4 tbsp Unsalted Butter
2 tbsp Heavy Cream
½ tsp Vanilla Extract
4 tbsp Coconut Oil
1 ½ tbsp Cocoa Powder
½ tsp Coffee Extract
¾ tsp liquid Splenda
Make the vanilla layer with soft butter in the microwave until liquid. Add 2 tbsp Heavy Cream. Once cool, add the Vanilla and blend well.
Make the mocha layer by mixing together the Coconut Oil, Cocoa Powder, Coffee Extract and sweetener of choice.
Pour the vanilla mixture into a muffin liner creating the bottom white layer. Place into the refrigerator until firm, about 15 minutes.
Remove from refrigerator and pour in the mocha mixture, filling cups to the top. Optional: top with a very thin layer of melted dark chocolate. Add popsicle sticks and freeze 20 to 30 minutes. Tip: Cover the muffin tin with plastic wrap and push the popsicle sticks through. The plastic layer will help support the sticks if your bombs aren’t firm enough. Calories: 1004, Total Fat: 113g, Cholesterol 165mg, Sodium 19mg, Total Carbs: 5g, Protein 3g.
16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded
Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.
Makes 4-6 servings Can be frozen
Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs