- 2 pounds chicken breasts or tenders cut into small pieces
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 eggs
- 3 tablespoons bone broth
- Avocado oil or spray (bring out bottle!)
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving
credit:the keto summit
Net carbs – approx. 3 g net carbs per fat bomb ball.
Makes about 45 cookies
½ cup / 4 oz / 113 gr butter, softened
¼ cup / 1.8 oz / 52 gr coconut oil, at room temperature
¾ cup / 5.3 oz / 150 gr granulated sweetener (I used coconut sugar)
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¼ cups almond flour (I used Bob’s Red Mill)
½ cup coconut flour (I used Bob’s Red Mill)
½ teaspoon baking soda
½ teaspoon fine grain salt
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), cream the butter, coconut oil, and sugar until lightened and fluffy, about 5 minutes.
Add eggs, one at a time, and vanilla extract and mix until incorporated.
In a separate bowl whisk almond flour, coconut flour, baking soda, and salt.
Add dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition until a dough form.
Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 350°F (175°C) and place a rack in the middle. Line 2 baking sheets with parchment paper and set aside.
Roll the dough on a flat surface sprinkled with coconut flour until about ¼-inch thick.
Working quickly, cut cookies with cookies cutters and place on the lined baking sheets.
Bake for 14-15 minutes, until lightly golden. When you reach the 10 minutes mark keep an eye on the oven, and make sure they don’t burn.
Let cool on the baking sheet for 2 minutes before transferring — with the help of a spatula — to a cooling rack.
Store in an airtight container up to two weeks.
Adapted, just a little, from MeaningfulEats