My understanding of what makes something “healthy” continues to evolve. It’s been quite the journey over the years, to say the least! There were the vegetarian years, the vegan year, the macrobiotic diet, the low-calorie diet, the avoidance of grains, soy, dairy, fat and carbs (not all at the same time of course!) There was my high protein, low-fat phase. There were the 6-meals-per-day days. Lots of experimenting over the years, all in search of a way of eating that kept me satisfied, lean, and filled with energy. And I didn’t want it to take tons of time and cause inconvenience and strain in my life. It needed to be something that I could stick with and feel great doing it.
Boy golly, folks, I think I’ve finally struck gold!
I’ve spent the past year learning to eat a diet with one goal: keeping insulin levels low. The result has been automatic fat loss, satisfying meals, energy and all with a surprising amount of ease.
What does it mean to eat a diet for low insulin? The cliff notes are this: low carb, high fat, moderate protein, lots of fiber, and intermittent fasting
You’ll be hearing lots more from me on this holy grail diet, but for now I’ll leave you with this low carb, high fat dessert bar that tastes INSANELY delicious :)
2½ cups heavy cream
¼ cup butter
1 cup brown Swerve
½ teaspoon vanilla extract
1¾ cups almond flour
¼ cup coconut flour
¾ cup confectioners swerve
¼ teaspoon sea salt
½ cup butter, softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
1 (9oz) bag Lily’s Stevia-Sweetened Chocolate Chips
1 cup heavy cream
flake sea salt, for topping
Place a medium skillet over low heat. Add the heavy cream, butter, swerve and vanilla extract. Bring to a boil, stirring often. Reduce heat and simmer on low for 40 minutes, until thick and creamy but still liquid enough to pour.
Preheat the oven to 325 degrees F. Line a 7x11 pan with parchment paper.
Combine the almond flour, coconut flour, swerve and salt in a mixing bowl. In another bowl cream the butter and cream cheese together. Add the dry ingredients and mix until fully combined. Mix in the vanilla extract.
Press the crust into the bottom of the prepared pan. Bake in the preheated oven for 20 minutes until the edges are golden. Let cool.
Use a double boiler to gently melt the chocolate chips and cream together. Stir until creamy.
Pour the caramel cream over the cooled crust. Place in the fridge for 20 minutes to set. Spread the chocolate ganache over the caramel and sprinkle with flake sea salt. Place back in the fridge until the chocolate has set, about 30 minutes. Cut into 30 dessert bars and enjoy! Store leftover in the fridge or the freezer.
If you love caramel, make extra caramel cream and enjoy it by the spoonful!