As someone who has been healing insulin resistance and trying to raise my cholesterol, it’s critical that I maintain a low carb, high fat diet.
I tread lightly by using the word keto, because I feel the term gets thrown around too much now and people associate it with people that load up on sour cream, cheese and all sorts of other fats and restrict their carbs, to lose weight, thinking that is healthy. No judgement on others, but I’ll just say, that’s not what is supportive to my body. Call it what you want, but I like to say I follow a low carb, high fat, paleo diet, which I suppose is also, by definition, keto friendly.
Semantics aside, because of my insulin resistance it’s critical that I restrict carbs and sugar from my diet as much as possible, and due to my low cholesterol, I need to add in more healthy fats.
Enter, keto friendly Almond Joy, to save the day! These dark chocolate, coconut, bliss cups, literally rocked. my. world!
First of all, these bad boys take all of 5 minutes to make and don’t require any baking or cooking! I mean, could this be any more of a no brainer?!
Second, I truly think they’re the perfect mama snack! They are great when you’re on the go and need something satiating and yummy to hold you over, or just feel like a little snacky or in an energy slump!
If you didn’t know, coconut is a great source of dietary fiber, iron and zinc, and do I even need to share any benefits of dark chocolate? LOL Well, if you didn’t know, dark chocolate with cacao above 85% is a great source of antioxidants, fiber, magnesium, iron, has been proven to reduce heart disease, and on and on.
Okay, let me give you the low down on these bad boys already!
Dark Chocolate Coconut Fat Bomb Recipe
Prep time – 5 minutes
Total time – 30 minutes
Ingredients
- 1/2 stick Kerrygold butter
- 1 cup coconut oil
- 4 cups unsweetened shredded coconut
- 1 tsp vanilla
- 1 cup melted dark chocolate, 86% cacao
Instructions
- Melt butter and coconut oil
- Pour shredded coconut into mixing bowl
- Add vanilla and mix in until it is distributed as evenly as possible
- Pour butter and coconut oil into shredded coconut mixture and mix until it’s properly mixed through evenly
- Divide mixture into mini muffin mold or ice cube trays
- Put tray(s) in fridge for 5 minutes
- Melt chocolate in microwave (I melt for 20 second intervals and stir to ensure chocolate doesn’t burn)
- Remove tray(s) from freezer and pour chocolate on top of each cup/ice cube
- Put back in freezer for 15-20 minutes
- ENJOY!!!
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