Wanting to make it through December on a strict low carb/keto diet is an extra challenge. The same goes if you’ve chosen to be 100% sugar free. However, it doesn’t mean that you cannot enjoy any Christmas treats at all, it just means you have to adjust recipes a bit more to suit your needs.
An example of a strict LCHF / keto Christmas recipe is the sugar free chocolates I shared the other day. Here you have no added sugar what so ever, carbs are kept very low and the percentage of calories coming from healthy fats is extremely high. This recipe here is the same.
One good thing about this type of Christmas treats is that it’s practically impossible to over-indulge. Since they’re made with large amounts of coconut oil, they fill you up and satisfy your craving long before you’ve gone too far in. Eating too many high fat treats will make you feel very nauseous. There’s really no need to go down that road!
MAKE 12 COCONUT CUPS
- 100g of odourless coconut oil
- 80g of dessicated coconut
- 2-3 tablespoons of cacao powder
- 5 drops of Stevia
- 1 dash of vanilla powder
- 1 dash of salt
2. With a spoon, put the coconut mix into mini silicone muffin molds.
3. Put the mini muffins in the fridge and let them settle and harden. This takes 1-2 hours. Serve or eat directly from the fridge as they will melt if left out on the table.
Don’t forget to taste the coconut mix before you put it in the muffin molds. I’m rather sensitive to the taste of stevia and use as little as I can possibly get away with. Maybe you want them a bit sweeter.
Also, please, don’t leave out the salt! It may seem strange to add salt to chocolate but salt is a great taste enhancer in chocolate. I promise you, you’ll taste the difference.