Wednesday, November 8, 2017

Chocolate Pecan Keto Fudge

HO. LY. COW. This turned out a million times better than I ever imagined it would. I keep sneaking bites until it's now almost gone (and I just made it this morning.) Anyway, I hope it turns out as well for you as it did for me! Here we go:

Chocolate Pecan Keto Fudge

2 tbs butter
4 oz cream cheese
2 tsp vanilla
½ c. heavy cream
3 drops liquid stevia
¼ c. confectioners Swerve
2 tbs cocoa powder
1/3 c. semi-sweet chocolate chips
1 c. pecans

In a saucepan over low heat, melt butter. Add cream cheese and vanilla and continue to melt. Once it is mostly smooth, add heavy cream, stevia, and Swerve. Stir consistently. Add cocoa powder and chocolate chips until all ingredients are melted and incorporated. Finally, add in pecans and mix well until all pecans are coated.

Take off heat and pour in a greased glass dish (I used an 8x8). Refrigerate for 4+ hours.

Monday, October 16, 2017

Keto Chocolate Almond Shortbread Cookies

Before Keto, I used to LOOOOVE shortbread cookies. Like a true, legit addiction. But even though I've weaned myself off, I still find myself dreaming about it sometimes. So here goes my attempt - I'll keep you posted on how they turn out. :) 

Keto Chocolate Almond Shortbread Cookies

1/2 cup (1 stick) softened butter (preferably unsalted, but if you have salted, just reduce amount of salt added later!)
¼ Swerve confectioners’ sugar
A few drops of orange extract (yes, just a few! Those babies are strong! You can always add to taste)
A few drops of almond extract
1 tsp of vanilla extract
1 ¼ c finely ground almond flour
½ tsp Pink Sea Salt
1/3 c sliced almonds
1/3 keto-friendly chocolate chips of your preference

Preheat oven to 350 degrees.
In a stand mixer or with a hand mixer, beat together the butter and the confectioners’ sugar until creamed.
Add in extracts and salt.
Add in almond flour ½ c at a time until well mixed.
Finally, add in sliced almonds and chocolate chips and mix until it is as mostly incorporated. (It may not fully incorporate and that’s okay, you’re going to put the dough together with your hands anyway.) The consistency shouldn’t be too wet or too dry.

Pull out a piece of parchment paper and put the dough into the middle of the paper. Push the dough together so that the bits come together. Put in fridge for 30 minutes.

Once chilled, spoon out 1.5" balls and shape with your hand if they are falling apart - the warmth of your hands will help you form the shape. Place on baking sheet.

Bake for 11-12 minutes until lightly golden. Do not overcook.

My Take on Keto Rolls

I've found and tried about a zillion bread recipes while on this Keto journey and most kinda suck. So this was my attempt and, I have to say, they're pretty rad! Next time I wouldn't cook them as long, but the taste is divine - best yet and NOT eggy. (Bleh. Eggy bread is the work of the devil!) 

Okay, so let's get to it.

Keto Rolls 

¾ c finely ground almond flour
1 tbs flax meal
2 tbs sliced almonds
4 tbs psyllium husk powder
1 tsp baking powder
½ tsp salt
2 tbs + ½ tsp extra virgin olive oil
2 eggs
¼ sour cream
¼ mascarpone cheese (can sub out for more sour cream or crème fraiche)

Preheat oven to 400 degrees.
Mix all dry ingredients. Add in wet ingredients (you do not need to mix them separately before incorporating them into the dry.)
With a spatula, scrap the sides of the bowl and form dough into a ball (in the mixing bowl). Then let sit in there for 5 minutes.
Form dough into 4 equal parts and roll into desired shape.
Cover baking sheets with parchment paper and place rolls on top.

Bake for 20-25 mins until golden on top.