Lemon Cinnamon Coconut Cream Cups - DrJockers.com

Lemon Cinnamon Coconut Cream Cups

cinnamonLemon Cinnamon Coconut Cream Cups

This recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.

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Coconut Cream Cups Ingredients

1 cup coconut butter

¼ cup extra virgin coconut oil

¼ cup butter, grass-fed or more coconut oil

¼ tsp cinnamon or vanilla bean powder OR 2 drops lemon essential oil to make lemon version

Pinch of pink salt

20-25 drops Stevia extract

SteviaNutrientsGraphic

Coconut Cream Cups Instructions

  1. Place all ingredients in a pan and heat on low heat and mix until well combined
  2. Let cool for a few minutes and the pour into mini muffin forms or an ice cube tray. You should be able to fill each one with 2 tablespoons of the mixture to get 12 servings.
  3. Place in the fridge for at least 30 minutes and let it solidify.
  4. Store in fridge.

Notes:   Can also use 2 tablespoons of raw, local honey or grade B maple syrup or 1 tbsp of xylitol if you don’t want to use stevia.  Honey and maple syrup do contain sugar.

Dr Jockers Comments

This is a basic recipe for a coconut cream cup that allows you the freedom to add various flavors and anti-oxidants.  Lemon and cinnamon are both great for improving circulation and allowing for deeper oxygenation through the capillary beds and into the tissues of the body.  They also taste and smell great!

This is a ketogenic recipe in that it is low in carbs and the good fats (coconut and butter) help to simulate the production of ketones.  Ketones help the body to reduce inflammation and prevent the development of chronic disease.  They also improve fat burning, stop cravings and promote the development of lean body tissue.

A few of these will go a long way, you will be quite satisfied!  Enjoy!

lemon

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