Losing weight and feeling healthier on the Keto diet has never been easier thanks to Weeknight Keto (2019, Page Street Publishing Co.), 75 quick, simple and delicious Keto recipes from Kristy Bernardo, cookbook author and founder of the food blog The Wicked Noodle.
Pressed for time? Whip up a quick 30-minute meal like Boursin Cheese and Bacon-Stuffed Chicken or Chimichurri Ribeyes. Feeling hands off? Dive into an effortless one-pot meal such as Cajun Shrimp and Cauliflower “Grits,” skipping all the prep and cleanup. Missing carbs? Try Zucchini Cheese Pizza and Cajun Chicken Alfredo.
There are also budget friendly recipes using a handful of ingredients, such as Taco-Stuffed Avocados. Satisfy your sweet tooth with Panna Cotta with Fresh Berries and more.
Salted Peanut Butter
Cookie Dough Fat Bombs
If you love raw cookie dough, then these are the treat for you. The creamy peanut butter with the salty chocolate will make you so glad you’re part of the Keto clan.
1 cup almond flour
1/2 cup coconut flour
1/2 cup powdered erythritol (such as Swerve)
Pinch of coarse salt
1/2 cup peanut butter or almond butter
1/4 cup coconut oil, melted but not hot
1 teaspoon pure vanilla extract
1/2 cup Keto-friendly chocolate chips (such as Lily’s)
1 teaspoon coconut oil
1/2 teaspoon flaky sea salt
In a medium-sized bowl, whisk together the almond and coconut flours, erythritol and salt. Stir in the peanut butter, coconut oil and vanilla until a dough forms.
Line a sheet pan with parchment paper. Using a 1-inch cookie scoop, divide the dough into balls.
Place them in the freezer for 10-15 minutes.
Chocolate topping: Just before removing the cookie dough bites from the freezer, microwave the chocolate chips and coconut oil in 30-second increments until almost melted.
Stir until melted and smooth. (Mine takes about 1 minute total, then I stir vigorously until completely melted.)
Spoon the chocolate evenly over the cookie dough bites. Once they’re almost set, sprinkle with sea salt. Store in the refrigerator.