Ingredients:
1/2 cup cocoa butter (4 oz)
1/2 cup coconut butter (4 oz)
1/2 cup creamy peanut butter
3-4 Tbs Low carb Sweetener
1/2 tsp vanilla Stevia
2 Tbs VitaFiber syrup (optional)
1/8 tsp xanthan gum (optional)
4 oz Sugar free dark chocolate, ex: Lily's
Process:
Using a medium Saucepan: (over medium/low heat): combine cocoa butter, coconut butter, peanut butter + sweetener. Stir until melted and well combined.
b. alternately: use a Choclateir/ Chocolate Pot (chocolate melting appliance) instead of pan
Whisk in vanilla + xanthan gum (helps to keep the oil from floating to the top).
Pour into silicone 9x9" baking pan and spread to the edges. Set on counter or refrigerate 10 to 15 minutes to start firming it up.
Choc Pot (or on stove as above): Heat chopped chocolate and stir until melted and smooth.
Drizzle chocolate over peanut butter mixture in pan and swirl gently with a knife (part of the chocolate may sink to the bottom as it is more dense than the peanut butter mixture).
Freeze or refrigerate until firm and then cut into pieces or break into chunks.
Store in baggies in fridge
Notes:
My peanut butter (only ground peanuts, no sugar) had some thick lumps which didn't want to melt no matter how I stirred it. I took the mixture off the heat & allowed it to cool slightly. I then poured it in my food processor and pulsed it a few times. Everything mixed in well.
I left out the Vitafiber and xanthum gum and it turned out fine.
Vitafiber, Sukrin liquid and FiberYum = isomaltooligosaccharide/ prebiotic soluble dietary fiber; this sugar free syrup can be used as a sugar replacement (60% as sweet as sugar), is great for baking, and makes acts like corn syrup in recipes.
Ingredients:
1 lb butter (4 sticks), softened
1 ½ - 2 cups Extra Light-tasting olive oil or MCT oil
or a smaller amount:
1.5 stick of butter.
3/4 cup Extra light olive oil oil/ MCT oil
Process:
Food Processor: process butter & olive oil => soft, creamy & smooth.
Scrape into container with lid & refrigerate.
Ingredients:
6 strips bacon [or 3-4 oz of Canadian bacon] chopped
2 Tbs butter (melted/slightly cooled)
3 eggs
¼ tsp salt
2 Tbs coconut flour
2 Tbs Fab Flour [or almond flour]
2 Tbs heavy whipping cream
½ tsp baking powder
5 oz shredded cheese [cheddar /mozzarella] = approx 2 cups
Process: Preheat oven to 375 degrees F.
Cook bacon until crispy. Allow to cool/ break into small pieces
[or dice Canadian bacon]
Blend eggs, butter and salt in a medium mixing bowl.
Stir in coconut flour & baking powder.
Mix w/ whisk until = smooth/ no lumps.
Mix cheese and bacon pieces into the batter
Stir until well mixed.
Allow to rest x approximately 5 min.
{If batter is very thick, add 1-2 Tbs additional cream to thin slightly}
Pour batter into greased mini loaf silicone mold or a muffin tin
Bake for 15-18 minutes until slightly browned on edges.
Allow to cool.
Store in Baggies in fridge
Reheat in the microwave (wrapped in a paper towel) x 20 seconds
or wrap in foil and place in oven @ 275 degrees x 15-20 min
Fab Flour - a good 'white flour' replacement
¾ cup Coconut Flour
¾ cup Almond Flour
¾ cup Vanilla Protein Powder
¾ cup Egg White Powder
1.5 cups Oat Fiber (LifesourceFoods Oat Fiber 500 - Netrition.com)
2 Tbs Baking Powder
2 Tbs Glucomann
1/3 cup SF Sweetener
Mix together in covered container – can use as flour in most recipes.
May have to add more liquid
Fab Flour - a good 'white flour' replacement
Ingredients:
¾ cup Coconut Flour
¾ cup Almond Flour
¾ cup Vanilla Protein Powder
¾ cup Egg White Powder
1.5 cups Oat Fiber (LifesourceFoods Oat Fiber 500 - Netrition.com)
2 Tbs Baking Powder
2 Tbs Glucomann
1/3 cup SF Sweetener
Process:
Mix together in covered container – can use as flour in most recipes.
May have to add more liquid