This is my final week of doing keto. What does this mean? Currently, less than 10% of my diet is currently carbs (it’s almost impossible for me to do NO carbs) and a huge portion of my diet is healthy fat & protein. I have to say, I actually love it. I have been feeling way more satisfied than I normally do due to the good healthy fats and it’s much easier than I thought it would be. BYE CARBS…actually, more like “see ya later” because I’ll be back some day soon.
All of that to say this recipe is totally keto friendly (*low carb*) and clean. Going forward, most of my recipes will likely be a little less fat-heavy, so enjoy it while it lasts!
Also, does anyone think it’s funny that most of my recipes end of being balls? Not sure why that happens – ha.
I can’t take full credit for these fun little balls. KetoSizeme.com has the recipe here!
Let’s jump into the recipe!
4 tablespoons of melted coconut oil
2/3 cup of Stevia in the raw
1.5 cups of almond flour or almond meal (Careful if you substitute with coconut flour, as it’s super absorbent and will dry these out too much)
1 tablespoon vanilla
1/2 teaspoon baking soda
Dash of cream of tartar
Another 1/4 cup of powdered Stevia in the raw + 2 tablespoons cinnamon
Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside
Combine all dry ingredients except for the coating ingredients in a medium mixing bowl
Separately, whisk egg in a small bowl
Add all wet ingredients to the bowl with egg
Slowly mix dry ingredients into wet ingredient bowl
Using your hands, form the dough into balls
Roll balls in the “coating” until they are covered with cinnamon and sugar
Bake in the oven for about 12 -14 minutes
Note: it’s hard to tell when these are done, so if you think they *may* be close to done, they probably are – just take them out of the oven and let them sit on the baking sheet for a few minutes
Have you noticed a trend in my last few posts? I’ve really been experimenting with including vegetables into some of my snacks and it’s actually been working out well! I know it seems weird, but zucchini really compliments a typical carb-loaded treat.
Besides having some great veggie content, this recipe is great because it’s low carb and packed with protein – something bread typically does NOT have.
Plus, I love when you can see the veggies peeking through during the final product but can’t taste them! It make you feel better about eating 2… or 3 slices 😉
Many of my ingredients are super quick, but this one took a bit longer. And by a bit longer, I mean about 20 minutes to put together. Still super quick comparatively.
I love some good crunch in bread, so I added some walnuts here to mix in some really good healthy fats – which keep you full longer and make you feel more satisfied. Nothing wrong with that!
Any mix-ins you’d like – I used 1/3 cup of chopped walnuts
Check out the zucchini peeking out of there – love it!
Preheat oven to 350 degrees F and prepare a bread pan with coconut oil spray
Wash then grate or spiralize zucchini and sprinkle with salt, set aside while you prepare the rest of the recipe
Combine all dry ingredients in a bowl seperate from the zucchini, mix together
Add eggs and melted coconut oil to dry ingredients and use a hand mixer to blend well. Once combined, add in zucchini and mix until blended. Add in any ingredients you desire. Nuts = highly recommended
Pour or scoop mixture into the pan and bake
Cooking times will vary – mine took about 50 minutes (an eternity when you’re excited to try it!
After baking, remove it immediately from the pan and place on a cooling rack to ensure it doens’t keep baking even after you take it out of the oven
SLATER with butter (especially if you are eating a keto diet) and eat!