Question, what do you get when banana bread, peanut butter and chocolate get together? The answer is Peanut Butter Choc Fudge Banana Bread.
Brace yourself for this delicious creation by my gal pal @emsswanston who is the mastermind behind this decadent creation.
You will need:
2 overripe bananas – Keto/ low carb lovin’ friends and those of you who have trouble digesting those bananas – soak/ferment your bananas in coconut water kefir or kombucha overnight and you should good.
3 eggs – vegan friends sub flax/chia egg or your fave egg placers
1/4 cup of Peanut butter (or nut/seed butter of choice) + extra for swirling
1 teaspoon of vanilla
1 Tablespoon of maple syrup
1/4 cup of coconut flour
1/4 cup of cacao
1/4 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/4 teaspoon baking soda
2-4 Tablespoons of roughly chopped dark chocolate – optional, but not really 😉
1 teaspoon of maca – for hormone balance
2 scoops of collagen – for extra protein and gut healing goodness
1. Pre-heat oven to 175’C/350/F
2. Grease/line a loaf pan and set aside.
3. Place all ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer
4. Pour into your prepared loaf pan
5. Swirl with 1 extra teaspoon of peanut butter
6. Bake for 30-40 minutes until a toothpick has just a few moist crumbs attached when inserted into the centre.
7. Slice and Devour.
Our cheesy Brussels sprouts lasagna 💜💜💜 Watch my previous pic for the recipe and have a new week full of Keto treats 😊 BTW the plate is next to the window because light is less and less ... Swedish romantic winter 🤩🇸🇪🕯
FREE! (Ok - not what you think, but I heard shouting that might get attention. 🤣🤷♂️)
(The video has two parts!)
I am enjoying each and every one of you in this #ketofam . I'm going to get sappy and just put it out there that I'm seriously in love with everyone. The support is immense, the feedback amazing, and the wealth of knowledge plentiful. I almost don't know what to do with all of it.
A little while back I set an "it would be nice if..." goal of 800 connections. For me, this network is important in my journey. Without it, as I've said many times, I wouldn't have committed. Over time I realized the usefulness of such a community and how just one person's thoughts or stories can impact others.
With that thought, I decided I should make a place where I can expand a bit more on both my journey (and my foolishness) for those who may enjoy it...
...I'm looking at you, 👥👥👥 my precious lurkers.
I'd like to be another potential resource for someone to find and help inspire the choice to work on themselves - the same way I did!
To supplement my shenanigans here, I'm going to launch an @errketo blog!
I'm going to start it off by introducing a kick-ass slow cooker chicken recipe I made! (Without all the useless writing beforehand - cuz let's be honest, everyone hates that shit. 😤)
Thanks, ketofam. 💙 .
(Also - pardon the horribly edited video. I mean, it's like 2am. 🤣)
CREAMY SUN-DRIED TOMATO CHICKEN for #ketodinner 🍅🍗(LOW-CARB/KETO)
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4-6 (about 6 oz) boneless skinless chicken breasts pounded thin
Salt and pepper
2 tablespoons Butter or olive oil
3-4 cloves garlic chopped
1-2 cups chopped spinach optional
1 cup heavy/whipping cream see note for lighter option*
1/4 cup oil-packed sun-dried tomatoes chopped
1/4 cup Parmesan cheese grated
•Pound the chicken thin using a rolling pin or cut horizontally in half to about 1/2 inch thickness and season with salt and pepper.
•Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and add chicken and sear on both sides for 4-5 minutes on each side.
•Remove the chicken from the pan and set aside.
•Reduce the heat and remaining 1 tablespoon butter to the same pan. Add garlic and saute for 30 seconds or until garlic begins to brown; Add sundried tomatoes, spinach, heavy cream and mix through.
•Return chicken to the pan and simmer for another minute and remove from heat. Serve immediately with pasta, zucchini noodles, steamed vegetables, salad or rice.
KETO HERB BUTTER SALMON AND ASPARAGUS 🐟
4 boneless skineless salmon fillets
salt and pepper to taste
1 pound asparagus, ends trimmed
1 lemon, thinly sliced, (plus additional wedges for garnish)
1/2 cup butter, at room temperature
3 teaspoons Italian seasoning
3 teaspoons minced garlic
fresh thyme or parsley, for garnish
Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and 1/4 of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.
Drizzle fresh lemon juice over the top and serve immediately.
@realgoodfoods did not disappoint. I'd go back to Walmart again to buy these 😂 (let's be real, I'll order them). I went to fold laundry for the three minutes these took to cook in the microwave. When I walked back in the kitchen, I was honestly shocked it smelled like real enchiladas. The ones I had were the beef enchiladas with with red sauce rolled in a chicken and parmesan cheese tortilla. They tasted like enchiladas, and it was obvious the beef was shredded. Even the pup approved of the red sauce.
These would be a perfect quick snack or a full lunch with an added side. I'm still full over an hour later, and I'm typically hungry within minutes of eating most microwave meals. I definitely look forward to trying other snacks, especially if it means pizza bites are back in play.
Total carbs 4g, net 2g
**This is NOT a paid review. I purchased these with my own money.
Would love a #ketotreat right now 😭🍫🍓 I promised myself that I wouldn’t make anymore treats until I’m under 85kg - 1.2kgs to go 💪🏼 this was the last of the 85% dark choc now it’s out of the house and I have no excuses!! #smallgoals
Looks amazing 🤤🤤🤤
• • • • •
✨ Your Keto Thanksgiving dreams have come true 🙌🏻 This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round!🎃
2 Tbsp powdered Erythritol
2 Tbsp butter
1 cup almond flour or ground walnuts
1/2 tsp pumpkin spice
2 cups (16 oz) cream cheese at room temperature
1 cup powdered Erythritol
1 cup canned pumpkin puree or steamed pumpkin *see note
2 large Eggs at room temperature
1 tsp Vanilla Extract
1 tsp pumpkin spice mix *see note
To make the base:
Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling:
In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing
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No birthday cake for me!
But 27 candles in my Eggs Benedict with bacon, halloumi and mushrooms right before the man of my dreams proposed to me! And I said YES! 💍
What a whirlwind of a weekend! Still on cloud 9 but I have returned to my normal diet today of meat and fat bombs and lots of water after many champagnes were had!🥂