Vegetable Cream Cheese * KETO

I adore this homemade cream cheese! Ingredients can totally change depending on what you have and like!  So great on LC Bagels, cucumbers, wraps, crackers...you name it!

Ingredients:

• 8 ounces of cream cheese (I use full fat), room temperature
• Very small diced:  1 strip red pepper, 1/2 stalk celery, 1/2 small carrot
• 1 chopped scallion - green parts only
• 1 T chopped fresh Italian Parsley or dried
• 1 T chopped fresh Dill or dried
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• Dash of hot sauce (optional)

Instructions:

Place room temperature cream cheese in mixing bowl.  

Add all the rest of the ingredients and mix well.  

Place in a seal able container.  

Refrigerate.  Keeps for weeks in the refrigerator.

Source:  Me

Bagels * KETO

These Keto bagels are chewy and dense in the middle and have a tender crust, they taste like real deal bagels! Made with NO yeast and NO boiling needed, they use almond flour and need just 5 ingredients!

Makes 8 Bagels | Serving 1 Bagel | Net Carbs 2

Ingredients

• 1 3/4 cup almond flour
• 1 tablespoon baking powder
• 3 cups mozzarella cheese shredded
• 2 oz cream cheese softened
• 3 large eggs divided
• 1 tablespoon sesame seeds optional

Instructions

Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.

In a small bowl, combine the almond flour and baking powder and set aside. In a microwave safe bowl, add the mozzarella cheese and cream cheese. Microwave them together in 30-second spurts, until mostly melted. Whisk them together until smooth.

Transfer the mixture into a food processor, along with two of the eggs and dry ingredients, and pulse until smooth.

Lightly flour a kitchen surface with some almond flour. Transfer the dough onto it and divide it into eight equal portions. Roll out each piece of dough into a thin, sausage shape. Connect the sides to form bagels.

Place the bagels onto the lined baking sheet. Whisk the third egg in a small bowl then brush it over the tops of each bagel, then sprinkle your toppings of choice. Bake the bagels for 12-15 minutes, until firm and golden on top.

Remove the bagels from the oven and let them cool completely, before slicing and serving

How do you make Keto bagels?

The Ingredients:

Almond flour– Blanched almond flour or superfine almond flour, not almond meal. The former two will yield a light and tender crumb.

Baking powder– Gives the bagels some rise and fluffiness.

Mozzarella cheese– Low moisture mozzarella cheese is best, as it will yield a more chewy bagel with a golden exterior.

Cream cheese– Full fat cream cheese, NOT reduced fat varieties.

Eggs– Room temperature eggs. You can also add an extra egg yolk to be used as an egg wash.

Toppings– Everything but the bagel seasoning, garlic powder, sesame seeds etc.

Vegetable Cream Cheese - my recipe here

The Instructions

Start by whisking together the almond flour and baking powder in a small bowl then set it aside. Next, add the mozzarella cheese and softened cream cheese to a microwave-safe bowl. Melt the two cheeses together in 20-second spurts, stirring each time, until they both are mostly melted. Whisk them together until combined and smooth.

Next, let the cheese mixture cool slightly, before transferring them into a food processor. Add two of the eggs and dry ingredients and pulse everything together until a smooth and sticky dough remains.

Now, sprinkle some almond flour onto a flat kitchen surface. Using lightly wet hands, transfer the dough onto it divide it into 8 portions. Roll out the dough then join them at the sides to form a bagel shape. Place them on a lined baking sheet and whisk the remaining egg. Brush the top of each bagel with the egg wash and sprinkle with sesame seeds.

Finally, bake the bagels for 12-15 minutes, until golden brown. Allow the bagels to cool before slicing, toasting, and serving.

Tips to make the best low carb bagels:

If your food processor has a dough blade attachment, use that to pulse everything together for a more uniform dough.

Do not microwave the cheeses all at once- you must do them in 20-second spurts. This ensures they don’t burn or overcook, and be pliable enough to form the dough.

The egg wash is optional, but it gives the bagels a golden crust and holds the toppings better.

Flavor Variations

While delicious on its own, here are flavor ideas to add on top. Personally, I love them with some almond butter or Nutella on top! 

Asiago bagels – Also known as cheese bagels! Fold through 1/4 cup of shredded cheese into the dough, and sprinkle the tops with Parmesan cheese before baking. 

Poppy seed bagels – Sprinkle the tops of the bagels with poppy seeds.

Cinnamon Raisin bagels – Add 1/2 tablespoon of cinnamon into the dough, and fold through 2-3 tablespoons of raisins. 

Sesame Bagels – Simple and classic- Add toasted sesame seeds on top. 

Onion bagels – Add 1/2 teaspoon of salt and add onion powder and onion flakes to it. Top the bagels with coarse sea salt, onion flakes, and sesame seeds.

Everything bagels– Add everything but the bagel seasoning over the tops of the bagels.

Storing, freezing, and reheating tips

To store: Leftover bagels are best to be stored in the refrigerator, in a sealed container. They will keep well for up to 5 days. 

To freeze: Place the bagels in a ziplock bag and store them in the freezer for up to 6 months. 

To reheat: Microwave for 30 seconds, before slicing in half and toasting in a toaster.

Source: The Big Man's World

Cake: Chocolate Peppermint Pound Cake KETO

Servings 16 | 3 Net Carbs

Ingredients:

Chocolate Pound Cake

• 2 cups almond flour
• ½ cup cocoa powder
• ⅓ cup coconut flour
• ⅓ cup whey protein powder or egg white protein powder (DO NOT skip this protein powder - It acts like a gluten to help rise the bread)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ⅔ cup Swerve Sweetener
• 4 large eggs room temperature
• 2 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• ⅓ cup heavy cream
• ⅓ cup water

Chocolate Peppermint Ganache

• ⅓ cup heavy whipping cream
• 2 tablespoon powdered Swerve Sweetener
• 2 ounces dark chocolate chips, sugar-free
• 1 teaspoon peppermint extract

White Chocolate Drizzle

• 1 ounce sugar-free white chocolate chips
• ¼ ounce cocoa butter or ½ tablespoon coconut oil

Instructions:

Chocolate Pound Cake

Preheat the oven to 325F and grease a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, leaving overhanging sides for easy removal. Grease the parchment.

In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder and salt.

In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the beaters and the sides of the bowl in between additions. Beat in the peppermint and vanilla extracts.

Add half of the almond flour mixture and beat until well combined, then beat in the cream and water. Beat in the remaining almond flour mixture until combined.

Transfer the batter to the prepared loaf pan and bake 60 to 70 minutes, until the top is firm to the touch and a tester inserted in the center comes out clean. Let cool completely in the pan and then use the overhanging parchment to lift out of the pan.

Chocolate Peppermint Ganache

In a small saucepan over medium heat, combine the heavy cream and the powdered sweetener. Whisk until smooth, then bring to a simmer. Remove from heat.

Add the chocolate chips and let sit a few minutes to melt. Add the peppermint extract and whisk until smooth.

Let the ganach sit 3 to 5 minutes to thicken. It should still be pourable but not runny. Drizzle over the top of the cake and let run down the sides. You can spread it over the sides if you prefer.

Refrigerate until set, about 30 minutes.

White Chocolate Drizzle

In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the cocoa butter. Watch carefully and whisk until smooth (white chocolate can seize easily, especially this small amount).

Drizzle over the chilled cake and let set.

Source: All Day I Dream About Food

Thin Mint Cheesecakes KETO

Servings:  6 Individual Cheesecakes | 5 Net Carbs

Ingredients:

Crust

• 6 keto chocolate wafer cookies

Filling

• 6 ounces cream cheese softened
• ½ cup powdered Swerve Sweetener
• 3 tablespoon heavy whipping cream room temperature
• ¾ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Natural green food coloring
• 4 keto thin mints chopped

Topping

• ¼ cup heavy cream
• 1 ¼ ounce sugar-free dark chocolate finely chopped

Instructions:

Crust

Line a standard muffin pan with 6 parchment liners (you can also use silicone but the cookies don't fit quite as well into the bottoms).

Press one chocolate wafer down into the bottom of each liner.

Filling

In a large bowl, beat the cream cheese until smooth. Beat in the powdered sweetener until well combined, then beat in the heavy cream and extracts.

Add natural green food coloring until a minty green color is achieved. Fold in the chopped thin mints.

Divide the mixture between the prepared muffins cups and use a spoon to press firmly into the cups.

Freeze until firm, about 4 hours.

Chocolate Topping

Heat the cream until just simmering (you can do this in a pan or the microwave – if in a pan, watch carefully because it is such a small amount).

Add the chopped chocolate and let sit a few minutes to melt, then whisk until smooth. Pour over the tops of the cheesecakes.

Refrigerate until set, about 15 minutes. Top with lightly sweetened whipped cream and some mini keto thin mints, if desired.

Notes:

HOW TO MAKE KETO THIN MINT CHEESECAKES

Once you’ve got the thin mints and wafers made, this recipe comes together in a snap! It doesn’t use the full thin mint recipe but both the wafers and dipped cookies can be frozen for later.

Use the plain wafers as the crusts. You simply place one wafer into the bottom of each muffin cup. I first tried this recipe using the fully dipped thin mints, but they were so hard when cold, I couldn’t get a fork through them.

Chop up 4 thin mints. These will get folded into the cheesecake filling. If you want to save a bit of time (and a few carbs!) you can just chop up some of the chocolate wafers for the filling as well.

Prepare the cheesecake filling: As always, make sure you use room temperature ingredients so that the filling is nice and smooth.

Spoon the filling over the crusts: Use the back of your spoon to really press it in, so there aren’t gaps and holes.

Freeze until firm.

Make the topping: Make sure you take the cream off-heat before adding the chopped chocolate, so that it doesn’t seize.

Garnish as desired. I made some cute little mini thin mints for the tops but you definitely don’t have to go this far.

Source:  All Day I Dream About Food

Soup: Chicken Enchilada KETO

Servings: 8

Net Carbs: 4

Equipment:

• 1 Instant Pot
• 1 slow cooker

Ingredients:

• 2 lbs boneless skinless chicken thighs or breasts
• 2 cups pureed tomatoes (canned is fine)
• ½ cup chopped onion
• 2 jalapeños, diced
• ¼ cup butter
• 3 tablespoon taco seasoning
• ¾ teaspoon salt
• 5 cups chicken broth
• ¾ cup sour cream

Instructions:

Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth over top. 

For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes. 

For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours. 

When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot. 

Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados. 

Source: All Day I Dream About Food

Meatballs - Best Ever KETO

Servings:  48-52 meatballs

Net Carbs: 1.5 for 5 meatballs

Ingredients:

• ¾ cup keto cracker crumbs (can sub crushed pork rinds or almond flour)
• ¼ cup heavy whipping cream
• 2 large eggs
• 4 cloves garlic minced
• ½ cup grated Parmesan
• ⅓ cup chopped fresh parsley
• 2 teaspoon Italian seasoning
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 lb ground beef
• 1 lb ground pork (or another pound of beef)

Instructions:

Preheat the oven to 375ºF.

In a large bowl, combine the cracker crumbs and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.

Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.

Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 ½ inch balls (you should get 48 to 52 balls). Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.

Bake 18 to 20 minutes, or until the meatballs reach 160ºF on an instant read thermometer.

To Freeze:

Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.

Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.

To Cook:

Remove as many meatballs as you would like for a meal. Cook from frozen or let thaw, then cook as desired.

HOW TO MAKE MEATBALLS FOR MEAL PREP:

Meatballs are always a labor of love, since you have to shape each one by hand. But once they’re done, you’ve got a delicious and easy dinner option.

Soak the filler: This little trick is a really great way to lock in moisture and make extra juicy keto meatballs. You can use keto bread crumbs, keto cracker crumbs, almond flour, or crushed pork rinds.

Mix with your hands: You really have to get your hands dirty when you make meatballs. It’s the only good way to break up the ground meat and mix in the other ingredients.

Form into balls: You should get about 48 to 52 meatballs from this recipe.

Bake through completely: The meatballs need to be fully cooked to make them safe for freezing. Then let them cool completely.

Flash freeze: Once the cooked meatballs are completely cool, place them in a single layer on a baking sheet. Make sure they aren’t touching each other, then place in the freezer until frozen solid.

Store in freezer-safe containers: Place the frozen meatballs in a heavy duty resealable freezer bag or another airtight container, to avoid freezer burn.

Cook from frozen: The best part about these meal prep meatballs is that you can add them to your favorite recipes straight from the freezer or you can let them thaw. Regardless of how you do it, make sure to heat them through completely.

Source:  All Day I Dream About Food

Bars: Chocolate Mint Cheesecake KETO

Servings:  16 Bars

Net Carbs: 3

Ingredients:

Crust:

• ½ cup butter
• ⅓ cup cocoa powder
• 6 tablespoon powdered Swerve Sweetener
• 1 large egg lightly beaten
• 1 teaspoon vanilla extract
• 1 cup almond flour
• ⅔ cup shredded coconut
• ⅓ cup chopped pecans (optional)

Filling:

• 4 ounces cream cheese softened
• ½ cup butter softened
• 1 cup powdered Swerve Sweetener
• 2 tablespoon heavy whipping cream room temperature
• 2 teaspoon peppermint extract
• Natural green food coloring

Chocolate Glaze:

• 3 ounces sugar free dark chocolate chopped
• 2 tablespoon butter

Optional Garnish:

• ½ ounce sugar-free white chocolate chips (optional)
• ¼ ounce cocoa butter

Instructions:

Crust

In a medium saucepan over very low heat, melt the butter. Stir in the cocoa powder and sweetener, and then slowly whisk in the egg.

Cook, stirring constantly, until mixture thickens. Remove from heat and stir in the vanilla, almond flour, shredded coconut and nuts. Press crust into a 9×9 or 8×8 square pan evenly and refrigerate until firm, about 20 minutes.

Filling:

In a large bowl, beat the cream cheese and butter together until smooth, then beat in the sweetener until well combined.

Add the whipping cream and peppermint extract and beat until smooth. Beat in just enough food coloring to achieve a minty green.

Spread the filling over the crust and refrigerate until firm, about 30 minutes.

Chocolate Glaze:

In a heatproof bowl set over a pan of barely simmering water, stir the chopped chocolate and butter together until melted and smooth. Spread over the chilled bars.

Refrigerate the bars 20 minutes to set the chocolate OR decorate with white chocolate chevrons as described below.

Optional Garnish:

If you want to make the white chocolate chevron decorations, you will need to work quickly. I recommend melting the white chocolate at the same time as you are making the chocolate glaze.

In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips with the cocoa butter, stirring until smooth.

Immediately after spreading the chocolate glaze on the bars, drizzle the white chocolate overtop in straight lines across.

Then immediately drag a toothpick from one side of the bars to the other, across the white chocolate lines. Do this in opposite directions to create chevrons.

Refrigerate the bars 20 minutes to set the chocolate.

Notes:

Don’t be at all intimidated by the long ingredient list and instructions. These keto dessert bars are easy to make, with ingredients you probably already have in your pantry! Here are my best tips for getting it right.

Prepare the crust. This crust isn’t baked, but you do cook the ingredients together in a pan over low heat. It takes an egg, and by cooking it with the butter and cocoa powder, you both thicken the mixture and cook the egg enough to be safe.

Press the crust into the pan. Press it in firmly and evenly. The mixture will seem a bit greasy as you do this but it will absorb as it cools. You do not need to grease the pan because the mixture has plenty of oil.

Chill the crust. It needs at least 20 minutes to firm up properly.

Prepare the filling. This filling doesn’t take custard, like a classic Nanaimo Bar. Instead it’s more of a buttercream frosting with mint.

Add a touch of green. Or not! I love the look a bit of natural green food coloring gives these bars but you can leave it white if you prefer.

Chill them again. They go back into the fridge to firm up the filling.

Prepare the chocolate glaze. This is a simply glaze of chopped sugar free chocolate and butter melted together. As always, do it double boiler style so you don’t seize the chocolate.

Chill them once more to firm up the chocolate.

Source:  All Day I Dream about Food

Bars: Samoa Girl Scout KETO

Servings: 16 Bars

Net Carbs: 3

Ingredients:

Crust:

• 1 ¼ cups almond flour (125g)
• ¼ cup Swerve Sweetener
• ¼ teaspoon salt
• ¼ cup butter, melted

Chocolate Filling and Drizzle:

• 4 ounces sugar free dark chocolate , chopped
• 2 tablespoon coconut oil or butter

Coconut Caramel Filling:

• 1 ½ cups shredded coconut
• 3 tablespoon butter
• ¼ cup Swerve Brown
• ¼ cup Bocha Sweet or additional Swerve Brown
• ¾ cup heavy whipping cream
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

Crust:

Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.

Turn out the mixture into an 8x8 baking pan and press firmly into the bottom. Bake about 15 to 18 minutes, until just golden brown. Remove and let cool while preparing the filling.

Chocolate Filling/Drizzle:

In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.

Spread about ⅔ of the chocolate mixture over the cooled crust. 

Coconut Filling:

In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside. 

In a large saucepan over medium heat, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil 3 to 5 minutes, until golden.

Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal. 

Stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool completely (about 1 hour), then cut into squares. Gently reheat remaining chocolate mixture and drizzle over the bars.

 Source:  All Day I Dream About Food

Bars: Tag-A-Longs Girl Scout KETO

 

Servings: 16 Bars

Net Carbs: 4 for 1 bar

Ingredients:

Crust:

• 1 ¼ cups almond flour
• ⅓ cup Swerve Sweetener
• ¼ teaspoon salt
• ¼ cup butter chilled and cut into small pieces

Peanut Butter Caramel Filling:

• ⅔ cup creamy peanut butter
• ¼ cup butter
• ½ cup powdered Swerve Sweetener
• ¼ cup heavy whipping cream
• ½ teaspoon caramel extract can use vanilla extract

Chocolate Topping:

• 3 ounces sugar-free dark chocolate such as Lily's, chopped
• 2 tablespoon butter

Instructions:

Crust:  Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.

Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.

Peanut Butter Filling:  In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.

Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes. 

Chocolate Topping:In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). 

Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize. 

Spread over the chilled filling. Let set at room temperature for about 1 hour.

Source:  All Day I Dream About Food

Cookies: Thin Mints KETO

Servings: 20 Cookies

3 net carbs for 2 cookies

Ingredients:

Cookies:

• 1 ¾ cups almond flour
• ⅓ cup cocao powder
• ⅓ cup Swerve Sweetener
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg slightly beaten
• 2 tablespoon butter melted
• ½ teaspoon vanilla extract or mint extract

Coating:

• ½ ounce cocoa butter or 1 tablespoon coconut oil**
• 7 oz Lily’s dark chocolate chopped - Sugar free
• 1 teaspoon peppermint extract or more if you want

Instructions:

Preheat the oven to 300F and line two baking sheets with parchment paper.

In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.

Roll out dough between two pieces of parchment paper to desired thickness, but no more than ¼ inch thick. Lift off top piece of parchment and set aside. 

Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and re-roll until too little is left to roll out.

Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.

Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.

Chocolate Coating

Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.

Dip the cookies into the chocolate, using two forks to turn over and fully coat cookie.

Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.

Refrigerate until fully set. 

Notes:

Use finely ground almond flour: As always, a good fine almond flour produces the best results in keto baking. Your cookies will be more cohesive and crisp up better. Read more about baking with almond flour.

The sweetener matters: I know everyone has their preferences but only erythritol-based sweeteners, such as Swerve, produce crisp cookies.

Roll the dough evenly: I like to roll mine less than ¼ inch thick, so that I get a lot of cookies. But what matters most is that they are all of an even thickness, so that they bake evenly.

Cut out circles: Grab a 2-inch round cookie cutter and get cutting!

Bake at a low temperature: I keep my oven at 300 degrees Fahrenheit for these keto thin mints, so that they crisp up without burning. How long they take depends on how thinly you rolled out the dough.

THE COATING

Now for the fun part… dipping the wafers in a minty chocolate coating.

Don’t use unsweetened chocolate! Several readers have made the mistake of using unsweetened chocolate, which has absolutely no sweetener whatsoever. And of course the keto thin mints turned out quite bitter! Make sure you are using a good no-sugar-added chocolate like Lily’s, which is sweetened with erythritol and stevia.

Set up a double boiler: A double boiler allows you to melt the chocolate more gently, without overheating it.

Add a little oil to thin the chocolate coating, making it easier to dip the wafers.

Mint extract to taste: I recommend using an oil-based extract, to make the chocolate less likely to seize. I use a teaspoon of Frontier peppermint flavor but you can always use more if you prefer a stronger flavor.

Dip the wafers: Drop them into the melted chocolate, toss them to coat, and lift out with a fork. Then tap the fork on the side of the bowl to remove excess chocolate. Place the keto thin mints on a waxed paper lined baking sheet until set.

Pro tip: Freeze the wafers before you start dipping them, so that the chocolate sets faster. It’s much less messy that way!

Source: All Day I Dream About Food 

Video Here