Yield 30 truffles
What you will need
Instructions
Notes: If you wish to make a half batch, simply make the entire tray of cookies, then use only 6 of the cookies to make the truffles. Just be sure to half the amount of peanut butter used in the food processor to 1/4 cup. Then, you can enjoy 6 fresh baked peanut butter cookies and 15 peanut butter cookie truffles.
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What you will need
Instructions
Note: Cold butter is very important to the rise of these scones. The flakes of butter release steam in the oven, which gives the scones their texture. It’s ideal to freeze your butter for 20-30 minutes prior to baking. This will make it firm enough to grate and stay frozen until baked.
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What you will need
Instructions
Notes:
Substitute the unsweetened almond milk for your choice of low carb milk or use heavy cream.
Substitute the coconut oil for your favorite neutral baking oil or butter.
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For the cookie bars:
For the white chocolate frosting:
Notes:
Low-Carb White Chocolate Chips: I used Lily’s Peppermint White Chocolate chips for this recipe. If you can’t find them, feel free to use plain low-carb white chocolate chips and add 1/4 teaspoon of peppermint extract to the frosting.
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For the coffee cake:
For the crumb topping:
Optional drizzle:
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Stovetop (Double Boiler Method): Place a large glass bowl over a pot of boiling water on the stovetop. The bowl will gently warm and melt the chocolate chips. Stir gently with a rubber spatula until completely melted.
Microwave: Place the chocolate chips into a microwave safe bowl. Microwave using 15 second increments, stirring between increments until fully melted. Be careful because they can easily burn.
Allow the muffins to cool completely before taking them out of the tin, about 20 minutes.
Store the leftover muffins in an airtight container in the refrigerator for up to 4 days for best freshness.
Notes:
Chocolate Chip recommendation: Lily’s Semi-Sweet Chocolate Chips
For a bakery-style presentation: If you wish to use lots of chocolate chips on top for presentation, sift the Simply Keto Nutrition Chocolate Chip Muffin Mix over a large mixing bowl with a fine mesh strainer to separate the chocolate chips before mixing it with any other ingredients.
Take a portion of the chocolate chips and set them aside into two piles. One pile for chips you want to put back in the muffin batter, and one pile of chocolate chips for topping the muffins.
Continue the directions as usual, then fold the chocolate chips from the first pile back into the mix after stirring in the melted chocolate. Just before baking, top the individual muffins with any remaining chocolate chips that were separated from the mix.
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Notes:
Store the leftover pancakes in an airtight container in the refrigerator for up to 4 days for the best freshness.
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For the glaze- optional
Allow the muffins to cool completely before taking them out, about 20 minutes. Drizzle the glaze on top and add a sprinkle of cinnamon on top for garnish.
Store the remaining glaze in a covered bowl in the refrigerator. Store the leftover muffins in an airtight container in the refrigerator for up to 4 days for best freshness.
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Chocolate Chip Pan Cookies 🤤
Who knew sticking with Keto could be this delicious!
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1 bag of our Simply Keto Chocolate Chip Cookie Mix
2 Tbs of water
4 Tbs of melted butter
1. Heat oven to 350 degrees
2.Combine the full bag of Simply Keto Nutrition Chocolate Chip Cookie Mix with 2 Tbsp of water and 4 Tbsp of melted butter
3. Drop the dough into a lightly greased 8x8 pan and spread the dough evenly.
4. Bake for 7-10 minutes or until light golden brown.
5. Let the cookies cool and then cut into squares. We cut them into 10 squares.
6. Eat and enjoy, guilt-free.
Items Needed:
Instructions:
More BBQ Recipes Using Our Sweet BBQ Spice Rib
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What you will need:
How to make:
More Recipes using the Donut Hole Maker
]]>For the cereal, simply add the cookies into a bowl and add your choice of low carb milk. We used almond milk. 14 small cookies will be about 4 net carbs depending on the size.
Save the leftover cookies for more cereal or a snack.
Enjoy, you won't be sorry we have had these for breakfast 3 days in a row.
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1. Heat your Cake Pop maker
2. Combine a heaping 1/2 cup of the original pancake/waffle mix with 1 egg & 2-4 tbs. of water.
3. Mix, then let the batter sit for 30 seconds. Spray a nonstick spray on the cake pop maker. (we use coconut oil spray)
4. Pour the batter into the cake pop maker until the surface is fully covered.
5. Close the cake pop maker and bake as instructed.
6. When fully baked, remove the "donut holes" and place them on a plate.
7. Once cooled down, take any type of utensil ( we used tweezers) and make a small hole in the center of the donut hole.
8. Next, add your sugar-free jelly into the Ziploc bag. Squeeze the jelly into the corner of the bag and clip the edge.
9. Insert the cut edge of the Ziploc bag into the hole you created in the donut holes and squeeze the sugar-free jelly until the hole until filled
10. Top with a Keto-friendly sweetener and enjoy!
More Recipes Using the Donut Hole Maker
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Simply Keto Nutrition's Blueberry Pancake & Waffle Mix
1 Egg
2-4 Tbs of water
Keto-friendly confectioner sugar
Cake Pop maker
Ziplock Bag
Calories 606| Fat 46g | Protein 13g |Net Carbs 12g
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INGREDIENTS
INSTRUCTIONS
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INGREDIENTS
1/2 Cup of our Simply Keto Pancake & Waffle Mix
3 Eggs
2-4 Tbs of water
2 pieces of bacon
2 sausage patties
INSTRUCTIONS
Calories 862 | Fat 68g | Protein 50g |Net Carbs 4g
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Prep time | 10 minutes Cook time | 20 minutes
1/2 Cup of our Simply Keto Pancake & Waffle Mix
3 Eggs
1.5 Tbsp of melted Coconut Oil
2-4 Tbs of water
3 Chicken Cutlets
1/2 Cup Almond Flour
1/2 Cup Pork Rinds
2 Tbs Heavy Whipping Cream
Preheat the Oven to 425 degrees
In separate bowls pour about 1/2 cup of Almond Flour, 1/2 cup of finely chopped Pork Rinds (we just put them in a blender), and 2 eggs. Combine Heavy Whipping Cream into egg bowl and mix.
Take your Chicken Tenders and start by dipping them into the egg bowl, make sure they are fully submerged. Next, dip the Chicken Tender in the Almond Flour then back into the eggs.
After, place them in the Pork Rinds bowl and make sure the chicken is fully coated.
Place the completed Chicken Tenders on a baking sheet.
Bake the Chicken Tenders for 8 Minutes, then flip them and bake for another 8 minutes.
Let the Chicken Tenders cool for 5 minutes.
Combined your waffle with your chicken tenders and top with Sugar-Free syrup
Calories 1475 | Fat 119g | Protein 148g |Net Carbs 8g
]]>Calories 486| Fat 36g | Protein 13g |Net Carbs 10g
]]>Ingredients for Ribs:
2 racks of ribs with the silver skin removed from the back of the ribs
¼ cup olive oil
Ingredients for Baste:
½ cup of apple cider vinegar
2 tbsp of Simply Keto Nutrition BBQ Rub
Ingredients for BBQ Sauce:
2 tbsp of Simply Keto Nutrition BBQ Rub
1 tbsp of white vinegar
There it is, amazing bbq ribs.
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