For today’s video/recipe:
Low Carb Coconut Crunch Bark
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For those of you unfamiliar with the ketogenic diet, you can watch the “mini-course”, but basically, it’s a diet in which you eat the bulk of your calories in fat, HOPEFULLY…HEALTHY FATS, such as avocado, coconut oil, nuts, seeds, salmon, grass-fed butter/ghee, etc. The macronutrient ratio for a typical keto dieter is 70% fat, 25% protein and 5% carbs – theoretically, SHOULD be in the form of vegetables. A HEALTHY, clean eating keto diet would look like this:
Many people struggle to reach that “70%” mark, for fat intake. One way people boost their fat intake is through “fat bombs”, which are very small, typically bite size snacks which are very high in fat. They give dieters a boost of energy and help them reach their fat intake for the day.
Many fat bombs aren’t so healthy, SO…This week, I’ve scoured youtube and the internet for healthy versions of this keto classic snack.
Today’s recipe is: Low Carb Coconut Crunch Bark
Low carb coconut bark
A unique twist on the traditional fat bombs, this recipe delivers crunch, as well as healthy fat.
- 1/2 cup Toasted coconut flakes (toast coconut flakes @ 350 degrees for 5-6 minutes)
- 1/3 cup shredded coconut
- 1/4 cup pumpkin seeds (soak and dehydrate if desired)
- 3 tbs hemp seeds
- 2 tbs sunflower seeds
- pinch of Himalayan salt
- 1/4 cup melted coconut butter
- 2 tbs melted coconut oil
- 2 tbs ground powdered sweetener (xylitol was used in the original recipe)
- 1 tbs tahini (raw or roasted)
- Stir coconut, all seeds and salt together
- In a separate bowl, stir together remaining ingredients.
- Pour liquid mixture over seeds and coconut, and mix well to coat completely.
- Spread out thinly on a prepared baking sheet.
- Refrigerate for 20 to 30 minutes or until firm.