Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary On 10/20/17 I was officially 6 months post op. What the what! I can’t believe it’s already been 6 months. SIX MONTHS. Time flies. I am no longer a surgery newbie but an experienced vet. I have […]
Easy Keto Chicken Parmesan Bake Hello fam! After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake. More recipes to come, I promise! I’m going to post a little […]
Double Chocolate Chip Coconut Keto Cookies
I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, coconut flour can be very tricky to work with, but I was determined to some amazing, keto friendly cookies! I’m actually very impressed with the outcome. I would follow this recipe pretty exact on your first attempt because coconut flour is notorious for crumbling and being a little gritty, especially when it comes to baking. These Double Chocolate Chip Coconut Keto Cookies turned out incredible, and even the boo was quoted to have said “I definitely approve. Holy cow”. He HATES cooking with coconut flour, so I will gladly take that as a win.
What do you all use coconut flour with? I’ve love to hear! Comment below and let me know.
Oh, and by the way: I hope you are ready for pumpkin flavored everything, because there’s going to be a lot of that coming up very soon, along with tasty keto tailgating recipes, as fall and football season are upon us. I can hardly wait. More to come!
- 3 eggs
- 3/4 C blanched almond flour
- 1 C coconut flour
- 1/2 C erythritol monkfruit blend
- This is just my preference, use what sugar substitute you like.
- 1 1/2 tsp cocoa powder
- 6 ChocZero squares
- You can use any sugar free chocolate, I just had this in stock
- This is about 60g of 85% dark, chocolate
- 2 tbsp coconut oil
- 2 tbsp butter
- 1 1/2 tbsp vanilla
- 1/3 C half and half
- 1/3 tsp xanthan gum
Preheat oven to 325 degrees Fahrenheit. Next, in a medium bowl combine all dry ingredients (except chocolate) very well, and melt butter in a separate dish in the microwave. Next slowly add the eggs, and wet ingredients, mixing on a medium setting for 2-3 minutes, and mix well. Set mixture aside. Take desired sugar-free chocolate, and coarsely chop into small chunks if necessary and add to batter.
Once the batter is mixed, be sure to line the baking sheet with either a silpat or parchment paper. This is very important as this dough is quite sticky. If you want to be extra safe you can even spray a light spritz of pam or some type of oil to the paper, but it isn’t necessary if you have a silpat or parchment paper.
Using either a ice cream scoop, a spoon, or just your hands (I always use my hands), create a 1.5-2 inch ball and place on baking sheet leaving them a few inches apart. Just a warning: This dough is going to be very sticky, but I found it necessary because of the coconut flour. If you are struggling, try dusting your hands with some flour so the dough doesn’t stick to your hand.
Bake in the oven for a minimum of 12 minutes, probably no more than 18 minute per batch. Place on cooling rack and enjoy!
Keto Tailgate Recipes: Queso Fundido So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day. I’m going to try to make everything […]
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly)
I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But the one thing I miss the most is not being able to have beans! I love garbanzo beans, especially hummus, and I crave that so often on keto. Well, lucky for us Cody actually whipped out this incredible recipe for a very near perfect hummus dupe.
It’s really tasty, tastes very authentic, and goes very well with vegetables, especially sugar snap peas. You may not be familiar with all of these ingredients but I encourage you to use them all for very delicious results.
- 1 cup raw cashews
- It is very important that you get raw cashews for this.
- 1⁄4 cup tahini
- 1⁄3 cup lemon juice
- 2 garlic cloves crushed
- 1⁄2 teaspoon salt
- 1 tsp Ras El Hanout seasoning
- You can use curry powder, but I prefer this by far
- 1 tbsp olive oil
- 1 tsp parsley finely chopped
- 1 tsp red pepper flakes (optional)
To begin, soak cashews in water for 3-5 hours, or until they are soft.
Drain water and add cashews and lemon juice to a blender. I initially tried to blend this with a food processor, but the results were less than ideal; you have been warned.
Then add tahini, garlic, salt, and Ras El Hanout and continue to blend until a smooth puree is achieved. Adjust seasonings to your desired taste, you may like it to be more acidic or salty, for instance.
Serve in your favorite bowl, garnish with parsley and olive oil, and red pepper if you like it spicy like I do. That’s it. Super easy.
Ras El Hanout
*Ras El Hanout is a Moroccan spice blend. It’s absolutely delicious mixed into hummus whether traditional or this recipe. It’s also fantastic on grilled meat. I often use it to add great flavor to chicken, and if I am in the mood to splurge, on lamb. Most grocery stores that have a decent spice selection will have a pre-mixed blend, and if you are lucky enough to have a middle eastern market near you, they usually have it far cheaper. But if those aren’t an option, you can make it yourself. The great thing is, just like curry powder, there is no definitive “recipe” for it, so you can take a template like the one I am posting and add or remove spices you like or don’t like to create a unique spice blend that fits your palate.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
It’s really as simple as getting the spices, and adding them together, if you want to make it even better, get the cumin, coriander, allspice, and cloves whole, and toast them in a dry pan, then grind them along with the other spices, but that is optional.