ANCESTRAL JUNKIE

A movement designed to join ancestral health with modern culture

Pumpkin Spice Latte - Keto/Whole 30/Paleo

Keto, Paleo, Recipes, Whole 30, Sweet Tooth, BodyHolly SteinComment

I admit I used to be a serious PSL drinker...and every time October rolls around I tell myself I'm going to create my own version of the Starbucks drink.  I never did, until now.  I actually went out and bought a Starbucks pumpkin spice latte to refresh myself what it actually tasted like.  My initial reaction was $4.45!?!?? FOUR DOLLARS AND FORTY FIVE CENTS!? What an exorbitant amount of money.  Then I tasted it.  Holy cow was it SWEET.  Way too sweet for my liking these days. If you follow the Ancestral Junkie philosophy of nutrition, you would think it's too sweet too.  If you are new to the high fat/low carb life, rest assured this new PSL tastes pretty damn good for almost no sugar and carbs....and I promise after a few sips you won't even miss the original version.

Ingredients:

  • 1 TBLS grassfed butter
  • 4 TBLS organic, full fat coconut milk*
  • 1/2 TSP organic vanilla extract (Use vanilla bean powder if Whole 30) - to be honest, sometimes I just go for the vanilla extract even if I'm doing Whole 30. Shhh. Don't tell anyone.
  • 1/4-1/2 TSP pumpkin pie spice**
  • 1/2 TBLS organic pumpkin puree (If you don't want to go buy a whole can just for this, you could live without it)
  • 1-2 TSP of sweetener (Xylitol, Stevia or Swerve); 2 tsp was plenty for me!*** (OMIT THE SWEETENER IF YOU ARE WHOLE 30)
  • Organic coffee brewed to your preference (I make 16 oz thermos full with 1.5-2 tbls ground coffee)

Ingredients:

  1. Brew coffee.  I'm partial to my french press
  2. While coffee is brewing, add the rest of the ingredient into a large mason jar.
  3. When coffee is done, pour into the jar and blend with an immersion blender.
  4. If you're doing dairy, option to top with some homemade whipped cream and sprinkled cinnamon

*For a creamier version use grass-fed heavy whipping cream if you are not Whole 30/Paleo

**Made of 5 tsp cinnamon, 2 tsp ginger, 1 tsp clove, 1/4 tsp nutmeg 

***1 packet = 1 tsp; also, I prefer xylitol :) 

 

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Peanut Butter Cup Fat Bombs

Recipes, Keto, Sweet Tooth, BodyHolly Stein

Get Into Ketosis And Start Burning Fat! Here's How!

Who doesn't love Reese's peanut butter cups?  Now you can enjoy them guilt free!  The trick to making these taste like the good old fashioned Reese's is some butter...and lucky for us, butter is a keto staple!

Ingredients:

Directions:

  1. Melt the chocolate in a double boiler.  Sometimes the chocolate starts to weird and a little chunky.  I find that adding coconut oil brings it back to life.  Do NOT add water...that just makes things worse.
  2. Spoon a layer of chocolate into the cupcake liners and spread around so it covers the liner.  If using a silicone mold, just add a layer of chocolate.
  3. Refrigerate for 5-10 minutes.  
  4. While refrigerating, mix the peanut butter and butter.
  5. When the chocolate is solid in the molds, scoop some peanut butter into the cupcake liners/silicone mold.  
  6. Refrigerate for another 10-15 minutes
  7. Finally, add another layer of chocolate shimmy the cupcake tin/silicone mold to get it to spread evenly.
  8. Pop in the refrigerator for another 10 minutes and voila!  Your very own homemade, keto Reese's peanut butter cups!

 

APPROXIMATE NUTRITION FACTS: (Assuming you used all the ingredients above in totality)

  • Fat - 6.5 Grams
  • Protein - 1.85 Grams
  • Sugar - 0.14 Grams
  • Net Carbs - 2 Grams

Low Carb Keto Friendly Chocolate Donuts

Keto, Recipes, Sweet Tooth, BodyHolly Stein

Quickest Way To Ketosis! Click here!

We're always look to recreate our favorite sweet treats into lower carb and no sugar versions.  These chocolate donuts are UNBELIEVABLY delicious.  By the way, they are GLUTEN FREE, GRAIN FREE and FLOUR FREE! WHAT?!

I used a 6 donut pan, so these are some decent sized donuts.  One is plenty!  If you're looking for something smaller, use a mini donut pan!  Just adjust the cooking time to be a little less and check with a tooth pick until it comes out clean.

 Donut Ingredients:

Directions:

  1. Pre-heat oven to 350 F
  2. Melt chocolate and butter together using a double boiler.  I don't have a double boiler so I use a metal bowl on top of a saucepan.
  3. Stir in cocoa powder, sugar and vanilla extract.
  4. Remove from heat and use an electric hand mixer to mix in the eggs.  The consistency will be like a cake batter.
  5. Grease donut pan with coconut oil.  Pour batter into donut pan.
  6. Bake for 10 minutes (toothpick will come out clean.  Start with 8 minutes and check each minute after that as ovens vary).
  7. Let cool before removing donuts from the pan.  

This recipe yields 12 donuts, so it was 2 rounds in the oven.

Frosting Ingredients: (Frosting is Optional - These donuts are DELICIOUS without it!)

  • 4 oz Cream Cheese, softened
  • 1 tsp Vanilla
  • 2 tbls Sweetener (Xylitol, Swerve or Stevia)*
  • Shredded, unsweetened coconut

Directions:

  1. Use a hand mixer to combine cream cheese, vanilla and sweetener.
  2. Spread on donuts and sprinkle shredded coconut to top.

Store donuts in refrigerator.  Pop in the microwave for about 20 seconds before eating and they will taste JUST as good as they did straight out of the oven!

*I personally prefer xylitol, but any of these options are just the same!  Xylitol is actually beneficial for dental health as well...so there's that!

Low Carb Keto Friendly Cinnamon Rolls / Cinnamon Roll Fat Bombs

Keto, Recipes, Sweet Tooth, BodyHolly Stein

Ketosis in less than 60 minutes! Here's How!

Who doesn't love cinnamon rolls??  My only tip is that you MUST heat up the cinnamon rolls before you eat them if you aren't eating them fresh out of the oven!  A few minutes in the toaster oven or 20 seconds in the microwave will bring these cinnamon rolls back to life and tasting as goo as they did out of the oven. :)

These aren't zero net carbs, so be sure to check the approximate nutrition facts at the bottom and budget your carbs wisely! 

Cinnamon Roll Ingredients:

Frosting Ingredients:

Directions:

  1. Preheat Oven to 350 F
  2. Combine mozzarella cheese and  3 tbls cream cheese and melt in a double boiler or in the microwave.  Stir in coconut flour, baking powder, sweetener and cinnamon until smooth.
  3. Add the egg and massage the dough until fully mixed in
  4. Place dough on parchment paper and roll out into a large rectangle.  This dough isn't perfect so it may be oddly shaped, but do your best.
  5. Mix the softened butter and additional 1 tbls cream cheese.  Melt if needed as it needs to be easily spreadable.  Spread the mixture all over the dough.
  6. Sprinkle a generous amount of cinnamon and sweetener over the butter/cream cheese mixture.
  7. Roll up the dough (see photo below)
  8. Use a serrated knife to cut the dough into cinnamon rolls
  9. Place in a round cake pan lined with parchment paper. (see photo below)
  10. Bake rolls for about 20 minutes or until golden brown and done in the middle.
  11. While rolls are baking, combine the heavy cream, cream cheese, sweetener and vanilla with a hand mixer for the frosting.
  12. After the cinnamon rolls are done, wait a few minutes, and then put globs of frosting on top and spread over the top. Sprinkle with cinnamon.
  13. Let rolls cool slightly before eating.

APPROXIMATE NUTRITION FACTS BASED ON 16 CINNAMON ROLLS (PER ROLL)

  • FAT - 10G
  • PROTEIN-5G
  • SUGAR- 0.75G
  • NET CARBS- 2G

COMPARED TO CINNABON MINI CINNAMON ROLL

  • FAT - 15G
  • PROTEIN- 5G
  • SUGAR - 23G
  • CARBS- 51G

 

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