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”→
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.
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!
Keyword Chocolate Chip Cookie, Cookie, Keto, Low Carb, Protein
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!
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.
Look at that picture! It resembles a chocolate glazed donut from an establishment we just won't mention right now!! While it does look like it, these donuts are more cake-like because, let's face it, getting close to a glutenous-yeasty texture is pretty impossible in the Keto lifestyle, especially when you are Celiac and cannot have any form of gluten. If you are gluten-free, grain-free, and low-carb these little gems are just for you!! The chocolate glaze is off-the-hook, ah-maze-ing!! Plus, they are super quick to make!! Go on and give it a try!! Don't forget to order your donut pan, link in the ingredients, instructions, and notes below.
Place all wet ingredients in a mixer bowl and gradually increase speed. Whip/Mix until smooth and creamy.
Add all dry ingredients to mixing bowl. Gradually increase speed and mix until smooth like cake batter but a little thicker.
Scoop or use your clean hands to place batter into each donut cup. The batter will rise while it is baking.
Place in oven and bake for approximately 30-35 minutes. Ours took exactly 32 minutes.
While donuts are baking make the chocolate glaze. Place heavy whipping cream in a saucepan and gently heat until it steams but does not boil.
Remove from heat and pour into a small-medium mixing bowl. Quickly add chocolate chips and butter. Stir until it all melts and combines. Add powdered Swerve. Add warm water to glaze mixture.
Remove donuts from the oven. The donuts just slide right out of the pan we use. We do not oil the pan or do any prep to it. Love this pan!
Immediately dip donuts into the chocolate glaze (if glaze becomes too thick, try stirring, if that does not work return to saucepan and heat gently or pop in the microwave for about 20-30 seconds, you do not want to burn your chocolate so be careful)
Repeat steps for additional 6 donuts. Allow donuts to cool before consuming. We hope you enjoy!
We do not count the carbs in erythritol or Swerve, as they are sugar alcohols and do not affect blood sugars.Each glazed donut equals just 1.2 g of net carbs!!*Note: we calculated the chocolate glaze separate from the donuts because we only used about 1/3 of the batch. We calculated the servings as a total of 54 servings (18 x 3). Hopefully, that gave us the correct macro values but if you find you used more then just add a half-whole carb, as needed.
These little lemon-shaped cakes are perfectly moist and bursting with flavor. Only 1.5 net carbs per little lemon cake!!! Even our non-Keto lifestyle living friends were begging for the recipe... and, more!! Oh, and let's not forget the glaze! So much lemony flavor!! You are going to love this one!
In a mixer bowl, combine butter, erythritol, lemon zest, and lemon juice. Gradually increase mixer to thoroughly combine ingredients and mix until smooth.
Add eggs, ONE AT A TIME, mixing lightly after each egg.
Add vanilla and mayo and mix briefly to combine.
Add all dry ingredients to mixer bowl and mix until all ingredients combine into a smooth batter.
Place approx. 1/4 cup of batter into each lemon mold section. You should have enough batter to fill the pan once and then enough to fill half of the pan for the second batch.
Bake in a 325 degree F oven for approximately 32-36 minutes, bake until a toothpick comes out clean
While the cakes are baking, make the glaze. In a small bowl combine lemon juice, powdered Swerve, and warm-hot water. Set aside.
Remove cakes from oven, turn upside down onto a cooling rack, spread apart and turn them so the flat side is facing down on the cooling rack.
While cakes are still warm-hot, glaze each one. Remember to leave some glaze for the next batch of 6 little lemon cakes.
Repeat steps to bake the next 6 little cakes.
These are just 1.5 g of net carbs per each little lemon cake! Once completely cooled place the cakes in a storage container or gallon zip lock baggie. Enjoy with a nice, perfectly warmed cup of coffee!We included the link to the lemon pan and citrus zester in the instructions for this recipe. The pan is amazing, we did not grease the cups, and the cakes just slid right out! Treat it with care, handwash only, and it should last you a very long time. Great quality.
Fresh out of the oven, these cookies are soft, chewy, and gooey! Just the way they should be. Let them sit overnight and now you have a crunchy, soft chocolate chip cookie. A great balance of textures to fit most any chocolate chip cookie lover! Perfect with a nice, tall glass of unsweetened vanilla almond milk!
Preheat oven to 350 degrees F for low altitude and 370 degrees F for high altitude
In a large mixing bowl combine dry ingredients (flours, psyllium husk, serve sweeteners, gelatin, baking powder, and sea salt)
In a small mixing bowl combine wet ingredients (melted butter, slightly cooled, don't cook your eggs, same for coconut oil, eggs, and vanilla)
Add wet ingredients to dry ingredients and stir to combine. Do not overbeat. Fold in chocolate chips.
Form into 13 cookies shapes. Place each cookie onto a parchment, silicone mat, or greased cookie sheet.
Bake for approx. 12-15 minutes. You want them just very lightly browned. Remember they will continue to cook for a few minutes after being removed from the oven. Do not overbake.
If you make 13 fairly-evenly sized cookies, each cookie will be just 2.8 g net carbs!We do not count the carbs from Swerve as it is a sugar alcohol with zero effect on blood sugars and has zero net carbs. If you are counting total carbs then these cookies will probably not fit your macros. Simply add the Swerve carbs into the information we have provided.Click the ingredient, when a link is available, to see the brand we used for our recipe.We have not made this recipe with any substitutions and cannot answer if certain substitutions would work. If you do use a substitute, whether it works or not, please come back and comment so others will know what will and will not work. Your time would be greatly appreciated.Huge thank you to Keto Connect for the idea of adding unflavored gelatin to a cookie recipe to help make them chewy. We most definitely used their tip for this recipe.Did you make our recipe? Let us know your thoughts, good or bad, we would love to hear from you.
Keyword Chocolate Chip, Cookie, Keto, Low Carb
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This is a recipe we use often for special events. It is a perfect dessert to ease those chocolate cravings, it is good on its own, or you can frost with a cream cheese frosting and top with a few strawberries. Quick to make and versatile! We think you'll love it. Only 2.6 net carbs per piece!
Preheat oven to 350 degree F for low altitude and 370 degree F for high altitude
Line a 9 inch round or 8 inch square pan with parchment paper OR grease the pan if not using parchment paper
*very important: if using dutch processed cocoa powder do not use the baking powder
Gently warm heavy whipping cream, once it is nice and hot (not boiled, do not use high heat) remove from heat and add chocolate chips and allow them to melt. Stir to combine and set aside.
In a large mixing bowl combine all ingredients except eggs. Mix to combine and then add eggs and combine.
Use a spatula to place batter into baking pan.
Bake for approximately 20-30 minutes. Time will depend on your altitude, oven, and pan size. Watch for the batter to gently pull away from the side of the pan and a knife to come out fairly clean. Do not over bake. This will continue to cook while it sets to cool.
Portion into 12 equal slice if you want to match the nutrient information we have provided. Every APP provides slightly different macros, these are the macros we factored using the LoseIt app.
2.6 net carbs per pieceCalories 169Fat 15.8 gCarb 5.9 gFiber 3.3 gProtein 3.7 gSodium 162.9 mg1 serving from 12 equal pieces