Snickerdoodles

Ingredients:

  • 2 cups almond flour
  • 1/2 cup salted butter, softened to room temperature
  • pinch of kosher salt
  • 1/2 cup erythritol granulated sweetener
  • 1/4 cup erythritol powdered sweetener
  • 2 tablespoons coconut flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 large egg yolk

    For the coating:
    • 2 Tbsp erythritol granulated sweetener*
    • 1 tsp ground cinnamon

Preparation:

  1. Preheat oven to 350 F
  2. Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms
  3. Roll the dough into 12 balls of equal size
  4. Combine the cinnamon and sweetener in a small dish
  5. Roll the balls in the mixture until well coated
  6. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass
  7. Bake at 350 F for 15 minutes
  8. Remove and cool slightly before serving

Peanut Butter Sandies

Ingredients:
4 T butter, softened
1/3 cup granulated Swerve
1/2 cup natural unsweetened peanut butter
1 large egg yolk
1/2 cup almond flour
1 T coconut flour
1/4 t kosher salt, plus more for sprinkling
2 Tsp. finely chopped pecans, for topping

Preparation:

  1. Preheat oven to 350° and line a large baking sheet with parchment paper.
  2. In a medium bowl, using a whisk or hand mixer, cream together butter and Swerve until light and fluffy. Add in peanut butter and whisk until completely incorporated. Whisk in yolk until fully combined. Fold in almond flour, coconut flour, and salt and mix until dough slightly stiffens.
  3. Using a small cookie scoop, scoop dough onto prepared sheet (makes ~15). Sprinkle cookies with more salt.
  4. Bake until bottoms are deeply golden, about 11 minutes.
  5. Cool completely before serving.

Keto Poutine

Ingredients:

Cauliflower Fries:
3/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
2 eggs
1T almond flour
1 cup cooked cauliflower rice
salt and pepper to taste
salt and pepper to taste

Gravy:
1 cup chicken broth
1 tbsp nutritional yeast
1 tbsp butter
onion powder, salt and pepper to taste

Gravy thickener:
1/2 cup chicken broth
1/2 teaspoon xanthan gum

Topping:
About 1/2 cup cheese curds

Preparation:

  1. Heat up chaffle maker
  2. Combine all the chaffle ingredients into a bowl and mix well
  3. Spread one quarter of cauliflower cheese mixture onto waffle iron and spread evenly with spatula.
  4. Close lid and cook until steam subsides.
  5. Make gravy:
    1. Blend 1/2 cup broth and 1/2 tsp xantham gum in small blender and blend until combined
    2. In a pot, combine the rest of the gravy ingredients and heat until it simmers
    3. Whisk in the contents of blender until you have a nice smooth gravy
  6. Cut Chaffle into sticks and pile onto a plate
  7. Layer cheese curds on top
  8. Pour hot gravy on top
Related Posts with Thumbnails