Wonderfull World
Keto
mouth watering snack
Bacon-Wrapped Avocado Bites:
Ingredients:
· 2 ripe avocados, pitted and cut into bite-sized chunks
· 12 slices of bacon, cut in half
· Toothpicks (to secure the bacon)
· Optional: Lime wedges and fresh cilantro for garnish
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminium foil for easy clean up.
Cut the avocados in half, remove the pits, and carefully scoop out the flesh. Cut the avocado into bite-sized chunks.
Take each avocado chunk and wrap it with half a slice of bacon. Secure the bacon in place by gently inserting a toothpick
through the bacon and avocado.
Place the bacon-wrapped avocado bites on the prepared baking sheet, ensuring they are spaced apart so they cook evenly.
Bake the bacon-wrapped avocado bites in the preheated oven for about 15-20 minutes, or until the bacon becomes crispy
and cooked to your desired level of doneness.
Once done, carefully remove the toothpicks from the bites.
Optional:
Squeeze a little lime juice over the bacon-wrapped avocado bites and garnish with fresh cilantro for added
flavour and presentation.
Serve your Bacon-Wrapped Avocado Bites warm and enjoy!
These savoury and indulgent bites are perfect as a keto-friendly appetizer or snack. The combination of creamy avocado
and crispy bacon is incredibly satisfying, and the bites are rich in healthy fats while being low in carbs. It's a delightful treat
for bacon and avocado lovers alike!
Chocolate Almond Butter Fat Bombs:
Ingredients:·
1/2 cup almond butter (unsweetened and no added oils)
· 4 tablespoons coconut oil, melted
· 2 tablespoons unsweetened cocoa powder
· 1 tablespoon powdered erythrocyte or your preferred keto-friendly sweetener (adjust to taste)
· 1/2 teaspoon vanilla extract
· A pinch of salt (optional)
· Optional: Crushed almonds or almond slivers for topping
Instructions:
In a microwave-safe bowl or using a double boiler, melt the coconut oil.
In another mixing bowl, combine the almond butter, melted coconut oil, unsweetened cocoa powder, powdered erythritol
(or sweetener of your choice), vanilla extract, and a pinch of salt if desired.
Mix all the ingredients together until well combined and smooth. Taste the mixture and adjust the sweetness to your
preference by adding more sweetener if needed.
Line a mini muffi n tin with mini cupcake liners for easy removal of the fat bombs.
Pour the chocolate almond butter mixture into the mini cupcake liners, filling each one about two-thirds full.
Optional: Sprinkle crushed almonds or almond slivers on top of each fat bomb for added crunch and flavour.
Place the muffi n tin in the freezer and let the fat bombs set for at least 1-2 hours until they are firm.
Once the fat bombs are solid, remove them from the muffi n tin and store them in an airtight container in the freezer.
Enjoy your delicious and satisfying Chocolate Almond Butter Fat Bombs as a keto-friendly snack or dessert!
These fat bombs are perfect for keto enthusiasts looking to increase their healthy fat intake while satisfying their sweet
tooth. The combination of almond butter and chocolate makes them a delightful treat, and the best part is they can be
stored in the freezer for whenever you need a quick and tasty keto snack!
Parmesan Zucchini Chips, a perfect keto-friendly snack:
Ingredients:
· 2 medium zucchinis
· 1/2 cup grated Parmesan cheese
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder· 1/2 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/4 teaspoon paprika
· Salt and pepper to taste
· 2 tablespoons olive oil
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent
sticking.
Wash the zucchinis and slice them into thin rounds, about 1/8 to 1/4 inch thick. Pat the zucchini slices dry with a paper
towel to remove any excess moisture.
In a shallow bowl or plate, mix the grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil,
paprika, salt, and pepper. Combine the seasoning mixture well.
Brush both sides of each zucchini slice with olive oil.
Press each side of the zucchini slice into the Parmesan cheese mixture, coating it evenly.
Place the coated zucchini slices in a single layer on the prepared baking sheet.
Bake the zucchini chips in the preheated oven for about 15-20 minutes or until they become golden and crispy. Keep an eye
on them to prevent burning.
Once they are done baking, remove the zucchini chips from the oven and let them cool for a few minutes before serving.
Enjoy your Parmesan Zucchini Chips as a crunchy and flavourful keto-friendly snack!
These crispy zucchini chips with a cheesy Parmesan coating are not only delicious but also a healthy alternative to
traditional chips. They are low in carbs and high in flavour, making them a fantastic option for anyone following a keto diet
or looking for a tasty, guilt-free snack. Enjoy them on their own or pair them with your favourite keto-friendly dip!