Apricot Almond Dreams – A New Keto Thumbprint Cookie

I’ve created a new cookie y’all! I’m so excited, and I think you’re gonna love it! These cookies are just a little ray of sunshine!

The taste and texture of this cookie will amaze you – you won’t believe it’s actually low carb and low calorie!

In theory this should make about 40 dreamy little cookies, but it all depends on how big you make the cookie balls.

Start off with a basic butter cookie recipe, altered for keto:

1/2 cup Land O Lakes real margarine
1/2 cup butter flavored Crisco or Coconut Oil
One large EB egg
1/2 cup Zen Sweet Monkfruit
1/2 cup Confectioners (XXX) sugar
1/2 tsp salt
1 cup All Purpose Flour
2 cups Almond Flour
2 tsp Almond Extract
1 tsp Vanilla Extract
Smuckers Sugar Free Apricot jam
Almond slices

It’s a little bit fiddly, as I don’t roll the cookie in almond slices, but rather, I arrange them around the jam.
Ready to pop in the oven!

Cream the margarine & shortening & egg. Add sweeteners, salt and blend in well. Add in the AP flour and the extracts, mix about a minute, and then gradually mix in the 2 cups of Almond Flour. Roll into small balls about 2” diameter, and place on a well greased cookie sheet. Then take something about the size of a large marble, to press into the center of each cookie to make a well (yes, like thumbprint cookies!). Now add about 1-1/2 tsp of the sugar-free Apricot jam to each well, and then gently press almond slices around the edges of each cookie. Bake 10-12 minutes at 350°, or until the bottom edges of the cookies are golden. Let them cool 10-15 minutes before removing to a plate.

Yum!

As you get more and more comfortable with the taste, frankly, you can eliminate any AP flour, and use 100% Almond Flour, and you could even drop the amount of Confectioners Sugar to perhaps 1/4 cup, and increase the Monkfruit to 3/4 cup – but remember Confectioners Sugar is already 1/2 the carbs of granulated sugar.

You will have 3-5 grams of carbohydrates per cookies, depending on how large your cookie is, if you follow the recipe exactly.

Enjoy!!

Low Carb Orange Cranberry Bread

6 EB XL eggs
1 cup + 2 Tbsp almond flour & 1/2 cup all-purpose flour
3/4 cup Lakanto Monk Fruit
3 Tablespoons Coconut Oil
2-1/4 tsp Xanthen Gum
1-1/2 tsp Baking Powder
1/2-3/4 tsp salt (Depending on your sensitivity to salt)
1 tsp Real Vanilla extract

1 tsp Lemon extract

1 Tablespoon Orange extract

2 Tablespoons Orange zest (grated Orange peel)

6 oz. fresh cranberries (1/2 pkg), chopped/puréed in a food processor

Although this is more of a Christmas time bread, if you think ahead and buy a bunch of bags of cranberries when they are available (like 12!) you can enjoy this year round. Actually, you might substitute low sugar Craisens for the cranberries and it tastes delicious! PLUS, there is an orange butter that is delicious to spread on top. (However, Craisens, even the lower sugar variety, are certainly NOT low carb.)

Just before placing in the oven

Orange Butter

1/2 cup butter or margarine softened

3 Tbsp confectioners sugar, and 3 Tbsp powdered Monk Fruit

2 tsp Orange zest OR 1 Tbsp frozen OJ concentrate (if you choose the OJ concentrate, you obviously have more carbs, and you may have to add more conf sugar or powdered Monk Fruit to thicken it) Slather this on a warm slice of bread, and you’ll be in Heaven!

Yum!

Carb content per slice (for 12 slices) is about: 7.5

Carb content of the Orange Butter: 30gm for the whole thing, unless you use OJ. With the OJ concentrate that will bring it up to about 45gms. How many grams per serving is up to you!

Pumpkin Bread – Lo Carb Style

As per usual, the mainstays of my recipe include lots of eggs, Lakanto MonkFruit, and finely ground Almond flour. This recipe also requires Xanthen gum, which helps so much with our texture.

My favorite brands
This particular recipe has no nuts, no raisins or craisens. This is a LOW CARB Pumpkin bread. If you really want raisens in your bread, you will be seriously increasing the carb count. A cup of pecans or walnuts, chopped fine, would still be considered Keto, however, and increase your fiber intake.

For those of you who are just joining me, I am determined to lead a low carb lifestyle, without giving up my favorite foods. So I am modifying some of my favorite comfort foods (generally cookies, cake, sweet breads, lol) to be more Keto friendly.

These are fresh out of the oven,
I can almost smell it from here!!

The main caveat or takeaway is to remember that Keto Style baked goods need to be eaten quickly, as they will sink, and three days later, you won’t be interested in eating it any more.

See the texture on this slice, looks just like “normal” pumpkin bread, doesn’t it?! But for now, slather on the butter or cream cheese and enjoy!

Recipe:
6 eggs
2/3 cup butter flavored Crisco or coconut oil
1 cup Monk Fruit
1 cup Golden Monk Fruit
2/3 cup granulated sugar
1 can (16 oz) packed pumpkin
1/2 cup water
2 tsps baking soda
1-1/2 tsp salt
1/2 tsp baking powder
One Tbsp Xanthen Gum,
1 tsp cinnamon
1 tsp cloves
2 cups almond flour
1-1/3cups all purpose flour

Heat oven to 350°. Grease pans (9×5”), mix shortening, sweeteners, leavening, salt and spices. Add in pumpkin. Blend until smooth. Add water, and flour, almond flour, one cup at a time, and mix until smooth. Pour evenly into two pans and bake for 70 minutes at 350°. You can cut it after 20-30 minutes.

Remember to share!
Each loaf has about 13 slices, and each slice has about 25gms carbs each.
So, low carb, but not NO carb.
Be careful, it’s delicious!!

Daddy’s Cheesy Stuffed Green Peppers

I absolutely love stuffed green peppers, and they are naturally low carb! I think a lot of what helps make this meal perfect for keto, is the color – very appealing- and your choice of side dishes. Note that I didn’t use Green peppers, but red and yellow. Also, “my way” might be a little different from yours, as I make the meat filling & cook it before adding it to the peppers. Once the meat is done, I place my pepper halves in a microwave safe dish, laden in my meat, and top with shredded cheese. Then I microwave it for about a minute – this leaves the peppers crisp and crunchy, but also warms them.

In the first photo, we have a Spicy Arugula salad, and pickled okra (yes, I’m from the south!).

In he second photo, we have boiled zucchini, topped with Parmesan cheese, and two avocado quarters.

The recipe I use for the meat filling is very simple:

One pound ground beef

1 cup Creamed Cottage Cheese

One small Vidalia onion, diced fine

One Tbsp Worcestershire sauce

Two tsp salt (or less, depends on taste)

One EB egg

6-8 oz tomato sauce

I mix all these together and then bake in a meatloaf pan (they are slotted at the bottom to allow drainage of fat & other fluids) for about 15 minutes at 350. Then I remove from the oven, and stuff my peppers. Easy peasy! You probably could fill 3 large peppers (6 halves) with this, or maybe more. Remember to top the meat with your favorite shredded cheese before microwaving.

Enjoy!