I love casseroles! They are the perfect anytime meal — you can serve them for breakfast, lunch or dinner, especially when you're too busy to cook every day.

Here we've got juicy gluten-free sausage meat browned on a skillet with caramelized onions and then baked with parmesan-mustard eggs, green beans and creamy brie topping. What's not to love?

And don't worry if you can't find gluten-free sausage meat. You can simply use ground pork and add a pinch of salt, pepper and fresh or dried herbs to taste (try with thyme, basil, rosemary, parsley or chives). If you're using ground pork, the leaner the meat the better. You don't want your casserole to be "swimming" in fat. Even if that happens, just use paper towel to soak up any excess oil.

You can serve this easy casserole dish on its own, with a simple side salad, or with acidic sides such as pickles (gherkins). You can also serve it with our Quick Pickled Cucumbers, Zucchini Pickles, Fermented Carrots or Pickled Radishes. Enjoy!

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs 7.8 grams
Fiber 2.4 grams
Net Carbs 5.3 grams
Protein 27.2 grams
Fat 36.9 grams
of which Saturated 19.6 grams
Energy 470 kcal
Magnesium 46 mg (11% RDA)
Potassium 432 mg (22% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (24%), fat (71%)

Ingredients (makes 6 servings)

  • 400 g gluten-free sausage meat (14.1 oz)
  • 1 round brie cheese (200 g/ 7.1 oz)
  • 400 g trimmed green beans (14.1 oz)
  • 8 large eggs
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 1 cup grated parmesan cheese (90 g/ 3.2 oz)
  • 1 tbsp Dijon mustard or yellow mustard (15 ml)
  • 1 tbsp ghee or virgin avocado oil (15 ml)
  • 1 small yellow onion, diced (70 g/ 2.5 oz)
  • Optional: fresh herbs and pickled cucumbers (gherkins), to serve

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Prepare all the ingredients. If you use whole sausages rather than sausage meat, remove the casing. Cut the brie into thin slices and dice the onion.
  2. Pre-cook the green beans. Cut the beans in half and place in a sauce pan filled with water and a pinch of salt. Bring to a boil over a high heat. Once boiling, cover with a lid and reduce the heat to medium. Cook for 3 to 5 minutes. Remove from the heat and strain through a colander. Rinse with cold water and set aside to drain.
  3. In a mixing bowl, whisk the eggs, cream, parmesan and Dijon (or yellow) mustard. Set aside.
  4. Grease a skillet with ghee (or avocado oil) and heat over a medium-high heat. Add the sliced onion and cook for 3 to 5 minutes, until lightly brown and fragrant. Add the sausage meat and cook until opaque, for 3 to 4 minutes.
  5. Transfer into a deep 9 x 13 inch (23 x 33 cm) baking dish. Add the cooked and drained green beans and toss through to combine.
  6. Add the whisked eggs to the casserole dish and gently stir through to combine. Top with the brie slices.
  7. Transfer into the oven and bake for 40 to 45 minutes. Once golden and cooked through, remove from the oven and set aside to cool down for a few minutes. If the top gets too oily, use a paper towel to soak up any excess fat.
  8. Eat warm or cold optionally sprinkled with parsley or chives and serve with pickled cucumbers (gherkins) or simple side salads. To store, keep refrigerated for up to 5 days.


from KetoDiet Blog https://ift.tt/3F9zJb8
via IFTTT

Low-Carb Brie & Sausage Casserole

I'm finally sharing the keto pasta recipe everyone is talking about on my Facebook page and Instagram, and it (almost) tastes like the real deal!

A huge thank you and credit for developing the original keto noodle recipe goes to the amazing Ann from Keto Asian Flavour on YouTube who introduced me to molecular gastronomy. This recipe is adapted from Ann's keto pasta noodles.

Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use the Ann's original noodle recipe which is more sturdy.

There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.

Do These Keto Noodles Taste Just Like Pasta?

I wouldn't say they taste exactly like pasta but they are the closest I ever got to real spaghetti. I made a total of six batches with different ratios of ingredients and tested the batches with my partner until we found the one we loved.

We both agreed that they are much better than shirataki noodles or other alternatives we've tried over the years. When combined with sauces, they were almost unrecognizeable from real pasta!

The only difference is the texture which feels more moist and more slippery than regular spaghetti. That's because these noodles are almost entirely made from water (at least in terms of weight). But unlike shirataki noodles, they did not taste rubbery. We will definitely be making them again... and again... and again!

What Do I Need to Make Keto Noodles?

These are the ingredients you will need to make keto spaghetti noodles:

  • Water. You will need plenty of filtered water.
  • Sodium alginate. This is the key ingredient in the noodle mixture. Similarly to glucomannan powder, when combined with water, it transforms into thick gel.
  • Calcium lactate is the most important ingredient that makes it possible to shape the pasta into perfect noodles. Without this ingredient the recipe won't work. Instead of calcium lactate you can use calcium chloride which will produce similar results.
  • Whole egg powder will make the keto spaghetti smell, taste and look close to real pasta.
  • Lupin flour will improve the texture of these keto noodles. If you don't want to use lupin (it's a legume), simply replace it with more whole egg powder.
  • Xanthan gum slightly improves the texture but can be omitted from this recipe. If you omit the xanthan gum, use 1/2 cup (120 ml) less water in the noodle mixture.
  • Salt and flavor ingredients can be used to taste.

What is Calcium Lactate and Calcium Chloride?

 Calcium lactate is a calcium salt made from the fermentation of lactic acid and calcium. It is a water-soluble grainy white powder. Just like calcium chloride, it's used in cheese making, to regulate acidity levels, as a food thickener and as a preservative for fresh fruits.

In molecular gastronomy, calcium lactate and calcium chloride are used for basic spherification when they are used in the bath, most commonly to make noodles containing sodium alginate. They can also be used for reverse spherification as a thickener when sodium alginate is used in the bath.

Is Sodium Alginate the same as Glucomannan Powder?

They are similar ingredients but they are not the same. Glucomannan powder is a soluble fibre made from konjak root. You may have heard about (or even tried) shirataki noodles which are made from glucomannan powder.

 Sodium alginate is a gum which is made by extraction from brown seaweed. It's used as a thickening agent, gelling agent, emulsifier, stabilizer and texture-improver.

Both sodium alginate and glucomannan powder are highly absorbent ingredients that can soak up incredible amounts of water. Due to their high-fibre content, they will help you feel full for longer.

Finally, start slow. Both sodium alginate and glucomannan powder are high in fibre. Although I haven't experienced any side effects myself, they are known to cause mild GI issues in some people. Please use these ingredients with caution and start with small amounts. Most importantly, due to the risk of choking you should never consume dry glucomannan or sodium alginate powder.

Note: I've tested this recipe with glucomannan powder and the pasta didn't hold well together. It broke into short noodles. I suspect that happened due to the large amount of air bubbles in the konjak mixture. I will be testing this recipe more and update as soon as I find a way to make it work reliably.

Flavored Pasta Options

You can keep your pasta plain or add some of the options below:

  • For cheesy pasta, add 1 tablespoon of nutritional yeast.
  • For more yellow pasta, add 1/4 to 1/2 teaspoon of turmeric powder.
  • For orange/red pasta, add 2 to 3 teaspoons of paprika.
  • For black pasta (great for Halloween!), add a few drops of squid ink.
  • For green pasta, add 1-2 tablespoons of spinach puree.

Can I Make Thinner Angel Hair Noodles?

Yes, you can! The size of the holes on your squeeze bottles will determine the size of your noodles. This squeeze bottle has smaller holes and will help you make thinner noodles.

You can also make thinner or thicker noodles by simply changing the pressure on the squeeze bottle. Make thinner noodles by squeezing less, or thicker noodles by squeezing more.

Finally, by skipping the xanthan gum (plus using 1/2 cup less water), the mixture will be more runny and you'll be able to make thinner noodles.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 15 minutes

Nutritional values (per 100 g/ 3.5 oz noodles)

Total Carbs 1.6 grams
Fiber 1.5 grams
Net Carbs 0.2 grams
Protein 3.7 grams
Fat 2.3 grams
of which Saturated 0.7 grams
Energy 38 kcal
Magnesium 9 mg (2% RDA)
Potassium 35 mg (2% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (41%), fat (57%)

Ingredients (makes about 1 kg noodles)

Noodles:
  • 4 cups filtered water (960 ml)
  • 6 tbsp whole egg powder (48 g/ 1.7 oz)
  • 4 tbsp lupin flour (36 g/ 1.3 oz)
  • 1/2 tsp sea salt
  • 1/2 tsp xanthan gum
  • 2 tbsp sodium alginate (18 g/ 0.7 oz)
Water bath:
  • 1 tbsp calcium lactate (11 g/ 0.4 oz)
  • 7 cups filtered water (1.7 L)

Instructions

  1. Start by pouring 4 cups (960 ml) of filtered water into a blender. Measure out all of the pasta ingredients: 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour, 2 tablespoons of sodium alginate, 1/2 tsp sea salt and 1/2 tsp xanthan gum.
  2. Turn on the blender. Add the egg powder, lupin flour and salt and keep blending for a few seconds. Then add the xanthan gum and finally add the sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.
  3. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.)
  4. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.
  5. Transfer the mixture into a squeeze bottle. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool.
  6. Start squeezing the bottle to release the mixture into the water. The noodle will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.
  7. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.
  8. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)
  9. Serve just like spaghetti — heat up with sauces of choice! For softening tips, swaps and more, check the recipe tips above.


from KetoDiet Blog https://ift.tt/3ANIoOe
via IFTTT

The Best Keto Spaghetti Pasta Noodles

This is the best keto creme caramel (aka flan) you'll ever try! Creamy vanilla custard is topped with sugar-free caramel sauce that is smooth and silky and tastes just like real caramel made from sugar.

How To Make Keto Creme Caramel (Flan)

Making keto creme caramel is really easy! First, no sweetener substitutuins in the caramel sauce. To make this flan legit you'll need Allulose You will only need Allulose for the caramel topping so feel free to use another sweetener such as Erythritol in the custard.

Second, do not overprocess the egg custard mixture or there will be too many bubbles and the custard would be too frothy.

Finally, make sure to use a water bath to bake the flan. The steam will help it stay moist and creamy while gently cookming the eggs.

If you want to make a fall-inspired flan, simply add 2 to 4 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice mix into the blender together with eggs, cream, almon milk and vanilla.

Preparation time

Hands-on:    15 minutes
Overall:      8 hours

Nutritional values (per serving, 1 flan)

Total Carbs 2.6 grams
Fiber 0.1 grams
Net Carbs 2.5 grams
Protein 4.1 grams
Fat 19.8 grams
of which Saturated 11.7 grams
Energy 211 kcal
Magnesium 10 mg (2% RDA)
Potassium 115 mg (6% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (8%), fat (87%)

Ingredients (makes 4 servings)

Instructions

  1. To make the caramel sauce, place the Allulose in a pot filled with water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)
  2. Cook for 10 to 15 minutes, until the syrup starts to thicken and is lightly golden. Remove from the heat.
  3. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Divide the mixture between 4 ramekins or mini baking pans placed in a baking tray. Add hot water to the tray, enough to be 1/4 inch (1 cm) full.
  4. Place the eggs, whipping cream (or coconut milk), almond milk, sweetener (Allulose, Erythritol or Swerve) and vanilla extract into a blender. Process until smooth but not too frothy (you don't want too many bubbles).
  5. Pour the mixture in the ramekins, over the caramel. Place the tray in the oven and bake for 40 to 45 minutes, rotating the tray halfway through the cooking.
  6. Remove the tray from the oven and set aside to fully cool down at room temperature, and then place in the fridge overnight.
  7. When ready to serve, run a sharp knife around the edges to release the creme caramel and unmold into a plate.
  8. Store any remaining servings in the ramekins in the fridge, covered with a cling wrap for up to 4 days.


from KetoDiet Blog https://ift.tt/2XyuP6y
via IFTTT

Keto Creme Caramel (Low-Carb Flan)

This easy chicken skillet is a tasty low-carb dinner recipe for busy weeknights. Cripsy skin-on chicken thighs baked with asparagus, lemon juice and balsamic vinegar. Simply delicious!

We're using asparagus — the perfect low-carb vegetable that cooks fast. If you don't like asparagus, you can use other options such as green beans, broccoli or cauliflower.

To keep the skin nice and crispy, these chicken thighs are best served immediately but can be stored in the fridge for a few days if needed.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    10 minutes
Overall:     20-25 minutes

Nutritional values (per serving, 2 chicken thighs + asparagus)

Total Carbs 7.6 grams
Fiber 3.2 grams
Net Carbs 4.4 grams
Protein 30.1 grams
Fat 39 grams
of which Saturated 8.6 grams
Energy 489 kcal
Magnesium 45 mg (11% RDA)
Potassium 542 mg (27% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (71%)

Ingredients (makes 2 servings)

  • 4 skin-on, bone-in chicken thighs (450 g/ 1 lb) or boneless chicken thighs (300 g/ 10.6 oz)
  • sea salt and pepper, to taste
  • 2 tbsp ghee or avocado oil, divided (30 ml)
  • 3 tbsp fresh lemon juice, divided (45 ml)
  • 300 g trimmed asparagus spears (10.6 oz)
  • 1 tsp balsamic vinegar
  • Optional: fresh herbs such as parsley, to taste

Instructions

  1. Season the chicken on both sides with salt and pepper. You can either use 4 skin-on, bone-in chicken thighs (about 450 g/ 1 lb) or 4 boneless chicken thighs (about 300 g/ 10.6 oz).
  2. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Heat a skillet greased with half of the avocado oil (or ghee) over medium-high heat.
  3. Add the chicken thighs, skin side down, and cook for about 5 minutes, until the skin is lightly browned and crisped up. Flip the chicken on the other side and cook for another minute. Remove the chicken from the skillet and set aside.
  4. Add 2 tablespoons of lemon juice to the hot pan to deglaze it. Add the asparagus spears and toss to combine. Top with the crisped up chicken thighs, skin side up, and drizzle with the remaining lemon juice, avocado oil (or ghee) and balsamic vinegar.
  5. Transfer into the oven and bake for about 10 minutes (for boneless chicken thighs) or up to about 15 minutes (for bone-in chicken thighs).
  6. Serve while still warm. This meal is best eaten fresh but can be stored in the fridge for up to 3 days.


from KetoDiet Blog https://ift.tt/3Cx0l41
via IFTTT

Keto Lemon Chicken & Asparagus

Who wants to make low-carb waffles that are just as light and fluffy as white bread? These almost zero-carb waffles (1.1 g net carbs per one waffle) are just what you need to make quick and easy packable meals that are low in carbs and high in protein.

We're using cheese so technically these are chaffles (cheese waffles), although I made some modifications and added protein powder. If you don't have any whey protein powder, use powdered egg whites instead.

These mini waffles are perfect for making packable lunchbox meals such as sandwiches and avocado toasts. You can also serve them alongside any salads for a more satisfying, protein-packed meal.

If you're following a carnivore keto diet, simply skip the lettuce. You can fill these waffles with ham, cheese and lettuce like I did, or use some of the tasty filling options below:

Which Waffle Maker Should I Use?

Small waffles and chaffles work best with a 4-inch Dash Mini Waffle Iron. Don't worry if you can't get a mini waffle maker — you can use a regular waffle maker — the only difference is the yield you'll get. Instead of 4 mini waffles, you'll get 3 square Belgian waffles, or 2 1/2 large round Belgian waffles.

Love chaffles? Check out my latest keto cookbook! From basic flavored chaffles, nut-free, dairy-free and even egg-free chaffles, sandwiches, burgers and garlic bread to sweet treats including cakes, s'mores and even donuts — my Keto Chaffles book is full of awesome recipes you will want to make over and over again!

Preparation time

Hands-on:    10-15 minutes
Overall:     10-15 minutes

Nutritional values (per waffle sandwich)

Total Carbs 4.7 grams
Fiber 0.2 grams
Net Carbs 4.5 grams
Protein 35.6 grams
Fat 25.7 grams
of which Saturated 15.5 grams
Energy 374 kcal
Magnesium 29 mg (7% RDA)
Potassium 538 mg (27% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (36%), fat (59%)

Ingredients (makes 2 waffle sandwiches)

Protein waffles:
Topping:
  • 1/3 cup full-fat cream cheese (80 g/ 2.7 oz)
  • 4 lettuce leaves (20 g/ 0.7 oz)
  • 4 slices of quality ham (85 g/ 3 oz)
  • 2 slices of cheese such as provolone or cheddar (57 g/ 2 oz)

Instructions

  1. Preheat a mini waffle maker, or use a regular waffle maker.
  2. Place the egg white, mozzarella, protein powder (whey or egg white) and baking powder in a blender or a food processor. Process until smooth.
  3. To make 4 small waffles, spoon 2 tablespoons of the batter (about 28 g/ 1 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes.
  4. When done, open the lid and let it cool down for a few seconds. Use a spatula to gently transfer the chaffle onto a cooling rack. Repeat for the remaining batter.
  5. Let the chaffles cool down completely.
  6. Spread the cream cheese on top of each waffle and add a lettuce leaf. Top two waffles with a slice of ham and cheese and then with the remaining waffles to make sandwiches.
  7. Enjoy immediately or store the waffles, without any topping, in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. The container will keep them soft but you can leave them uncovered if you prefer them crispy. These waffles freeze well and can be kept in the freezer for up to 6 months.


from KetoDiet Blog https://ift.tt/3lB8o94
via IFTTT

Savory Keto Protein Waffles

Have you tried the TikTok sensation called Baked Feta Pasta? I've got a keto version of it for you! The original recipe is vegetarian but it's easy to modify by adding any meat if you need more protein.

In this version of Baked Feta Pasta I used shrimp, which is a good option for tray bakes as it cooks fast, and zucchini noodles, a common low-carb alterantive to pasta in Mediterranean-style recipes.

If you're not a fan of zucchini noodles, try shirataki noodles (a guide on how to prepare shirataki noodles is here), or use palmini noodles like I did in the original Baked Feta Pasta recipe. If you want to avoid noodles altogether, simply add some spinach like I did in this Low-Carb Baked Feta Chicken recipe. Enjoy!

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per serving, about 340 g/ 12 oz)

Total Carbs 12.5 grams
Fiber 3.5 grams
Net Carbs 9 grams
Protein 31.7 grams
Fat 39.8 grams
of which Saturated 11.9 grams
Energy 523 kcal
Magnesium 70 mg (18% RDA)
Potassium 954 mg (48% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

Ingredients (makes 4 servings)

  • 600 g cherry tomatoes (1.3 lb)
  • 1 block feta cheese (200 g/ 7.1 oz)
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • 2 cloves garlic, minced
  • 600 g raw deveined shrimp (1.3 lb)
  • 4 small zucchini, spiralized (600 g/ 1.3 lb)
  • handful of fresh basil leaves
  • Optional:: grated parmesan cheese, to serve

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To prepare the zucchini noodles, use a julienne peeler or a spiralizer and sliceinto thin noodles. Place in a tray and sprinkle with about a teaspoon of salt. The salt will help remove excess juices and soften the zucchini. Set aside while you cook the tomato-feta shrimp.
  2. Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.
  3. After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.
  4. Remove from the oven and place on a cooling rack. Use a fork to pierce through the tomatoes that didn't pop. Stir until well combined.
  5. Add the raw deveined shrimp and place back in the oven for about 10 minutes. Remove from the oven and set aside.
  6. Just before you add the zucchini noodles to the hot tray, pat them dry with a paper towel to remove excess juices. Combine the zucchini noodles with the shrimp and tomato-feta sauce. The zucchini will soften even more when combined with the hot sauce.
  7. Sprinklewith fresh basil to taste, and optionally with some grated parmesan cheese To store, place in a sealed container and refrigerate for up to 3 days.


from KetoDiet Blog https://ift.tt/2XF970O
via IFTTT

Low-Carb Baked Feta Shrimp Pasta

Sugar-free white chocolate cheesecake swirled with tangy raspberry cream. This light and airy low-carb dessert is easy to make with no baking and no crust required!

Read more...



from KetoDiet Blog https://ift.tt/3ChU63I
via IFTTT

No Bake Keto White Chocolate & Raspberry Cheesecake

This fluffy pancake is a tasty high-protein carnivore keto breakfast meal for two. It's made with no wheat flour, no nut flour and no coconut flour!

Read more...



from KetoDiet Blog https://ift.tt/3lrjb5w
via IFTTT

Keto Ham & Cheese Dutch Baby Pancake

These keto chocolate chip cookies are so easy to make. Sweet and chewy, just like the real deal but with none of the sugar, plus you'll only need a few common ingredients to make them from scratch!

These chewy cookies are adapted from my Classic Keto Shortbread Cookies recipe. I added some 90% dark chocolate chips and replaced the Erythritol (for crunchy cookies) with Allulose (for chewy cookies). You can substitute the Allulose with Erythritol or Swerve, just remember that the cookies won't be chewy.

If you don't have 90% chocolate chips, make sure to use chocolate with at least 85% cacao, or use sugar-free chocolate (dark, milk or white will all work well). Any sugar-free chocolate sweetened with Erythritol, Monk fruit, Stevia or Allulose would be good options.

These cookies are great on their own, with a cup of coffee, tea, hot chocolate or keto mocha. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, 1 cookie)

Total Carbs 3.7 grams
Fiber 1.6 grams
Net Carbs 2.2 grams
Protein 3 grams
Fat 14.2 grams
of which Saturated 5.4 grams
Energy 145 kcal
Magnesium 44 mg (11% RDA)
Potassium 118 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)

Ingredients (makes 14 cookies)

Instructions

  1. Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. In a bowl mix the almond flour with xanthan gum and salt.
  2. Place the butter in a bowl and add the Allulose and vanilla extract. Using an electric mixer (or a stand mixer), process until well combined. Slowly add the almond flour while beating and process until thick and sticky cookie dough is formed.
    Note: You can substitute the Allulose with another erythritol-based sweetener, just remember that the cookies won't be chewy.
  3. Add the chocolate chips and combine well.
  4. Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into a freezer for 20 to 30 minutes, or place in the fridge for up to a day.
  5. Preheat the oven to 165 °C/ 330 °F (fan assisted), or 185 °C/ 365 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 1/2 — 2 cm (1/2 — 3/4 inch) thick.
  6. Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies. Bake for 10 to 15 minutes, turning the tray (not the cookies as they are fragile) once to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned.
  7. Remove from the oven and let the cookies cool down completely before removing them from the tray. Store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months.


from KetoDiet Blog https://ift.tt/393oG4w
via IFTTT

Chewy Keto Eggless Cookies

To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW

Custom Keto Diet
© Re ketogenic diet 2014 || Powered by Blogger || Designed by - Dapinder