Cookies: Lemon Frosted Sugar Cookies KETO

12 cookies, 3 Net Carbs

Ingredients

Cookies

• ½ cup butter softened
• ⅔ cup Swerve Sweetener
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 teaspoon grated lemon zest
• ¾ teaspoon lemon extract
• ½ teaspoon vanilla extract
• 2 cups almond flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt

Lemon Frosting

• 4 ounces cream cheese softened
• 3 tablespoon butter softened
• ¼ cup powdered Swerve Sweetener
• ¼ teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 2 tablespoon freshly squeezed lemon juice
• 1 to 2 tablespoon heavy whipping cream
• Natural food coloring

Instructions

Cookies

Preheat the oven to 325F and line two cookie sheets with silicone baking mats or parchment paper.

In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg, egg yolk, lemon zest, and extracts and beat until well combined.

Add the almond flour, baking powder, and salt and beat until the dough comes together.

Roll the dough into 1-inch balls and place on the prepared cookie sheets at least 2 inches apart. Flatten slightly with the palm of your hand to about ½ inch thick.

Bake 15 to 18 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.

Lemon Frosting

Beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.

Beat in the lemon juice and lemon zest. Add one tablespoon of cream and beat until smooth. If the frosting is still thick, beat in the additional cream.

Beat in a bit of yellow food coloring at a time until a lemon-y yellow is achieved.

Spread the frosting over the tops of the cooled cookies. Decorate with a bit of grated lemon zest.

To make lemon sandwich cookies, spread about 1 tablespoon of the frosting on the bottom of one cookie and top with another cookie.

Source:  alldayidreamaboutfood

Cookies: Lemon Sugar Cookie Cups KETO

Ingredients

Cookie Cups:

• 2 cups almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoon butter softened
• ½ cup Swerve Sweetener
• 1 large egg
• 2 teaspoon grated lemon zest
• ½ teaspoon vanilla extract

Lemon Pastry Cream:

• 1 cup whipping cream
• 3 egg yolks
• 6 tablespoon confectioner’s Swerve Sweetener
• pinch salt
• 2 tablespoon butter cut into two pieces
• 1 tablespoon lemon juice
• 2 teaspoon lemon zest
• ½ teaspoon lemon extract
• ¼ teaspoon xanthan gum

Instructions

Cookie Cups:

Preheat the oven to 325F and grease a 12 cavity muffin pan very well (or line with parchment or silicone liners).

In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

In another large bowl, beat the butter with the sweetener until well combined. Beat in the egg, lemon zest, and vanilla extract, then beat in the almond flour mixture until the dough comes together.

Roll the dough into 12 even balls and place in the prepared muffin pan. Press evenly into the bottom and up the sides of the muffin cups.

Bake 20 to 25 minutes, or until the cups are puffed and the edges are just golden brown (they won't be completely firm to the touch yet but they shouldn't be mushy either!).

Remove from the oven and re-shape the cookie cavities with the end of a wooden spoon. Let cool in the pan for 15 minutes, then gently loose with a knife and transfer to a baking rack (if you baked them in parchment or silicone liners, they will be easy to remove).

Lemon Pastry Cream:

Bring whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks with sweetener and salt.

Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thickened, 4 to 5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.

Remove from heat and whisk in butter, lemon juice, lemon zest, and lemon extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Spoon into the cups and refrigerate until set, about 2 hours.

Garnish with fresh berries and lemon slices.

Notes

Serves 12. Each serving has 3.07g NET CARBS.

Food energy: 266kcal Total fat: 24.68g Calories from fat: 222 Cholesterol: 93mg Carbohydrate: 5.56g Total dietary fiber: 2.49g Protein: 5.64g

Source: alldayidreamaboutfood

Cookies: Cranberry Ginger Butter KETO

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ¾ cup Swerve Sweetener or granulated erythritol
• 1 large egg
• ½ cup sugar-free dried cranberries chopped
• ¼ cup chopped sugar-free candied ginger chopped

Instructions:

Preheat oven to 325F and line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, baking powder and salt.

In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg, then beat in almond flour mixture until well combined.

Stir in chopped cranberries and ginger.

Form into ¾ inch balls and place 1 inch apart on prepared cookie sheet (You may find you need two sheets, depending on size).

Take a flat-bottomed glass and cover with parchment paper. Secure parchment with a rubber band. Press cookies to ¼ inch thick.

Bake 11 to 13 minutes, or until edges are beginning to brown. Remove from oven and let cool on pan 5 minutes, then carefully transfer to a wire rack to cool completely.

Notes

Serves 16. Each serving has 4.8 g of carbs and 2 g of fiber. Total NET CARBS = 2.8 g.

Source: alldayidreamaboutfood

Sugar Free Cranberries KETO

Ingredients:

• 1 12 oz package fresh cranberries
• ½ cup powdered Swerve Sweetener (more if you like them sweeter)
• 2 tablespoon avocado oil

Instructions:

Preheat oven to 200F and line a rimmed baking sheet with parchment paper.

Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until they pop because cutting them is easier and not nearly as messy!).

Spread on prepared baking pan and separate each individual berry as best you can.

Place baking sheet in oven and let dry, 3 hours or longer.

Remove, let cool and transfer to an airtight container. Store in refrigerator.

Notes

Simply toss the halved cranberries with the sweetener and oil until they are all well coated. Don’t skip the oil or your dried cranberries will be tough and crispy. They get a little crispy as it is but the oil makes a huge difference.

Store the cranberries in an airtight container. If they are well dried out, you can keep them on the counter for a few weeks. If they still have some moisture to them, they are best kept in the fridge.

Makes 8 servings. Each serving has 5.1 g of carbs and 2.2 g of fiber. Total NET CARBS = 2.9 g.

Source: alldayidreamaboutfood

Coffee Cake - Cinnamon Roll KETO

Ingredients:

Cinnamon Filling:

• 3 tablespoon Swerve Sweetener
• 2 teaspoon ground cinnamon

Cake:

• 3 cups almond flour
• ¾ cup Swerve Sweetener
• ¼ cup unflavored whey protein powder
• 2 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup butter melted
• ½ teaspoon vanilla extract
• ½ cup almond milk
• 1 tablespoon melted butter

Cream Cheese Frosting:

• 3 tablespoon cream cheese softened
• 2 tablespoon powdered Swerve Sweetener
• 1 tablespoon heavy whipping cream
• ½ teaspoon vanilla extract

Instructions:

Preheat oven to 325F and grease an 8x8 inch baking pan.

For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined. 

Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.

Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

Notes

Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.

Source: alldayidreamaboutfood

Biscotti - Cinnamon Roll KETO

Ingredients:

Filling/Topping:

• 2 tablespoon Swerve Sweetener
• 1 teaspoon ground cinnamon

Biscotti:

• 2 cups almond flour
• ⅓ cup Swerve Sweetener
• 1 teaspoon baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ¼ cup melted butter plus 1 tablespoon for brushing biscotti
• 1 large egg
• 1 teaspoon vanilla extract

Glaze:

• ¼ cup powdered Swerve Sweetener
• 2 tablespoon heavy cream
• ½ teaspoon vanilla

Instructions:

For the filling, combine sweetener and cinnamon in a small bowl. Set aside.

Preheat oven to 325F and line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in ¼ cup butter, egg and vanilla extract until dough comes together.

Turn dough onto prepared baking sheet and divide in half. Form each half into a rectangle about 10 by 4 inches. Make sure both halves are similar in size and shape.

Sprinkle one half with about ⅔ of the cinnamon filling. Top with the other half of the dough and seal the seams and smooth the top.

Bake 25 minutes or until lightly browned and just firm to the touch. Remove from oven and brush with remaining melted butter, then sprinkle with remaining cinnamon mixture. Let cool 30 minutes and reduce oven temperature to 250F.

Using a sharp knife, cut log into about 15 slices (a straight up and down motion works better than sawing back and forth).

Place slices back on baking sheet cut-side down and bake 15 minutes, then flip over and bake another 15 minutes. Turn off oven and let sit inside until cool.

For the glaze , whisk powdered sweetener with cream and vanilla extract until smooth. Drizzle over cooled biscotti.

Notes

Serves 15. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.

133 Calories; 12g Fat (79.0% calories from fat); 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 113mg Sodium.

Source:AlldayIdreamaboutfood

Scones - Cranberry Orange KETO

Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free!

8 Servings

Without the white chocolate drizzle, each scone has 183 calories, 15.9g of fat, 6.7g of carbs, 3.3g of fibre, and 4.4g of protein. Net Carbs 3.4

Ingredients:

• 1 ¼ cups almond flour
• ⅓ cup Swerve Sweetener
• ¼ cup coconut flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter, chilled and cut into small pieces
• 1 large egg
• 2 tablespoon heavy whipping cream
• 2 teaspoon grated orange zest
• ½ teaspoon vanilla extract
• ⅓ cup fresh cranberries, chopped
• ¼ cup sugar-free white chocolate chips (optional)
• ¼ ounce cocoa butter (optional)

Instructions:

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.

Remove and let cool completely on the pan.

In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips and the cocoa butter together until smooth. Drizzle over the cooled scones.

Source:  All day I dream about food

Best Hummus Ever

 

7.7 Net carbs 1/2 cup serving 

Makes 8 servings

INGREDIENTS

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini (recommend: Soom or Trader Joe’s organic tahini)
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil

Any of the following garnishes:  drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

INSTRUCTIONS

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

source: Cookie & Kate