healthy fries

The perfect vegan dessert bite!  Frozen banana &quot;ice cream&quot; surrounded by peanut butter cookie dough and chocolate.

Frozen Banana Peanut Butter Cups

fine almond flour (bobs red mill)

peanut butter

maple syrup

tsp vanilla extract

carob or chocolate bar, chopped into small bits

tsp flakey salt (sub sea salt)

banana, sliced into half inch pieces (frozen)

carob or chocolate bar (melted)

tsp refined coconut oil (melted)

Sliced about half a banana into 1/2 inch pieces.  You will need 6 pieces.  Freeze for 3 hours for best results

Into a food processor, combine almond flour, peanut butter, maple syrup, vanilla extract and sea salt and pulse into forms a crumbly dough.  Add in chopped carob or chocolate bits and pulse a few times

Remove the cookie dough onto a plate or cutting board and use your hands to form into a ball of dough.

Into your chocolate molds, place a few tsp of dough into each circle and cover with the dough, forming little hallow half circles.  *see notes if you don&#39;t have the mold*

Then place a frozen banana piece into each one.  Top the frozen banana with the cookie dough, filling in any gaps.

Once they are covered, without any gaps (use your hands to press down until firm) place them into the freezer.  Freeze for 30 minutes to 1 hour.

Then melt your carob or chocolate bar with 2 tsp of coconut oil in a small pan or microwave.  Mix together until combined.

Remove your cookie dough bites from the freezer and coat them in the chocolate.  Place on a cooling rack or parchment paper lined baking sheet. Top each with a pinch of flakey salt if you like.

The chocolate will harden in about a minute.  If you&#39;re in a warm climate, pop them in the freezer for a minute.

Enjoy!

Store in an airtight container in the freezer.

I just made these and was thrilled to find a more delicious and nutritionally rich alternative to the "unhealthy" versions that I grew up with. Guilt free and extra yummy! Thank you!!

Get ready to munch on these crispy, cheesy Keto Broccoli Fries! These low-carb delights combine the goodness of broccoli with the rich flavors of cheddar and Parmesan, creating a perfect snack for any time of day. Easy to make and packed with flavor, these fries are not only delicious but also healthy. Ideal for those following a keto or low-carb diet, these broccoli fries are a great way to enjoy a veggie-packed snack that feels indulgent. Perfect for parties, appetizers, or just a tasty treat. Try them today and experience a crunchy, cheesy, veggie sensation!

Keto Broccoli Fries: Quick, Low-Carb, Gluten-Free Snack

broccoli

cheddar cheese, shredded

Parmesan cheese, grated

eggs

salt and pepper,

garlic powder,

red pepper flakes,

herbs

almond flour,

Preheat your oven to 400°F (200°C).

Steam the broccoli until tender, then finely chop it.

Using a cheesecloth, squeeze out as much moisture from the chopped broccoli as possible.

In a large mixing bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, eggs, ranch seasoning, salt, and pepper.

Line a baking sheet with parchment paper.

Form the broccoli mixture into small fry shapes and place them on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, turning halfway through, until the fries are golden brown and crispy.

Remove from the oven and let cool slightly before serving.

Baked to perfection, these crispy on the outside, fluffy and tender on the inside fries will have everyone coming back for more! I serve them with a bit of homemade tahini sauce for dipping, but the possibilities are endless.

Crispy Baked Sweet Potato Fries with Za'atar and Tahini

sweet potatoes, (scrubbed and

extra virgin olive oil

seasoning of your choice,

kosher salt

tahini sauce, (for serving)

Prepare the sweet potatoes: To remove the excess surface starch from the sweet potatoes. Place the cut sweet potato fries in a large bowl and cover with cold water. Let soak at room temperature for 30 minutes, or refrigerate overnight. This removes the excess starch and help the fries crisp up. Drain and rinse out the bowl and dry it well.

Get ready to bake. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.

Season the sweet potatoes. Pat the fries dry and return to the dried bowl. Drizzle generously with extra virgin olive oil (about 2 to 3 tablespoons). Toss to make sure all the fries are well-coated with the oil. Mix the seasonings of your choice in a small bowl, then add to the fries and toss to evenly coat.

Roast the sweet potato fries. Transfer the fries to the prepared sheet pan and space them apart without touching. (Do not crowd the pan or the fries will not crisp; Use 2 pans if necessary.) Bake in the heated oven for about 15 minutes, then carefully remove the pan to flip the fries over, making sure they are still spaced apart. Bake until cooked through and crispy, 15 to 20 minutes more.

Finish and serve. Remove from heat and season with salt. Sprinkle with more of the spices to your liking. Transfer the fries to a cooling rack and let them rest for about 5 minutes or so before serving with tahini on the side for dipping. Enjoy!

Like the last post, these fries did not crisp up for us. I didn't crowd the sheetpan. They were just limp. Perhaps they need to be elevated on a rack so that the heat can circulate all around? Not sure. Seasoning was nice though!

I made these last night. I followed the recipe. I was VERY disappointed. I did peel the potatoes, cut them into very even sizes, and covered them in a bowl of ice water in the fridge for 2 hours. After drying them and the bowl I coated them in olive oil and dusted with a spice mix I had in the pantry.I baked them on a high temp as recommended. After 15 minutes, I pulled them out to turn them over, they were VERY limp. This havd me worried. I looked at the recipe again. I had not noticed that it suggested using 2 pans is the chips were crowded. (I had them in one layer, but they were admittedly tight.) I pulled out a second pan, split the chips into to pans and put them back in the oven, raising the temperture by 20 degrees. I check them after an additional 20 minutes. Still limp. I raised the temperture again. After another 10 minutes, some of them were getting a touch crispy, but only because they were statring to burn a little. I was so hoping for crispy fries. Maybe because they were so close togeter for the first 15 minutes it ruined the whole batch? I am unsure. I guess I will have to rely on my local restaurant to provide me with crispy sweet potatoe fries. This sadly did not work for me. :-(

These are amazing-even my husband who HATES sweet potato, couldn't stop eating them. The tahini dipping sauce is also a must!

These baked sweet potato fries will be served on my table this week. YUM

I loved it! Packed full of amazing flavors!

So crispy and delicious! And that sauce is perfect!

Delicious!! We would choose sweet potato over regular potatoes any day &amp; these had the perfect seasonings on them. Love dipping them in the tahini!

Great seasoning on these fries. Taste was amazing :)

The seasoning on these is now my new favorite! Who knew Za'taar could be so perfect on something.

This is really amazing! My family loved it!

i love a good sweet potato fry! thanks for sharing this recipe

These were so delicious! Definitely a hit! Thanks for sharing!

These were so delicious! Definitely a hit!

Top 3 healthy fries recipes from across the web

The most viewed healthy fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Frozen Banana Peanut Butter Cups

Keto Broccoli Fries: Quick, Low-Car...

Crispy Baked Sweet Potato Fries wit...

Top 3 healthy fries recipes from across the web

The most viewed healthy fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frozen Banana Peanut Butter Cups

Keto Broccoli Fries: Quick, Low-Car...

Crispy Baked Sweet Potato Fries wit...

The most viewed healthy fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine