I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT. But that recipe was more of a crispier cookie that spread more..I hadn’t quite got the texture right yet and was still playing around with the type and ratio of low-carb flour I used.
These cookies perfect! Fudgey and soft in the middle with a little crunch throughout due to the addition of chocolate-chips, pecans and coconut. They are a great addition to any Christmas cookie plate and only take a few minutes to whip together! It doesn’t get much better… Continue reading “Keto Fudgey Chocolate Coconut Cookies”→
I feel like these cookies don’t need much explanation. If you’ve ever seen a tray of Christmas cookies..at least in my family, these are usually ALWAY in the mix. I love the look and taste of these cute cookies. These are honestly probably the BEST keto shortbread cookies I’ve made to date (and let me tell you, I’ve made a lot). They are a little more tedious to put together but they are so worth the effort! (Although, if you are feeling lazy, these also make a great shortbread base to standard cookies as well!) Continue reading “Keto Candy-Cane Shortbread Cookies”→
Here we go again with another Christmas cookie recipe! This time it’s starting to feel more appropriate, considering today we received our first snowfall of the year! It’s still only early November but I’m already ready to bring out the hot chocolate and start listening to some Michael Buble and Mariah Carey, haha. Continue reading “Perfect Almond Shortbread Cookies-Keto”→
Alright guys, here it is…the first official Holiday/Christmas recipe of the year! That’s right, we are starting early! Last year I slacked a bit and didn’t start baking until half-way through December so I felt like this year, since the blog has grown so much, I needed to work on that and redeem myself, haha. So without further ado, say hello to my little friends(movie reference..I’m lame, I know). Anyways, these are my Chocolate Mint Snowball Cookies! These are the cutest little things and if anyone has seen a Christmas or Holiday cookie recipe book, these are usually always included in some way, shape or form.
I’m not really sure what sparked my interest in frying things ..maybe it was this gigantic container of coconut oil I just purchased. But who knows…
This is the second keto-dough I’ve tried frying(okay actually the third but the 2nd attempt was a complete failure so we don’t need to discuss that, lol).
This dough uses a combination of coconut flour and almond flour where-as my first original dough uses almond flour only.
In all honestly I did prefer the all almond flour dough just slightly more, taste-wise but that’s only because I’m not a huge fan of the coconut flour’s flavour to begin with.
I do have to say though, the coconut flour version may fry a bit better and did seem to be a less crumbly more cookie-like textured dough.
So with that said, I will link the original dough in this post along with the one I made today so you can decide which you prefer (or which you have the correct ingredients for!).
I wasn’t going to post this as a recipe, it was more just me messing around but I really did enjoy the dough and it was SO extremely filling. I think it’s a great sweet-tooth killer that’s actually good for you!
I recommend dipping it in my cream cheese frosting listed below as that was literally the icing on the cake.
I also fried a few small ones with cream cheese inside and then rolled them in cinnamon sugar in another attempt so you definitely can get creative with this recipe.
They are light, fluffy and chewy..OH and the frosting.. I could literally put that on a shoe and I’d be happy.
It’s that good.
If you love Cinnabons, actually even if you don’t (I’m not a huge fan of them myself) you need to make these NOW.
They contain no sugar, no white flour and are packed with protein and fibre.
It’s actually still hard for me to comprehend.
ANYWAYS HERE IS THE RECIPE.
-2 tbsp(30g) grass-fed butter (softened)
-1 tbsp(15g) egg whites
-1 tbsp +1 tsp vitafiber syrup(20g) (This helps a ton with getting the dough to stick together properly! You can try making it without by adding a bit more butter but I cannot vouch for the results)
-1/2 tsp vanilla extract
-3/4 cup +2tbsp(98g) almond flour
-1/2 scoop(14g) unflavoured protein
-1 tbsp+ 1 tsp truvia
-1 1/2 tbsp splenda
-1/8 tsp baking soda
-1/4 tsp xanthan gum
-1/8 tsp salt
Stir in the wet ingredients until a dough forms (it will start out dry but do not add more liquid just yet because it firms up a lot!)
Form dough into a log, cover with saran wrap or parchment and place in the fridge for 20min.
Take out the dough and roll it into a small rectangle on parchment paper. (Don’t roll your dough too thin).
Next Brush the dough with 1/2 tbsp of butter and sprinkle the cinnamon mixture over the dough (I only added a small bit but I think it would be great with more!).
Roll the dough from one of the short ends to the other. Don’t be too concerned if the dough cracks, for me it was more like folding then rolling but I just made sure to press all the dough together at the end.
Next press the dough into a small rectangular, block-like shape (You can choose how big to make it based on how many cookies you want, I made mine quite small so each cookie was a decent size)
Wrap the dough in saran wrap or parchment and place back in the fridge for another 20min.
Pre-heat your oven to 350* and make the frosting during this time by combining the cream cheese and coconut oil, microwaving for 25-30 seconds, then stirring in the egg white, vanilla and splenda until smooth.
Take out your dough and cut it into 7 slices. Place each one on a parchment-lined baking sheet and bake for 6-8 minutes.
Remove the cookies from the oven when they are lightly browned on the bottom and also lightly browned on some of the edges. (They may still seem a little soft but they will set!)
Leave them on the baking sheet for another 5-10 minutes to finish baking and setting.
Place the cookies on a plate and drizzle/spread with cream cheese frosting.
And that’s it! Enjoy!
(Note: You can add milk to the frosting if you’d like it to be drizzled on or leave it as is. I preferred it thicker just slathered on the cookie!!)