Keto Satay Sauce

Not much beats grilled meat topped with a rich, sumptuous sauce. I used the lowest carb peanut butter I could find, but feel free to substitute for your favourite nut paste instead. This sauce makes an excellent salad dressing, especially for keto Gado Gado. It's a simple way to add fats you your meal.

INGREDIENTS

• 2 T coconut oil
• 2 cloves of garlic, crushed, or 1 t garlic powder
• 300g of peanut butter, crunchy or smooth but a roasted one gives better flavour
• 1-2 T tamari or coconut aminos, depending on how salty you like
• 1 can coconut cream, 400 ml
• 1 t dried chilli flake (optional)
• 4 T lime juice (the bottled one has negligible carbs)
• 1 T natvia or other sweetener

METHOD

Gently saute garlic in oil on a low heat in a non stick saucepan or frypan (if using powder, skip this step and add the powder with the tamari). Add the chilli and toast for a few seconds before adding the nut butter, tamari and natvia. Fry gently until the color changes and it begins to bubble. Remove from heat and add the remaining ingredients, stirring constantly. Check for salt/sweet/sour balance and add more tamari/natvia/lime juice respectively. Serve warm. Be cautious when reheating as this sauce can split, but can usually be saved by blending with a stick blender while adding more coconut cream.

Berry Ripe Fat Bomb

I used to love Bounty Bars, and occasionally they came out with a dark chocolate cherry version. I had no cherries, but I did have cranberries and it worked out so well. I suggest you keep them in the freezer so you aren't tempted to eat them all in one go :)

INGREDIENTS

• 3/4 cup shredded coconut
• 2-3 T nut butter of choice
• 1/2 t salt plus a pinch
• 1-2 t sweetener of choice or to taste
• 1 T sugar free syrup of choice (I used maple)
• 1 cup frozen cranberries
• 200 g  90% dark chocolate
• 1/3 cup coconut oil
• extra shredded coconut to garnish

METHOD

Take the cranberries and gently cook until they release their liquid. Cool slightly, then use a stick blender or other method to puree. OPTIONAL: Strain the seeds off before continuing. 

Place coconut, nut butter, salt, sweetener and syrup into a food processor and process until well chopped, crumbly and combined. Add in the cranberry puree and pulse until mixed. If too dry, add some extra coconut oil or even butter. Check for sweetness, adjusting is necessary.  Place into a well lined dish or evenly split between 24 silicone mini muffin molds. Put in the fridge for 5 minutes while you prepare the topping. Gently melt the chocolate with the coconut oil, adding the pinch of salt. Pour this evenly over the top of the cranberry mixture, then sprinkle the extra coconut over the top. Place in freezer until set. Break into shards or pop out of the silicon mold, depending how you set them, then store in the freezer. Eat frozen as a delicious treat.