspoon vanilla extract
- ⅓ cup coconut cream
- 4 tablespoons coconut oil
- 2 tablespoons unsweetened cocoa powder
- Mix shredded coconut with coconut cream, 1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
- Place the shredded coconut mixture on abaking tray lined with baking paper.
- Shape it into a flat rectangle about 1 inch thick
- Place in the freezer for 2 hours, until frozen solid
- Remove from the freezer and cut into 5 bars
- In the meantime you will prepare the chocolate coating:
- Melt coconut oil in a small bowl.
- Add cocoa powder remaining stevia and vanilla extract to the coconut oil
- Now dip the bars in the cocoa mixture, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won’t break.
- Place bars back on the tray.
- When all bars are all coated put in the refrigerator to harden.
- The bars can be kept in the fridge for harder consistency or at room temperature for softer.
- Cacao will melt if kept at a temperature too high.
Dagwood Dog Muffins
- 5 hot dogs, each cut into 5 pieces
- 2/3 cups of coconut flour
- 1/2 cup of butter, melted
- 8 eggs, beaten
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- Optional: Sugar Free Maple Syrup
Preheat the oven to 180C. Whisk the coconut flour, salt, and baking powder together. In a separate bowl, combine melted butter and eggs. Add wet to dry ingredients and mix well. Then add maple syrup.
Grease a mini-muffin pan and fill each muffin cup almost full with batter. Stick a piece of hot dog vertically into the center of each one. Bake for 20 – 25 minutes or until golden brown.