Okay, admittedly this picture does not exactly make these fat bombs look all that appetizing, lol. But don’t let the picture fool you. They are delicious and totally hit the spot when you’re craving something sweet and chocolaty.
Peanut Butter Cup Fat Bombs
8 oz cream cheese
1/2 cup creamy peanut butter
3 TBLS Swerve granulated
3/4 cup Lilly’s chocolate chips
Let cream cheese sit out for a bit to soften. Mix cream cheese, peanut butter & swerve until thoroughly blended.
Crush up the chips by quickly pulsing on medium in a food processor.
Scoop cream cheese mixture into about 1 tablespoon balls then roll in the crushed chocolate chips. I rolled mine twice.
Set fat bombs on a cookie sheet and place in freezer for a 30 mins. Then place in an airtight container and keep in the freezer.
A little bit bit of pizza sauce adds just enough pizzazz to quench that pizza craving.
Added bonus – they can be cooked on the grill and the heat up well as leftovers!
Pizza Stuffed Peppers
1 lb Grass-fed ground beef
4 Bell peppers
1 fresh tomato
1/4 cup Contadina Original pizza sauce
Fresh mozzarella mini balls
Trim tops off & halve the peppers. Mince the tops and add to frying pan. Add ground beef and cook until browned through. Add garlic & basil paste to taste. Once stirred through, add 1/4 cup pizza sauce and bring back up to temperature.
Place the peppers in a baking dish. Divide the hamburger mixture equally between the pepper halves. Cut each mini mozzarella ball into 4 pieces. Put 3 cubes onto each pepper. Dice the tomato and add on top if each pepper.
Sprinkle with shredded mozzarella, grated parmesan & oregano. Bake at 350° until the peppers are your desired texture and the cheeses are melted and starting to turn golden.
Serving Suggestion … Add a small side salad with Blue Cheese dressing and a hard boiled egg to up your protein and fats.
When we first discussed the idea of going keto my first thought was … “Life without pizza?! Oh the horrors!” LoL
Thankfully, this Fathead Pizza dough recipe saved the day! I used mozzarella, pepperoni, cream cheese balls on this one.
Fat Head Dough:
1 ½cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
Parchment paper and cookie sheet
-put mozzarella & cream cheese in a medium size microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg & almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking until nicely brown on top.
-Remove, add your toppings. I like to only use about 3 TBLS of sauce so it doesn’t get mushy.
I can’t tell you how many times we both missed the whole process of going out for Chinese takeout. You laugh, but I’m serious. It used to be a fun little game we played … placing our order and then then betting on how many fortune cookies the restaurant would add to our bag. If you’re wondering, it was always more then 2 … which we always assumed they figured at least 4 to 6 people would be dining with us. Sad but true.
Sooo … you can imagine how happy I was to find this super simple main course dish to make on the fly. It literally only takes about 10 minutes from start to finish and you can heat up the leftovers for lunch the next day.
Egg Roll in a Bowl
1 pound of ground sausage
1 head of cabbage, thinly sliced
1 cup thinly sliced carrots
1 small onion sliced
2 TBLS minced garlic
2 tsps ground ginger (or more to taste)
1/3 cup chicken stock
2 TBLS soy sauce or liquid aminos
1 TBLS sesame oil
Sliced scallion to garnish
Black pepper to taste
In a large pot, saute the ground sausage with the garlic until cooked through. Sprinkle with ½ the ground ginger. Add the sliced onion & carrots stir through. Toss the sliced cabbage on top and cover.
Combine the chicken stock, sesame oil, soy sauce, & the rest of the ginger in a cup and stir well. Pour the mixture into the pot over the cabbage. Use tongs to stir through and cover. Let the steam from adding the liquid cook the veggie to your desired texture. I like ours to still have a bit of a crunch.
Sprinkle with the sliced scallions and enjoy!