I have to confess something to you: The fat bombs are the reason why I can stay in this diet without regrets and without feeling "on a diet". The ability to have these "sweets" at any time of day, without any guilt is really fantastic! So I always keep a good stock in the freezer in different "flavors". The possibilities are endless, I will present my favorite variants, but you can really go wild! Nutrition Facts: For 7 servings Kcal: 66 * Total carbohydrates: 0.1* Fats: 7.4 * Protein: 0.1 * * Excluding the "flavor" added, nut butters or powdered proteins significantly increase the values of proteins and carbohydrates Ketogenic Coefficient (KR): 7.47 (Good Choice) Method: If necessary, melt coconut oil and margarine in a bain-marie. Add the coconut milk and mix well. Distribute the mixture obtained in 7 muffin's silicon molds. In each mold you can add an ingredient of your choice to give a particular "taste". My favorites are: Bounty: Dehydrated cocoa and coconut Bacio perugina: Cocoa powder and chopped hazelnuts Peanut Butter Cups: Peanut butter and cocoa powder + 2 drops of caramel stevia Almond: Almond butter and almond grains Protein: 1/2 teaspoon of flavored protein powder (for this I use the very practical single portions prozis to the various tastes https://www.prozis.com/it/it/myvegies/sachet-100-vegetable-protein-new-formula -30-g)
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In my keto journey the only thing i find difficult is reaching my protein goal (how funny, a vegan struggling with protein!! :D) I'm a nursing mom, so i need more protein unlike normal people. I aim to reach 70 g a day, but without protein supplements it's impossible for me. The problem is: I hate every vegan protein powder: Pea, rice, hemp...they all taste like sand to me. I avoid the flavored version, i don't want nasty sweeteners & artificial flavors in my body. The only solution is to hide protein powder in tasty foods. And those crackers are a real game changer INGREDIENTS: 50 g flax meal 50 g pea protein powder 40 g flax seeds 40 g chia seeds 5 g of psillum husk (optional) pinch of salt spice of choice (i used a mix of herbs and powered onion) 1 and 1/2 cup of water Put all the dry ingredient in a bowl. Stir all together and add the water (better lukewarm). Form a dough (it must be less sticky as possible). Let the dough sit for at least 15 minutes (seed need to gelatinize). Flat the dough in a tray covered with baking sheet. Use another layer of baking sheet over the dough to help to flatten it. Make a layer as thin as crispy as you want. The thinner, the crispier. Cook in the oven for 60 minutes at 90°C (190°F). This is the minimum temperature for my oven. You want to cook at the minimum temperature possible since high temperatures ruin all the goods omega-3 contained in the seeds. You can speed the process using higher temperatures (i don't recommend to go over 140°C - 284°F). When the dough is firm and dry it's ready! Enjoy with guacamole, Baba ganoush, vegan spreads...roll them over to make delicious burritos or sushi. Or eat them just as they are!!
And if you have a sweet tooth...there's another version for you! Perfect for breakfast! |