There’s this thing with Keto eating, well probably any eating lifestyle, where you get stuck in a rut, make the same things for weeks and eventually get tired of a previously favorite food. This has been my residence the past couple weeks. The hardest part of Keto is the high fat intake. Not high protein, high fat. “Fat content. There’s fat in this? It’s going to be in me??!!” Aside from Vance, who can eat gobs of butter on everything? Not this girl that’s for sure.
Enter Nicole and her suggestion of Fat Bombs!! While I’ve renamed mine a more palatable Butter Cups, they are essentially the same thing. Coconut Butter combined with Almond Butter, cealon cinnamon, vanilla and a dash of salt. Whipped in the food processor and frozen into mini cupcake wrappers.
Although, there are several “90 seconds to coconut butter” videos on youtube, I was unable to make a successful butter in my Ninja. I tried substituting Coconut Cream in the can (tasted more like an ice cream) and Coconut Oil (a little greasy, but a decent substitute) before I found Coconut Butter Down to Earth. Perfection.
I saw a post on FB a couple weeks ago showing hashbrowns cooked on a waffle iron. I was intrigued; thought maybe this would work for shredded zucchini too. It did not.
Not one for easy defeat or wastefulness, I turned it into a cheesy delicious and Keto friendly Zucchini Bake.
2 cups zucchini, shredded
3 Tbsp. coconut flour
3 Tbsp. heavy cream
1/4 cup grated parmesan
salt & pepper
Pour into buttered dish and top with 1/4 cup grated parmesan and 1/4 cup crushed pork rinds. Bake at 375 degrees for 25 minutes.
Not to worry, it does not taste like coconut. I haven’t attempted feeding it to the boys. They eat broccoli with minimal complaints, so I’m not pushing my luck with the veggies.
A huge thank you to Nicole for introducing me to Keto Fat Bombs! and Pork Stick made from pork side, which is Vance’s current addiction.