Behind starburst eyes

Dec 15

Toasting with Toasted Coconut

by starbursteyes

As of this week’s measurements, I’ve lost a total of 13.4lbs, 1.5in off each area: waist, hips, & thighs, and 3/4in off my upper arms 😁 So I’m going to toast my success with toasted coconut 😉 So I headed over to Twosleevers.com and found this lovely keto coconut macaroons recipe. Each macaroon has 2net carbs.

Ingredients

1/4 cup Almond Flour

2 cups Unsweetened Shredded Coconut

1 tablespoon vanilla extract

1 tablespoon coconut oil

4 egg whites

1/4 cup Swerve

Instructions

Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.

In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.

Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.

Gently fold the egg whites into the almond flour mixture.  

Spoon the mixture onto the cookie sheet to get 10-12 scoops.

Bake for 15-16 minutes until the coconut tops start to brown lightly.   

Remove from oven and let cool before removing from the cookie sheet.

A delicious keto friendly cookie 😋

baking keto

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Nov 23

Second Week Down = Time For Ice Cream!

by starbursteyes

While my weight loss isn’t nearly as impressive this week (1.2lb) as it was last week (6.8lb) I’ve also lost a full inch off my hips and 1/4 inches off my arms, and that brings my grand total weight loss to 8lbs so I’m still very pleased!

Of course for this week’s celebration, I want a special treat lol. Only I don’t want a cake this time (I know strange for me!) Instead I want ice cream, or at least a frozen treat that reminds me of ice cream!

Hubby has been experimenting in the kitchen to make a frozen treat and so the recipe below is what he made, and is what we’ll be enjoying tonight after dinner. He said he was inspired by the drink “Flying Gorllias” that we had in Cuba on our honeymoon for this flavor combination. While it doesn’t have the “kick” of white rum, rum also doesn’t have carbs, therefore if one is so inclined, a shot of rum alongside it wouldn’t be amiss.

Picture of Chocolate Ice Cream in a glass bowl with a spoon behind it. Set on a table with a flower motif on it.
  • 3/4 can of Kosa Coconut Milk
  • 2 Tablespoons of Cocoa Powder
  • 2 Tablespoons of Monkfruit Sweetner
  • 1 Tablespoon of sugar free peanut butter
  • 1/4 Teaspoon of salt
  • 2 Tablespoons of Toasted Coconut Flakes.
  • Carefully scoop the thicker coconut milk (cream) into a bowl and discard the thinner more watery portion.
  • Add Cocoa powder, Monkfruit, salt and peanut butter to cream and stir until well mixed and fluffy with a hand mixer.
  • Freeze for an hour.
  • Sprinkle toasted coconut on top of each serving then enjoy!
  • Nutritional Information PER SERVING: (Makes 3 servings)
  • Net Carbs: 7g
  • Calories: 320
  • Fiber: 2g
  • Protein: 4g
  • Fat: 29g

I’ve listed the nutritional information for the entire batch below to make it easier to calculate if you decide to divide it into a different amount of servings.

  • Nutritional Information For ENTIRE BATCH:
  • Net Carbs: 21g
  • Calories: 961
  • Fiber: 6g
  • Protein: 11g
  • Fat: 87g

Notes: While 7g for net carbs IS higher than one of my mug cakes, so long as one is careful, OR divides it into smaller portions (when divided into 4 portions it’s only 5g of net carbs) it’s still a fun keto friendly treat. Kosa’s coconut milk is super thick and creamy for 3/4 of the can with only a small amount of thinner milk at the bottom, we used all of the thicker part and discarded the thinner milk by not mixing it together. While you can simply buy coconut cream, Kosa’s coconut milk was on sale for $1.08 per can at our local wholesale club so definitely cheaper for us to to make it this way.

baking keto

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Mar 19

Herb and Garlic Bread

by starbursteyes

With 7 people in our home we go through at least one loaf a day, but we too are trying to limit trips to a store as many are most likely doing as well during this time; so our family has been making our own bread. This herb and garlic bread gets gobbled up super fast!!!

Ingredients:

7 cups of flour
2 1/4 teaspoon of quick rise yeast
2 1/4 cups of warm water
2 tablespoons of sugar
1 tablespoon of salt
3 tablespoons of olive oil
6 cloves of garlic (finely chopped)
2 tablespoons of Italian Spice blend

Instructions:

1) In a large mixing bowl add warm water, then sprinkle yeast and 1 tablespoon of sugar. Leave until the yeast has become frothy on top (about 10 minutes)
2) While yeast is activating chop 6 cloves of garlic, add to a small bowl with oil and Italian seasoning blend.
3) In a separate bowl mix 6 cups of flour, salt, and 1 tablespoon of sugar.
4) Add oil, garlic and spice blend to water and mix.
5) Add flour to water and mix.
6) Gradually add the last cup of flour until the dough is no longer sticky. (Depending on the humidity you might be closer to 1/2 cup not a whole cup)
7) Knead the dough until soft.
8) Place dough in a greased bowl and let rise for an hour.
9) Punch down, then separate into either fist sized balls on a greased baking sheet or 2 loaf pans and let rise once more.
10) Preheat oven to 350F and bake until golden brown (buns take approximately 20-30min, bread takes approximately 45-60min).

I hope you enjoy this recipe as much as our family does!

baking Family Fun mom life

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