Keto White Chocolate Macadamia Nut Cookies

​ Keto White Chocolate Macadamia Nut Cookie 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... Ingredients: 2 cups Almond Flour 1/2 cup monk fruit sweetener 1/2 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 1 large egg 1 tsp vanilla extract 3/4 cup sugar-free white chocolate chips 1/2 cup chopped macadamia nuts Directions: Preheat oven to 350*F.    Line two baking sheets with parchment paper. Whisk dry ingredients. Mix butter, egg, and vanilla. Combine wet and dry ingredients. Fold in chocolate chips and nuts. Scoop and flatten dough. Bake 10–12 minutes. Cool before serving. Notes; Do Not overbake. Cookies firm up as they cool. Powdered sweetener gives best texture.​

Creamy Keto Chocolate Pudding

Creamy Keto Chocolate Pudding

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy free. A wonderful low carb dessert the whole family loves.

Ingredients

1 13.5 oz full fat coconut milk (or 1 ¼ cups cream and ½ cup almond 

    milk)
⅓ cup Swerve Sweetener
3 large egg yolks
¼ teaspoon glucomannan (or xanthan gum)
⅓ cup cocoa powder
3 tablespoon coconut oil (or butter)
½ teaspoon vanilla extract

Directions:

In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.




In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  




Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. 




Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. 




Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.




Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

Keto Chicken Fritters,

Chicken Fritters  Keto

Ingredients:

1 pound skinless, boneless chicken thighs, cut into halves

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

½ cup shredded mozzarella cheese

2 tablespoons mayonnaise

1 egg, lightly beaten

2 green onions, minced

2 tablespoons plain unsweetened protein powder (such as Isopure(®))

2 tablespoons olive oil, divided 

Directions

Instructions Checklist

• Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.
• Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
• Preheat 1 tablespoon olive oil in a skillet over medium-high heat. Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty. Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

Keto Hash Browns

Keto Hash Browns

Ingredients:

1/4 head of cauliflower (grated)
1/2 small onion (grated)
1 cup of grated cheddar
1 tbsp shredded mozzarella
Pinch of salt and pepper
Pinch of oregano and turmeric
1 heaped tbsp almond flour
1 egg

Directions:

Combine well and fry in butter and finish in the oven. 

Everything Seeded, Life-Changing Bread

Everything Seeded, Life-Changing Bread
Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: keto, bread, breakfast

Yield: 24 slices

MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein

Ingredients:

1 1/2 cups raw pumpkin seeds (divided)
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1/4 cup psyllium husk powder
Combine the above ingredients.
4 tbsp everything but the bagel seasoning
1/2 tsp fine grain salt
1 tsp maple syrup
4 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1 1/2 cups warm filtered water
Combine these ingredients together.

Directions:
Preheat your oven to 350°F and line a 1 pound loaf pan with parchment paper and set it aside.

Pulse 1 cup of raw pumpkin seeds in your food processor or blender until nicely ground into flour of medium-coarse consistency.

In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, and psyllium husks.

Add to the warm water, the bagel seasoning, salt, sweetener, the melted coconut oil, and apple cider vinegar.  Stir with a spatula until the mixture is well-combined and thick. Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.

Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down. Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.

Once the bread is done baking, allow it to cool completely and then slice into 24 pieces (each slice will be approximately 1/4" thick.

For optimal eating enjoyment, serve slices very well toasted and topped with cream cheese and avocado (or any topping of your choice).

Store bread in a reusable bag in the freezer.

Notes

*everything but the bagel seasoning is available at Trader Joe's and Costco stores and also on Amazon (to make it yourself, check out this recipe)

Keto Cloud Bread

CLOUD BREAD

PREP TIME:

10 MINS

COOK TIME:

25 MINS

TOTAL TIME:

35 MINS

Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!

INGREDIENTS

3 large eggs divided
1/8 tsp cream of tartar
3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt

Follow Spend With Pennies on Pinterest

INSTRUCTIONS

Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.


RECIPE NOTES

Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Philly Steak Stuffed Portobello Mushrooms

Philly Steak Stuffed Portobello Mushrooms

It doesn’t get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Ingredients:

• 6 ounces thin sliced sirloin steaks
• 1/8 teaspoon kosher salt
• black pepper to taste
• cooking spray
• 3/4 cup diced onion
• 3/4 cup diced green pepper
• 1/4 cup light sour cream
• 2 tablespoons light mayonnaise
• 2 oz light cream cheese, softened
• 3 oz shredded mild provolone cheese (or cheese of your choice)
• 4 medium portobello mushrooms, with no cracks

Directions

Preheat the oven to 400F. Spray a baking sheet with oil.

1. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
2. Season steak with salt and pepper on both sides.
3. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
4. Transfer to a cutting board and slice thin, set aside.
5. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
6. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
7. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
8. Yield: 4 servings,  Serving Size: 1 mushroom cap
9. 
   

• Amount Per Serving:
• Freestyle Points: 7
• Points +: 7
• Calories: 256 calories
• Total Fat: 16g
• Saturated Fat: 8.5g
• Cholesterol: 26.5mg
• Sodium: 383.5mg
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3.5g
• Protein: 19g

Read more at https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/#TBxV2rRYxJrSi73t.99

Cabbage Enchiladas

Keto Cabbage Enchiladas

Ingredients:

1 head green cabbage
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups shredded cooked chicken
1 1/3 cup red enchilada sauce
2 tablespoons chopped cilantro, plus more for garnish
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar
Sour cream for drizzling

Directions:

Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.

In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.

Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.

Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.