Cookies - KETO Cake Mix * YUM

I have made "cake cookies" for years using standard boxed  yellow cake mixes.  I was thrilled to see that the big box companies started selling keto cake mixes!  Same recipe as cake cookies with only a couple ingredients!  YUM!!!

Ingredients:

• 1 box KETO cake mix
• 2 eggs
• 1/2 cup oil (vegetable or your favorite)
• Extracts

Instructions:

• Preheat oven to 350 degrees.
• Mix all together and add your flavorings!
• Roll into 1 inch balls and place on parchment paper lined baking sheet.
• Press down with your fingers to a flattened cookie and use a teaspoon or your thumb to make and indent in the middle.
• Bake 10-12 minutes.
• Remove and re-indent the centers (shown above)
• When cooled, add a dollop of icing in the middle indent and/or drizzle over the top.
• Freezes really well!!!

Variations: Limitless!

Almond:

• 1-2 tsp almond extract
• 1/2 cup or more slivered almonds

Lemon or Orange:

• 1-2 tsp lemon or orange extract

Chocolate Peppermint:

• 1-2 tsp peppermint extract
• 1/2 dark chocolate chips (Lilly's brand)

Icing:

• 3/4 C Swerve Powdered Sugar
• 1 T Almond Milk
• 1 T orange/lemon zest for that flavor of cookie
• 1-2 tsp of extract
• mix until blended

Source: Me

KETO Cake Mix - DIY (Carolyn)

If you don't have any KETO cake mix, you can make you own!

Ingredients:

• 2 cups of almond flour
• ½ cup Swerve Granular 
• 2 tablespoons coconut flour 
• 2 teaspoons baking powder
• ¼ teaspoon salt

Mix together and follow directions for wet ingredients.

Ham Cheese Breakfast Casserole Strata KETO

 

Servings:  12          Net Carbs: 1 w/o bread 2 with

If you want to prepare this breakfast casserole ahead of time to bake later it can be easily done!

You can make this casserole earlier in the day or prepare it the day before and let it sit overnight in the refrigerator with the instructions below.

This casserole makes about 12 slices. You can prepare the casserole ahead of time and then just heat and serve 1 slice at a time for a quick breakfast.

INGREDIENTS:

• 12 extra large eggs
• 1 cup heavy cream
• 2 cups ham diced
• 4 oz cream cheese cubed
• 1/2 cup sharp cheddar cheese shredded
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Low carb keto bread - 8 slices (optional)

INSTRUCTIONS:

Preheat the oven to 350˚F.

In a large bowl, whisk the eggs, heavy cream, salt and pepper together. Then pour the mixture in a greased 9×13" casserole dish. 

Note:  Place bread on bottom if using any bread and then pour egg mixture. 

Drop the cubes of cream cheese evenly throughout the egg mixture..  Sprinkle the ham and cheddar cheese over the top.

Bake for 30-40 minutes, or until the center is set and springs back when touched. Enjoy!

RECIPE NOTES:

If you prefer more of a cheesy top, add an 1/2-1 cup of cheddar cheese to the top of the casserole 5-8 minutes before the end of the cook time.

REFRIGERATOR INSTRUCTIONS:

• Allow casserole to cool close to room temperature.
• Cut into serving sized slices.
• The breakfast casserole can be stored covered in the casserole dish, or moved into separate meal prep containers.
• Breakfast Casserole will stay good 4-5 days in the refrigerator.

FREEZER INSTRUCTIONS:

• Allow casserole to cool close to room temperature.
• Cut into serving sized slices.
• Place each slice not touching each other on a piece of parchment paper or a baking sheet and flash freeze for 30 min to 1 hour.
• Once they start to harden, you can move the slices into a freezer bag or container together.
• For best flavor reheat and eat within 1-3 months.

Recipe Variations:

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

Loaded Ham & Cheese Breakfast Casserole– In a skillet sauté chopped cauliflower, chopped red bell pepper, and a pressed clove of garlic. Once done, add 4 oz of chopped fresh spinach and stir until wilted. Place this mixture in the casserole dish before pouring the eggs in and then continue the recipe as directed.

3 Meat Keto Breakfast Casserole– Prepare bacon and breakfast sausage per package directions and drain fat. Crumble the bacon and sausage and add them into the recipe with the ham.

Jalapeno Ham Breakfast Casserole– Slice 2-3 jalapeno peppers and remove the seeds and stems if desired for less spiciness. Make casserole as directed and after adding the ham and cream cheese, but before adding the cheddar cheese sprinkle the jalapeno slices over the top of the casserole. Finish and bake as directed.

Source:  EasyFamilyRecipes.com

Frozen Key Lime Cheesecakes KETO (Carolyn) *

 

These individual cheesecakes are amazing!  The secret is using Allulose which makes it have the perfect consistency for a frozen dessert, that is not rock solid!  So light and yummy!!

Servings: 4 muffin cups

Ingredients:

Cakes:

• 3 oz well softened cream cheese
• 2 T powdered Swerve
• 1T allulose
• 1 tsp. lime zest
• 1/4 cup fresh squeezed lime juice

Whipped Cream:

• 1/2 cup heavy whipping creams
• 1 tbsp allulose

Crust:

• 1/2 cup almond flour
• ¼ cup Swerve Sweetener
• ¼ tsp salt
• 1 tbsp butter melted

OR

• 1/3 cup KETO graham cereal crushed
• pinch salt
• 1/2 tbsp melted butter 

Instructions:

Beat cream cheese, powdered Swerve and allulose until creamy.

Add lime juice, zest and optional food coloring and beat.

In separate bowl, beat whipped cream and allulose until stiff peaks form.  Then fold 3/4 of mixture into cream cheese mixture and reserve the remaining whipped cream to top each serving.

Add crust ingredients in a small bowl and mix together.

Pour cheese cake mixture 3/4 up to top of muffin tin - into 4 of them.  Sprinkle with crust topping and press down with the back of a spoon.

Freeze 3 hours.  Serve upside down so crust is at the bottom.

Source:  All Day I Dream About Food - Carolyn

Lemon Cookies KETO (Carolyn) *

 

These Keto Lemon Cookies are soft and tender sugar cookies topped with a creamy sugar free lemon frosting. They have all the tangy sweetness you crave with only 3g carbs per serving!

Servings:  12 Cookies

Tips:

Butter: Good cookies start with good butter. Always!

Sweetener: You need a granular sweetener for the cookies and powdered sweetener for the frosting. I usually use Swerve for both of these. See the expert tips section for more sweetener options.

Eggs: This recipe takes one whole egg and one egg yolk. The additional yolk adds both color and tenderness to the cookies.

Lemon: The cookies take lemon zest and the frosting takes both zest and juice.

Lemon extract: The extract helps bring out the lemon flavor in the cookies without throwing off the wet/dry ratio.

Almond flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. Read my tutorial on baking with almond flour for more info!

Cream cheese: The frosting is made with both cream cheese and butter for a super creamy consistency.

Heavy whipping cream: A little cream helps smooth out the frosting and make it spreadable.

Natural food coloring: If you like the frosting to have a little color to it, you can use a little plant-based food dye.

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 325ºF 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 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.

Notes:

Storage Information: These cookies aren’t overly moist, so they last well on the counter in an airtight container for 3 or 4 days. If they will be around longer than that, you can refrigerate them for up to a week. You can also freeze them for up to 2 months.

Sweetener Options: You need a granular sweetener for the cookies to beat into the butter and give them the right consistency, but it doesn’t have to be erythritol based. You can use Bocha Sweet or allulose, or a mix of sweeteners. Just keep in mind that allulose will make the cookies brown faster so keep your eye on them.

The frosting requires a powdered sweetener for structure. Again it doesn’t have to be erythritol based, but allulose may make the frosting softer so don’t add the cream until you see how it turns out.

Source:  All Day I Dream About Food - Carolyn