Low Carb High Fat Dessert

An AMAZING LCFH Dessert recipe!

This dessert is AMAZING although, for me, these Chocolate Almond Butter Cups were a bit too sweet (my fault, more on that later in the write up).  I am fully fat adapted and EVERYTHING is CRAZY SWEET to me.  When I do eat anything with added sugar, the sweetness is the first thing I taste.  I can even taste the added sugar in hamburger buns!

If you are on a Low Carb High Fat diet and looking for FAT BOMBS to snack on, this is a great one.

FAT BOMB dessert with my twist

I love to cook, and learn new recipes.  I also like to tweak recipes a bit, to give them my own little twist.  That’s exactly what I did with this recipe.  If you are interested in the original recipe, you can see it here:  (Original Fat Bomb Dessert Recipe).

WAY TOO SWEET FOR ME.  

If you are fully fat adapted then you probably have a sensitivity to the sweetness in things.  I know I sure do.   This recipe ended up a bit too sweet for me, but that was totally my fault.  I was running a little late for a dinner party, so I used a 62% cacao dark chocolate.  Next time, I will use a much darker chocolate with less sugar. Another way to improve this recipe would be to use an unsweetened chocolate and add a sweetener. This way you could eliminate virtually all sugar and not have any insulin response to this dessert at all.  If you like super sweet things – then follow this recipe exactly. You would still be able to eat a couple of these and stay under your carb count for the day.

The original recipe calls for a semi sweet chocolate chip, which actually has a touch more sugar than the ones I used, so if you are sensistive to the sugars I would suggest you get a darker chocolate.

Enjoy!

Ingredients: 

  • 3 cups –  Private Selection Dark Chocolate Chips (62% Cacao)
  • 6 tbsps – Organic Valley Heavy Whipping Cream
  • 1 cup   – Almond Butter (I used fresh ground so no added sugar)
  • 1/2 cup – Spectrum Virgin Coconut Oil (I find “virgin” oil has much more flavor)
  • 1/2 cup – Butter (I used Kroger Unsalted)
  • 1/4 cup – Slivered Almonds
Instructions:
  1. Melt Chocolate Chips and Whipping Cream together in small sauce pan
  2. Put a spoonful of melted chocolate into cupcake pan – ensure it covers bottom of pan
  3. Place pan in Freezer for approximately 10-15 minutes
  4. While Chocolate is hardening, combe Coconut Oil, Butter, and Almond Butter in a bowl – whip thoroughly. (I used my egg beaters)
  5. Add a spoonful of Almond Butter Mixture on top of the bottom layer of chocolate
  6. Add Chocolate on top of the Almond Butter
  7. Add slivered almonds (or any other topping you want)
  8. Freeze
  9. Approximately 30-45 minutes before serving – remove tray from freezer and let stand at room temperature.
  10. Store left overs (if there are any) in the fridge.
This recipe yielded me 12 Chocolate Almond Butter Cups.  I used my muffin pan, and I filled each Muffin Cup almost to the top, so they were quite large.  You would be challenged to eat 2 of these in one sitting as they are incredibly filling.
Ideas for modifications:
  • use unsweetened chocolate with artificial sweetener to eliminate sugar
  • add vanilla extract
  • garnish with Raspberries, Strawberries, Blueberries, or Blackberries
  • Garnish with shredded, unsweetened coconut

Nutritional Information:

Fat Bomb Dessert - Chocolate Almond Butter Cups

Nutritional Information was calculated manually from ingredient list and may not be 100% accurate. If you are on a VERY strict diet, I would suggest you check my calculations.

 

 

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