For many people, making the transition to eating less carbohydrates, more healthy fats and quality protein is enough to cure cravings for snacks and sweet foods within 4 - 7 days.
The other day I received this text message from a client after their first week of food changes: “I feel 100% different - less heavy, more enthusiastic, more entertained by my food choices & less interested in sweet food, which I find fascinating!”.
This is one of the major and quick to notice benefits of lower carb nutrition: appetite control!
There will however always be times where sweets and snacks are wanted (or required) and in those instances (unless the snacks are training specific) I recommend snacking on the magic combination of healthy fats and fibre. The two will support appetite control and nip any further cravings in the bud.
This Low Carb Berry Ice-cream is the perfect low carb snack option! It uses one of my favourite new products on the market, Wellgrove’s Keto Super Powder. The powder is a combination of Cobram Estate Extra Virgin Olive Oil (a source of healthy omega-3 fatty acids) and prebiotics (fuel for your gut microbes). It has a subtle vanilla flavour so it’s the perfect means for quickly boosting fats and fibre in an otherwise low carb treat, like this ice cream.
Ingredients (serves 8)
400ml unsweetened coconut cream
1 ½ cups mixed berries
2 scoops Wellgrove Keto Super Powder, Vanilla
3 tablespoons monk fruit sweetener
6 tablespoons almond butter
1 tablespoon coconut oil, melted
Method
Place coconut cream, berries, keto super powder, monk fruit sweetener and 4 tablespoons of almond butter into a blender and blend for 20-30 seconds until creamy but chunks of fruit still remain. Pour into a shallow dish.
Combine remaining almond butter and coconut oil and stir until smooth. Drizzle of ice cream dish and use a spoon to roughly stir through and create a marble effect.
Freeze for 2-3 hours for a mousse like consistency or overnight for ice cream.
Keep leftovers well-sealed in the freezer and use within a few days.
