Macadamia Nut Coconut Cream Collagen Bites

Coconut Cream Macadamia Nut Collagen Protein Bite
Gluten Free, Dairy Free, Vegan Option
Happily Serves 8-10

1 Cup Coconut butter
1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
1 tsp Vanilla extract
1⁄8 tsp Himalayan sea salt
1⁄2 Cup Macadamia nuts (or any nut)
4 Scoops Bone Broth Protein Powder (or collagen)
** You can add 3 TBSP water for consistency

Whisk together coconut butter, honey, vanilla and sea salt.
Add protein powder and combine remaining ingredients
Pour into a greased loaf pan.
Refrigerate 1–2 hours

Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
Stir in the bone broth powder or collagen.
Add chopped macadamia nuts and water.
Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
Refrigerate and let it chill for 1-2 hours.
Once it’s firm, cut into 10 pieces.

Soak and dry your nuts before assembly for easier digestion.
You can use any of your favorite nuts to give variety to your meal plan.

Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

Keto Chocolate Butter Fat Bomb
Gluten Free, Dairy Free
Happily serves 8


1/2 Cup Coconut Butter
1/4 Cup Coconut Oil
1/2 Cup Ghee
3 TBSP Raw Cacao Powder
2 TBSP Erythritol or 15-20 drops Stevia
Optional: 1 tsp Vanilla extract

Optional: 1/4 cup Paleo Nut Flour

Put room temperature butters in the food processor, add all ingredients and blend til smooth.

Add Nut Flour if desired for more texture.

You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
Refrigerate at least 30-60 mins to harden the butters.
You can store them in the fridge or freezer.

Nutrients: 1 ball (without nut flour)
2.5g carbohydrate
Net carbs: 1 (depending on your sugar choice)
1g Protein
Fat: 15
About 135 calories each

Pumpkin Fudge

Vegan, Gluten Free

Happily serves 8-10


1/3 Cup Pumpkin puree

1/2 Cup Coconut butter

2 TBSP Almond butter

2 TBSP   Maple syrup or Blackstrap molasses

2 tsp Pumpkin pie spice

1/8 tsp Himalayan Sea salt  

Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

More Great Recipes