Keyword: Chocolate, cookies, Dessert, Peanut Butter, peanut butter cookies
Prep Time: 15minutes
Cook Time: 9minutes
This is a delectable, yummy, quick peanut butter cookie recipe that is both low carb and keto-friendly. You can enjoy the cookies with or without the chocolate drizzle! However, you may struggle to eat them without a big glass of whole milk (for low carb, keto enjoy with a glass of unsweetened vanilla almond milk or non-dairy milk of your choice).
In a large mixing bowl combine eggs, butter, sweetener, vanilla, and salt. Beat until well combined.
Add almond flour and peanut butter to egg mixture and beat until well combined.
Add baking soda and gently mix until well combined.
Scoop 1.5 Tbsp cookie dough onto a parchment or silicone lined cookie sheet. The cookies will not spread out so feel free to place close together but leave a little room to press them down with a fork. I was able to fill 2 cookies sheets plus a pizza pan! I got 64 cookies out of one batch!
Bake for approx. 9 minutes. The cookies will not appear done but they will "harden" as they cool so do not overbake. Very important.
Allow cookies to cool for about 20-30 minutes before eating and/or drizzling with chocolate.
Gently heat cream and butter (you can microwave for about 40 seconds or heat on very low heat in a saucepan). If heating on stovetop remove from burner. Stir in butter and chocolate chips. Stir until chips and butter are melted and well combined. Add powdered sweetener and mix gently until well combined. Place chocolate in a vessel of your choice to drizzle. I used a quart-sized plastic baggie and cut the tip off of one of the lower corners. Allow to cool about 15-20 minutes before eating.
Sending a shout-out to Choc-Zero for sending a sample of their zero net carb caramel syrup! I used this to help create a truly decadent turtle cheesecake with the right touch of chocolate, caramel, and peanut flavors! You can enjoy it right along with us because I am including an “easy to whip up” recipe just for all of you! And, just 3 grams net carbs per slice! Who’s ready to dig in? Continue reading “Decadent Turtle Cheesecake, Low Carb, Keto”→
This is it! This recipe took a lot of time and patience to perfect but I've nailed it! This is a soft and delicious Keto friendly, low carb hamburger bun! It holds up just fine to mayo and no-sugar-added ketchup. Don't forget to add some lettuce and a thinly sliced heirloom tomato! Break out the grill and get ready for BBQ season!!
Whisk together eggs and cream of tartar in a large mixing bowl. Whisk until frothy.
Add cream cheese and butter and whisk until well combined and smooth.
Add flour, whey, arrowroot, baking powder, Xanthan gum, and sea salt. Whisk until it becomes like wet dough.
Using a spatula fold in mozzarella cheese (the recipe works best and tastes best with a good quality organic mozzarella cheese)
With oiled hands gather up dough and shape into a ball. You will want it to fit cupped in the palm of your hand. Slightly bigger than a ping pong ball. Ours makes 12 even dough balls pressed down into a silicon pan that is made especially for hamburger buns (click to view the one we used).
Bake for 25-30 minutes or until golden brown on top.
I've literally made a version of this about 12 times trying to nail it! I finally did and now am sharing with all of you! This has everything you are hoping for... creamy, sweet, chocolatey, and does not crumble! It is the perfect balance of flavors. It is also wonderful for making buckeyes for the holidays! Bookmark or print this recipe so you'll always have it handy. Be sure to come back and let me know how you liked it.
Gently melt butter (stovetop or microwave, whichever you prefer). Remove from heat.
Add in peanut butter, vanilla, whey, and powdered Swerve (or powdered erythritol), and sea salt. Mix hard until it is well combined.
Pour peanut butter fudge into a 12 x 16 cookie sheet with, at least, a 1-inch lip around the pan. We line ours with parchment paper.
Gently warm the heavy whipping cream in a large bowl. Remove from heat and add the chocolate chips. Allow to sit for about 30 seconds so the chocolate chips can melt. Stir to combine.
Add vanilla and room temp (or melted) butter and powdered Swerve. Stir to combine and pour over peanut butter fudge.
Place in refrigerator and allow to set up for, at least, an hour. The longer it sets up the better it tastes and holds together. We find it is the best the following day.
When cut into 48 equal pieces each piece comes out to just 1 g net carb!We absolutely love this cookie sheet and use it especially for making our peanut butter candy.Important Note: You can make just the peanut butter part and serve as peanut butter fudge -- so, so good!This is not something I would make on a regular basis but would be fantastic for holiday events! You can definitely make Southern Buckeyes out of these.We do not include the carbs from sugar alcohol sweeteners (such as Swerve, Lakanto, or Erythritol), as they have zero net carbs and have been shown to not raise blood sugar levels.
Keyword: Chocolate Chip Cookie, Cookie, Keto, Low Carb, Protein
Prep Time: 15minutes
Cook Time: 13minutes
Allow to Cool: 15minutes
Total Time: 28minutes
Two words... they spread when baking!! And, just in case you are new to Keto... This. Is. Huge! I cannot wait for you to try them! Come back and let me know how it worked out for you. Oh, and the taste is on point! Even my non-Keto friends and neighbor said, "This is it! I have to have the recipe!"
In a large mixing bowl combine eggs, vanilla, and sweeteners. Using a fork mix ingredients together until well combined. Slowly add the melted butter. Stirring after each addition of the butter. Make sure the butter is not so hot as to "cook" the eggs.
Next add almond flour, whey, and gelatin. Stir to combine. Slowly add in melted butter and continue mixing.
Now add xanthan gum, baking soda, and a dash of sea salt. Mix gently to combine.
Fold in chocolate chips until well combined.
Make 36 evenly sized cookies, placing them on a parchment paper, or silicone mat lined baking sheet. These will spread so leave room between them. We actually made 18 huge cookies because I was not expecting them to spread! This was a new recipe I was trying and it came out WAY better than I ever imagined!!
Baking time will depend on your altitude. Ours took right at 13 minutes. We live at a high altitude. Lower altitudes may take less time, begin checking around the 7-8 minute mark. The edges will appear slightly browned and the middle may appear as it is not done. It is done. You do not want to over bake these. These are not the kind of cookies you eat immediately out of the oven. They must, must, must set up for, at least, 10-15 minutes.
Nutrition Macros are based on 36 cookies from 1 batch of this recipe. We did not include the macros from the Lakanto as this is a sugar alcohol and has no effect on blood sugar levels. Lakanto is zero net carbs.These cookies end up being less than 1 net carb (0.7g) per cookie!
After prepping onions, spinach, and butter. Preheat oven to 375 degrees F
Gather seasonings. We do not measure but shake each one on when it is time.
Line a 9 x 13 inch baking dish with parchment paper (makes for super easy clean up but is optional)
Place about 6 pats of butter on bottom layer, before squash slices. Spread apart from one another.
Add a single layer of squash slices.
Sprinkle naked squash slices with each seasoning, we did a pretty even light sprinkle of each seasoning.
Add sliced onions as a single layer.
Add half of the squeezed, drained spinach.
Add half of the shredded cheese.
In a bowl combine almond flour, parmesan cheese, and the amounts listed for each of the seasonings. Mix to combine. Sprinkle half of this mixture on the casserole now. Save remaining half for the top of the casserole.
Add 6-8 pats of butter.
Repeat layers starting with naked, squash slices.
Top final layer with almond flour mixture.
Bake in a 375 degree F preheated oven for about 45-60 minutes. Check at about 40 minutes and keep an eye on it until it is nice and golden brown on top. Exact time will depend on your oven.
You can wash and slice squash, cut onions into slices, and squeeze, drain spinach ahead of time. This makes throwing the casserole together so much quicker. I usually prep everything the day before.Total carbs 4.3 g minus fiber 1.7 g equals 2.6 net carbs per servingWe split the casserole into 12 equal servings.
These chocolates are perfect when you are craving little bites of peppermint heaven! At just 1.4 net carbs (2.2 g total) you can indulge a little without feeling guilty. You could put 4 in a little chocolate box to give as a gift to a friend or co-worker. You could take one or two to a party so you can enjoy a little sweet treat with the rest of the guests. You could also use a few to decorate the top of a birthday cake! So many possibilities. We love that they are quick and easy to make and hope you enjoy!
Over the past 16 years, little by little, I've been perfecting this recipe and it is amazing! We feel it is better than any restaurant out there! The key is to not go too heavy. You want just enough to coat but not enough that it appears you are breading with the seasoning instead of lightly seasoning. You can read more tips in the recipe notes! This makes a big batch that should last you for a couple of months, give or take.
Add all ingredients into a medium mixing bowl and stir until well combined. Store in an air-tight container and place in a dry area in your cabinet.
This makes approximately 2.5 cups or 40 tablespoons. We use about 2-3 teaspoons per 4 medium-large sized chicken breasts. Just to give you an idea about how much to use. Be sure to rub the meat with olive (or an oil of your choice) oil first and then lightly season the cut strips.If you like more heat, increase the cayenne pepper by another 1 or 2 teaspoons. Experiment and make it your own! We hope you enjoy.Note: we did not include macros because it really depends on how much you use but the macros will be very little, maybe half to a full carb per tablespoon. We just do not find it enough to make a huge difference in the grand scheme of a full days count but if you are concerned, add a carb to your daily count and that should be more than sufficient.
Before anyone goes looking for the oatmeal; there is no oatmeal in this recipe. However, it tastes just like a big bowl of blueberry oatmeal! Seriously, it is outstanding!! And, they are just 4.2 net carbs per pastry!! If you miss oatmeal, this recipe is specially designed for you! You could even put one in a bowl with a little unsweetened dairy-free milk, so good!
In a small mixing bowl combine frozen blueberries with coconut flour and set aside
Use a mixer with the whip attachment. In a bowl place all the wet ingredients, gradually increase speed to about half or so and mix until smooth.*Note: Do not leave out the peppermint flavor, this makes this baked good, trust us.
Add all dry ingredients and mix until the mixture comes together like a batter.
Use a spatula and fold in blueberries and coconut flour (that was used to coat the blueberries)
Use clean hands to form 6 equal triangle-shaped pastries.
Bake for approximately 32 minutes, increase temperature to 425 degrees F and bake for an additional 10 minutes.If making the glaze: combine all glaze ingredients in a small bowl and mix until well combined.
Remove from oven and add glaze (this is optional and we will provide macros with and without the glaze, listed is without the glaze).Macros, for the pastry with glaze, will be in the recipe notes.Allow to cool for about 20-30 minutes and enjoy.
Pastry without glaze = 4.2 net carbsPastry with glaze = 4.4 net carbsMacros for pastry without glazeCalories 184Fat 18.3 gSodium 396.1 mgCarb (total) 14.9 g Fiber 10.7 gNet Carbs 4.2 gProtein 11.3 gMacros for glaze (add to above if glazing)Calories 41Fat 4 gSodium 61.4 mgCarb (total) 0.2 g Fiber 0Net Carbs, same as total 0.2 gProtein 0.3 gNOTE: We do not include the carbs from erythritol or Swerve, as they are sugar alcohols and have zero effect on blood sugar levels. Their net carbs are zero.
While many may consider this a wonderful breakfast, we actually love this for dinner! Breakfast for dinner, brilliant, right?! You can make the biscuits earlier in the day or even the day before. That makes this a super-quick breakfast, lunch, or dinner to whip up. Especially when time is an issue. Don't forget to serve them with a batch of creamy-cheesy scrambled eggs!
Make a batch of our Keto Angel Biscuits (we did not include this in the prep or cooking time because you can make these ahead of time).
In a pan cook sausage until done and break into pieces with a spatula as it cooks.
Remove sausage from pan, leave the oil from the sausage in the pan.
Place remaining ingredients in the pan with the oil from the sausage. Using a whisk, slowly and gently stir gravy until cream cheese has melted and it is well combined. Allow to simmer for about 5-6 minutes (do not boil, just a light simmer, about on medium heat), whisk frequently to prevent the mixture from burning/scorching on the bottom.
Add sausage to the gravy and stir and cook for a few more minutes.
Please be EXTRA CAREFUL when picking out your ground breakfast sausage as the majority of them contain, add sugar. Check the ingredients and the carb count. We use Beeler's brand breakfast sausage, zero added sugar, zero carbs! The macros are only for the sausage gravy. If you use it on one of our Keto Angel Biscuit's you can add in the macros listed from that recipe (1 biscuit is just 4.3 net carbs [9.2 carbs and 4.9 fiber] see the recipe page for the remaining macros here). So with the gravy and biscuit, your total net carbs would be just 4.5 g! Throw in some creamy-cheesy scrambled eggs, which would not add any more carbs, and you have a breakfast, lunch, brunch, dinner of champions!