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Recipe and content provided by Arame Ndoye, instagram @wannabeketogirl

Wouldn’t you love to eat cookies for breakfast? 😍 If so, you’ll enjoy these low carb thumbprint cookies with a sugar-free strawberry chia jam.

Strawberry Chia Thumbprint Cookies

  • Author: Arame Ndoye
  • Total Time: 1 hr
  • Yield: 20 cookies

Ingredients:

Strawberry Chia Jam

  • 18 ounces frozen strawberries
  • 3 tablespoons sweetener
  • 5 tablespoons chia seeds

Thumbprint Cookies

  • 2 ounces softened unsalted butter
  • 5 tablespoon granulated sweetener (use BochaSweet)
  • 2 ounces softened cream cheese
  • 1 egg
  • 1 ounce strawberry chia jam
  • 1 1/2 cup almond flour
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare strawberry chia jam: Add frozen strawberries to small non-stick pan over low heat and let simmer 20 minutes; stir frequently to avoid burning. Blend with an immersion blender or regular blender and stir in sweetener and chia seeds. Store in airtight jar in fridge for 1 week.
  2. Preheat oven to 355 F (180 C) and line a baking sheet with parchment paper.
  3. Using an electric hand mixer, mix butter, sweetener, cream cheese and vanilla extract until smooth.
  4. Mix in egg then mix in almond flour. If dough is too soft, wrap in plastic wrap and store in fridge for 20 minutes.
  5. Shape dough into small balls and place them on baking sheet.
  6. Press your thumb into each ball and fill with chia jam. Bake for 15 minutes and let cool completely before enjoying.

Serves: 20 cookies

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 82
  • Carbs: 2g
  • Protein: 2.5g
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Fiber: 0.9g
  • Net Carbs: 1.1g
  • Sugar: 0.4g

Keywords: strawberry chia thumbprint cookie

Low Carb Pizza Sauce
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Easy Low Carb Pizza Sauce recipe and content provided by Tara Wright, Whole Body Living

I’ve developed a few low carb pizza recipes throughout the years, but I hadn’t yet created an easy and delicious tomato based low carb pizza sauce to go along with it.

For my birthday, I got an Aerogarden…and I’ve been growing a few different types of fresh basil. This low carb recipe was inspired because I was looking for a way to use up the fresh basil I had just harvested.

When on a ketogenic diet and keeping carbohydrates low, remember that tomatoes are inherently high in natural sugars. So, any tomato based pizza sauce should be used in moderation. You may want to consider a creamy alfredo sauce instead if you’re keeping total carbohydrates very low.

This keto friendly pizza sauce freezes up nicely. You may want to double the batch, and then freeze in small containers for use later on!

Low Carb Pizza Sauce

Easy Low Carb Pizza Sauce

Start to Finish: 20 minutes

Ingredients:

  • 1 (15oz) can crushed tomatoes
  • 1 teaspoon BochaSweet
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon MCT oil or avocado oil or olive oil

Instructions:

  1. Combine all ingredients in a small saucepan.
  2. Simmer over low heat for 15 minutes, stirring occasionally. Be careful not to burn the tomatoes.
  3. Cool the sauce and use on keto pizza as desired.
  4. Store in a tightly sealed container in the fridge for up to 4 days.

Serves: 8 servings

Nutritional Information (per serving):

  • Calories: 23
  • Carbs: 5g
  • Protein: 0g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2329mg
  • Potassium: 36mg
  • Fiber: 1g
  • Sugar: 0g
  • Iron: 1.1%
Low Carb Peanut Butter Blondies
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Low Carb Peanut Butter Blondies recipe provided by Tara Wright, Whole Body Living

These low carb peanut butter blondies are so good you’ll keep coming back for more. Eating the entire pan may be a problem…

Fortunately these low carb peanut butter blondies boast only 3 net carbs per serving!

I recommend cutting these once cool and freezing them in a tightly sealed container in the freezer. This may prevent you from eating the whole darn pan!

Now, you may be wondering “Is Peanut Butter Keto?” Techncially…. NO. Peanuts are actually not a nut. They are a legume!

If you’re following a strict Keto Diet, then this low carb peanut butter blondie recipe isn’t for you. However, if  you’re one to choose to indulge a little from time to time and want an indulgence that’s low carb… this could be allowed.

In the end, the decision is yours to make.

Low Carb Peanut Butter Blondies

Low Carb Peanut Butter Blondies

Start to Finish: 30 mins

Boasting only 3 net carbs per serving, these low carb peanut butter blondies are a great treat when following a low carb diet. Grain-free baking at it’s finest!

INGREDIENTS:

  • 1/2 cup coconut oil, 4 ounces (105g, softened)
  • 3/4 cup peanut butter, 6 ounces (192g)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut flour (1 ounce, 28g)
  • 1 teaspoon grain free baking powder

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (325 degrees convection)
  2. In a mixing bowl, combine the softened coconut oil, peanut butter, pure vanilla extract, BochaSweet and beat on medium speed until the mixture is pale and fluffy. Stop and scrape down the sides of the bowl occasionally.
  3. Add eggs and mix until combined.
  4. In a small separate bowl, weigh your coconut flour and add salt. Mix this dry mixture into your wet peanut butter mixture for about two minutes, making sure the coconut flour is thoroughly combined. The mixture will thicken as you mix it as the coconut flour absorbs moisture from the wet ingredients.
  5. Finally, add your grain free baking powder. If you can’t find grain free baking powder you can substitute 1/3 tsp cream of tarter plus 2/3 tsp baking soda. If you make this substitution, work quickly to get your bars in the oven as this is a single acting compound and needs to be baked right away to yield a good rise.
  6. Pour batter into a greased 9×9 baking pan.
  7. Bake for 17-20 minutes or until toothpick inserted in the center comes out clean. Be careful not to over-bake.
  8. Allow to cool before cutting into pieces. Enjoy!

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 190
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 27mg
  • Sodium: 112mg
  • Potassium: 10mg
  • Total Carbs: 4g
  • Dietary Fiber: 1g
  • Protein: 4g
  • Vitamin A: 0.8%
  • Calcium: 0.4%
  • Iron: 1.1%
Low Carb Pumpkin Spice Muffins
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Low Carb Pumpkin Spice Muffins recipe provided by Tara Wright, Whole Body Living

Next up in my all things pumpkin spice series— Low Carb Pumpkin Spice Muffins! These keto-friendly pumpkin muffins are loaded with the flavors of fall. Coconut flour really does the trick for these pumpkin muffins as it’s inherent sweetness really rounds out the flavor as the end result!

These pumpkin spice muffins are grain free, sugar free, low carb and packed full of good-for-you ingredients. Go ahead…allow yourself something sweet on the keto diet.

Low Carb Pumpkin Spice Muffins

Low Carb Pumpkin Spice Muffins

Start to Finish: 35 mins

This keto friendly, low-carb pumpkin spice muffin recipe is just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!

INGREDIENTS:

  • 1/2 cup pumpkin puree
  • 3 eggs
  • 1/4 cup olive oil
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 4 teaspoon pumpkin pie spice
  • 1/2 cup BochaSweet
  • 1 tablespoon acacia fiber powder
  • 1/2 cup coconut flour
  • ½ teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon baking soda

INSTRUCTIONS:

  1. Preheat oven to 325 degrees or 300 degrees convection.
  2. Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
  3. In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, BochaSweet, and vanilla and blend on low for about one minute.
  4. Add the coconut flour, Acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
  5. Finally, add the cream of tarter and baking soda and blend until combined.
  6. Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  7. Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  8. Allow to cool completely before removing from the cupcake pan.

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 121
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 54mg
  • Sodium: 236mg
  • Potassium: 68mg
  • Total Carbs: 5g
  • Dietary Fiber: 2g
  • Protein: 2g
  • Vitamin A: 35.9%
  • Vitamin C: 0.7%
  • Calcium: 1.9%
  • Iron: 3.3%
Keto Coconut Frosting
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Low Carb Coconut Frosting recipe provided by Tara Wright, Whole Body Living

Coconut desserts are a family favorite in our household. I created this specific recipe for my youngest 13th birthday. She requested cupcakes with a creamy coconut frosting. I wanted to see if I could create something so good, she wouldn’t know it was a sugar free frosting!

With this Low Carb Coconut Frosting Recipe, I really outdid myself. (Her words). When she bit into the cupcake, she closed her eyes and nodded her head vigorously. She said “perfect”. If a 13 year old approves, it’s worth it, right?

These recipes, are, of course, meant for special occasions and not everyday indulgences. This is a way to stick to your low carb keto diet for birthdays and holidays where it may otherwise be tough.

After all, food is a part of life. We celebrate with cake on our birthday. Why shouldn’t you be able to remain sugar free, low carb and grain free? Have your cupcake and eat it too! You truly won’t believe these are keto!

Low Carb Coconut Frosting

Course: Dessert, Keto
Cuisine: Keto
Servings: 24
Prep Time: 10 minutes

This low carb frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor.

INGREDIENTS:

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/4 cup culinary coconut milk
  • 1/4 cup heavy whipping cream
  • 1 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • pinch of salt
  • 1/2 cup unsweetened coconut toasted (optional)

DIRECTIONS:

  1. For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
  2. In your mixing bowl, combine all of the ingredients except for the toasted coconut.
  3. Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
  4. Frost your cupcakes or cake and then sprinkle on the toasted coconut.
  5. Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it’s creamiest at room temperature.
Keto Coconut Frosting


NUTRITIONAL INFORMATION:

  • Calories: 74
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 18mg
  • Sodium: 49mg
  • Potassium: 14mg

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