Giving the ketogenic diet a try? We’ve rounded up some of the best low-carb breakfast, dinner, and side dish recipes that are higher in fat than protein, which can help you follow a keto diet plan

If you’re beginning a ketogenic (or keto) diet, it’s important to understand how to build your meals so you eat a healthy balance of carbohydrates, fats, and protein. This beginner keto meal plan is your easy-start guide.

No-Bake Blondie Fat Bombs

No-Bake Blondie Fat Bombs









These nutty, chocolaty

blondies are proof that there’s always room for more! And since they don’t need to be refrigerated,

they’re ideal for traveling.





MAKES: 16 SERVINGS | HANDS-ON TIME: 10 MINUTES | OVERALL TIME: 10 MINUTES +

CHILLING





NUTRITION FACTS PER SERVING (1 FAT BOMB)





Total carbs: 6.1 g | Fiber: 3.9 g | Net carbs: 2.2 g | Protein: 3 g | Fat: 27.3 g | Energy: 274 kcal





Macronutrient ratio: Calories from carbs (3%), protein (5%), fat (92%









Ingredients For The No-Bake Blondie Fat Bombs





11 /2 cups (112 g/4 oz) unsweetened shredded coconut

1 cup (130 g/4.6 oz) macadamia nuts

7.1 ounces (200 g) cacao butter or coconut oil

7.1 ounces (200 g) coconut butter or blanched almond butter

1 teaspoon vanilla powder or 1 tablespoon unsweetened vanilla extract

1 /4 cup (40 g/1.4 oz) powdered erythritol or Swerve





Optional :





1/4 cup (28 g/1 oz) collagen powder

2 tablespoons (28 g/1 oz) cacao nibs or dark chocolate chips (85% cacao or more)

Instructions For The No-Bake Blondie Fat Bombs





Preheat the oven to 350°F (175°C, or gas mark 4). Spread the shredded coconut and macadamia nuts

on a baking sheet. Transfer to the oven and toast for 5 to 8 minutes, or until lightly golden.





Stir once

or twice during toasting to prevent burning. Remove from the oven and set aside.





Melt both the cacao butter and coconut butter in a double boiler, or a heatproof bowl placed over a

small saucepan filled with 1 cup (235 ml/8 oz) of water, over medium heat.





Add the vanilla,

erythritol, and collagen powder (if using). Mix until combined. Pour the mixture into an 8 x 8-inch (20

x 20 cm) parchment-lined pan or a silicone pan.









Spread the toasted shredded coconut and macadamia

nuts over the top, and sprinkle with the cacao nibs.





Refrigerate for about 1 hour, or until set and ready to slice.





Cut into 4 rows by 4 columns. Keep

refrigerated—or store in a cool place at room temperature—for up to a week, or freeze for up to 3

months.





(If you use coconut oil instead of cacao butter, be sure to keep the blondies refrigerated or

they’ll melt!)