We all have seen or heard about the Ketogenic diet or Keto for short. It is a high fat, moderate protein and low carb diet that promotes fat loss through ketosis. Ketosis is a metabolic state in which some of the body’s energy supply comes from ketone bodies in the blood, in contrast to a state of glycolysis in which blood glucose provides energy (Source: Science, lol). So basically say hello to avocados, bacon and cheese and BUH BYE to bread, pasta and potatoes.

I know, sounds absolutely psycho and too good to be true. So i decided to transition into the Keto lifestyle to learn and lose (because we all know, these hips don’t lie). But let me level with you, the avocados alone have made this diet worth it and I honestly don’t feel like I am on a diet.

Heres the sitch though, I was STRUGGLING to get enough fat. So of course I turn to Pinterest (as my mantra says, if life brought you to it, Pinterest will bring you through it) for some hacks to get more fat without compromising my overall heart health. I could not eat another baby bell cheese and I am cutting back on caffeine so bulletproof coffee is an occasional pleasure. Enter in MCT oil!

“MCTs” are medium-chain triglycerides, a form of saturated fatty acid that has numerous health benefits, ranging from improved cognitive function to better weight management. Coconut oil is one great source of MCTs — roughly 62–65 percent of the fatty acids in coconut oil are MCTs — but recently more concentrated “MCT oils” have also been growing in popularity. (Source: https://draxe.com/mct-oil/)

So why MCT oil as my new favorite source of fat in my Keto diet?

1. It promotes and maintains a healthy metabolism which means you’re going to shred.
2. Ever had that afternoon brain fog? Kiss that goodbye because MCT improves your overall brain function. Bring on the focus (without the drugs).
3. It keeps you skinny and if you’re not skinny, it can help you get skinny!
4. Feeling sluggish? Drop a tablespoon of MCT in your morning coffee or tea and reap the benefits.

Now now now, I know what you’re thinking: why can’t I just intake coconut oil? Well ma’am YOU CAN! Coconut oil is comprised of 60-70% MCT’s and has more uses than just a body boost, it is great in your hair, on your face and to keep your teeth white! But MCT is a concentrate which means you are getting 100% of the value!

Today I made a bomb diggity recipe I found on Pinterest, did a few tweaks to Bossfidence it and fit my daily keto goals, check it out below!

Keto Pumpkin Peanut Butter Cheesecake Squares

What you need:

• 8” Baking Pan
• 8 ounce Cream Cheese- Softened or Whipped
• 1 teaspoon of Stevia
• 1 teaspoon of Vanilla Extract
• 1/4 cup of Heavy Whipping Cream
• 1/4 cup of Pumpkin Spice Peanut Butter from Sprouts
• 1 bar of your favorite Sugar Free Chocolate (I prefer Lily’s brand)
• 2 teaspoons of Coconut Oil
• 1 tablespoon of MCT oil
• 1 teaspoon of Cinnamon
• 1 teaspoon of Pumpkin Spice

How to make:

1. I have a kitchen aid mixer, but if you don’t grab a large mixing bowl and a whisk. In your bowl mix your cream cheese, stevia, MCT oil and heavy whipping cream until fluffy and smooth (no cream cheese chunks)
2. Add in your pumpkin peanut butter and vanilla extract. Keep whipping until you are all mixed in and having mini peaks.
3. Take a medium pot filled with water, bring the water to a boil and use a pyrex glass bowl to melt your chocolate. This process is called a Bain-marie. Put your coconut oil in the bowl until melted down. Break up your chocolate bar and stick inside the coconut oil and stir with a fork until melted and combined.
4. Grease your baking ban with some coconut oil and pour the melted chocolate evenly at base like a “crust”. Stick into your freezer for 10 minutes or until solidified.
5. After your chocolate is solidified, remove from freezer and stick the peanut butter and cream cheese mixture on top, spreading it all around evenly across your chocolate “crust”. Sprinkle your cinnamon and pumpkin spice across the top for a little extra YUM.
6. Place in freezer for 20-30 minutes and then transfer to your refrigerator for 1 hour before enjoying.

Makes 9 Servings

1 Serving is 220 calories

14% carbs (8.1g) 79% fat (20.1g) 7% protein (4g)

*Servings and macros may vary depending on your ingredients. Also, I did not count net carbs for this recipe, just whole carbs!

DISCLAIMER: I am not a health professional. Please consult your doctor before going on any new diet or workout regime. 

 

Want to know more about Keto and my lifestyle? Drop me a line. 

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