Keto Snacks for the Chocoholic Sweet Tooth

Keto Snacks for the Chocoholic Sweet Tooth

Finally, my much anticipated Keto snacks post is here – giving away all the secret recipes for those yummy keto goodies that I have been posting on my Instagram over the last few weeks. So many of you have been asking how I make all my keto snacks and treats, and I know I have been promising for a while now to share the recipes to each on my blog, so here it finally is!

In case you didn’t know already, I am a bit of a chocoholic – so most of these are chocolate based. But I also cant get enough of peanut butter at the moment too – so again – lots of peanut butter options in this keto snacks list – Enjoy!

Please note all the keto snacks recipes below, once slice into servings are best kept in the freezer for longevity and to stop them melting.  When you want to eat them, simply pull out your portion and leave on the side to warm up slightly for 5 mins before eating.

My Favourite Keto Snacks

Peanut Chocolate Squares

INGREDIENTS: (to make 12)

• 100g of 90% cacao dark chocolate
• 4 tbsp Coconut Oil
• A pinch of salt
• 60ml peanut butter
• 1/2 tsp of vanilla extract
• 1 teaspon of cinnamon powder

Optional topping: 60ml of chopped peanuts

METHOD:

1. In a bowl melt the coconut oil and cacao chocolate together in the microwave.  I blast mine for 30-60 seconds each time, then check and stir until all is melted.
2. Once melted, mix in all the other ingredients and pour the mixture into a small lined baking tray
3. Let cool for 5 mins before topping with chopped peanuts for a creative touch.
4. Place in the freezer for a further 15-20 minutes to harden.
5. Slice into portions and serve.

Keto Chocolate & Raspberry Cups

Recipe from the Keto Diet App website.

INGREDIENTS: (to make 12)

For the chocolate:

• 300 g dark chocolate, at least 85% cacao
• 100 g cocoa butter
• 2 tbsp virgin coconut oil
• 1-2 tsp unsweetened vanilla extract
• Optional: liquid Stevia, powdered Erythritol, or another sugar free sweetener to taste

For the topping:

• 1 ¹/₂ cup raspberries, frozen
• 30g flaked almonds

You will also need some mini cupcake cases too.

METHOD:

1. Measure the cocoa butter, coconut oil and unsweetened chocolate. Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn’t touch the bowl.
2. Once the chocolate mixture is melted, add the powdered sweetener and vanilla extract. (make sure to use powdered sweetener or the chocolate will be gritty). Mix well.
3. Meanwhile, place the mini cupcake caseson a baking tray and pour the chocolate into each of them so that they are half full.
4. Add 2 frozen raspberries filled with almonds into each cup.
5. Pour another spoonful of the chocolate over them to fill each cup and make sure the raspberries are covered completely. The chocolate will start to solidify instantly.
6. Finally, place in the freezer for 20-30 minutes to harden.

Peanut & Chocolate Slices

INGREDIENTS: (to make 8 bars)

For the peanut bars:

• 84g almond flour
• 56.7g coconut oil
• 45.5g Nativia sugar free natural sweetener icing mix (I get mine from Ocado/Waitrose, but most supermarkets should have something similar)
• 129g peanut butter
• 1/2 tsp vanilla extract

For the topping:

• 100g of 90% cacao chocolate bar

METHOD:

1. Mix all the ingredients for the together.  I always find it helps to melt the coconut oil first before mixing to make it easier. Then line with baking paper a 6 inch tray and spread the mix evenly to form the base of the bars.
2. Melt the chocolate for the topping in the microwave – I blast mine for 30-60 seconds each time, then check and stir until all is melted.
3. Pour the topping evenly over the peanut bar base, spreading with a knife or back of a spoon if needed.
4. Place in the freezer for 20-30 minutes to harden.

Coffee & Peanut Butter Fat Bombs

INGREDIENTS: (to make 12)

• 1 tbsp coconut oil
• 1 tbsp natural peanut butter
• 1 tsp instant coffee of choice PLUS 1/2 tsp Erythritol dissolved in about a tbsp of hot water
• 1 tbsp cream

Optional topping: 90% cacao chocolate bar

METHOD:

1. Mix all the above ingredients these together, then on a tray lined with baking paper, form and place in round balls. You can use an ice cream scoop to do this or if you want smaller bombs, simply scoop and shape using two teaspoons.
2. Optional topping: melt the 90% cacao chocolate bar and drizzle over each of your fat bombs.
3. Place in the freezer for 20-30 minutes to harden.

Keto Chocolate & Nut Butter Cups

INGREDIENTS:

• 3 tbsp coconut oil
• 3 tbsp natural peanut butter or nut butter of choice
• 100g of 90% cacao chocolate
• 1 tsp vanilla extract
• Mini cupcake cases

METHOD:

1. To make the chocolate layers, in a bowl melt the coconut oil and cacao chocolate together in the microwave.  I blast mine for 30-60 seconds each time, then check and stir until all is melted.
2. Meanwhile, whilst microwaving, on a tray, layout the mini cupcake cases, I usually get about 20-25 cups with this quantity of mixture.
3. Add 1tsp of vanilla extract to the bowl and stir in.  You can also add a sugar free sweetener of your choice to taste at this stage if you wish.
4. Fill the bottom of each cupcake case with the keto chocolate mixture.
5. Place in freezer for 10-15 mins
6. Now add a spoon of nut butter on top of the chocolate layer to each cupcake case.
7. Finally, using the rest of the chocolate mixture, cover the nut butter and fill each cupcake case to the top.
8. Place in the freezer for 20-30 minutes to harden.

For more keto snacks and recipes, tips and tricks check out my blog.