MAN. These cookies are good.
I originally made keto chocolate-chip cookies a few years back (you can find the recipe here) and those were GREAT.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.
BUT THESE ONES. I feel like I have finally opened the gates to chocolate heaven. Continue reading “Chewy Keto Chocolate-Chip Cookies”
I’m so happy to share these with you guys! They turned out so much better than I expected! I always had the idea in the back of my mind to create a cheesecake of some sort with the crust and topping of a Nanaimo bar but never got around to it…that is, until I realized I had a bar of cream cheese I really needed to use up! I am SO GLAD I decided to finally go for it. These are delicious and look awesome when cut into small squares. The filling is slightly different than a standard cheesecake because we use a bit of heavy cream and xanthan gum to give it a Nanaimo bar custard-like texture.
These are honestly so tasty I had to stop myself at 3 pieces..as I’m sure I could have continued. Anyways, I hope you enjoy them as much as I did!! Continue reading “Keto Nanaimo Cheesecake Squares”
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”
This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!
It’s simple to prepare ahead of time for lunches or a later dinner.
- 1 tbsp + 1/2 tbsp sesame oil
- 1 tbsp olive oil
- 2 large chicken breasts, butterflied and chopped into chunks (~400g)
- 1/2 a large yellow or red pepper, julienned
- 1/2 a large green pepper, julienned
- 1 large carrot (or ~6 baby carrots) cut into thin strips
- 1/4 of a large white onion
- 2 cloves crushed garlic
- 1/2 tbsp + 1/2 tsp ginger, more as needed
- Pepper & salt to taste
- 3-4 tbsp of soy sauce
- 1/4 tsp chili pepper flakes
- 1/4 tsp xanthan gum
- 1 cup bean sprouts
- Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.
- Heat a large frying pan over medium heat.
- Add 1 tbsp of sesame oil and the olive oil.
- Add the ginger and your chicken.
- Partially cook your chicken then remove it from the pan and set-aside in a bowl.
- Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
- Once the vegetables are tender, add your garlic.
- Add your chicken back to the pan and cook through.
- Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
- Stir often and continue to Sauté until the bean sprouts are wilted.
- Remove from the heat and serve! Enjoy!
Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre
If you are looking for the ultimate sweet-tooth fix but something easy to make.. AND that will have everyone asking for more… then look no further. This fudge is meant for you.
It’s beautiful double-layer look is created by using coconut oil in both the topping and fudge itself to quickly “set” each layer in the freezer.
This fudge is soft, chewy, melty..with a slightly crunch from the topping and some pecans and chocolate-chips thrown in.. you can’t go wrong. Continue reading “Chocolate Peppermint “Snow” Fudge-Keto”
If you are looking for a perfect after-dinner holiday treat to curb your sweet tooth then look no further. This is not your ordinary peppermint bark. This low-carb version combines coconut oil and cream cheese for a deliciously creamy white layer, while the chocolate layer is made using a technique similar to how you’d make low-carb sweetened condensed milk to create a silky, rich chocolate swirl. Plus the pecans and coconut or whatever else you throw on top is just bonus. 😉 This is one treat even your non-keto family members will be asking for again and again. Continue reading “Crack Keto Peppermint Melt Away Bark”
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”