Easiest Sugar Free No-Bake Nut Butter Fat Cakes. 2g carbs. Keto AND Vegan!
Just 4 ingredients. No cooking. No baking. I must warn you, though. You will need huge willpower to refrain from eating more than one.
Everyone knows that Keto is great for weight loss, because you’re never starving yourself and you eat until you’re full, rather than counting calories. But. There’s a big BUT. If you ingest more energy than your body needs, the surplus energy will accumulate and you’ll gain weight (or stall your weight loss). Simple as that.
These Easiest Sugar-Free No-Bake Nut Butter Cakes are perfect in terms of keto macros, but they are high in calories. They are designed to be ‘treats’. So treat them as ‘treats’.
How to stop yourself from eating all the Easiest Sugar Free No-Bake Nut Butter Fat Cakes in ONE simple step.
The danger with these fat cakes doesn’t just lie in their deliciousness. They are also ultra simple and quick to prepare. Thus it is easy to say to yourself: “Oh well, it doesn’t matter if I eat them all today… I can make some more tomorrow“.
There’s only ONE thing you can do to fix that. And MUST do, if you know you have a big appetite and virtually no willpower (hello, ketohusband! hehe):
KEEP THEM IN THE FREEZER.
You cannot drool at them every time you open the fridge if they’re not in the fridge, right? So there’s your solution 😉 !!!
How to make Easiest Sugar Free No-Bake Nut Butter Fat Cakes.
You literally pour all ingredients into one bowl and mix. Amazing, isn’t it?
So stop dithering and get those 4 ingredients together. They’re super healthy and yummy.
1: organic ground almonds. A keto staple and for very good reasons: almonds are versatile, low carb and full of health benefits.
2: hazelnut paste (butter). Not as low carb as almonds but just as nutritionally dense. The flavour that hazelnut paste will impart to your fat cakes is truly special. If you’d rather not use it, you can opt for almond butter instead.
3. MCT oil. A fairly new addition to my kitchen stocks, but one I will not go without ever again. Why? Because MCT oil boosts ketones production much more effectively than coconut oil. So you get instant energy, you use less and as a result you ingest fewer calories. It’s a no-brainer for me. There is a link in the recipe box for the one I use, as well as a U.S. option. Of course it doesn’t replace my cold pressed, raw coconut oil entirely (I want that lauric acid!) , it just works better in some instances.
4. Powdered sweetener. I use Sukrin Icing Sugar when I’m in a rush and don’t have any stored alternative. But I prefer to make my own powdered sweetener by grinding erythritol and stevia. Click HERE for the recipe.
Optionally, you can embellish your fat cakes with a few splashes of unsweetened dark chocolate. I beautified mine with a mix of 100% chocolate, a little MCT oil and a pinch of sweetener.
Once you’ve mixed everything up, just divide the mixture equally and scoop it into your preferred moulds. I used a 6-muffin silicone tray, but anything will do.
- Yield: 6
- Serving: 1
- Calories: 266
- Fat: 25g
- Net Carbs: 2g
- Protein: 7.3g
- 150 g ground almonds (for U.S. option, click HERE)
- 40g hazelnut paste for U.S. option click HERE
- 40g MCT oil (for U.S. option, click HERE)
- 15g Sukrin icing sugar (or make your own)
- 15g unsweetened dark chocolate, min 85% cocoa (I use Montezuma's 100% Absolute Black - for U.S. option, click HERE)
- 1 tsp MCT oil (for U.S. option, click HERE)
- pinch of pure stevia (for U.S. option click HERE)
- stir hazelnut paste well, so that any separated oil at the top is blended in.
- put all ingredients in a large mixing bowl and mix by hand, squeezing through your fingers over and over.
- scoop the mixture evenly into a 6-muffin mould (silicone is easier) or similar and press down with a teaspoon until compacted and flat.
- freeze for 45 minutes, then remove the fat cakes from their individual moulds and store them in the fridge.
- to make the optional chocolate zig-zags in the photos, just melt the chocolate, add MCT oil and stevia, stir and drip over the fat cakes with a fork, using a steady forward and backward motion.
N.B. Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option, click HERE.
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