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Home » Candy » Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) August 18, 2016 By Sarah 15 Comments Jump to Recipe Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) are deep and rich-flavored, and show that cacao butter can be used for much more than just sugar-laden white chocolate candy bars. To be completely honest, I’ve never been a fan of white chocolate. I was always of the mind that it isn’t really chocolate (which is isn’t, as there are no chocolate solids), but rather a cheap substitute that in no way is satisfying the way actual chocolate is. White chocolate was always way too sweet for me and a little too bland, other than the flavor of straight-up sugar. Even as a kid, I’d prefer to have no dessert at all than resort to eating white chocolate. (Harsh, right?) But I may have been a bit too hasty and even unfair in my assessment. While it’s true that white chocolate isn’t technically chocolate (rather, it’s a chocolate derivative), cacao butter, which is one of the main components in white chocolate, is delicious in its own right. Now, of course I’m not talking about the commercially available ultra-sweetened white chocolate bars (which always have been and always will be just plain gross to me!). I mean cacao butter-based treats, like these butter pecan candies and my Red Velvet Freezer Fudge. The fabulous thing about cacao butter is that it smells like deep, rich chocolate; interestingly enough, it has quite a mild flavor though, which makes it a lovely blank canvas. I have always been a sucker for butter pecan goodies, so that’s the combo I went with here. With cacao butter as the base ingredient, these are incredibly aromatic little candies. Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) ★★★★★ PRINT RECIPE PIN RECIPE Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) are deep and rich-flavored, and show that cacao butter can be used for much more than just sugar-laden white chocolate candy bars.     Ingredients 3 oz (85 g) cacao butter 1 oz (30 g) unsalted butter 1 pinch sea salt 15 to 20 drops liquid stevia (more or less to taste) ½ teaspoon pure vanilla extract ¾ cup (85 g) pecans (or walnuts), toasted and chopped         Instructions   Melt the cacao butter and unsalted butter together; stir in the salt, and then the stevia, vanilla, and pecans. Spoon the mixture into 8 silicone muffin wells or 8 small (peanut butter cup-style) candy wrappers. Transfer the candy to the fridge to set, about 1 hour, before serving. Store leftovers in a covered container in the fridge (to prevent the candy from melting) for up to 3 weeks.             Nutrition   Serving Size: 1 candy Calories: 125 Sugar: 0 Sodium: 19 Fat: 18 Saturated Fat: 9 Trans Fat: 0 Carbohydrates: 1 Fiber: 0 Protein: 1 Cholesterol: 8 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Low Carb Black Forest Pudding Super Thick Decadent Double Chocolate Milkshake »     Comments kylie harbin                                                                    November 23, 2016 at 3:17 am Help ! Can i use cocoa powder ? I cant find cocoa butter anywhere ! ★★★★★ Reply faith                                                                                December 18, 2016 at 2:25 pm Kylie, Cacao butter is the pure, cold-pressed oil from cacao beans (like extra-virgin olive oil from olives). Cacao butter is a creamy white color, and solid at room temperature but melts at body temperature. In the process of separating out the cacao butter, powder is formed. (Cacao butter and powder come from the same plant, but they’re two very different ingredients.) If you’re having trouble finding cacao butter, you could try this recipe using coconut butter instead (please let me know how it goes if you give it a try!), or cacao butter is available on Amazon. Reply Margaret                                                                        November 18, 2017 at 1:28 am I found cacao butter in the health/vitamin section of our Fresh Thyme store. If you don’t have one of these stores where you live, go to whatever store that caters to organic/healthier foods and ask somebody. Reply Barb                                                                               January 13, 2018 at 4:36 pm Faith, You can order cacao butter from Amazon or try your health food store. It really gives it a nice taste. It is like a creamy white chocolate treat. ★★★★ Reply Tonya                                                                               March 16, 2017 at 8:42 pm New to your site. Do you always list nutritional info? Specifically low carb meals. Reply faith                                                                                    March 20, 2017 at 9:40 pm Tonya, Yes, I list all nutritional info for all my recipes on this site. Hope you enjoy looking around! Reply Brittany       

Home » Cookies » Soft Keto Sugar Cookies with Vanilla Frosting Soft Keto Sugar Cookies with Vanilla Frosting October 7, 2021 By Sarah 4 Comments Jump to Recipe This recipe for Soft Keto Sugar Cookies with Vanilla Frosting yields rich, buttery cookies that are crispy outside and soft and chewy inside. They’re perfect topped with silky smooth sugar-free vanilla buttercream. And each frosted cookie only has 2g net carbs! I searched for the best keto sugar cookies for a very long time. And in the process I tried more recipes than I care to admit! Keto baking can be quite finicky, and nothing yielded the result I was looking for. Finally I came up with this recipe for Keto Soft Sugar Cookies with Vanilla Frosting that’s as close to regular sugar cookies as I can get it! These cookies are soft and chewy, aromatic with vanilla, and laced with a touch of almond. The buttercream is silky smooth, not too sweet, and rich with healthy fats. The best part is, you can have fun decorating these cookies for each season!   Here I went with pastel nonpareils for a spring theme. You can decorate these cookies for Christmas, Thanksgiving, birthdays, or any other celebration you can think of. Jump to: The Best Keto Soft and Chewy Sugar Cookies Recipe with Sugar Free Vanilla Frosting Tips for Making Keto Chewy Sugar Cookies Keto Diet FAQs More Delicious Low Carb and Keto Cookies to Make Soft Keto Sugar Cookies with Sugar Free Vanilla Frosting The Best Keto Soft and Chewy Sugar Cookies Recipe with Sugar Free Vanilla Frosting Tips for Making Keto Chewy Sugar Cookies Keto Diet FAQs More Delicious Low Carb and Keto Cookies to Make Soft Keto Sugar Cookies with Sugar Free Vanilla Frosting   The Best Keto Soft and Chewy Sugar Cookies Recipe with Sugar Free Vanilla Frosting    The texture of these cookies is soft and chewy with a slightly crisp bottom. They are surprisingly very similar to regular cookies! They’re laced with vanilla and a touch of almond extract. I also add sour cream because that’s my mom’s secret ingredient in her regular cutout cookie recipe to give the cookies a soft, tender crumb. Pro Tip: Don’t be tempted to omit the almond extract here because it helps mute the flavor of the mozzarella. Note that the mozzarella is necessary here to achieve the right soft, chewy texture. These Keto Soft Sugar Cookies don’t taste overly cheesy. However, the flavor of cheese is present, similar to a cheese Danish flavor, which intensifies over time. Ingredients for Soft Keto Sugar Cookies Beef gelatin Boiling water Unsalted butter Full-fat sour cream Swerve Confectioners Egg Vanilla extract Almond extract Stevia glycerite Almond flour Coconut flour Baking powder Part-skim shredded mozzarella cheese   Ingredients for Sugar Free Vanilla Frosting   Heavy whipping cream Egg yolks Swerve Confectioners Stevia glycerite Salt Unsalted butter Vanilla extract How to Make Soft and Chewy Keto Sugar Cookies Mix together the beef gelatin and boiling water in a small bowl and stir to dissolve. Cream together the butter, sour cream, Swerve Confectioners, egg, vanilla extract, almond extract, and stevia glycerite in a large bowl and set aside. Beat in the dissolved gelatin. Whisk together the dry ingredients (almond flour, coconut flour, and baking powder) in a medium bowl. Melt the mozzarella cheese in a microwave (in 30 second increments) or in a double boiler. Add the almond flour and mozzarella cheese to the butter mixture and stir vigorously to combine. It might be helpful to knead the dough a bit with oiled hands to help it come together. Form the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate until chilled. This takes about 2 hours in the fridge or 20 minutes in the freezer. Preheat the oven to 350F and line 2 large baking sheets with parchment paper or silpat liners. Roll the cookie dough out between 2 pieces of parchment paper to a circle about ¼-inch thick. Use a cookie cutter in any shape you like to stamp out the dough into cookies, and then gather the scraps, re-roll, and repeat until the dough is all used. I used a 3-inch circle cookie cutter and got 12 cookies. Arrange the cookies on the prepared baking sheets and bake until golden on the bottom, about 12 to 15 minutes, rotating the trays once halfway through. Cool completely before frosting      How to Store Fathead Sugar Cookies   Store Soft Keto Sugar Cookies wrapped in the fridge for up to 1 week. I like to arrange them on a flat tray and not stack them to keep the frosting looking nice. Let them sit at room temperature for 10 minutes before serving. Keto Fathead Sugar Cookies   I used the idea behind fathead dough to make my Soft Keto Sugar Cookies: using melted mozzarella in the cookie dough! What is Fathead Dough?   In the keto world, fathead dough is extremely well known. It’s usually used to make pizza! It’s basically just part-skim shredded mozzarella cheese that’s melted and combined with a keto-friendly flour, such as almond flour or coconut flour. Different recipes add different flavors. For example, if the dough is for pizza, the recipe might add dried Italian herbs. To make fathead dough into these Keto Soft Sugar Cookies, I add vanilla extract, almond extract, and sweetener. As for the history behind fathead dough, Tom Naughton’s oldest brother’s oldest son created it, and named it after his Fat Head movie. Keto Fathead Sugar Cookies   I used the idea behind fathead dough to make my Soft Keto Sugar Cookies: using melted mozzarella in the cookie dough! What is Fathead Dough?   In the keto world, fathead dough is extremely well known. It’s usually used to make pizza! It’s basically just part-skim shredded mozzarella cheese that’s melted and combined with a keto-friendly flour, such as almond flour or coconut flour. Different recipes add different flavors. For example, if the dough

Home » Cobblers Crisps and Crumbles » Caramelized Butternut Squash with Cacao Butter and Coconut Chocolate Chip Cookie Dough Keto Fat Bombs Recipe August 12, 2021 By Sarah 2 Comments Jump to Recipe Chocolate Chip Cookie Dough Keto Fat Bombs are creamy, rich, and flavorful with brown sugar and vanilla just like regular cookie dough, but without the sugar crash. Each fat bomb has just 87 calories and 1g net carbs! We all have one or two desserts that we just can’t pass up. Maybe it’s New York-style cheesecake, or a hot fudge sundae or carrot cake (we even sometimes try to convince ourselves that the last one is healthy, right? Because forget all the sugar, flour, and unhealthy fats, when dessert has a carrot in it, it must be healthy, lol). For me, that one dessert is cookie dough. Notice I didn’t even say cookies, it’s just the dough. Because for some reason I can’t quite understand, there’s something magical about a spoon – or three – of raw dough. And I’m not picky when it comes to dough! Chocolate chip is my all-time favorite, but to me they’re all good. Sugar cookie dough, molasses crinkle dough, triple chocolate dough; I have to find a cookie dough I didn’t like, lol. The thing about keto and low-carb eating is that if you focus on what you can have instead of what you can’t, you don’t feel deprived. Of course you can buy a tube of pre-made chocolate chip cookie dough from the grocery store. But instead, you can choose to nourish yourself with grass-fed fats in the keto version of a decadent favorite – cookie dough! The Best Recipe for Chocolate Chip Cookie Dough Keto Fat Bombs   The ingredient list of this cookie dough is pretty basic, but it’s so much more delicious than anticipated. I’ve tried a lot of keto fat bombs in the past couple years and I would have to say this recipe is my favorite! You can keep a batch of these on hand for those times when you’re craving something sweet or just feel like indulging while staying on-track. These are ridiculously satisfying in a way that regular (sugar crash-inducing) cookie dough will never be! Cookie Dough Fat Bombs Ingredients Cream cheese Butter Unsweetened almond butter Monkfruit/allulose sweetener Keto brown sugar Vanilla extract Salt Keto chocolate chips How to Make Fat Bombs Cream together all the base ingredients. Stir in the chocolate chips (or other additions, such as shredded coconut, chopped nuts, etc.). Chill, and then scoop into portions!    How to Store Fat Bombs Store fat bombs in an airtight food storage container in the fridge for up to 1 week or in the freezer for up to 6 moths.    Variations on This Recipe Nut butter. Instead of unsweetened almond butter, try it with pecan or hazelnut butter. Or go for the classic chocolate + peanut butter combo. Note that peanut butter is higher in carbs than other nut butters (well, technically peanuts are a legume), but if you can fit it into your macros use peanut butter butter instead of almond butter. Coconut. If you like Almond Joy candy bars, add 3 tablespoons of unsweetened shredded coconut. Add crunch. Add up to ¼ cup of your favorite chopped nuts. Tips for Making Keto Fat Bombs   Make sure the cream cheese and butter are both at room temperature so they blend well. This will help your fat bombs be as smooth and creamy as possible. Don’t skip the chill time before scooping the dough into portions. This helps the dough stiffen up so it’s easy to scoop. I like to use a 1.5-tablespoon scoop to measure the dough. Once the dough is scooped, put it on paper candy liners. These Chocolate Chip Cookie Dough Fat Bombs should be stored in the fridge. Let these sit at room temperature for about 10 minutes before serving to soften them a bit Keto Fat Bombs FAQs   What are Fat Bombs?   Fat bombs are a low carb, high fat snack. They typically have as few carbs as possible (usually 0g net carbs to 1g net carbs), and contain 85 to 90% fat. Ingredients such as coconut, avocado, cream cheese, butter, coconut oil, nut butter, cheese, etc. are common in fat bombs. They come in a variety of both sweet and savory flavors! What is the Purpose of a Keto Fat Bomb? They are a tool to help make sure that you’re getting in enough fat to remain in a state of nutritional ketosis. A secondary function in addition to helping someone who is following a ketogenic diet stay in ketosis is that fat bombs are a great way to satisfy a craving. Next time you’re feeling snacky between meals, try these Chocolate Chip Fat Bombs if you’re craving cookie dough and watch your cravings disappear! Do You Keep Fat Bombs in the Freezer? Yes! You can store these fat bombs in the fridge for up to 1 week or in the freezer for up to 6 months. To store fat bombs in the freezer, I like to flash freeze them first. To do so, arrange them on a large baking tray and freeze until solid (about 2 hours). Then layer them between wax paper in a food storage container. Label the container with the date and contents, and freeze for up to 6 months! More Keto Treats to Try   Mini Keto Cheesecake Recipe Syrniki (Cheese Pancakes) Fudgy Keto Brownies Coconut Hazelnut Espresso Chocolate Keto Bark Keto Donuts Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Chocolate Chip Cookie Dough Keto Fat Bombs PRINT RECIPE PIN RECIPE Chocolate Chip Cookie Dough Keto Fat Bombs are creamy, rich, and flavorful with brown sugar and vanilla just like regular cookie dough, but without the sugar crash!     Ingredients 4 ounces cream cheese (at room temperature) 4 tablespoons unsalted

Home » Cobblers Crisps and Crumbles » Caramelized Butternut Squash with Cacao Butter and Coconut Caramelized Butternut Squash with Cacao Butter and Coconut January 7, 2016 By Sarah 4 Comments Jump to Recipe Caramelized Butternut Squash with Cacao Butter and Coconut is sort-of a cross between a winter squash pie (like pumpkin pie) and a crisp or crumble…but without the added starch from the crust or crumble topping. You won’t even miss it! No one bats an eye when you say pumpkin or sweet potato pie is for dessert…but tell them butternut squash crisp is on the menu and suddenly you’ll get raised eyebrows, quizzical looks, and you’ll hear a combination of skepticism and intrigue in people’s voices as they ask you exactly what it is. It’s just naturally sweet caramelized squash that smells richly of cacao butter and vanilla, and is garnished with a sprinkling of coconut for texture and flavor. In a word, heaven.   My inspiration here was a cross between winter squash pie (like pumpkin or even sweet potato pie) and a crisp or crumble, but this dish is definitely its own thing. I left off the crust and streusel topping because I felt like this dish is rich enough and doesn’t need anything except a little sprinkling of coconut on top for textural contrast. But that being said, if coconut isn’t your thing or if you want to make this even more decadent (and if you do, I promise I’m not judging – I will probably grab a spoon and join you!), you can toast almond meal and/or oats on the stovetop until lightly golden (either in a dry skillet or with a little coconut oil, clarified butter, or cacao butter) and sprinkle that on top of the caramelized squash. Or instead you could go with toasted nuts, which are also a lovely pairing (I particularly like walnuts with butternut! Oooh, and if you go with walnuts, you might want to use maple instead of the honey as a sweetener because they’re such a delicious combo…I’m just thinking out loud though). If you’re not familiar with cacao butter, let me just tell you what an indulgence it is. If you spring for the good stuff (personally, I adore Navitas Naturals Cacao Butter) it will smell like the deepest, richest chocolate you can imagine. Surprisingly, it doesn’t have a very strong taste though (it doesn’t have the chocolate-y flavor that we’re used to until cocoa powder is added in). Cacao butter is rich in antioxidants and beneficial for the skin and hair, as well as improving mood (read more about cacao butter on Navitas Naturals and Organic Facts). It doesn’t need it, but if you really want to take this to the next level indulgence-wise, feel free to add a dollop of coconut “whipped cream” or a scoop of your favorite vanilla bean ice cream Caramelized Butternut Squash with Cacao Butter and Coconut PRINT RECIPE PIN RECIPE Caramelized Butternut Squash with Cacao Butter and Coconut is sort-of a cross between a winter squash pie (like pumpkin pie) and a crisp or crumble…but without the added starch from the crust or crumble topping. You won’t even miss it! .     Ingredients 4 tablespoons (30 g) cacao butter 1 ¼ lbs (570 g) butternut squash, peeled, de-seeded, and cubed into ½-inch pieces (about 4 cups cubed) 4 tablespoons water 1 tablespoon honey ½ teaspoon vanilla bean paste (or ¾ teaspoon pure vanilla extract) 1 pinch sea salt 4 teaspoons unsweetened shredded coconut          Instructions   Add the cacao butter to a large cast-iron skillet over medium heat. Add the squash and water, cover the skillet, and cook until the squash is tender and starting to brown in spots, about 12 to 15 minutes, stirring occasionally. Turn off the heat and stir in the honey, vanilla bean paste, and salt. Transfer to 4 serving bowls, top each with 1 teaspoon coconut, and serve warm.             Nutrition   Serving Size: ¼ of recip Calories: 212 Sugar: 8 Sodium: 45 Fat: 15 Saturated Fat: 10 Trans Fat: 0 Carbohydrates: 22 Fiber: 3 Protein: 2 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Carrot Cake Snack Cake »Blueberry Almond Streusel Bars  Trackbacks   20 Paleo Butternut Squash Recipes says:March 3, 2016 at 8:16 pm […] 21. Caramelized Butternut Squash with Cacoa Butter and Coconut Recipe […] Reply 31 Butternut Squash Recipes That Will Make You Wonder Why Pumpkin Gets All the Attention – 260Blog says:October 26, 2016 at 10:26 am […] 31. Caramelized Butternut Squash With Cacao Butter and Coconut […] Reply 31 Butternut Squash Recipes That Will Make You Wonder Why Pumpkin Gets All the Attention | google healths says:October 26, 2016 at 6:25 pm […] 31. Caramelized Butternut Squash With Cacao Butter and Coconut […] Reply 31 Butternut Squash Recipes That Will Make You Wonder Why Pumpkin Gets All the Attention | Curious says:October 27, 2016 at 3:31 pm […] 31. Caramelized Butternut Squash With Cacao Butter and Coconut […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Breakfast » My Favorite Noatmeal (aka Low Carb Oatmeal)​ My Favorite Noatmeal (aka Low Carb Oatmeal) April 21, 2016 By Sarah 147 Comments Jump to Recipe My Favorite Noatmeal (aka Low Carb Oatmeal, which is actually oat-free porridge) is a hearty warm breakfast that can be made on the stovetop or in the microwave for a healthy, quick breakfast that only has 5g net carbs per serving.   Like many of us, I’m a creature of habit who craves routine. I get up, make coffee and a quick breakfast, and get to work early before breaking for my mid-morning workout. Routine keeps us centered, but the downside to this is that I’m prone to falling into eating ruts, particularly with breakfast. Seasonal fruit with yogurt is a long-time favorite, and cottage cheese and fruit is another mainstay. Sometimes a toasted slice of my favorite paleo bread, or occasionally homemade granola. Eggs are rare for me at breakfast, although they’re a favorite for lunch.   I also enjoy a hot breakfast of some kind of porridge…it always reminds me of mornings as a kid when my mom would make oatmeal for my sister and I. Because my mom’s favorite way to eat it was topped with a pat of butter and a sprinkle of brown sugar, in turn, this became mine and my sister’s favorite way to eat it as well. Oatmeal is still one of my favorites, but lately I’ve been cutting back a little on carbs and even dabbling in keto (aka nutritional ketosis) recipes (so heads-up, you can probably expect to see a couple more of them here soon). One of my favorites that I’ve come across, which seems to be huge in the keto world (at least, I’ve noticed it a lot on Pinterest and Instagram when searching for keto recipe ideas), is something called “noatmeal”, which is nothing more than oat-free porridge. (Truth be told, it very much reminds me of paleo cream of wheat-style porridge that I’ve been making for years now.) My version of “noatmeal” is full of healthy fats and fiber, with 15 grams of vegan protein and just 5 grams of net carbs per serving! (Remember, net carbs are calculated by subtracting the grams of fiber from the grams of carbohydrates.) For the sake of comparison, compare those nutritional stats with a serving of old-fashioned rolled oats, which has 27 grams of carbohydrates and only 5 grams of protein per serving! (Side Note: There is absolutely nothing wrong with oatmeal, in fact I thoroughly enjoy it as a heart-healthy whole grain. However, my only point is that a bowl of regular oatmeal isn’t low-carb and doesn’t contain as much protein as this low carb oatmeal or “noatmeal”.) You can cook this either on the stovetop or in the microwave (I give instructions for both in the recipe below). I like to pre-mix several batches of this recipe (adding everything except the water and vanilla) and store each serving in a small glass bowl in the pantry so that this literally comes together in minutes on busy weekday mornings. You can also pre-mix the recipe, pack it up, and microwave it at work for a quick, delicious breakfast at your desk! A bowl of this keeps me satisfied until lunchtime, even with a mid-morning workout. And maybe the best part about this recipe is that there are endless ways you can change it up (several variations are pictured in this post), so it never gets boring. Although I have to say, I don’t mind falling into a breakfast rut with this. Low Carb Oatmeal Low carb oatmeal is actually not oatmeal at all because it contains no oats! Instead, it’s a porridge-like dish that resembles oats in texture. It’s rich and creamy, and you can eat it the way you’d eat a bowl of oatmeal, topped with anything you’d put on your oatmeal. Keto Oatmeal (Oat Free Porridge) Keto oatmeal or noatmeal can be made with a variety of nutrient-rich keto-friendly ingredients, and takes just a few minutes to make. Ingredients in Keto Low Carb Oatmeal There are a lot of ingredient options when you’re making low carb oatmeal. The main thing is to get a creamy, porridge-like consistency that has some texture in it, to simulate regular oatmeal. Here I use a combination of the following keto and low carb-friendly ingredients: . Hemp hearts Almond flour Unsweetened shredded coconut Flaxseed meal Chia seeds This recipe is pretty forgiving though, and it allows for a few substitutions. For example, if you’re allergic to coconut, use double the amount of almond flour. Or if you don’t have chia seeds on hand, use double the amount of flaxseed meal.  How to Make Keto Oatmeal   My version of keto n’oats can be made in two ways: 1) on the stovetop, or 2) in the microwave. For the stovetop method, add all ingredients (except the vanilla, which gets added once it’s removed from the heat) to a small pot over low heat and cook until thickened, stirring constantly, about 3 to 5 minutes. Finally, stir in the vanilla, transfer to a bowl, and top with anything you like. To make this low carb oatmeal in the microwave, add all ingredients except the vanilla to a microwave-safe bowl. Microwave on high until thickened, about 2 minutes. And then stir in the vanilla, add any goodies you like on top, and devour. Regular Oatmeal (Made From Oats)   Nutrition in Oatmeal   According to the USDA National Nutrient Database, a ½-cup serving of old-fashioned rolled oats (which is what is mixed with liquid, such as water, and cooked to make oatmeal) has the following nutrition information: 150kcals 5g protein 2.5g total fat 27g carbohydrates 4g fiber Oats are also a good source of quite a few vitamins and minerals, like manganese, copper, phosphorous, iron, selenium, magnesium, zinc, and B vitamins. (Read more about the nutrition in oats on Health Line.) Is Oatmeal Good for Weight Loss?   When you’re trying to lose weight, like anything else, keep portion