MEXICAN HOT CHOCOLATE SMOOTHIE

2 frozen bananas

One scoop of chocolate protein powder

2 tbsp cacao nibs 

2 tbsp cinnamon almond butter + extra for finishing

1 cup almond milk 

 

In a blender put 2 frozen bananas, one scoop of our favorite protein powder Habits, some cacao nibs, almond milk and a generous squeeze of our cinnamon almond butter.

Then squirt some of the cinnamon almond butter on the walls of the glass and serve.

 Enjoyyyyyy! 

 

2 3/4 cup almond flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp vanilla
1/2 cup ghee
3/4 cup coconut sugar (use erythritol if keto)
1/2 cup dark choc chips or chunks
1 egg
.
Mix everything in a bowl until a dough forms. Form dough into balls, place them on a baking sheet with parchment paper. Bake at 350 F for 10 minutes or until top is slightly crunchy. Do not overbake!

MATCHA COCONUT COOKIE DOUGH

1 1/2 cup oatmeal flour
1/2 cup almond flour
2 tbsp coconut oil, melted
2 tablespoons almond butter
1/3 cup maple syrup
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
A pinch of salt
1/3 cup dehydrated coconut unsweetened
1/2 tsp matcha powder

If you don’t have coconut flour blend whole oats in a blender until fine. Mix everything together in a bowl. Form balls with your hands. Place balls in the fridge.

Keto Coconut & Chocolate Chip Cookies - #sugarfree #dairyfree #grainfree 💕 so good and so easy to make! 6 ingredients, mix, form & bake for 12 min; that’s it!

 

you’ll need:

 

2 cups unsweetened shredded coconut

1/2 cup sliced, chopped or slivered almonds

1/2 cup almond butter

1/4 cup sugar free maple syrup (we used lakanto)

1/2 cup chocolate chips sugar free (we used Lily’s)

 

1. mix everything together in a bowl

2. Form cookies with your hands in a round shape

3. Bake them at 325 for 12 min.

 

that’ it! Easy right?

 

if you make them don’t forget to tag us! We love to see you! #lastocooks 

3/4  cup coconut sugar
3/4 cup butter (1 1/2 sticks) at room temperature
4 tbsp lemon juice
1 tsp lemon zest
1 tbsp vanilla extract
2 eggs
1 cup vanilla yogurt
4 tbsp lemon juice
1/2 tsp baking soda
1 1/2 tbsp poppy seeds
1 tbsp chia seeds
2 cups whole wheat pastry flour
1/4 tsp salt

Preheat the oven at 375 F
Grease Loaf Pan with butter and flour it.
With an electric mixer beat butter and sugar until light and fluffy. Add one egg at a time until completely incorporated. Add yogurt, lemon juice and lemon zest, mix to incorporate.
Next add the dry ingredients: whole wheat flour, baking soda, salt, poppy seed. Mix to combine.
Pour batter into prepared pan. Bake at 375 for 45-50 min or until completely cooked.

VEGAN LEMON DRESSING
1/4 cup cashews, soaked overnight
1/2 cup dates, soaked overnight
1/4 cup coconut sugar
2/3 cup water (depends on your desired consistency)
a pinch of salt
1 lemon, juice

Blend everything toguether until it becomes smooth and silky