These Keto White Chocolate Macadamia Nut Cookies are everything good in the world. Tender and a little chewy, with plenty of nuts and white chocolate. You’ll find it hard to believe they didn’t come from a bakery! I started baking with low carb ingredients a long time ago, long before keto was a trendy way...
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat.
Ingredients:
2 cups ground almonds (almond flour)
2 tablespoons honey or natural sweetener
1 egg
1 teaspoon ground cinnamon
2 medium apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon almond flavoring.
Sliced almonds for decoration
A pinch of salt
Directions: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or shallow baking dish. If your pan tends to stick, you can also line the bottom with parchment paper.
Add the ground almonds, honey or natural sweetener, egg, cinnamon, and a pinch of salt to a mixing bowl.
Stir until the ingredients come together into a cohesive, soft almond mixture. The mixture should be moist enough to press into the pan but thick enough to hold its shape.
Transfer the almond mixture to the prepared pan and press it evenly across the bottom.
Use the back of a spoon or a spatula to smooth the surface. Try to keep the thickness as even as possible so the tart bakes consistently.
Peel the apples and slice them thinly. Toss the slices gently with the lemon juice and cinnamon.
The lemon juice adds a fresh note to the apples while also helping keep their flavor bright. Thin slices will soften more evenly in the oven and create a prettier finished tart.
Arrange the apple slices over the almond base, slightly overlapping them as you work across the surface.
You can arrange them in simple rows or create a circular pattern for a more decorative rustic tart. There’s no need to make it overly precise—the slightly imperfect look is part of its charm.
Scatter sliced almonds over the top of the apples. They will toast as the tart bakes, adding a delicate crunch and a beautiful golden finish.
Bake the tart at 350°F (175°C) for approximately 35–40 minutes, or until the almond base is set and lightly golden and the apple slices are tender.
You’ll know it’s getting close when the apples look softened and the edges of the almond mixture have developed a light golden color. If the almonds on top brown too quickly, loosely cover the tart with foil for the remainder of the baking time.
Remove the tart from the oven and allow it to cool on a wire rack. Letting it cool gives the almond base time to firm up, making the tart easier to slice. Serve slightly warm or at room temperature. The warm apple and almond flavors pair beautifully with simple toppings. You don’t need much because the tart already has plenty of flavor. Suggestions: A spoonful of plain or Greek yogurt Whipped cream Vanilla ice cream A drizzle of extra honey A cup of coffee Hot black tea or chai tea
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat. Recipe Tips Slice the apples thin.
Thin apple slices cook more evenly and create a tender topping without requiring an excessively long baking time.
Don’t make the almond base too thick
Spread the almond mixture evenly across the pan. A very thick center may take considerably longer to cook through.
Use finely ground almonds
Finely ground almond flour creates a more cohesive and tender base. A coarse almond meal will give the tart a more rustic, crumbly texture.
Arrange the apples evenly
Try not to pile the apples too heavily in the center. A relatively even layer helps them soften at the same rate.
Watch the sliced almonds
Sliced almonds can brown quickly near the end of baking. If they become deeply golden before the center of the tart is ready, loosely cover the top with foil.
Let the tart cool
Don’t rush straight into slicing. A short cooling period helps the almond base firm up and makes cleaner slices possible.
Can I use almond meal instead of almond flour?
You can, although the texture may be a little more rustic. Finely ground almond flour will give the tart a smoother and more delicate base.
What apples work best?
Choose apples that hold their shape reasonably well when baked. A sweet-tart apple gives the best contrast against the nutty almond base and cinnamon.
Can I add other spices?
Cinnamon is the main spice in this recipe, but you can add a small amount of ground nutmeg or ginger if you want a warmer, more autumn-inspired flavor.
Can I make individual tarts?
Yes. The mixture can be divided between small tart pans or ramekins. Smaller portions will bake more quickly, so keep an eye on them as they approach the end of the baking time.
Store leftover Flourless Apple and Almond Tart covered in the refrigerator. Because the tart contains fresh apples and egg, refrigeration is the best option for keeping leftovers properly chilled.
For the best texture, bring individual slices close to room temperature before serving, or warm them gently in the oven.
The tart can also be prepared ahead of time and refrigerated until you’re ready to serve it. If making it for a gathering, baking it earlier in the day gives the tart plenty of time to cool and set.
Using very thick apple slices
Thick apple slices may remain firm while the almond base is already finished baking. Slice the apples thinly and evenly.
Overloading the tart with apples
Two medium apples provide a good balance for the almond base. Adding a very thick layer of apples can introduce extra moisture and extend the baking time.
Not mixing the almond base thoroughly
Make sure the egg and sweetener are evenly distributed throughout the ground almonds before pressing the mixture into the pan.
Skipping the lemon juice
The lemon juice isn’t there just for the apples. Its bright acidity helps balance the sweetness and richness of the almonds.
Slicing while the tart is piping hot
The almond base is softer when it first comes out of the oven. Allowing it to cool makes the tart much easier to slice cleanly.
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavors.
Ingredients: Blondies 1/2 cup unsalted butter, softened 1 cup lt. brown sugar packed 1 large egg at room temp 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1/4 teaspoon salt 1 1/3 cup all purpose flour 1/4 teaspoon baking powder 1/3 cup almond flour 1/2 cup sliced almond Powdered sugar for dusting Frangipane 4 tablespoons butter 1/4 cup granulated sugar 1 egg yolk 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon orange zest optional but helps elevate the croissant
blondies 2/3 cup almond flour pinch of salt
Directions:
Preheat your oven to 350*F. Line an 8X8 inch baking pan with parchment paper.
Frangipane,
Cream the butter and white sugar together.
Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.
Fold the almond flour and salt until a paste forms. Set aside.
Blondies:
In a large bowl, mix the softened butter and brown sugar until well combined. Add the egg and vanilla extract. Mix until smooth.
Add the flour, baking powder, salt, and almond flour, and stir just until smooth. Do not over mix.
Spread the batter into the prepared baking pan. Top with the frangipane then swirl with a wooden skewer. Top with sliced almonds.
Bake for 30 minutes, or until the edges are set and the center is slightly firm. Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16 2"x 2" squares.
Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.
Ingredients:
Ingredients 1/2 cup butter 1 1/2 cups almond flour 1 cup pecan flour (or more almond flour) 1/2 cup brown sugar replacement erythritol recommended 1/3 cup unflavored whey protein powder (or egg white protein powder) 2 tsp baking powder 1/4 tsp salt 3 large eggs 1 tsp vanilla extract 1/3 cup almond milk (or other liquid) 2/3 cup chopped pecans Directions Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
Preheat the oven to 350ºF and line a standard muffin pan with silicone or parchment liners.
In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt.
Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.
Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans.
Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.
These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.) Ingredients:
Cakelets 1 1/2 cups (375 mL) superfine blanched almond flour 1 tbsp (15 mL) coconut flour 1 tsp (5 mL) fine sea salt 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 1 tsp (5 mL) ground ginger 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) freshly ground nutmeg 1/8 tsp (0.5 mL) ground cloves 1 cup (250 mL) finely shredded carrots 3/4 cup (175 mL) packed dark brown sugar 2 eggs 1/4 cup (60 mL) canola oil 1/3 cup (80 mL) chopped walnuts, toasted 1/4 cup (60 mL) shredded unsweetened coconut Frosting 1/2 cup (125 mL) Philadelphia-style cream cheese, at room temperature 1/4 cup (60 mL) unsalted butter, at room temperature 3 1/2 cups (875 mL) icing sugar 1 tbsp (15 mL) dark rum or heavy cream 1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish Pinch fine sea salt
Directions:
For the cakelets, preheat oven to 350°F (177°C). Heavily grease a
12-cup muffin tin (or fill with parchment paper liners). You can add a circle of parchment to the base of each well as extra insurance, if you’re so inclined.
Combine almond flour, coconut flour, salt, baking powder and soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until uniform. Set aside.
Place carrots on a paper towel–lined plate and top with another paper towel, pressing down to absorb any extra moisture.
Combine brown sugar and eggs in a medium mixing bowl and beat on high with an electric mixer until pale and thick, about 4 minutes. Working one at a time, add dry mixture, canola oil, carrots, walnuts and coconut, gently folding to incorporate.
Divide batter between prepared wells. Bake until tops are nicely b rowned and feel slightly springy when touched, 18 to 20 minutes.
Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool completely.
For the frosting, combine cream cheese and butter in large mixing bowl and beat with an electric mixer until completely smooth. Add icing sugar and beat until combined. Add rum or cream, nutmeg and salt. Beat until fully incorporated. Pipe or spread icing onto cooled cakes and dust with a little fresh nutmeg.
In France, almond galette (known as Galette des Rois) is typically served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make. This is a King Arthur Recipe and can I say a no fail recipe? Celebrate the Feast of Three Kings or The 12th Day Of Christmas!
Ingredients:
Crust 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour 1/4 teaspoon table salt 1/2 teaspoon baking powder 16 tablespoons (227g) unsalted butter, cold 1/2 cup (113g) sour cream Filling 2/3 cup (170g) almond paste 6 tablespoons (85g) unsalted butter 1/2 cup (99g) granulated sugar 1/2 teaspoon table salt 2 large egg yolks 1 teaspoon King Arthur Pure Vanilla Extract 1/3 cup (40g) King Arthur Unbleached All-Purpose Flour 1/2 cup (48g) almond flour or very finely ground whole almonds *If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount. Glaze
1 large egg yolk 1 teaspoon water, cold
Directions: To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.
Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.
Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.
Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.
Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).
When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
Divide the pastry in half. Roll one half into a 10" square.
Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.
To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.
Add the egg yolks and vanilla, and beat until well incorporated.
Mix in the flours.
Roll the other piece of pastry into an 11" square. Cut an 11" circle.
To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.
To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.
Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.
Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)
Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.
Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.
Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.
Tips from our Bakers
Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.
Ingredients: Cookies: 2 ¼ cups almond flour 2 tablespoon coconut flour (can also use oat fiber) ¼ teaspoon salt 6 tablespoon butter softened ½ cup Swerve Sweetener granular 1 large egg ½ teaspoon vanilla extract
Royal Icing:
½ cup powdered Swerve Sweetener ½ cup powdered Bocha Sweet (or powdered xylitol) 1 tablespoon egg white powder 2 to 4 tablespoon Water room temperature ½ teaspoon vanilla extract Natural food coloring
Directions Cookies: Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.
Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ⅓-inch thickness.
Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible.
Preheat the oven to 325F.
Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.
Royal Icing:
In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.
Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved. Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.
To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps.
Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).
Honey, Hazelnut and Brown Butter Tea Cakes With Herbed Goat Cheese This recipe highlights beautiful honey and thyme planted to keep the bees happy, and incorporates goat cheese in honor of generous ruminants that have changed many people’s perceptions of goat milk, including my own. Ingredients: 1 cup hazelnut, almond or walnut flour ½ cup sugar ¼ cup honey 5 tablespoons all-purpose flour Generous pinch salt 4 large egg whites, at room temperature ½ teaspoon vanilla 2½ ounces brown butter, slightly warm (liquified) Directions: Preheat the oven to 375º F and, ideally using softened butter, thoroughly grease the insides of mini muffin or madeleine pans.
Combine the hazelnut flour, sugar, allpurpose flour and salt. Stir in the egg whites and vanilla, then add the browned butter and honey.
Fill each pan so that the batter almost reaches the top. Flatten the tops of the cakes by sharply rapping the pans on a counter, then bake for 13 minutes, until golden in color.
Allow the cakes to cool in the pans, then flip pans and give them a good shake to release cakes onto a plate or clean counter surface.
Tea Time Herbed Goat Cheese This grassy, earthy cheese ball makes a great complement to sweet, nutty tea cakes, and can be rolled up in minutes. Ingredients Chèvre Fresh thyme Za’atar spice blend Sumac Sea salt Honey Edible flowers (I use white society garlic blooms) Directions: Roll a small handful of soft chèvre into a ball. Place fresh thyme leaves on a plate, then roll the ball over them with your palm, so the cheese picks up the leaves.
Next, drizzle the ball with honey and cover the plate with 1 to 2 tablespoons za’atar and sprinkle with a pinch of sumac. Using the same technique, coat the ball with spices. Drizzle another small amount of honey over the ball before sprinkling it with sea salt and pressing edible flowers onto the surface.
Ingredients: 1 kilo almond flour approximately 9⅓ cups 2 cups granulated sugar 5 eggs room temperature 1 small bottle almond extract 43 mL ½ cup Sambuca zest of one lemon organic 120 almonds optional: a sprinkling of sugar over the tops before they are baked. Pastry Bag with star tip.
Directions:
Preheat the oven to 325° F (160°C). Position the oven rack in the center. Line 2 baking sheets with parchment paper.
In a large mixing bowl, combine the almond flour with the sugar.
In a medium bowl, whisk the eggs with the almond extract, Sambuca and lemon zest.
Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible.
Allow the dough to rest for 10-15 minutes.
With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.
You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it.
Gently press an almond in the tip of the cookie. Sprinkle tops with granulated sugar (optional).
Bake for about 20-24 minutes or until the bottom is golden brown. If desired, switch to broil at the last minute to get golden tops. Watch them carefully as they darken very quickly.
Repeat with the rest of the dough.
Allow to cool slightly then transfer cookies to a wire rack to cool completely. Yield: 10 dozen
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
