Tag: keto

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Low Carb Almond Chocolate Chip Cookies

Delicious almond cookies are keto, low carb, and gluten free

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I had some free time today (yey me!) after finishing up an order for slippers from my Etsy shop https://www.etsy.com/shop/kikiandalex/ and decided to bake up a batch of these yummy almond cookies.

These are not your regular cookies, they are pillowy soft and have an almost cake-like texture. I love the almond flavor, it reminds me of marzipan which goes beautifully with the dark chocolate chips inside.

These cookies whip up real quick which is great when the cravings set in!

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Low Carb Almond Chocolate Chip Cookies

Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert
Keyword: gluten free cookies, keto, keto almond chocolate chip cookies, keto cookies, keto desserts, low carb cookies, low carb desserts
Servings: 30 cookies
Calories: 94.5kcal
Author: WhollyCupcake

Ingredients

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper
  • In a medium bowl, beat the butter with the sweetener until light in color and fluffy ( 1-2 mins)
  • Add the eggs one at a time, mixing after each one. Add in the vanilla and almond extract and mix
  • Add to the mixture the almond flour and baking soda and mix. Fold in the chocolate chips
  • Using a cookie scoop or a teaspoon, scoop the dough into 30 mounds. Top each cookie with an almond and gently press it into the cookies
  • Bake for 12-15 mins( mine were perfect at 13) but everyones oven is different. When you pull the cookies out of the oven they will feel soft,almost not done. Don't be tempted to bake them for longer, when they cool they have a wonderful texture. Enjoy!!!

Nutrition

Serving: 1cookie | Calories: 94.5kcal | Carbohydrates: 1.1g | Protein: 2.6g | Fat: 8.7g
Delicious almond cookies are keto, low carb, and gluten free

Please rate recipe at the bottom if you tried it and loved it ❤️

 
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Keto One Bowl Double Chocolate Muffins

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If you have a bowl and a whisk, then you can make these one bowl double chocolate muffins. Full of chocolate flavor, these won’t disappoint. Low-carb, gluten-free, and keto friendly…you’re welcome. Now get baking and let me know how you like them!

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5 from 2 votes

Keto Double Chocolate Muffins

So full of chocolate flavor, you won’t believe these are low-carb!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Keyword: gluten free muffins, keto breakfast, keto dessert, keto double chocolate muffins, keto muffins, low carb muffins, sugar free muffins
Servings: 12 muffins
Calories: 161.6kcal
Author: WhollyCupcake

Ingredients

Instructions

  • Preheat oven to 350F, and line a muffin tin
  • In a large bowl, combine the almond flour, cocoa powder, erythritol and baking powder, and whisk until combined
  • Into the dry ingredients add the vanilla, eggs, heavy whipping cream, and whisk. Mix in the melted butter  and chocolate chips
  • Spoon or scoop mixture into the lined muffin tin and bake for 20 minutes. Remove muffins to cooling rack
  • Enjoy!!!!

Nutrition

Serving: 1muffin | Calories: 161.6kcal | Carbohydrates: 1.6g | Protein: 3.8g | Fat: 15.2g
 
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Magic Keto Cookies (GF)

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These cookies are SUPER EASY to make. A blend of nuts, coconut, and chocolate chips, these are sure to please.  These mounds of joy are low carb, gluten-free, and keto friendly. I found this recipe on https://www.delish.com/magic keto cookies

These cookies come out chewy and delicious.  Very hardy as well, I love mine with a cup of coffee or tea

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3.69 from 440 votes

Magic Keto Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Dessert
Keyword: gluten free cookies, keto cookies, low carb cookies
Servings: 25 cookies
Calories: 129kcal
Author: WhollyCupcake

Ingredients

  • 1/4 cup coconut oil Solid(do not melt)
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp Sweetener I used Swerve
  • 1 cup sugar free chocolate chips I used Lily's
  • 1 cup coconut flakes Unsweetened
  • 1/2 cup pecans chopped
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 4 egg yolks
  • sea salt flakes for sprinkling on top (optional)

Instructions

  • Preheat oven to 350F, and line a large baking sheet with parchment paper
  • In a large bowl stir coconut oil, butter, sweetener, vanilla extract,and egg yolks. Mix in chocolate chips, coconut, and nuts.
  • I used a cookie scoop and got 25 cookies, or you can use a spoon to drop even amounts of dough onto baking sheet. Sprinkle with the sea salt if desired
  • Bake 12-14 minutes until light golden brown

Notes

***Please note there will be some oil coming out of these as they bake because there is no flour to absorb it. Let them cool on the cookies sheet for about 10-15 mins then transfer to cooling rack with paper towel underneath.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 1.9g | Protein: 1.9g | Fat: 12.5g


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You can refrigerate them for up to a week. Take them out to room temp 30 mins before eating ( optional) If you make this recipe and love it, please rate it at the bottom

Enjoy ❤️❤️❤️

Ralu

 
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Easy Keto Cheesecake (GF, Low-Carb)

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I have to admit, I’m not a big TV watcher but I love The Great British Baking Show ! The competitors are always baking something that looks so delicious and tempting to the point where my husband will ask if we have any dessert to eat! For the finale 😩 I made this keto friendly cheesecake so we wouldn’t feel deprived while looking at all the yummy bakes on the show.

cheesecake

This cheesecake has a walnut/pecan crust, and is pretty simple to make. If you have a larger capacity food processor or blender you can use it for making the crust and the filling.  I decided to skip the water bath that you would usually bake a cheesecake in because it was too much work 😉. The cheesecake still came out super silky and delicious.

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3.58 from 7 votes

Easy Low-Carb Cheesecake

Easy to make and delicious, this keto, GF, low-carb cheesecake will truly hit the spot!
Prep Time15 minutes
chilling time2 hours
Total Time1 hour
Course: Dessert
Servings: 12 servings
Calories: 399kcal
Author: WhollyCupcake

Ingredients

CRUST

  • 1 cup walnuts
  • 1 cup pecans
  • 3 tbsp melted butter
  • 1 tbsp Erythritol (I used Swerve)
  • 1/2 tsp cinnamon

FILLING

  • 3 8 oz packages full fat cream cheese cut into smaller pieces
  • 1 cup erythritol
  • 1 tbsp pure vanilla extract
  • zest from one lemon
  • 1/3 cup heavy whipping cream
  • 3 eggs

Instructions

  • Preheat oven to 350F. Butter the bottom of a 9-in springform pan.
  • In a food processor, place the walnuts, pecans, sweetener, and cinnamon. Pulse until finely chopped. With processor running on high, drizzle in the melted butter until well combined and mixture starts to pul slightly away from bowl.
  • Press the crust into the bottom of the pan, making sure it's spread as even as possible.
  • Bake crust for 12-15 minutes
  • Remove crust from oven and allow to cool slightly while making the filling for the cheesecake
  •  Wipe out the food processor bowl, or if you have a blender you can use it as well.
  • Place inside the processor/blender the cream cheese, eggs, vanilla, sweetener, lemon zest and blend until silky smooth about 1-2 mins. Scrape sides of bowl
  • Add the heavy whipping cream and process for about 30 seconds more. Scrape sides of bowl again.
  • Place the springform pan with the crust on a baking sheet. Pour the filling into the crust
  • Bake 45-50 minutes, the center of the cheesecake should be slightly jiggly.
  • Turn oven off and open door slightly. Allow cheesecake to cool inside oven, this will preventive top  from cracking because of extreme temperature change.
  • Once cheesecake has cooled inside oven to where if can be easily handled, place in the refrigerator and chill for at least 2 hours.  I placed mine in the freezer to speed up the process because we were too eager to eat it 😋
  • Let me know how you liked this recipe if you try it, and please rate it at the bottom of post❤️❤️❤️

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 3.4g | Protein: 8.1g | Fat: 39.1g

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Cheddar Crackers (GF,Keto,Low Carb)

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My daughter loves Gold Fish Crackers, so I thought I would try and recreate some of that flavor in a   gluten-free, keto friendly version of THAT cracker. While I was making them my daughter said the house smells like macaroni and cheese! I have to admit this was a bit experimental, but they did come out rather tasty.  Now, they are not super crunchy like regular crackers, they have more of a  puff pastry texture, but are very cheddar…y? (I’m sure that’s not a proper word)

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I rolled my dough thin so I could get more of a crunch out of them after baking.  I also added some shredded parmesan on top before baking to give them more of a salty cheese flavor.  To some I sprinkled sea salt on top and then parmesan, that is your choice if you want to follow OR simply use salt/parmesan.

KETO CHEDDAR CRACKERS

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1 from 1 vote

Keto Cheddar Crackers

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Snack
Keyword: gluten free crackers, keto cheddar crackers, low carb crackers
Servings: 6 dozen
Calories: 280kcal
Author: WhollyCupcake

Ingredients

  • 8 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 8 ounces shredded extra sharp cheddar
  • 3 ounces shredded parmesan and more for sprinkling
  • 1 egg lightly beaten
  • 1 cup almond flour
  • 1 tsp sea salt
  • 1 tsp baking powder

Instructions

  • Preheat oven to 400F and line two large baking sheets with parchment paper
  • In a microwave proof bowl, add the mozzarella, cream cheese and heat until melted but not bubbly, about 2 minutes, then gently stir
  • To the mozzarella mixture add the cheddar, parmesan, egg, almond flour, salt, and baking powder
  • Mix with your hand until a cohesive dough forms 
  • Roll the dough thinly between two sheets of parchment paper. Cut the dough  into squares (about an inch)
  • Place squares on lined baking sheet and shred parmesan over them (optional)
  • Place in over and bake approx 7-8 minutes of until golden brown. Repeat with remaining dough
  • Cool crackers on cooling rack. Store at room temp in open container
    ENJOY!!!

Nutrition

Serving: 10crackers | Calories: 280kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g

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Don’t they look delicious? Store them in an open container so they don’t get soft.

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Let me know if you’ve made/altered this recipe and how it worked out for you, and if you love it don’t forget to rate it at the bottom of this post❤️❤️❤️

 
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Grilled Shrimp Louie Salad with Smoky Thousand Island Dressing(GF, Low-Carb,Keto)

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A fresh take on the original Crab Louie salad. I made this with grilled shrimp and fennel bulbs, and drizzled with a smoky thousand island dressing.  I had this salad on a recent trip we took to Napa, and wanted to recreate it at home because it was so delicious and light compared to the Crab Louie. I changed up the dressing and made it low carb and slightly smoky compared to the typical thousand island dressing which I find heavy and overly sweet.

Create

Perfect for summer, this salad is just as delicious the next day. Place  the components in separate containers and just assemble it all together when you’re ready to eat.

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Grilled Shrimp Louie with Smoky Thousand Island Dressing

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Servings: 4 people
Author: WhollyCupcake

Ingredients

Smoky Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/3 cup sugar-free ketchup I used Heinz
  • 1/2 cup creme fraiche
  • 2 tbsp fresh lemon juice
  • 1/2 tsp erythritol or sugar free sweetener of your choice
  • 1 tsp good quality mustard I used garlic aioli mustard from Trader Joes
  • 2 tsp smoked paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste

Grilled Shrimp

  • 20 large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Salad

  • 4 cups mixed spring greens
  • 12 cherry tomatoes halved
  • 4 large eggs medium boiled(place eggs in boiling water and leave for 6 minutes, leave under cold running water to cool approx 3-5 mins.)

Grilled Fennel Bulb

  • 1 fennel bulb cleaned and quartered
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions

  • Heat grill to high.

Dressing

  • Combine the mayo, ketchup, creme fraiche, lemon juice, erythritol, mustard, smoked paprika, salt and pepper, and liquid smoke in a small bowl and whisk until well combined. Chill in fridge until rest of salad is assembled, then you can adjust the seasoning if needed.

Grilled Shrimp

  • Place shrimp in a bowl and drizzle with the olive oil. Top with the minced garlic, salt and pepper, smoked paprika and garlic powder. Toss gently to combine.

Grilled Fennel Bulb

  • Wash bulb and cut green leafy top off it. Quarter the bulb and drizzle with olive oil, sprinkle with salt and pepper.

Assembling the Salad

  • Turn heat on grill to medium, grill the fennel bulb away from direct heat 10-15 mins until tender,turning them over halfway through. Remove to a pan. Grill shrimp 5-7 mins, turning them over halfway through. Remove to a pan.
    Divide mixed greens to 4 plates, top each plate of greens with 5 grilled shrimp, 1 quarter fennel bulb, 1 boiled egg halved, few tomato halves and drizzle with the dressing.
    Enjoy!

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Fennel & Olive Salad

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Yes, another fennel salad, because I like it that much! This one is super simple, very tasty, GF and low-carb.  It’s delicious the next day, I had some with cold salmon that I had leftover and it was very filling. The hint of saltiness from the olives goes great with the crunch and slight sweetness from the fennel bulb. Let me know how you like this one ❤❤❤

fennel&olive

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Fennel & Olive Salad

Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Servings: 8 servings
Author: WhollyCupcake

Ingredients

  • 2 bulbs fennel medium sized
  • 1/2 cup pitted kalamata olives
  • 1/2 lemon juice only
  • 4 tbsp extra virgin olive oil
  • 1/4 cup fresh dill chopped
  • salt and pepper to taste

Instructions

  • Finley slice or shave the fennel bulbs and place in a medium bowl
  • Add to the bowl the rest of the ingredients except olives and dill
  • Toss the salad until fennel is mixed in well with the oil, lemon juice, salt and pepper. 
  • Add the olives and fresh dill and give it one more toss, adjust seasoning as needed.
  • Enjoy!!!

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Keto Blueberry Lemon Muffins

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Moist and full of flavor with only 2g of net carbs, these blueberry muffins are what you need when the craving hits, or you just need a quick breakfast.

lemon blueberry muffins

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4 from 7 votes

Keto Blueberry Lemon Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: WhollyCupcake

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup Xylitol
  • 1 1/2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk
  • 3 eggs large
  • 1/2 tsp vanilla extract
  • 1 cup blueberries
  • zest from 1 lemon

Instructions

  • Preheat oven to 350F and line a 12 muffin pan
  • In a large bowl whisk the almond flour, xylitol, and baking powder
  • Add the melted buttermilk,vanilla extract, eggs, and lemon zest and continue whisking until well incorporated and smooth.
  • Fold the blueberries into the batter
  • Pour batter into the lined muffin pans filling them 3/4 full
  • Bake for 20-25 minutes
  • Cool on a cooling rack and 
    Enjoy!!!

Notes

Recipe adapted from http://www.wholesomeyum.com

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