Chocolate Dipped Banana Keto Chow and Peanut Butter Pops
When I was a kid peanut butter and bananas was one of my favorite snacks. Well I don’t eat bananas these days but I still love the flavor combination and when you add chocolate you’ve got an incredibly delicious treat that won’t throw you off your keto game. These pops are fun and delicious especially if you find yourself some banana shaped popsicle molds (https://amzn.to/2Yaqh1P) to freeze them in. But if you don’t feel like taking the time to freeze them, the mixture also happens to make the most delicious banana-peanut butter smoothie you can imagine.Special equipment: popsicle molds or small paper cups and popsicle sticks
Combine milk, heavy cream, peanut butter, banana keto chow, and sweetener if you are using in a blender and blend until everything is fully combined and creamy.
Pour into popsicle molds and freeze overnight
When your popsicles are completely frozen prepare the chocolate coating.
Melt the coconut oil in the top of a double boiler or in the microwave in a microwave safe container.
Add the chocolate and stir gently continuing to heat until all the chocolate is melted.
Be careful not to stir it too much and keep the heat low or the chocolate may seize and get grainy and stiff. Allow the mixture to cool down somewhat so it is still flowing but isn’t so hot that it will melt the popsicles.
Loosen the popsicles from their mold but do not unmold.
Working quickly, one popsicle at a time unmold a frozen popsicle dip it in the melted chocolate or pour the chocolate over with a spoon. Sprinkle the chocolate coating with crushed peanuts while it is still soft.
Place the popsicle handle down in a cup or bowl that will hold it upright while the chocolate sets.
Repeat with the rest of the popsicles until they are all coated.
Once the chocolate has set you can serve them immediately or wrap them and return them to the freezer to serve one at a time.
Fat bombs are a great way to meet your fat macros or just satisfy a sweet tooth. They are also easy and fun to make. These eggnog fat bombs double as convenient creamers for fatty coffee. Just add one or two to hot coffee and froth for a delicious drink full of high-quality fat.You can use any flavor of keto chow in this recipe just omit the nutmeg. Have fun trying different combinations.
YUM! This is the only word I can think of that accurately describes these protein packed waffles. Dress them up with whipped cream and syrup, or just eat them straight off the waffle iron; either way I guarantee you will not be disappointed.
First, melt the coconut oil in a microwave safe bowl (this is crucial: if the oil is not melted it will harden and make lumps in the batter). Combine with the remaining waffle ingredients until smooth.
Heat a waffle iron to high heat. Spray with cooking spray and cook waffle until golden brown.
Beat whipping cream and swerve on high until stiff (2-3 minutes).
Dress the waffle with your favorite low carb toppings (berries, calorie free syrup, bacon, chocolate chips, etc.). Enjoy!
I used Lilly's chocolate chips and Hershey's sugar free chocolate syrup for my waffle; I highly recommend this combination!
This low carb, keto-friendly bread recipe was originally featured on Lisa's blog: Low Carb Yum. Being keto bread, it doesn't have the taste and texture of your typical bread from the grocery store. This bread is great for sandwiches, dipping in soup or just with some butter!