Keto Kid Snack Recipes

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.

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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

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INGREDIENTS
  • ½ cup coconut oil, melted
  • 1 tablespoon cacao powder
  • 10 drops liquid vanilla stevia
  • ¼ cup shredded coconut
INSTRUCTIONS
  1. Combine the coconut oil, cacao powder, coconut and stevia. Spoon into molds – we used Poop Emoji and Mini hearts.
  2. Let harden in the refrigerator for about an hour. Pop the fat bombs out of the molds and put into a container.
  3. Store in the refrigerator for up to 7 days- if they last that long – kids LOVE THEM!

Raspberry Gummy Lollies

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INGREDIENTS:

  • 2 Cups Raspberry Puree (see Directions)
  • ⅓ cup Lemon Juice, freshly squeezed
  • 1 teaspoon Stevia Extract
  • 6 Tablespoons Unflavored Gelatin.

INSTRUCTIONS:

  1. Wash your raspberries, and puree in a blender. Measure 2 cups of the puree and place in a medium-sized bowl.
  2. Stir in the lemon juice, and stevia.
  3. Tip the puree into a teatowel and squeeze as much liquid out as you can, into a bowl.
  4. 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.
  5. 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)
  6. Refrigerate until firm. To store,  keep gummy’s in an airtight container and refrigerate.

Chocolate Coated Coconut Bars

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INGREDIENTS

  • 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
INSTRUCTIONS
  1. 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
  2. Place the shredded coconut mixture on abaking tray lined with baking paper.
  3. Shape it into a flat rectangle about 1 inch thick
  4. Place in the freezer for 2 hours, until frozen solid
  5. Remove from the freezer and cut into 5 bars
  6. In the meantime you will prepare the chocolate coating:
  7. Melt coconut oil in a small bowl.
  8. Add cocoa powder remaining stevia and vanilla extract to the coconut oil
  9. 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.
  10. Place bars back on the tray.
  11. When all bars are all coated put in the refrigerator to harden.
  12. The bars can be kept in the fridge for harder consistency or at room temperature for softer.
  13. Cacao will melt if kept at a temperature too high.

Dagwood Dog Muffins

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INGREDIENTS

  • 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

INSTRUCTIONS

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.

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