Keto thin mints

Ingredients

1 3/4 cups almond flour
1/3 cup cocao powder
1/3 cup Swerve Sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg slightly beaten
2 tbsp butter melted
1/2 tsp vanilla extract
Coating:
1 tbsp coconut oil, butter, or 1/2 ounce cocoa butter* (see cook's notes)
7 oz Lily's dark chocolate or other sugar-free dark chocolate (such as 90% Lindt chocolate), chopped
1 tsp peppermint extract

Steps

Cookies:
Preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
Chocolate Coating:
Place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt the oil and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in the peppermint extract.
Dip the cookies into chocolate, using two forks to turn over and fully coat cookie. Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
Refrigerate until fully set.

Chocolate mousse fatty bombs

Author: Liz Jocson

 

Ingredients

1 Stick Butter I use salted
3 oz sugar free chocolate chips
(I use Bake Believe SF baking chips)
8 oz. package Cream Cheese  softened
1/2 Cup Powdered sweetener
(I use Lakanto monkfruit)
1/4 teaspoon pure stevia
(I use mommy knows best)
3 Tablespoons sugar free chocolate DaVinci syrup
1 oz sugar free chocolate chips grated.

Steps

Place softened butter, cream cheese, sweeteners and chocolate flavor syrup in bowl. Whip until creamy set aside.
In separate bowl add 3 oz SF chocolate chips melt in microwave 30 seconds stir repeat 1 time.
Add melted chocolate in cream cheese butter mixture and whip till combined.
Refrigerate for 3-4 hours.
Grade remaining chocolate chips
Use spoon or small scoop to form a ball. Roll in grated chocolate.
Enjoy!
Store in refrigerator

Notes

Nutrition Facts 
Servings: 60
Per serving: 1 fatty bomb, Fat: 3g, Protein: 0.3 g, Carbs 0.16 g, Calories: 30 

Garlic bread Chaffle

Garlic bread Chaffle 

Author: Victor 

Serving size 2, Calories: 250 Net Carbs: 1.7,  Fat: 18.2

Protein: 19.1

Ingredients:

• 1 egg
• 1/2 cup mozzarella cheese
• Pinch of baking powder 
• 1 1/2 teaspoon almond flour
• 1 teaspoon Johnny’s garlic spread seasoning 

Instructions:

1. Mix all ingredients in bowl
2. Pour half the batter into mini dash griddle
3. Cook for 4 minutes 
4. Repeat steps 2 and 3
5. Slather with butter
6. Makes 2
7. Enjoy!

Homemade mayonnaise

Homemade mayonnaise

Ingredients 

• 1 egg
• 1 cup oil ( I use avocado or olive oil)

Instructions

1. Find a tall slim jar that your blade attachment of your stick/immersion blender fits into.
2. Place the egg in the bottom of the jar. Pour in 1 cup of oil.
3. Add the salt, pepper and any other seasonings on top. (If your using mayonnaise for other recipes don’t add any salt, pepper or seasoning.)
4. Place the blade attachment in the bottom of the jar and start blending until the egg and oil mixture is smooth, thick and pale.
5. Add more or less oil depending on how thick you like your mayonnaise.

Ranch dressing ( Low Carb ,keto friendly )

Ranch Dressing (Low Carb)

Ingredients 

• 1 cup Mayonnaise, I make my own, very easy
• 1/2 cup Sour cream
• 2 tsp Lemon juice
• 2 tsp Dried parsley
• 1 tsp Dried dill
• 1 tsp Dried chives
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 cup Unsweetened almond milk 

Instructions

1. Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing).
2. Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days.
   

Recipe Notes

Serving size: 2 tbsp

Nutrition Information Per Serving

Calories: 156 | Fat: 17g | Total Carbs: 1g | Net Carbs: 0.9g | Fiber: 0.1g | Sugar: 0.1g | Protein: 0.4g

Hot wings (Low Carb)

Hot wings ( Low Carb, Keto friendly)

Author: Vic Jocson 

Preheat oven 395 degrees 

  Ingredients:

•       3 pounds chicken wings
•       1 cup Franks Hot sauce 
•       Optional, 1/2 teaspoon  liquid smoke 
•       1/2 cup butter
•       Creole seasoning 
•       Garlic Sea salt

  Directions:

1. You can use chicken wings, legs or thighs.
2. Put chicken in bowl add  liquid smoke  and hot sauce I use quite a bit.
3. Marinate for at least half hour add melted butter mix up.
4. Place on cooking rack/cookie sheet season with creole seasoning and a garlic salt.
5. Bake 395 degrees for 70 minutes depending on your oven.
6. I dip mine in my homemade Ranch dressing.
7. Enjoy!

Brownie Fat Bombs

 Keto Brownie Fat Bombs (Low Carb)

Servings: 24

Per Serving: 91calories, 1.4g net carbs, 9g fat, 4g protein 

Preheat oven 350 degrees, Cooking time 30-35 minutes 

Ingredients

• 12 tbsp butter, I use Kerrygold
• 2 oz sugar free chocolate chips
• 1/2 c almond flour
• 3/4 c sweetener, I use monk fruit 
• 1/8 tsp pure stevia 
• 1/4 c unsweetened cocoa powder
• 1/2 tsp baking powder
• 3 whole eggs, room temperature

 Directions

1. Preheat oven to 350 F.
2. Line an 8″ x 8″ baking pan with parchment paper, covering the bottom and sides.
3. Place butter and chocolate chips in a microwave-safe bowl. Microwave on high 30 seconds.
4. In a separate bowl, whisk together dry ingredients: almond flour, sweeteners, cocoa powder, baking powder.
5. In another bowl, beat the eggs, then slowly add the butter and chocolate mixture.
6. Slowly mix in the dry ingredients, until you until the batter reaches a thick consistency.
7. Pour the batter into the baking pan and bake at 350 F for 30 to 35 minutes.

 

Optional: top with ganache

Ingredients 

• 1/3 cup sugar free chocolate chips
• 1/3 cup heavy cream, I use Organic Valley 
• Optional, 1/8 tsp pure stevia 

Directions

1. Melt chocolate chips
2. Add heavy cream 
3. Optional, add pure stevia 
4. Mix well