chocolate peanut butter fat bombs (keto buckeyes)

Chocolate Peanut Butter Fat Bombs (Keto Buckeyes)

  • Servings: 48
  • Difficulty: Easy
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Keto chocolate peanut butter fat bombs are a healthy low carb snack or treat with just 1.2g net carbs each! Keto Buckeyes!


  • 1 cup Natural peanut butter (salted, the kind that’s a little runny)
  • 6 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt (to taste)
  • 2/3 cups powdered Swerve
  • 2/3 cup peanut flour (no sugar added)
  • 6 ounces sugar-free dark chocolate chips


    Peanut butter balls
  1. Line a baking sheet with parchment paper
  2. Ina large bowl, combine the peanut butter, melted butter, vanilla and sea salt. use a hand mixer to beat until smooth.
  3. Beat in powdered Swerve and peanut flour, until smooth. Adjust salt to taste.
  4. If the mixture is too sticky or thin to work with, refrigerate for 20 minutes to firm up.
  5. Wash your hands with cold water to cool them off. Use an extra small cookie scoop to scoop the peanut butter mixture, shape the balls as needed, and place onto the lined baking sheet. Work quickly and avoid touching the balls too much, or they will melt.
  6. Refrigerate the peanut butter balls for about 20 minutes, until firm.
  7. Chocolate Dip Layer
  8. Place the chocolate chips into a double boiler on the stove(use a small glass bowl over a saucepan with water in it). Heat the chocolate, stirring occasionally, until melted and smooth.
  9. Place a toothpick into the center of each peanut butter ball. Dip each ball into the melted chocolate, leaving a small area of peanut butter showing at the top. Place back onto the baking sheet, remove the toothpicks, and smooth over the holes with your fingers.

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keto churro waffles

Keto Churro Waffles

  • Servings: 8
  • Difficulty: Easy
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Tasty breakfast or low carb dessert! No matter what, these crispy keto cinnamon waffles are sure to please!


  • 1 large egg separated
  • 1 large egg white
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 cup almond flour
  • 1/4 cup Swerve Sweetener
  • 1 teaspoon baking powder
  • 1/3 cup almond milk room temperature
  • 3 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • Cinnamon “Sugar” Coating
  • 1/3 cup Swerve Granular
  • 2 teaspoons cinnamon
  • 1/4 cup butter melted
  • Chocolate Sauce
  • 1/3 cup heavy cream
  • 1 ounce unsweetened chocolate chopped
  • 2 tablespoons powdered Swerve Sweetener
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 200F and set a baking rack over a large sheet pan. Preheat a classic waffle iron.
  2. In a large bowl, beat the egg whites with the salt and cream of tartar until they hold stiff peaks.
  3. In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, butter, and vanilla extract. Carefully fold in the beaten egg whites until no streaks remain.
  4. Lightly grease the waffle iron, then add about 1/4 to 1/3 cup batter to the center of the waffle iron. cook until the waffles are golden brown on both sides. You should get at least 4 – 8″ waffles.
  5. Place cooked waffles on the prepared baking rack and place in the oven for 20 minutes, to crisp up. Break the waffles into sections.
  6. Cinnamon “Sugar” Coating
  7. In a shallow bowl, together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter, and then dip each in the cinnamon mixture.
  8. Chocolate Sauce
  9. In a small saucepan, heat the cream over medium heat until bubbling. Add the chopped chocolate and let sit to melt for 5 minutes. Whisk in the sweetener and vanilla extract until well combined. Let sit a few minutes to thicken.
  10. The sauce will continue to thicken as it cools. To thin it out, whisk in a bit of almond milk.

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keto mocha mini muffins

Keto Mocha Mini Muffins

  • Servings: 30
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These tasty keto mini muffins are easy to make, kid-friendly, and totally nut-free! A perfect after school snack or a treat when you're on the go.


  • 3 large eggs
  • 1/3 cup strong coffee
  • 1 teaspoon vanilla extract
  • 2 1/4 cups pumpkin seed flour (can sub 2 to 2 1/4 cups almond flour)
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/3 cup sugar-free chocolate chips


  1. Preheat the oven to 325F and line a mini muffin pan with silicone or parchment liners.
  2. In a blender or food processer, combine the eggs, coffee, and vanilla extract. Blend a few seconds to combine.
  3. Add the pumpkin seed flour, sweetener, cocoa powder, baking powder, and salt. Blend on high until well combined. Add the melted butter and blend again until smooth.
  4. If your batter is overly thick, add a little more liquid (coffee or water) 1 tablespoon at a time. The batter should be scoopable but not pourable.
  5. Stir in most of the chocolate chips by hand, reserving a few for the tops of the muffins. Fill the mini muffin cups almost to the top. You will get about 39 mini muffins so you may need to work in batches.
  6. Add a few of the reserved chips to the top of each muffin. Bake 15 to 20 minutes, until the tops are set and firm to the touch. Remove and let cool in the pan.

keto maple bacon donuts

Keto Maple Bacon Donuts

  • Servings: 9 donuts
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Keto Maple Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits.


  • 3 large eggs room temperature
  • 1/4 cup Swerve Brown
  • 1/4 cup Swerve Granular
  • 1/4 cup almond milk room temperature
  • 1/4 cup butter, melted but not hot
  • 1 teaspoon maple extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Maple Glaze
  • 1/3 cup powdered Swerve
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon maple extract
  • water to thin
  • 4 pieces bacon, diced and cooked until crisp


  1. Preheat oven to 325F and grease a donut pan well. (If your donut pan only holds 6, you will need to work in batches.)
  2. In a high powered blender or a food processor, combine the eggs, sweeteners, almond milk, butter, and maple extract. Blend until smooth.
  3. Add the almond flour, coconut flour, baking powder, and salt and blend until well combined and smooth. Spoon the batter into a pastry bag and fill the donut pan slots about 3/4 full.
  4. Bake 15 to 20 minutes, until the donuts are golden brown around the edges, and firm to the touch. Remove and let cool in the pan 10 to 20 minutes, then flip out onto a wire rack to cool completely.
  5. In a medium bowl, whisk together the powdered sweetener, whipping cream, and maple extract. Whisk in a teaspoon of water at a time, until it’s a dippable consistency.
  6. Dip each donut in the glaze and place back on the rack. Sprinkle with the chopped bacon and let set about 30 minutes.

keto peanut butter protein balls

Keto Peanut Butter Protein Balls

  • Servings: 24
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These no bake keto peanut butter protein balls with protein powder are quick and easy to make and oh so delicious.


  • 1 cup Peanut Butter (thick and creamy, salted)
  • 1/2 cup Vanilla Protein powder (I use Atkins brand)
  • 1/2 cup Powdered Swerve (to taste)
  • 2 teaspoons Vanilla extract
  • 1/2 cup Peanuts (optional)


  1. Combine the peanut butter, protein powder, sweetener and vanilla in a powerful blender or food processor. Pulse until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it’s too thin, you can add more protein powder and or sweetener to taste.
  2. Optional: Stir in the chopped peanuts, if you like a little crunch. you can pulse once or twice if it helps mix them in, but don’t full process or they will release their oils and change the consistency of the peanut butter protein balls at the end.
  3. Optional: Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
  4. Use a small cookie scoop or a spoon to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first). Keep refrigerated until ready to eat.

keto lemon bars

Keto Lemon Bars

  • Servings: 12-16 bars
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If you like lemon you will love these Keto Lemon Bars. They are so good!


    For the shortbread crust
  • 2 cups almond flour
  • 1/2 cup butter melted
  • 1/2 cup Powdered Swerve
  • For the lemon filling
  • 1/4 cup butter (melted and cooled)
  • 1/2 cup lemon juice
  • 1/2 cup Powdered Swerve
  • 5 large eggs
  • 1 large egg yolk
  • 1 1/2 tablespoon coconut flour


  1. Preheat oven to 350F. Line an 8×8 pan with parchment paper and set aside.
  2. In a medium bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
  3. Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
  4. In a separate mixing bowl, mix your butter, lemon juice and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
  5. Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
  6. Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
  7. Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more. Once ready to serve, sprinkle with extra powdered sugar.
  8. These need to be stored in the refrigerator or will freeze for up to six months.