Keto Recipe Review week 3 USA, LLC

This week I tried two different chocolate pudding recipes that were super easy to make, a macaroon recipe, and I made my own jalapeno fat bombs popper things that were so delicious it’s become of those foods I dream about. I was still enjoying the fat bombs I made from last week as well and they’ve been vital to keeping my stomach happy and my cravings at bay. Plus I tested my hands at my own ChocoPB2 Bomb!

Chocolate Chia Pudding

The first chocolate indulgence is a Chocolate Chia Pudding courtesy of It was thick and I like the texture of the chia seeds in this. Even though it has approximately 6.3 grams of carbs, it’s actually a lot less than that if you’re counting net carbs (carbs – fiber= net carbs!). I’m still getting used to the whole sweetener thing so the taste of cacao alone is lacking. I think next time I will do as suggested and add some cayenne or cinnamon powder to the mixture. I think a little coconut extract or hazelnut extract might taste delicious in this too. This recipe is easy to put together because all you are doing is combining ingredients into 1 bowl and mixing together. I think next time I’ll add a few extra tablespoons of water because it comes out very thick once it sets overnight. I used this as a quick little snack, having a bite or two here and there rather than eating it all in one sitting for dessert.

Chocolate chia seed pudding

Keto Pudding

The next chocolate adventure was a Keto Pudding recipe by The secret ingredient that holds it all together is unflavored gelatin. Luckily I had some lying around! This recipe came out very thick! I think that if you have a candy mold, you can literally mold this pudding into a shape and it will hold after it sets a few hours in the fridge. I think next time I do this recipe I will add more water. Ironically the carbs are higher in the Keto Pudding than they are in the Chocolate Chia Pudding. I think this recipe would go good with some shredded coconut.

Keto Pudding


Keto Macaroon Fat Bombs

Did I mention that this week was all about dessert? These Keto Macaroon Fat Bombs are more like a soft-baked cookie than a fatty fat bomb, lol! enticed me to get my mixer out and beat some egg whites for the first time ever! This recipe was also pretty easy for my novice-baker-self to handle and I had to give myself a pat on the back that I got those egg whites stiff. The flavor of sweetener is masked and these macaroons are a semi-sweet delight. I think next time I make these I might add a little coconut extract for some added coconut flavor. These have the lowest fat content out of all the deserts I made this week but they are pretty tasty. These are more like a little treat rather than a fat source like the pudding and other fat bombs I’ve made.

Keto Macaroons

Keto Jalapeno Poppers By Alice V.

Ok that’s a bit long for a title but in a nutshell, it’s jalapeno poppers time! Pretty easy to make and you can choose to either chop everything up and mix in a bowl and then form into little balls rolled in shredded cheese or… you can do what I did and make these cute little jalapeno boats. It’s simple:

7 jalapenos

1 cup cream cheese (I used Philadelphia)

5-7 bacon strips cut into pieces (I used Costco Kirkland brand)

1 tablespoon bacon oil

Choice of cheese (I used mozzarella slices)

Mix the cream cheese, bacon pieces and bacon oil. If you’re going to do the boats, cut the jalapenos long ways and clean out the membrane and seeds. Fill each part of the jalapeno with the mixture and top with cheese. If you want to make them into balls, chop up the jalapenos and ad them to the cream cheese mixture as well, form whatever sized balls you want and then roll in the shredded cheese. Enjoy!

Jalapeno Poppers with cheese and bacon
Nutrition Information (based on 2 slices of jalapeno and 7 bacon strips): 142 calories, 5.2 grams carbs, 0.14 grams fiber, 2.5 grams sugar, 6.1 grams protein.  (note: results may vary based on brands used)


Keto ChocoPB2 Bombs

These are “no-bake” and super easy to make. They taste delicious and can be rolled in cocoa instead of almond flour. Just add all the ingredients in a bowl and mix! You may want to let the coconut oil get to room temperature so that it is easier to work with or you may have to soften a bit in the microwave. The secret ingredient is PB2! Use 1 tablespoon to scoop the mixture into bit sizes and then roll into almond flour.


1 cup coconut shreds (I used generic Stater Brothers brand)

1/2 cup coconut oil softened (I used Costco Kirkland brand)

1/2 cup cream cheese (I used Philadelphia)

1/2 cup pecan pieces chopped (I used Costco Kirkland unsalted brand)

4 tablespoons PB2 powder (Click here) to buy this!



6 tablespoons almond flour (make your own by grinding unsalted almonds in a food processor) (again I used Costco Kirkland raw and unsalted)

Optional: cocoa powder, cinnamon powder for topping instead of almond flour

Mix it all together, can be done by hand for a light workout!
measure with 1 tablespoon and roll into balls












Try unsweetened cacao powder for a different taste!
finished product!











Nutrition Information: (Based on 1 tablespoon ball) 112 calories, 11 grams fat, 3 grams carb, 1.2 grams fiber, .09 grams sugar, 1.6 grams protein

I hope you enjoyed this week’s food review and free recipes. I hope to make more creations to share and maybe someday I can get used to sweeteners.

Note: this post contains affiliate links however I was not paid in any way for my person opinion on the recipes I tried. They are all my own opinion.

%d bloggers like this: