Wednesday, March 6, 2024

Keto Peanut Butter Thumbprint Cookies

Keto Peanut Butter Thumbprint Cookies

I am not a professional baker, but I do like to create delicious and beautiful desserts. For typical Thumbprint Cookies, you simply roll the dough into balls and press your thumb to make an indentation for the filling. I could have done that with this recipe but, recently on vacation, I visited my favorite cooking/kitchen store and found a set of thumbprint cookie presses that take these simple cookies to a new level of elegance. (I found these cookie presses at Williams Sonoma, but you can find similar presses online, in other stores or on Amazon.) Fill them with either sugar free jam or chocolate ganache. Both pair exceptionally well with the peanut butter cookie base. Peanut butter & jelly? Peanut butter & chocolate? Which will be your favorite?

Keto Peanut Butter Thumbprint Cookies
Makes 20 cookies

Cookies:
1 cup almond flour
1/4 cup peanut butter powder (no sugar added)
1 tablespoon unflavored whey protein powder
2 tablespoons oat fiber powder (not oat flour!)
2 tablespoons coconut flour
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
½ cup erythritol-based granulated sweetener (I used LaKanto Monkfruit Classic)
1 large egg
1 tablespoon low carb milk of choice
½ teaspoon vanilla extract

Jam Filling:
Sugar free jam (any flavor)

Chocolate Ganache Filling:
1 ounce heavy cream
1 ounce sugar free chocolate chips (such as Lily’s brand or Guittard Keto Chips)

1. In a medium bowl, whisk together the almond flour, peanut butter powder, whey protein powder, oat fiber, coconut flour and salt until no lumps remain; set aside. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy, using an electric mixer with a paddle attachment, if you have one. Beat in the egg, milk, and vanilla extract, and then beat in the dry ingredients until the dough comes together. 

2. Turn dough out onto a silicone mat or parchment paper that has been dusted with coconut flour. Pat dough into a rough circle and then top with a large piece of parchment paper or plastic wrap. Roll out the dough to about 5/8 inch thickness. Place the rolled out dough on a cookie sheet and chill in the refrigerator for about 30 minutes or in the freezer for 10 to 15 minutes. The dough is much easier to handle and will not stick to the cookie presses when cold. 

3. Preheat the oven to 325°F and line one large baking sheet with a silicone baking mat or parchment paper.

4. Using cookie presses with indentations in the center, cut out cookies and lift carefully with a spatula or knife and place on the lined cookie sheet. (Or roll into balls and press into the center with your thumb to create a depression to be filled with jam or chocolate ganache.) These cookies do not spread or puff up during baking.

Williams Sonoma Thumbprint Cookie Presses

5. Re-roll your dough and cut out more cookies. If your dough gets too soft to work with or begins sticking to the cookie cutters, roll it out to the proper thickness and return it to the refrigerator or freezer for a bit to cool and firm up again.

6. If using jam, go ahead and fill the depression with sugar free jam before baking (see photo below). If using chocolate ganache, bake the cookies first and allow them to cool completely before filling the indentation with ganache.

Fill cookies with jam before baking

7. Bake the cookies for 14 to 16 minutes, or until they are golden brown around the edges. Remove from the oven and let the cookies cool on the pan until firm. The cookies will be quite soft when warm from the oven, but they will firm up as they cool. Remove to a wire rack to cool completely.

8. To make the chocolate ganache filling: Heat up the heavy cream until bubbles appear at the edges and the cream is quite hot and steamy. Remove from heat and add the chocolate chips. Allow the mixture to sit for several minutes undisturbed and then whisk until the chocolate is completely melted and the ganache is thick and creamy. Use a small spoon to carefully fill the center of each cookie. Refrigerate the cookies for 15 minutes or allow them to sit at room temperature until the ganache has cooled completely and firmed up. 

Notes: How many cookies you get depends on the size of your cookie cutters. It is best to use an erythritol-based sweetener for this recipe. Allulose can be substituted, or a combination of erythritol and allulose, but the cookies will be softer and more delicate when cooled. 

Keto Thumbprint Cookies

Nutritional information per cookie: 72 calories, 2.7 g carbohydrate (1.5 g dietary fiber, 0.2 g sugars, 1 g sugar alcohols), 7.1 g total fat (3.6 g saturated fat, 0 g trans fat), 23 mg cholesterol, 37 mg sodium, 5.8 mg calcium, 14 mg potassium, 50 IU Vit A, 1 mg Vit C (if using jam filling), 1.3 g protein. Net carbs per cookie: 1.2 grams

Recipe and photos by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission. 

Thursday, February 8, 2024

Low Carb Savory Amish Onion Cake

Low Carb Savory Amish Onion Cake

This delicious savory bread makes a great accompaniment with soup or stew on a cold winter day. It’s also excellent grilled and topped with poached eggs for breakfast or brunch. It’s based on a traditional Amish recipe in which the cake is meant to be slightly sweet, while the topping of caramelized onions are seasoned so that they’re savory with a slight peppery kick. The combination is wonderful! This low carb remake of the traditional recipe is made very easy because it uses a boxed keto muffin mix as its base! The bread is soft and cake-like, hence the name. You can bake it in any 8” baking dish or cast iron skillet, but I like using a springform pan. When it’s removed from the mold, it makes an impressive presentation at the table.

Slice of Low Carb Amish Onion Cake

Low Carb Savory Amish Onion Cake
Makes 12 servings

Onion Topping:
3 medium onions, chopped
3 tablespoons unsalted butter
1 ½ teaspoons poppy seeds (optional)
½ teaspoon salt
1 teaspoon paprika
½ teaspoon coarsely ground black pepper

Bread Batter:
5 large eggs
1/4 cup avocado oil
½ cup sour cream
¾ cup low carb milk of choice
¾ teaspoon onion powder
¾ teaspoon paprika
1/4 teaspoon black pepper
1 pkg. (10 oz.) King Arthur All-Purpose Keto Muffin Mix

King Arthur All-Purpose Keto Muffin Mix

1. In a large skillet, cook onions and 3 tablespoons unsalted butter over low heat for 10 minutes until softened. Stir in the 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon coarsely ground black pepper and poppy seeds, if using. Cook on low to medium-low until the onions are golden brown, stirring occasionally. Remove from heat; set aside.

2. Whisk together the eggs, avocado oil and sour cream using an electric mixer. Add the milk and whisk to blend well. Add the onion powder, paprika, black pepper, and keto muffin mix. Beat until well combined.

3. Spread the batter into a greased 8 inch cast iron skillet, baking pan or spring form pan. Spoon onion mixture over the batter. Bake at 350°F for 45 to 55 minutes or until a toothpick inserted in the center comes out clean and the internal temperature reaches between 200°- 205°F. Cool for about 20 minutes. Serve warm. 

4. Store any leftovers in an airtight container or cake keeper. It can be stored at room temperature for 2 days. Refrigerate for longer storage. Always warm to room temperature before serving.

Grilled Onion Cake Topped with Poached Eggs

Nutritional Information per serving: 161 calories, 12.9 g carbohydrate (1.6 g dietary fiber, 2.4 g sugars, 10 g sugar alcohols), 12.6 g total fat (5.3 g saturated fat, 0 g trans fat), 89 mg cholesterol, 304 mg sodium, 101.6 mg calcium, 186 mg potassium, 2 mg iron, 128 IU Vit A, 2 mg Vit C, 4.3 g protein. Net carbs per serving: 1.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission. 

Saturday, February 3, 2024

Keto Two-Tone Valentine Heart Cookies

Keto Two-Tone Valentine Heart Cookies
These two-tone Valentine cookies are made with one dough, that is then divided and one half flavored with strawberries! If you use a set of graduated sized cookie cutters, like I did, it’s fun to create small cutouts in the larger cookies and fill them with the same size cutout of a different color. Each heart cookie is a puzzle! Of course, if you don’t have a set of heart cookie cutters, you can make these cookies into any shape using any cookie cutter. These red and white cookies are the perfect Valentine’s Day treat!

Keto Two-Tone Valentine Heart Cookies
Makes approximately 12 servings (depending on the size of your cookie cutters)

1 cup almond flour
5 tablespoons coconut flour
1 tablespoon unflavored protein powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
½ cup erythritol sweetener* (see note below)
1 large egg
1 tablespoon low carb milk of choice
½ teaspoon vanilla extract
1 tablespoon unsweetened freeze dried strawberry powder
1/4 teaspoon strawberry extract
1 teaspoon water
2 drops red food coloring
A set of heart cookie cutters in graduated sizes (optional, but that’s what I used. My set is Mrs. Anderson’s brand.)

Mrs. Anderson’s Heart Cookie Cutter Set

1. Before you begin, in a food processor, nut mill, or using a mortar and pestle, grind the unsweetened freeze dried strawberries into a fine powder; set aside.

Freeze Dried Strawberries

2. Prepare two work surfaces, each with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.

3. In a medium bowl, whisk together the almond flour, coconut flour, protein powder, and salt until no lumps remain. In a large bowl, beat the softened butter and 1/2 cup of erythritol sweetener together until creamy using an electric mixer. Beat in the egg, milk and vanilla extract, and then beat in the dry ingredients until the dough comes together. Remove half of the dough from the bowl and set aside.

4. To the remaining dough, add the 1 tablespoon of strawberry powder, 1/4 teaspoon strawberry extract, 1 teaspoon of water and two drops of red food coloring. Beat until the dough is uniform in color.

5. Turn both doughs out onto the two prepared work surfaces. Pat each into a circle and then top with a large piece of parchment paper. Roll out each ball of dough to about 1/3 inch thickness. Place the rolled out dough and mat on a cookie sheet and chill in the refrigerator for about 30 minutes. (The dough is much easier to handle when cool.) 

6. Preheat the oven to 325°F and line a large baking sheet with a silicone mat or parchment paper. Using heart cookie cutters, cut out cookies and lift carefully with a spatula. For fun and variety, cut a small heart out of the middle of a larger heart, then fill the cut out space with a small heart of a different color, pressing gently to fuse the doughs together.

Keto Valentine Heart Cookies

7. Place cookies on the prepared baking sheet. These cookies do not spread as they bake, so space about 1” apart on the baking sheet. Re-roll your dough when necessary and cut out more cookies. (If your dough gets too soft to work with, you can return it to the refrigerator for a bit to cool and firm up again.)

8. Bake the cookies for about 12 minutes, or until they are just starting to brown around the edges. Remove from the oven and let the cookies cool for 10 minutes on the pan. The cookies will be quite soft right out of the oven, but will firm up as they cool. Remove to a wire rack to cool completely. 

Notes: How many cookies you get depends on the size of your cookie cutters. *I recommend using a sweetener that is erythritol based for a crisper, firmer cookie. Allulose will result in a soft and delicate cookie.

Low Carb Two-Tone Valentine Heart Cookies

Nutritional Information per serving (1/12th of recipe): 117 calories, 3.7 g carbohydrates (1.4 g dietary fiber, 0.9 g sugars, 1 g sugar alcohols), 11.4 g total fat (6.1 g saturated fat, 0 g trans fat), 36 mg cholesterol, 59 mg sodium, 9.1 mg calcium, 22 mg potassium, 78 IU Vit A, 1 mg Vit C, 1.7 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission.

Monday, January 22, 2024

Easy Keto Granola Bread

Easy Keto Granola Bread

This low carb bread recipe is so versatile! You can bake it in a loaf pan, an 8 x 8“ square pan, a muffin tin or mini bread baking pan. The streusel topping is nutty and crunchy, making this a delicious coffee cake or tea bread. You can make your own low carb granola or use one of the keto granola mixes already available commercially. You might even choose to make it nut free by choosing a nut free granola. Like I said, this recipe is versatile! The addition of flaxseed meal is optional, but it adds a wheat-like color and nutty flavor to the final product. The thing that makes this recipe so easy, is that you start with a boxed keto muffin mix. I highly recommend the King Arthur’s All Purpose Keto Muffin Mix. I have use this mix several times to create muffins and quick breads and it is excellent! Most of the dry ingredients are already included in the mix and measured out for you. Enjoy this as a delicious accompaniment to your coffee in the morning for breakfast or serve it as a dessert. Either way, I think that you will enjoy this quick bread. 

Easy Keto Granola Bread
Makes 12 servings

5 large eggs, room temperature 
1/4 cup neutral oil, such as avocado oil
1/4 cup unsalted butter, melted
1 cup low carb milk of choice (or substitute ½ cup water + ½ cup heavy cream)
½ teaspoon vanilla extract
1/3 cup low carb brown sweetener (such as Swerve Brown)
¾ teaspoon ground cinnamon
1 tablespoon flaxseed meal
½ cup low carb granola (chopped, if needed) see photo of different keto granola brands below
1 box King Arthur’s Keto All-Purpose Muffin Mix

Streusel Topping:
1/4 cup low carb granola (chopped, if needed)
1/4 cup erythritol-based brown or classic sweetener
2 tablespoons cold unsalted butter, cubed

Examples of Keto Granola available commercially

1. Preheat oven to 350°F. Spray an 8 inch loaf pan, mini bread loaf pan, 8 x 8” baking pan, or 12 cup muffin tin with nonstick spray; set aside.

2. Using a pastry cutter or two knives, mix together the streusel topping ingredients in a medium bowl until pea-sized crumbles form; set aside.

3. In a separate bowl, whisk together the keto muffin mix, 1/3 cup brown sweetener, flaxseed meal, cinnamon and low carb granola; set aside.

King Arthur’s Keto Muffin Mix and Flaxseed meal

4. In a large bowl and using an electric mixer, or a standing mixer with paddle attachment, mixed together the eggs, oil, melted butter, low carb milk, and vanilla extract. Blend very well.

5. Add the dry ingredients and mix until well combined and no dry pockets remain. Divide the batter evenly between the prepared baking pan or muffin tin that has been greased. Sprinkle the streusel topping on top of each muffin or loaf.

Sprinkle streusel on top

6. Bake at 350° for 32-35 minutes for mini loaves or about 24 minutes for muffins. For a large loaf, bake about 38-48 minutes. For an 8 x 8“ baking pan, bake for about 35 minutes. Bake until the internal temperature reaches between 200-205°F. 

7. Remove from oven and allow the loaves or muffins to cool in the pan for about 15 minutes. Turn out the loaves or muffins onto a wire rack to cool completely before serving.

Cool baked loaves on wire rack

Nutritional Information per muffin or 1/12th of recipe: 215 calories, 11.8 g total carbohydrates (2 g dietary fiber, 1.5 g sugars, 14 g sugar alcohols), 19 g total fat (8.8 g saturated fat, 0 g trans fat), 97 mg cholesterol, 201 mg sodium, 68.8 mg calcium, 141 mg potassium, 2 mg iron, 100 IU Vit A, 5 g protein. Net carbs per serving: 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission. 

Tuesday, January 16, 2024

Low Carb Chocolate Peppermint Ice Cream

Low Carb Chocolate Peppermint Ice Cream

I love my low carb, sugar free Peppermint Ice Cream! Peppermint has always been my favorite flavor of ice cream, going back as far as high school, when one of my first jobs was working at an ice cream parlor. My favorite way of eating it is with hot fudge sauce (see my low carb hot fudge sauce, it’s killer!) Knowing this, my husband asked, “Why don’t you make a Chocolate Peppermint Ice Cream?” I stared at him in amazement…Duh! Why haven’t I done this before? Now, THIS may become my new favorite!

Low Carb Chocolate Peppermint Ice Cream
Makes about 8 servings

1 cup whole milk (Fairlife Brand, see note below)*
3½ tablespoons powdered erythritol sweetener 
7 tablespoons allulose sweetener
4 tablespoons unsweetened cocoa powder
1/4 teaspoon instant coffee granules (optional, but enhances chocolate flavor)
A pinch of salt
1 teaspoon peppermint extract
1/4 teaspoon chocolate extract
2 cups heavy whipping cream

Add-Ins:
2-3 tablespoons sugar free peppermint candy, lightly crushed (I used my own recipe, click here)
1/3 cup sugar free white chocolate baking chips, chopped (I use Lily’s White Chocolate Peppermint Baking Chips)

1. Combine milk, sweeteners, cocoa powder, coffee granules, salt, and extracts in a blender. Process on low until smooth and cocoa powder is fully incorporated. Pour into a container and then whisk in the heavy cream by hand. Cover and refrigerate for at least two hours or until chilled. Whisk the mixture again just before churning.

2. Churn in an ice cream maker, according to manufacturer’s directions. Towards the end of the churning process, spoon in the add-ins. Remove to a container and place in the freezer for at least six hours to firm up.

Fairlife Whole Milk

* I recommend Fairlife whole milk because it is lactose free and has half the carbs of regular milk. If using regular whole milk, add 1½ carbs per serving.

Low Carb Chocolate Peppermint Ice Cream (no sauce)

Nutritional Information per ½ cup: 231 calories, 7.5 g carbohydrates (1.3 g dietary fiber, 1 g sugars, 5.5 g sugar alcohols), 25.5 g total fat (15 g saturated fat, 0 g trans fat), 83 mg cholesterol, 35 mg sodium, 56.1 g calcium, 53 mg potassium, 1 mg iron, 255 IU Vit A, 9 mg caffeine, 2.2 g protein. Net carbs per serving: 3.45 grams

Photos and Recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission. 

Tuesday, January 9, 2024

Keto Dutch Speculaas Spice Cookies

Keto Dutch Speculaas Cookies

These delightfully spiced cookies are a traditional favorite in the Netherlands, a recipe that originates from the 17th century! If you’ve ever flown on an airplane, you might have been offered Speculaas cookies as a snack. Although not as crispy as the original, this low-carb version has the same delicious buttery, spice flavors! The advantage of starting with a boxed keto cake mix is that it includes ingredients that you might normally not have in your pantry, such as a psyllium fiber blend or fructan fiber. These ingredients provide structure, improves texture and increases the nutritional benefit without the hassle or expense of going out and buying each individual ingredient. Enjoy these cookies with a cup of tea or coffee on a cold winter’s day or they make a wonderful gift to share with your friends and family committed to living a healthier lifestyle! 

Keto Dutch Speculaas Spice Cookies
Makes 24 cookies

Cookies:
6 tablespoons erythritol-based brown sweetener (such as Swerve Brown)
5 teaspoons Speculaas spice mix
16 tablespoons unsalted butter (2 sticks)
1/4 cup water
1 large egg, beaten
1 tablespoon low carb milk of choice or water

Add-ins and Garnish:
2/3 cup sliced almonds (or pecans for lower oxalate), chopped
Whole sliced almonds for garnish, optional

1. Preheat the oven to 350°F. Lightly grease, or line with parchment paper, two large baking sheets.

2. Put the butter and water into a small saucepan or measuring cup. Warm over medium heat on the stove or in the microwave until the butter melts. Remove from the heat and allow to cool a bit.

King Arthur’s Keto Yellow Cake Mix

3. Using a stand mixer fitted with the flat beater, combine the cake mix, erythritol-based brown sweetener, Speculaas spice and melted butter, and beat gently until the dough forms into large clumps.

4. Add the egg and milk (or water) and mix briefly to combine. Scrape the bottom and sides of the bowl and beat at medium speed until the dough is smooth. Cover the bowl and allow the dough to rest at room temperature for about 15 minutes. This will allow the coconut flour and fiber blends in the mix to absorb any excess liquid. 

Fluted Biscuit Cutters

5. Mix briefly, then fold in the chopped nuts. Scoop large, heaping tablespoonfuls of dough onto the prepared baking sheets, leaving about 2” between them. (I like using a large cookie scoop for this.) With the bottom of a greased measuring cup or spatula, flatten each mound of dough until about 1/4” thick. If you’d like a fluted edge to your cookies, then use a fluted biscuit or cookie cutter and press into the flatten disc of dough and remove any excess dough from around the edge of the cutter and return it to the mixing bowl to be reused. These cookies will not puff up or spread while baking. If desired, you may garnish each cookie in the center with whole sliced almonds laid out in a flower or star pattern.

Garnish with Whole Sliced Almonds

6. Bake the cookies until the edges are browned and the centers are set, but still soft, 13 to 15 minutes. Remove them from the oven and allow the cookies to cool completely on the baking sheets. Note: These cookies are very soft when warm. They will firm up as they cool, although they will not be super crisp.

7. Store the cooled cookies, well wrapped or in a sealed container, at room temperature for several days. They freeze well for longer storage.

Baked Keto Dutch Speculaas Cookies

Nutritional Information per cookie: 131 calories, 5.7 g carbohydrate (4.4 g dietary fiber, 0.8 g sugars, 1.7 g sugar alcohols), 13.1 g total fat (7.1 g saturated fat, 0 g trans fat), 28 mg cholesterol, 94 mg sodium, 28.4 mg calcium, 56 mg potassium, 1 mg iron, 75 IU Vit A, 1.3 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission. 

Tuesday, January 2, 2024

Keto Chocolate Fudge Sauce

Keto Chocolate Fudge Sauce

Although there are some sugar free chocolate sauces commercially available, I really haven’t found one that tastes good. But because it’s so easy and quick to make with only a few ingredients, I don’t mind making my own. This recipe is absolutely delicious! It’s got a deep chocolate fudge flavor that pairs perfectly with low carb ice cream. I deliberately made it lighter than ganache so that it stays fluid and pourable for longer as it cools, that way it won’t melt my ice cream into a puddle, like most hot fudge sauces can. You can use any sugar free chocolate chips, but I highly recommend Guittard’s Keto Dark Chocolate Baking Chips. They are my new favorite keto baking chips! They do not contain any sugar alcohols and have only 1 net carb per serving of 23 chips!

Guittard Keto Dark Chocolate Baking Chips

Keto Chocolate Fudge Sauce
Yields about 1 cup (8 servings)

½ cup low carb milk of choice (or substitute 1/4 cup heavy cream + 1/4 cup water)
1 tablespoon unsalted butter
8-10 drops monkfruit extract or liquid stevia
4 ounces sugar free milk or dark chocolate chips (you can substitute any flavor of sugar free baking chips)

1. Place the sugar-free chocolate chips in a bowl; set aside.

2. In a saucepan, bring the milk to a low simmer. Pour the very hot milk over the chocolate. Add the butter and monkfruit extract. (Alternatively, you can heat milk and butter in the microwave until very hot and steaming, then pour over the chocolate chips and add the monk fruit extract or stevia.)

3. Allow the chips to sit in the hot milk undisturbed for about one minute, then whisk until chocolate is completely melted, becomes blended into the milk, and the sauce is smooth. Enjoy!

4. Cover and store any leftovers in the refrigerator. The fudge sauce will thicken as it cools. It can be reheated in a microwave oven for about 15 to 30 seconds to make it pourable again.


Nutritional Information per 2 tablespoons (made with Guittard Keto Dark Chocolate Baking Chips): 113 calories, 5.6 g carbohydrates (4.7 g dietary fiber, 1.9 g sugars), 11 g total fat (6.4 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 13.6 mg calcium, 70 mg potassium, 2 mg iron, 43 IU Vit A, 1 g protein. Net carbs per serving: 0.9 grams

Nutritional Information per 2 tablespoons (made with Lily’s Sugar Free Dark Chocolate Chips): 85 calories, 8.4 g carbohydrates (3.8 g dietary fiber, 0 g sugars, 2.8 g sugar alcohols), 8.7 g total fat (2.7 g saturated fat, 0 g trans fat), 14 mg cholesterol, 3 mg sodium, 0.4 mg calcium, 0 mg potassium, 0 mg iron, 43 IU Vit A, 1 g protein. Net carbs per serving: 1.8 grams

Recipe and photos by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission.