KETO WHITE CHOCOLATE COCONUT CLUSTERS
White chocolate is one thing I find myself and many other people missing on keto.
Sure chocolate itself is great and their are many keto dessert options based around it, sometimes its nice to have something different! So lately I’ve focused a lot of my recipes around this “white chocolate” concept. Continue reading “Keto No-Bake “White Chocolate” Coconut Clusters”
KETO NANAIMO CHEESECAKE SQUARES
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 these keto nanaimo cheesecake squares as much as I did!! Continue reading “Keto Nanaimo Cheesecake Squares”
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 Keto Peppermint 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 Keto Peppermint 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 “Keto Chocolate Peppermint Fudge “Snow Fudge””
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 keto 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 “Keto Peppermint Bark (Keto Christmas “Crack”)”
Well, here I am again with yet another pumpkin recipe…and yet another truffle recipe. I honestly love the ease of not having to bake dessert. No-bake is the WAY TO GO when you are as lazy as I am.
These little things are tasty, not difficult to put together and are a life-savour when it comes to drowning in Halloween treats full of carbs and sugar and other scary ingredients…(see what I did there? 😉 )
They are not overly sweet and are the perfect balance between soft and crunchy with the delicious cheesecake style filling and chocolate-coconut coating on the outside!
I hope you enjoy them as much as we did! Continue reading “Keto No-Bake Pumpkin Cheesecake Truffles”
This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.
Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’s definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”
I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this.
Continue reading “KETO BEEF STROGANOFF WITH NOODLES!”
I love pizza and I love crackers..therefore, the Keto Pizza Crackers were destined to be born. (Especially after I bought some great dips only to realize I had nothing to dip in them).
These crackers not only taste AWESOME (like a cross between a mozzarella stick and a cracker!!), they also pack a ton of health benefits. They are high in protein and high in Omega-3 fatty acids which can be lacking in a typical diet. If you’ve ever experience the dreaded “dry eyes” from going low-carb, these crackers will be a great help!
I hope you enjoy them as much as I did!
Serves: 4 (about 9 crackers each)
- 1/2 cup(52g) flaxseed meal
- 1/2 cup(56g) almond flour
- 1/4 cup(24g) kraft parmesan (dry)
- 1/4 tsp salt
- 1/8 tsp xanthan gum (optional)
- Spices: (optional) 1/8 tsp of each: Basil, oregano, chili pepper flakes salt, pepper, rosemary, majoram, thyme, garlic and onion powder OR 1/2 tsp Italian seasoning
- 2 tbsp(30g) olive oil
- 2 tbsp(15g) mozarella cheese
- 2 tsp(10g) cream cheese
- 2 tsp(10g) egg whites
- 1/2 tbsp water (or as needed)
- Pre-heat oven to 400* F.
- Combine all dry ingredients in a bowl.
- Add your egg whites and olive oil. Melt the cream cheese and mozzarella (about 20-30s in the microwave), stir and add it as well.
- Using a spoon (I found my hands worked best!) combine all ingredients into a soft dough ball. Add a little water as needed.
- Line a baking sheet with parchment or tinfoil(if using tinfoil, spray well with oil). Press the dough down with your hands to form a thin rectangular shape(rolling pins won’t work well). Be sure to fix any cracks or gaps(these will not be an issue after baking!)
- Optional: Sprinkle the top with additional parmesan, salt and basil.
- Optional: Gently cut into desired shapes using a pizza cutter before baking OR you can just break the whole chunk after baking.
- Bake for 6-8min then broil the top for a final minute (WATCH CLOSELY WHEN BROILING. I burnt the first batch this way LOL).
- Cool then remove from the baking sheet and enjoy with some low-carb marinara sauce or pizza dip! (SO GOOD)
Nutrition per 1/4 of recipe: 14.7F/2.9C(NET)/9.5P & 4.5g fibre
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.
Click HERE for First Cookie Dough Recipe.
Ingredients (Serves 3):
Optional Cream Cheese Frosting:
- Combine all dry ingredients in a bowl.
- Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
- Stir in the chocolate chips.
- Form the dough with your hands, combining the ingredients and forming a ball.
- Place the ball in the fridge while you heat your oil on high, in a large frying pan.
- Using a thermometer, heat your oil until 375* is reached, then fry your dough (turn down the oil or remove from heat so it does not go into the 400* range when frying).
- Remove the dough from the fridge and form it into 3 balls.
- Using a large (preferably)round spatula place the dough balls gently into the oil.
- Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
- Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
- Optional: Combine the frosting ingredients and use as a dip to serve for cookie dough ball with! (SO GOOD). Enjoy!
Nutrition Per Serving(1/3 of recipe): 19F/8C(NET)/10P & 10g fibre
Guys. Guys. Guys.
I hate this term but actually.. I CAN’T EVEN.
These turned out SO MUCH better than expected!!
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
-1/2 tbsp butter
-1/4-1/2 tsp cinnamon
-2 tbsp truvia sweetener
(Combine the cinnamon and sweetener in a small bowl)
Keto Cream Cheese Frosting
-1 tbsp coconut oil
-2 tbsp cream cheese
-1 tsp egg white (Pasteurized-Safe at room temperature)
-1/8 tsp vanilla extract
-2 or 2 1/2 tbsp splenda
- In a medium bowl, combine all dry ingredients.
- 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!!)
Nutrition with frosting: 16f/1.6C(NET)/5.5P
Nutrition without Frosting: 13F/1.5C(NET)/5P