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Chocolate Brittle

​What you need 200g of 85% dark chocolate Locako Raw Cacao 200g of Macadamia nuts Saucepan Tray​ Directions Melt two blocks (200g) of 85% dark chocolate and two tablespoons of Locako Raw Cacao in a saucepan on low heat⁠.⁠ Stir until chocolate is melted ⁠and Raw Cacao is evenly distributed⁠.⁠ Leave to cool for 5 minutes⁠.⁠ Add 200g of Macadamia nuts and stir until completely coated⁠.⁠ Using a spoon, scoop onto a tray lined with baking paper⁠.⁠ Set in the fridge for 1 hour (but you can sneak a piece at 30 minutes).⁠  

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Keto Caramel Cookies & Cream Chocolate Bar

Serves 1 ​What you need 85g 91% Dark Chocolate 10g MCT Oil Powder Vanilla 50ml Organic Almond Milk Unsweetened 85g White Chocolate 33g Double Choc Chip Cookie Directions Melt 85g of 91% Dark Supreme Chocolate. Once melted add 30ml Unsweetened Almond Milk & Locako MCT Oil Powder (Vanilla). Pour chocolate into mould and set in freezer. Melt White Chocolate into the same pot as the dark chocolate. Add 20ml of almond milk. Take mould out and crumble Double Choc Chip Cookies and add on top of the dark chocolate. Press the cookies lightly into the dark chocolate. Pour the white chocolate into the mould as the last layer and place into the freezer until set. ENJOY! Recipe created by @stephgoesfit...

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Keto Pancakes

Serves 1 ​What you need 2 eggs 2 tbsp of cream cheese 1 tbsp of psyllium husk 1 tsp of Locako Vanilla Creamer Few drops of banana milk drops Whipped cream Dried Strawberries and raspberries Maple Syrup​ Directions Add eggs, cream cheese and psyllium husk. Let sit for 5 minutes before cooking Add a teaspoon of Locako vanilla creamer to the pancake mix. Add a few drops of banana milk drops to whipped cream. Crush some dried strawberries and raspberries on top. Drizzle sugar free maple syrup on top.  

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Chocolate Fudge

Serves 1 ​What you need 40g Dark Chocolate 40g Coconut Oil Dash of Pink Salt 40g Vanilla Collagen 20ml Coconut Milk Moulds Directions Melt down 40g Dark Chocolate, 40g Coconut Oil & a dash of Pink Salt on a low heat Once melted remove from heat & mix in40g Vanilla Collagen Powder &20ml Coconut Milk Pour into molds to set for 30mins in the freezer Remove from moulds & enjoy! Recipe created by @mz_keto 

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Choc Cups with white choc, salted caramel & nutty filling

Serves 1 ​What you need 100g Vitawerx Choc Bar Block 100g Vitawerx White Choc Block 1/4 cup of Melrose Organic Coconut Oil 16g of Locako Vanilla Cream Coffee Creamer 6 drops of Nirvana Liquid stevia drops - caramel 150g mixed chopped nuts Directions Melt 100g (one block) of Vitawerx Choc Bar Block. Divide melted choc evenly between 12 cases of a silicon mini muffin mould or similar. Using a teaspoon or finger, bring choc up from base to coat sides. Freeze for 15 mins Melt on low heat 100g (one block) of Vitawerx White Choc Block & 1/4 cup of Melrose Organic Coconut Oil. Once melted, stir in a 16g single serve sachet of Locako Vanilla Cream Coffee Creamer &...

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