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!!!

Or....you can make your own cake mix (recipe here)

 

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Let's Get Cooking!

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Servings 12 | 2 Net Carbs

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 :

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 your own!

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Let's Get Cooking!

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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.

Cinnamon Roll Pancakes with Blueberry Compote

MAKES 8 PANCAKES | PHASE 1 AND 3

Ingredients:
Pancakes:

• 4 large egg whites
• 1 cup Fast Metabolism Baking Mix
• 3 teaspoons cinnamon
• 15 drops stevia

Icing:

• 6 tablespoons xylitol
• 1 tablespoon Phase-appropriate milk
• 1/4 teaspoon vanilla

Compote:

• 1/4 cup xylitol
• 1/4 cup water
• 2 cups fresh or thawed frozen blackberries or blueberries (equal to 1 pint fresh berries or a 16-ounce bag frozen berries)
• 1/8 teaspoon allspice

Instructions:
Making the Pancakes:

Whip the egg whites until soft peaks form, 2 to 3 minutes. Gently fold in the baking mix. Remove 1/2 cup of the batter to a separate bowl, stir stevia and cinnamon into this small amount of batter, and transfer it to a ziplock bag.

Heat a nonstick skillet over medium heat. Drop 3 tablespoons of the batter, and smooth out to make 3-inch pancakes. Snip off a tiny corner from the ziplock bag, and squeeze the cinnamon batter onto the pancakes to form a swirl (not too close to the edge of the pancake). Cook for a minute, until small bubbles appear and the underside of the pancake is a light golden brown. Flip and cook for a minute more. Remove the pancakes to a plate, drizzle with icing, and serve with blackberry/blueberry compote.

Make the icing:

Place the xylitol in a blender, and process to a fine powder. Transfer this powdered xylitol into a small bowl, and stir in the milk and vanilla until smooth.

Make the compote:

Combine the xylitol and water in a medium saucepan over medium heat. Stir until the xylitol dissolves, and remove from the heat.

In a blender, puree 1/2 cup of the blackberries or blueberries. Force the puree through a fine mesh strainer to remove the seeds if using blackberries, and stir it into the xylitol mixture. Stir in the remaining 1 1/2 cups blackberries/blueberries and the allspice.

*Portion: 2 pancakes is a Phase 1 grain; 1 pancake is a Phase 3 grain. 

Source:  Haylie Pomroy

Baking Mix: Cookies - Oatmeal Nut Butter

Servings:  30 cookies

Ingredients

• 1/3 cup raw nut butter (almond, cashew, etc.)
• 1 cup Pomroy’s Multi-Purpose Baking Mix
• 1/3 cup unsweetened almond or coconut milk
• 2 tablespoons olive oil
• 1 teaspoon vanilla
• 3/4 cup xylitol
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup ground flax seed
• 1 cup oats (certified gluten free, if desired)
• 1/2 cup cacao nibs
• 1/2 chopped raw nuts

Directions

1. Preheat the oven to 425ºF

2. In a medium bowl, stir together the flour, baking soda, oats and salt.

3. In a stand mixer, or using a hand mixer, beat together the nut butter and olive oil. Beat in the coconut milk (almond milk) little by little to avoid splashing. Add vanilla and xylitol.

4. Stir in dry ingredients

5. Stir in the cacao nibs and chopped nuts. Your mixture will be thick and look sticky.

6. Drop by teaspoonful onto an ungreased jelly roll pan or cookie sheet.

7. Bake for about 8 minutes or until lightly browned on the bottom.

Variations: 
(1) Walnut butter, chopped walnuts and snipped dates.
(2) Cashew butter, unsweetened coconut flakes and cacao powder.
(3) Almond butter, chopped macadamias and diced apples.

Source: Haylie Pomroy

Baking Mix: Pancakes - Plain or Blueberry

Ingredients

• 4 large egg whites (1 cup liquid egg whites)
• 1 cup Pomroy’s Multi-Purpose Baking Mix
• 2 tsp xylitol
• 1 tsp cinnamon

Directions

1. Whip the egg whites until soft peaks form, 2 to 3 minutes.

2. Gently fold in the dry mix.

3. In a hot nonstick skillet, drop about 1/4 cup of the batter, and smooth out to make 3-inch
pancakes. Cook until small bubbles appear and the underside of the pancake is a light golden brown.

4. Flip and cook for 1 more minute.

Portion: 2 pancakes is a Phase 1 grain; 1 pancake is a Phase 3 grain.

Phase 1 add-ins: Add 1/2 cup fresh berries to the batter.

Phase 3 add-ins: Add 1/2 cup chopped raw walnuts and/or berries.

Source:  Me and Haylie Pomroy

Baking Mix: Bread - Herb Flatbread

Ingredients

• 1/2 cup Pomroy’s Multi-Purpose Baking Mix
• 3/4 teaspoon active dry yeast
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 3 tablespoon warm water

Instructions

1. Move oven rack to center. Preheat oven to 350ºF

2. Line a baking sheet with parchment paper.

3. Whisk together the dry ingredients. Stir in the warm water and mix well.

4. Spoon the mixture into the center of the parchment and using a spoon, spread out into a
9-inch circle.

5. Bake 10 to 12 minutes. Do not over-bake.

Add-ins: Try using different herbs, or adding minced onion or garlic.

Phase 3 only: Halfway through baking, brush the top with olive oil and sprinkle with sesame seeds or sunflower seeds.


Portion: Makes 2 portions for Phase 1 grain, or 4 portions for Phase 3 grain.

Baking Mix: Cookies - Carrot Oat Breakfast

Serves:  12 cookies

Ingredients

• 1 cup rolled oats
• 3/4 cup Pomroy’s Multi-Purpose Baking Mix
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 cup xylitol
• 3/4 cup grated carrot
• 1 egg
• 1/3 cup almond or coconut milk
• 2 tablespoon coconut oil, melted
• 3/4 cup chopped walnuts

Ingredients

1. Preheat the oven to 375ºF

2. Whisk the dry ingredients together. In a separate bowl, beat the egg. Add the carrot, milk, and oil. Add the wet ingredients to the dry, and stir to combine.

3. Fold in the walnuts. Drop 12 cookies on a parchment-lined baking sheet and bake for 12 to 15 minutes, until the bottoms are a light golden brown.

Portion: Two cookies is a Phase 3 grain plus 1/2 healthy fat portion.

Baking Mix: Pizza Dough

Ingredients

• 1/2 cup Pomroy’s Multi-Purpose Baking Mix
• 3/4 teaspoon active dry yeast
• 2 tablespoon plus 1 teaspoon warm water
• 1 teaspoon olive oil (Phase 3 only)
• 1 teaspoon garlic powder
• 1/8 teaspoon fresh ground black pepper

Directions
1. Preheat oven to 375ºF

2. Line a cookie sheet or jelly roll pan with parchment paper.

3. In a small bowl, combine the Baking Mix, yeast, garlic powder and black pepper. Stir in the warm water and mix well. Add the olive oil (optional, Phase 3 only). Mixture will be a thick soup like consistency. Set aside for 5 minutes.

4. Spoon mixture into the center of the parchment paper and spread out to form a 6-inch circle.

With a spoon, press the bottom of the dough thinner than the sides, to create a 1/2 inch ridge around the edge (optional).

5. Pre-bake the dough for 8 minutes. Remove from the oven; add pizza sauce and desired
toppings. Place pizza back in the oven and bake for 8 minutes more. Do not overbake.

6. Remove pizza from the oven and slice into four wedges.

Portion: 2 slices is a grain portion for Phase 1; 1 slice is a grain portion for Phase 3. Be sure to figure toppings into your portions as well.

Baking Mix: Pancakes - Cinnamon Apple

Ingredients

Pancakes (Serves 4, makes 8 pancakes)

• 1 cup Pomroy’s Multi-Purpose Baking Mix
• 1/4 teaspoon cinnamon
• 4 large egg whites
• 1/2 cup peeled, finely diced apple

Quick Apple Compote (Serves 4)

• 3 apples, peeled, cored, and chopped
• 3 tablespoons water
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon arrowroot powder
• 15 drops liquid stevia, or to taste

Instructions

1. In a bowl, stir together the baking mix and cinnamon. In a separate bowl, whip the egg whites with an electric mixer until soft peaks form, 2 to 3 minutes.

2. Gently fold in the dry ingredients, then fold in the diced apple.

3. In a hot nonstick skillet, drop about 1/3 cup of the batter, and smooth out to make eight
3-inch pancakes. Cook until small bubbles appear and the underside of the pancake is a light golden brown.

4. Flip and cook for a minute more. Serve with Quick Apple Compote.

For Quick Apple Compote:
Place all ingredients in a microwave-save bowl and cover with plastic wrap (leave a small vent). Microwave on high 2 minutes or until the apples are tender.

Portion: 2 pancakes plus compote equals a Phase 1 grain and a Phase 1 fruit portion.

Baking Mix: Cake - Decadent Chocolate

MAKES 16 PIECES | PHASE 1 & PHASE 3

Ingredients

• 3 whole eggs (Phase 3) or 6 egg whites (Phase 1)
• 2 teaspoon vanilla
• 1/3 cup raw cacao powder
• 1/2 cup xylitol
• 1 1/2 teaspoon baking powder
• 1 cup Pomroy’s Multi-Purpose Baking Mix

Ingredients

1. Preheat oven to 350ºF

2. In a medium sized bowl, whisk eggs together with vanilla, xylitol, and cacao until well mixed.

In a separate medium sized bowl, whisk the baking powder into the Baking Mix. Add the dry
ingredients to the egg mixture and stir until blended.

3. Spoon into an 8” x 8” nonstick baking pan (or line a pan with parchment paper).

4. Bake 18-20 minutes. Check with a toothpick for doneness.

Portion: For Phase 1, 4 pieces is a grain portion. For Phase 3, 2 pieces are a grain portion.

Baking Mix: Brownies

Ingredients

• 2 large whole eggs (Phase 3) or 4 egg whites (for Phase 1)**
• 1/4 cup raw cacao powder
• 1/2 cup xylitol
• 2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 cup Pomroy’s Multi-Purpose Baking Mix

** 1/4 cup = 1 egg white for egg whites in a carton

Directions

1. Preheat oven to 350ºF

2. In a medium sized bowl, whisk eggs together with vanilla, xylitol, and cacao until well blended.

3. In a separate medium sized bowl, whisk the baking powder into the Baking Mix. Add the dry
ingredients to the egg mixture and stir until blended.

4. Spoon into an 8” x 8” nonstick baking pan (or line a pan with parchment paper).

5. Bake 14-16 minutes or until wooden toothpick comes out clean. Cut into 2” x 2” squares.

Portion: For Phase 1, 4 brownies is a grain portion. For Phase 3, 2 brownies are a grain portion.

Source: Haylie Pomroy

Baking Mix: Muffins - Blueberry Crumb Topping

Makes 6 muffins

Ingredients

Muffins:

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1/3 cup xylitol
• 1 teaspoon baking powder
• 3 large egg whites (or 3/4 cup liquid egg whites)**
• 1 cup fresh blueberries

Crumb topping:

4 tablespoons Pomroy All Purpose Baking Mix
2 tablespoon xylitol
1 tablespoon chilled raw coconut oil
4 tablespoons slivered almonds (optional)

Glaze:

1/4 cup powdered xylitol* (see below)
1/2 tablespoon fresh lemon juice
1/8 teaspoon lemon extract

** 1/4 cup = 1 egg white from liquid egg whites in a carton

Instructions

Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.

In a bowl, whisk together the Baking Mix, xylitol, baking powder. 

In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). With a spatula or wooden spoon, gently fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients.  Fold in blueberries carefully.

Spoon into the prepared muffin cups, and bake 18 to 20 minutes, until the muffins are nearly done (test with a toothpick).

Meanwhile, make the crumb topping: 
Combine the baking mix, xylitol, and coconut oil in a bowl, and mix together with your fingertips until crumbly. Mix in the almonds. Sprinkle over the muffins after they have baked for 18 minutes, return to the oven, and bake 2 to 4 minutes more, until the muffins are cooked through. Cool and serve.

Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins or put in a small zip lock bag, snip one of the corners and pipe it on muffins.

*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.

Two muffins is a Phase 3 grain portion.

Source: Me and Adapted from Haylie Pomroy

Baking Mix: Muffins - Coffee Cake

  

Makes 6 muffins

Ingredients

Muffins:

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1/3 cup xylitol
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 large egg whites (or 3/4 cup liquid egg whites)**

Crumb topping:

• 2 tablespoons Pomroy All Purpose Baking Mix
• 1 tablespoon xylitol
• 1/2 tablespoon chilled raw coconut oil
• 2 tablespoons chopped pecans

Glaze:

• 1/4 cup powdered xylitol* (see below)
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon lemon extract

** 1/4 cup = 1 egg white from liquid egg whites in a carton

Instructions
Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.

In a bowl, whisk together the Baking Mix, xylitol, baking powder, and cinnamon. 

In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). With a spatula or wooden spoon, gently fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients. 

Spoon into the prepared muffin cups, and bake 18 to 20 minutes, until the muffins are nearly done (test with a toothpick).

Meanwhile, make the crumb topping: Combine the baking mix, xylitol, and coconut oil in a bowl, and mix together with your fingertips until crumbly. Mix in the pecans. Sprinkle over the muffins after they have baked for 18 minutes, return to the oven, and bake 2 to 4 minutes more, until the muffins are cooked through. Cool and serve.


Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins.

*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.

Two muffins is a Phase 3 grain portion.

Source: Haylie Pomroy

Baking Mix: Muffins - Glazed Lemon Poppyseed Muffins

Makes 6 muffins

Ingredients

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1/3 cup xylitol
• 1 teaspoon baking powder
• 1 tablespoon poppy seeds
• 3 large egg whites (or 3/4 cup liquid egg whites)**
• 1/2 tablespoon grated lemon zest
• 1/2 teaspoon lemon extract

Glaze:

• 1/4 cup powdered xylitol* (see below)
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon lemon extract

** 1/4 cup = 1 egg white from liquid egg whites in a carton

 

Instructions

Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.

In a bowl, whisk together the Baking Mix, xylitol, baking powder, and poppy seeds. 

In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). 

With a spatula or wooden spoon, gently fold in the lemon zest and lemon extract. Fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients. 

Spoon into the prepared muffin cups, and bake 18 to 22 minutes, until the muffins are done (test with a toothpick).

Remove the pan from the oven. Remove the muffins from the pan to a wire rack placed over a sheet of parchment or foil, and cool completely.

Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins.

4 muffins are a Phase 1 grain; 2 muffins is a Phase 3 grain. Although poppy seeds are only on Phase 3, such a small amount are used that they are acceptable in this recipe for Phase 1.

*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.


Source: Haylie Pomroy

Baking Mix: Muffins - Plain & Chocolate

Makes 6 muffins

Ingredients

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1 tsp. baking powder
• 1/3 cup xylitol (or equivalent in stevia)
• 3 large egg whites (or 3/4 cup liquid egg whites in a carton)** 
• 1 tsp. vanilla

** 1/4 cup = 1 egg white from liquid egg whites in a carton

Instructions

Preheat oven to 350° F.

Use nonstick muffin pan, or line tins with parchment paper. Whisk together the Baking Mix, baking powder and xylitol. Set aside. 

With electric mixer, in a large bowl, beat egg whites until peaks form (about 3 min.). Add vanilla. With spatula or wooden spoon, gently fold in 1/3 of dry mixture until just blended. Repeat with last 2/3 dry mixture.

Bake 18-22 minutes, until light golden brown. Cool 15 minutes.

Portion: 4 muffins are a Phase 1 grain; 2 muffin is a Phase 3 grain.

Source: Haylie Pomroy